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Namaste Foods

Namaste Foods, Gluten Free Pizza Crust Mix, Allergen-Free, 16-Ounce (Pack of 6)

    • Based on 671 reviews
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Availability: Only 10 left in stock, order soon!
Fulfilled by Amazon
Arrives Wednesday, Feb 26
Order within 23 hours and 32 minutes
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Flavor Name: 0


Size: 16 Ounce (Pack of 6)


Features

  • Ingredients: Brown Rice Flour, Tapioca Flour, Arrowroot Flour, Xanthan Gum, Granulated Garlic, Cream Of Tartar, Salt, Baking Soda, Italian Seasoning (Garlic, Onion, Oregano, Rosemary, Thyme, Basil, Sage, Marjoram), Citric Acid.
  • Sugar free, soy free, dairy free, wheat free, peanut free and nut free
  • Safety Warning: This Product Is Labelled To United States Standards And May Differ From Similar Products Sold Elsewhere In Its Ingredients, Labeling And Allergen Warnings

Description

This crust has a wonderful gourmet flavor because of our blend of nine herbs and spices. It is delicious with tomato or pesto sauce and all of your favorite toppings. (Some say it tastes so good that it doesn't even need sauce!) Get more for your money! Each package makes two 14"" crusts. The case of 6 mixes (total of 96 oz) makes twelve 14” pizza crusts. • Kosher Certified • Clean Ingredients • Vegan Friendly • FREE FROM: Wheat, gluten, dairy, egg, peanuts, tree nuts, soy, fish, shellfish, sulfites, sesame, mustard, and casein • Whole Grain Certified • Product of USA • Comes in frustration free, 100% recycled paperboard packaging"

Brand: Namaste Foods


Specialty: Gluten Free


Number of Items: 6


Unit Count: 96.0 Ounce


Allergen Information: Gluten Free


Is Discontinued By Manufacturer ‏ : ‎ No


Product Dimensions ‏ : ‎ 5.51 x 2.95 x 8.66 inches; 15.98 ounces


Item model number ‏ : ‎ 421065


Manufacturer ‏ : ‎ Namaste Foods


Country of Origin ‏ : ‎ USA


Frequently asked questions

If you place your order now, the estimated arrival date for this product is: Wednesday, Feb 26

This item is non-returnable:

Non-returnable due to Food safety reasons

View our full returns policy here.

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Top Amazon Reviews

    • Very good when you forget wheat dough cooking
Flavor Name: 0 Size: 16 Ounce (Pack of 6)
As a former professional pizza chef, this pizza ‘dough’ takes some getting used to, but as far as a gluten free (GF) option, I have not found a better way to make a fresh pizza crust and it’s really tasty. It took me several attempts, but this is what worked for me. First, commercial pizza ovens normally run at something like 550F and I prefer to cook pizza closer to that temperature. Another key to a pizza oven is the stone. The stone heats the bottom of the pan and really provides a nice crust. So, I purchased a pizza stone and I use my barbeque with a temperature gage. The Cuisinart CPS-445, 3-Piece Pizza Grilling set, on Amazon works well. It has a stone, a Folding Pizza Peel and Pizza Cutter. You can use your kitchen oven, but there’s something about cooking outdoors that I appreciate and I think it results in a better tasting pizza. I found that when I set the burners on low, the temperature gage reads between 450 and 500F This works very well with this crust. The biggest difference between this crust and a wheat dough is the dough. The Namaste GF dough is not really a dough, but rather a cake like batter. This really threw me off in the beginning. My days of kneading dough and spinning it in the air to stretch it out are over, LOL. But, this GF pizza batter works! Here’s how. Place the pizza stone in the BBQ or oven and get it good and hot, minimum 450F, 500 max for the timing. While the stone is heating, follow the directions on the box to combine the flour, oil and water in a mixer for 3 minutes on high. I have used an electric hand mixer and a counter top electric mixer and both work well. Get a 16 inch, yes 16 inch, diameter, steel pizza pan with a good lip on it. Spray the pan with cooking oil. I use spray coconut oil. With a spatula, put the batter in the center of the pan and spread it out evenly across the pan. Build up a little extra batter on the edge, this will form a nice crust. The pizza batter needs to be fairly uniform and thin, something on the order of ¼ inch. If the batter is too thick, the crust does strange things and does not come out the best. Put the battered pizza pan on the stone in the BBQ/oven for about 10 minutes. This is where it gets interesting, by now, the batter will have cooked enough and will have shrunk and pulled away from the pan. It's like magic! Check that the bottom of the edge of the crust is slightly brown. This is the sign that the crust is ready for toppings. Remove the pan and flip the crust over using the pizza peel. Flipping the crust results in a very nice overall browning to the crust and texture. Add your pizza sauce, cheese and toppings. Season to taste. Put the pizza/pan back on the stone and cook for about another 12 minutes or until the cheese just starts to brown on top. Slice using a pizza cutter and Enjoy the goodness! ... show more
Reviewed in the United States on July 6, 2020 by J. LaBar
    • Namaste Pizza Crust Mix is AWSOME!
Flavor Name: 0 Size: 16 Ounce (Pack of 6)
Let me first say that I am very impressed by this product ( I am a food snob to say the least). My husband worked in a pizza parlor as a young man and is a pizza fanatic. When he was diagnosed with a wheat intolerance he thought his life was over. I am an accomplished cook/baker and have spent a great deal of money time and energy learning how to cook for our new lifestyle. I refuse to give up taste and texture in anything I make. If it doesn't taste exactly like or better than the normal wheat based products I will not make it again and it does not go into my recipe book. We have tried all of the gluten free frozen pizza's on the market and those made in local pizza parlors and have been disappointed. This product makes a wonderful flavorful pizza crust. Here is how it is done. 1. Purchase a 16 non-stick pizza pan and a 16" pizza screen. 2. Heat your oven to 450 degrees (I have a gas oven) and place your oven rack on its lowest setting pulling your second rack out to be used later. 3. Mix the dough as directed (I use hot tap water). 4. Spray the pizza pan with PAM or your choice of a non stick spray and pour dough out onto the pan. 5. Spread the dough which is like a thick cake batter completly to the edge of the pan. 6. Bake for 20 minutes and then pull out of the oven. The crust will have shrunk about 1" in from the sides of the pan and would have turn up slightly which is normal and a good thing to help hold in your sauce and toppings. 7. Use 3-4 heaping kitchen tablespoons of ragu traditional pizza sauce to lightly cover the baked crust. Using to much sauce will cause your toppings to slid off the pizza when eating and contributes to a soggy crusts which many home pizza makers experience. 8. Cover the sauce with a light coating of mozzarella cheese. By this, I mean you should still see 50 percent of the pizza sauce not covered in cheese. 9. Place your toppings of choice and then cover again with mozzarella cheese. Many people place to much cheese on their home made pizza which will also ruin the final taste of the finished product. I highly recommend you go light on your toppings the first time you make your pizza and then adjust up after you have established your baseline. 10. Pop this back into the oven on the lowest rack and cook for 10 additional minutes. The cheese should have completly melted meaning it is smooth and you no longer see individual shreds. 11. Turn on your broiler and bake for an additional 3-5 minutes being sure to watch the cooking cheese making sure it does not burn. 12. This is VERY IMPORTANT. When done, pull out of the oven and slide it onto the 16 pizza screen to cool for approximately 4 minutes. Ensure the screen is placed on top of another type of wire rack....I use the rack I've pulled out of the oven since I do not leave my top rack in when baking pizza's. You must let air get to the bottom of the pizza in order to let it release the built up heat and steam. This is why so many home pizza pies have soggy crusts. 13. Slide onto cutting board and slice your pie and then return it to the pizza screen. 14. When reheating the pizza I would recommend you reheat it in the oven on a piece of tinfoil coated with PAM at 450 degrees for approximately 5 minutes. The crust will be perfect. I love this product so much I have purchased 2 cases through amazon. Trust me....you will not be dissapointed. ... show more
Reviewed in the United States on January 2, 2012 by Lisa Bedell
    • Yummy to make into pizza for one!
Flavor Name: 0 Size: 16 Ounce (Pack of 6)
This is the best pizza crust mix we've tried for a corn-, wheat-, soy-free diet. I modify the mix, though, so I can make multiple individual crusts, fresh, over a period of time. I've been using this ratio for over a year: 3/4c. dry mix 5/8c. water (1/2c+2T., but I just eyeball it in a 2c Pyrex glass measuring cup) 1/2t. oil I do follow the mixing instructions -- about 15-30 seconds on low to get it all wet, quickly scrape the bowl with a spatula, then on a med/med-high speed for 3min. It looks rather like cake batter when you're done mixing. Then I pour it out on a silicone baking mat that's placed on a cookie sheet (or you can just use foil on a cookie sheet and spray the foil with oil), spreading it around in a circle of even thickness, about 10" in diameter (the spatula works great for spreading). Bake in a preheated oven at 450 (yes, 450) for 15-20m, remove and add sauce and other desired toppings, then bake another 8-10m. Depending on one's appetite, this makes enough for 1-2 meals for 1 person. Super yummy! Each bag makes maybe 4-5 crusts of this size, if I recall correctly. You may have to slightly modify the water or time based on your preferences, but I've made at least 1 a week like this for over a year and it works great for us! Once you get the hang of the routine and spreading out the "batter" the prep time is mostly the 3m of mixing. We've also tried Bob's Red Mill Pizza Crust Mix, 16-Ounce (Pack of 4) -- a good tasting crust, but this one is faster (no rising time for the yeast), and super easy to scale down to individual size as there is no yeast packet. Plus, I prefer the seasoning in this Namaste crust. ... show more
Reviewed in the United States on June 5, 2010 by Zoltron

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