King Arthur Flour Gluten Free Pizza Crust Mix – A Review

King Arthur Flour Gluten Free Pizza Crust Mix – A Review

King Arthur Gluten Free Pizza CrustOne of the trickiest replacements in the gluten free world is finding a good quick and easy pizza crust. Our family has made and eaten the King Arthur Flour Glutenfree Pizza Crust Mix and here is what we have to say.

It is imperative that you follow the instructions carefully. Two points to watch out for are one, adding the flour into the mixing bowl one cup at a time, scraping down the sides and bottom as you go. Second, once you are ready to make your pizza and you dump your crust mix onto you pizza pan, it will be really sticky. Drizzle it with oil and oil your hands as well. The box will tell you to drizzle the oil, but I found adding oil to my hands helped to keep it from sticking. It pats out nicely after this, but if you are the kind of person who likes to reach for flour as you pat out a crust mix, this mix is not for you. Added flour is not recommended and we did not use any.

For cooking we used two cast iron pizza pans, one 14 inches and one 16 inches. I tried to cut the crust into two exact size pieces so we would have the same amount for each pan. We baked the 16 inch first. Par baking as directed for eight minutes then made the pizza, back in the oven for six more. The pizza was not done, so we returned it for the remaining four suggested. I took the pizza out as the bottom was nicely browned, and the cheese melted. I thought the crust sides looked light, as if they had not browned, but they felt firm to the touch.

Many people switching away from gluten are looking for a pizza crust that reminds them of their family favorite, whether that is Pizza Hut or a local home town spot. I think this is a little unfair as gluten free is not the same as with gluten. If I were to compare this to a gluten pizza I would say it reminds me of the Chef Boyardee kits you can buy at the grocery store. Same ease of preparation, about the same amount of crust, similar taste.

Our 16 inch pizza was thin and not super crispy, but more of a chewy texture. When first cut, it seemed to need a lot of support to move it from the pizza pan to the plate, but quickly firmed while on the plate. Taste was pleasant yet plain, without any added spices or pizza flavoring found in some pizza crust mixes. Would make good bread sticks if you could figure out how to handle the very sticky dough. Our 14 inch pizza was a bit thicker, and had a better body texture. This is the best way to go if you like your pizza more toward deep dish.

Positive points are that this is a good basic crust that you can dress up as you wish. Crust is light, does not have a rice grain texture taste that you might expect with rice flour in the mix. I was a little concerned as I could feel the rice as I patted out the crust, but could not tell it was gluten free once it was cooked.

Negative points this is not a quick fix fast crust you can do at last minute. Eggs must come to room temperature and the crust must rise for 30 minutes. These two points need to be conceder into your cooking time.

Over all we were pleased with the ease of mixing, and the taste and texture of the finished product. I would rate this three and one half out of five stars and yes, I would buy this product to have on hand for pizza and movie night.

This review is provided by Cheryl Bailey.

Cheryl Bailey 
is a contributor for Special Happens and blogs at Seeing Red with No Green in SightYou can read more about her here.

A complimentary mix was received from King Arthur Flour for the purpose of review.  No other compensation was received.  Photo provided by King Arthur Flour.

By | 2012-06-23T09:00:31+00:00 June 23rd, 2012|Categories: Allergy Friendly Recipes, Food, Off the Shelf|Tags: |3 Comments

About the Author:

Gina St. Aubin
Gina St. Aubin is a former Victim’s Advocate who now advocates for those with intellectual and physical challenges. Her eldest son is diagnosed with Cerebral Palsy, Autism, Sensory Processing Disorder, Electrical Status Epilepticus during Sleep / Landau-Kleffner Syndrome (a rare epileptic disorder causing verbal aphasia) and Developmental Delays. In June, 2012, her son also underwent a successful hemispherectomy. Gina is the editor, author and owner of Special Happens, serves as a member of the Board of Directors for the SPD Foundation, and resides in Colorado where she is a mother of 3, wife, blogger, writer and special needs advocate.


  1. Kathryn H. June 25, 2012 at 10:48 pm - Reply

    I have not tried any mixes but an easy way to make PizzaHut style gfree bread sticks is to pat out the dough in a 9×13 cake pan , let it rise and bake then cut into sticks immediately after it’s done baking.Drizzle olive oil and garlic ( parmesan if you can have it) and bake another 5 minutes or golden. I do this with my staple bread mix and there are never any leftovers! 🙂 No fighting the stickies for individual sticks!!

  2. Cheryl
    Cheryl July 3, 2012 at 5:26 pm - Reply

    YUM!! Sounds wonderful..I am a bread stick junkie!

  3. Mary @ Fit and Fed July 6, 2012 at 9:49 am - Reply

    Thanks for the review. I use King Arthur flour preferentially but have not tried their gluten-free mix, I’ve only used Pamela’s. That is also very sticky and I found, as you have, that it’s best to oil your hands before working with it. You are right that it’s not really fair to compare a gluten-free crust to a regular one, it’s just not possible for it to have the exact same qualities. But it can be close enough.

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