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Dad’s Pizza Crust Mixes (6 Boxes)


We sell your easy-to-prepare Dad’s Pizza Crust Mixes in cases containing six, 16-ounce boxes or as a part of 6-box, “build-your-own” cases with other Inspiration Mixes of your choosing.  Each box of Dad’s Pizza Crust Mix makes two 14-inch or four 10-inch gluten-free pizza crusts.

We blend your Dad’s Pizza Crust Mixes in a fully gluten-free facility in southern Oregon.  All ingredients are non-GMO and free of gluten, wheat, casein, dairy, and soy.

Your pizza crusts can be made vegan:  replace 2 egg whites with 1/3 cup applesauce and ½ tablespoon double-acting baking powder.

Purchase by the case (6 mixes):



Ingredients: white rice flour, tapioca flour, cornstarch, sorghum flour, coconut flour, xanthan gum, and
sea salt.

Additional information

Weight 114 oz
Dimensions 10 × 5 × 7.25 in


Pizza Crust Mix (Makes two 14-inch crusts)

1 bag of Dad’s Pizza Crust mix

1 1/2 cups of water

2 packet of Rapid Rise Yeast or 2 tablespoons of active dry yeast

3 tablespoons of olive oil

4 egg whites or 1/2 cup of applesauce

Tapioca flour for rolling out the dough

Preheat oven to 425 degrees F.

Mix the yeast into the pizza crust mix and set aside.

Mix the oil and water together.

Pour the oil and water mixture into the yeast and dry pizza mix. Blend together.

Add the egg whites.  Using a mixer on med-high speed for 2-3 minutes, blend your pizza dough.

Spoon half the dough onto a greased cookie sheet or round pizza pan. To spread the dough out to a ¼ inch thickness, either dust with tapioca flour or put plastic wrap over the dough.  Then roll out the dough with a rolling pin or another smooth, round object like a glass jar.  Leave a small, slightly thicker, rim around the edge of the dough. Repeat for the other half of the dough or refrigerate the remaining dough for later use, wrapped in plastic wrap.

Add sauce and toppings of your choice. Bake 20-25 minutes until the bottom of the crust is lightly browned. Cool 5 minutes before cutting and serving.

Calzone (1 crust makes 2 large or 4 small calzones)

Prepare crust as instructed above, adding 2 teaspoons of garlic, 1 teaspoon of oregano, and 1 teaspoon of basil.

Divide dough into 2 or 4 pieces.

Oil your baking sheet. Roll dough into circles, using the same method as you used for your pizza crusts.  Then cover and refrigerate for at least 4 hours or overnight.

When you are ready to bake your calzones, preheat your oven to 425 degrees F.

Remove the dough from your refrigerator and scoop sauce and cheese onto the dough. Using a spatula, gently fold the crust over and crimp the edges closed.

Calzone Sauce: Use ½-jar of prepared spaghetti sauce combined with the 6-ounce can of tomato paste. Add chopped fresh spinach, ½-cup of chopped mushrooms, chopped olives, and cooked sausage. Set aside.

Mix ½-cup of cottage cheese or ricotta cheese with ½-pound of grated mozzarella.

Optional: brush the top of the calzone with the mixture of egg white and 1 tablespoon water.

Bake at 425 degrees F for 15-20 minutes until the crust is golden.

French Bread

1 bag of Dad’s Pizza Crust mix

2 packet of Rapid Rise Yeast or 2 tablespoons of active dry yeast

1 tablespoon of baking powder

½ teaspoon of Italian seasonings or garlic

1 1/3 cups of warm water

2 tablespoons of sugar

3 tablespoons of olive oil

1 egg

1 tablespoon of apple cider vinegar

1 tablespoon of maple syrup or 2 teaspoons of vanilla

2 tablespoons of applesauce

1 egg white + 1 tablespoon of water

Preheat oven to 200 degrees F, then turn off.

Combine the Dad’s Pizza Crust mix, dry yeast, baking powder, and herbs. Set this dry mixture aside.

Mix the water, oil, and sugar until sugar dissolves. The temperature should not exceed 120 degrees F. Set the sugar mixture aside.

Lightly whip the egg, vinegar, maple syrup or vanilla, and applesauce together in mixing bowl.

Add in the dry mixture to the egg mixture. Blend until moist.

Then add in the sugar mixture and, using a mixer, blend on medium speed for 2 minutes.

Spoon the bread dough into a greased loaf pan or a French bread pan. Brush the top of the loaf with a mixture of 1 egg white and 1 tablespoon water. Save the remainder of the egg-white mixture for brushing again after the bread has risen.

Cut slits across the top of the loaf.

Place the French bread uncovered in the 200-degree oven for 20-30 minutes until the dough has doubled in size. Brush with egg white mixture before baking.

Preheat your oven to 400 degrees F.

Bake 20-25 minutes (depends on the type of pan used).

Cool the pan on a wire rack for 10 minutes before removing your French bread from the pan. Let the loaf sit for 30 minutes before slicing.

To make a French baguette: Spray-oil a pan. Place your dough into a one-gallon plastic bag. Cut off an end corner about ½ the width of your pan’s trough. Gently squeeze the dough out of the bag and along the trough.

Cut ¼-inch deep slits into the top of the baguette. Brush it with egg wash.

Place the baguette in your oven (heated to 200 degrees F and then turned off) and let the dough rise until it has doubled in size.

Bake the baguette 20-25 minutes at 400 degrees F.


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