So I shared a post recently about Aldi’s Gluten Free section of “Live Gfree” products. I bought several and decided to share my opinion of this product. I believe the product cost $2.99 and is said to yield 2- 12 inch pizzas.
The mix was easy to work with and required only 1 egg, water and olive oil. The dough came together very nicely and had a great texture. I actually divided it into 6 piece to make individual pizzas. Also, as a side-note, you are suppose to let the dough rest covered for 30 minutes, but I actually forgot and it sat for about 3 hours, oops. It was slightly dry because of this but I don’t think it affected the outcome at all.
I rolled out each individual piece on floured (GF White Flour) wax paper. Even using the flour the dough stuck slightly, so be liberal with the flour. Then the directions said to brush olive oil on the crust before baking. I oiled one side then put them on the grill and then oiled the other side after they had cooked for a bit. This was my first time grilling pizza and it was a great success. Not without it’s learning curve, but all in all I was happy. I will do a more in depth post on grilling pizza later.
If I was baking this in the oven I probably would have rolled them thinner, but for the grill they need to be a bit thicker, about 1/4 inch I think.
The flavor was great, no aftertaste or grittiness. All six of us thought it was the best box pizza crust mix we have had. I personally, thought it was WAY better than Bob’s Red Mill’s Pizza Crust.
I give this a 5 star rating on all points- taste, ease of use, cost.
UPDATED 2/11/16:
Makes 2- 12 inch pizza crusts
Directions on box.
1 cup warm water (110 degrees)
1 large egg, room temp, lightly beaten
6 Tablespoons olive oil
Preheat oven to 400 degrees F.
Combine water, egg and oil then mix in bag from box. Cover and let rise 30 minutes and then form into pizzas.
Grease pan with olive oil. Bkae 8-10 minutes. Add toppings and bake another 8-10 minutes.
I used this for the first time tonight. I oiled the pizza pan as instructed, plopped half the dough in the middle, the covered with plastic wrap and used a rolling pin to roll crust out evenly. It turned out great…very tasty.
It’s always awesome to try a new product and have it turn out! So, yay!
They discontinued it 😔 very sad
That is hugely disappointing. I did love this product. However since finding this recipe (http://blog.glutenfreealways.com/?p=1105), I usually make my own, but having a box mix that worked well is always so handy. I hope this recipe will help you out
It was refreshing to see so many positives about this pizza dough.
I have tried it twice and both times found it impossible to roll out.
It was SO sticky I measured carefully too. Maybe letting it rise 3
hours is the trick. I was trying for a calzone but it was too thick
and broke up .Really disappointing.
I think with GF it is always up in the air how your dough will turn out. Sometimes you need more liquid, others more flour. I always take each batch at a time and go from there. Over time you learn to tell if it’s too dry or too sticky at the onset and can add what’s needed. At least that’s the way it’s been for me. Even after 7+ years things don’t always turn out the same every time. Don’t give up!!
We have been making this for awhile now but I just purchased a box to make to night and they have changed it..I followed directions on box but it now has a,separate yeast packet with it and it was so soupy. .very disappointed. We threw it out..this brand was the only one we would eat..have you heard of a change in this product?
Wow. That’s disappointing. I actually haven’t purchased it for some time. I found a pretty simple recipe from scratch that I have been using. (Link below)But, I would try reducing the liquid by half and then just add in more liquid if/as you need it. Let me know if that works.
Link: http://blog.glutenfreealways.com/?p=1105
I have purchased this twice now. Why are the ingredients / instruction different on the box versus yours as listed above
Hi. In the original post I wasn’t giving the instructions, I was just reviewing the product. Someone later inquired about the instructions and I added that to the post. Hope that helps.
The stromboli turned out ok. Dough broke up some but tasted awesome. I had to use olive and veg. Oil so maybe that is why it broke up.
In my experience, when the dough breaks it’s usually too dry. Maybe next time a little more water would help. It’s so hard to find the right balance of dry/wet in GF Conkling/baking!! Thanks so much for sharing your experience with us.
Anyone tried to make stromboli with it.
I haven’t, but I would start with less liquid than called for. You don’t want the dough to be too sticky. You can always add more liquid, as needed. If you try it come back and let us know how it worked out
HI. I’m sorry, I don’t have a box right now. I will try to check and post it the next time I go. I would use 2 Tablespoons of olive oil and start with 1/4 cup water,add more water as needed to make a soft, not too sticky dough. I hope that helps .
I updated the post to include directions from the box. Hope that helps!
I’m currently in the process of making one of these and the dough is in the rising process. It says to divide the dough, but what I’m going to do is make it all as one large pizza. That should work too! First thoughts on viewing the ingredients….it has a little more sodium in it than I’d like to see. Of course my oat crusts pizzas made from scratch didn’t have as much sodium in the crust. Overall, I think this is a great product and can’t wait to try it upon completion!
I hope it turned out great. I think it’s a great alternative to homemade. Super easy and tasty.
Where are you located that your aldi carries gluten free products!?
I am in Georgia. But, I think that it won’t be long before they will carry them in all of them or at least do more test markets. I first heard of it 6-8 months ago and that was in NY and now they have it here. They originally said that it was only while supplies last and the last time I was there they said they were going to get more supplies. Yay!
Gallatin, Tennessee. Out side of Nashville. Aldi’s has great gluten free products. I am trying the pizza crust tonight. So far evey thing I have tried has been very good.
Same for me! The only thing I’ve tried that I wasn’t stoked about was the cornbread mix….I just thought it was too sweet and seemed more cake-like than cornbread.
I am wondering if it would be ok to freeze the 2nd crust?? What do you think?
I froze one and then used it several weeks later and it did just fine. I let it thaw for about 10 min before placing the toppings and then baking.
I am about to try freezing this pizza crust for the first time. Did you freeze it raw then bake it completely after adding the toppings or did you bake it partialy before freezing?
Hey, I par-bake just the dough (bake about 1/2 normal time) and then freeze just the dough and add the toppings when I pull it out to eat it. But, you can get the frozen GF pizza already sauced/topped so it might be fine, I’ve just never done it. Let me know how it turns out if you do it!