Wholly Gluten-Free Pizza Dough Review

Wholly Gluten-Free Pizza Dough Review

Saw this at my local store and had to try it.

Wholly Gluten-Free Pizza Dough! I love this company's gluten-free pie crusts, therefore I was very happy to see this in the store. Check out the website's page regarding the gluten-free pizza dough for more information. According to their website, this product is free from Wheat, Dairy, Casein, Egg, Soy, Peanut, Tree Nut, and Sesame Seed.

Above is a photo of the ingredients list on the back of the package.

This is a frozen product, so you need to thaw it for 3 hours before using.

I use Clic gluten-free corn meal, for under my pizza crust. You don't have to use it. The reason I like to use corn meal under my pizza crust is - to prevent it from sticking, give the crust a crunchy texture, and a slightly sweet flavour from the corn.

It is a Canadian company and as you can see in the photo above, they have the Canadian Celiac Association logo on the package - this means it is celiac safe. This logo is known as "the GFCP (Gluten Free Certification Program) logo". It means that the product was made in a certified facility that was audited by an independent third-party expert using BRCGS/Global Standard Gluten-Free. For more information on this logo check out the Canadian Celiac Association website.

I usually buy Clic dried beans and cornmeal at the Italian Centre Store in the Willow Park Shopping Centre at 9919 Fairmount Dr SE Calgary, AB. I also have found some Clic products at the Real Canadian Superstore.

As per the Canadian Celiac Association guidelines: corn flour and corn meal must have a gluten-free certification if they are the first or second ingredient in the ingredients list. This is due to possible cross-contamination. You can check out the Canadian Celiac Association's corn statement for more detailed information. Note that as per the Canadian Celiac Association if corn flour or corn meal is listed further down the ingredients list the product doesn't need a gluten-free claim and is safe for a celiac to consume.

Here are the main ingredients I'm using. The Wholly Gluten-free pizza dough, a ball of Mozzarella cheese and Primo's traditional pizza sauce.

After 3 hours of thawing, the dough is ready to be rolled out. I used a mixture of gluten-free corn meal and gluten-free flour and rolled the dough out on parchment paper.

It was pretty easy to roll out and pliable.

Here it is rolled to the size I need for my pan. I crimped the edges a little to hold the sauce.

Here is the dough before the pre-bake. As you may be able to see, I had to do some repair of the dough. I should have used more flour when rolling out, the dough stuck to the parchment paper and tore when I moved it to my pizza pan.

As suggested in the instructions, I pre-baked the crust. I did 10 minutes only, as I was worried about it getting too cooked, but in the future I think 15 minutes would be good. You can really see my attempted repair now!

The toppings are on. I added chopped red onions, sliced tomatoes and basil and then the cheese.

Baked for 14 minutes at 400 Fahrenheit. The last minute of baking, I added a few more fresh basil leaves and put back into the oven. It smelled so good.

Here is a slice. So tasty. The crust is on the chewy side, you could see it was a little translucent, but it is cooked. Perhaps the tomatoes kept the crust from crisping up. The pizza size was 12 inches (about 30.5 centimetres).

I liked the pizza. I think if I had one of those pizza pans with holes are a pizza stone the crust would have been more crispy.

But the whole family enjoyed it, and I would buy it again.

Note: These are my personal experiences and opinions. Always seek out a medical opinion for medical concerns. Not sponsored. If sponsored I will always say so at the top of the post.