Schar Gluten Free Pizza Crusts, 10.6 Ounce

I’ve tried several different gluten free pizza crusts but these are by far the best tasting. They bake at a high temperature for about 9 minutes and come out crispy and are never soggy from the toppings. I have made red and white pizzas with assorted toppings and the crust always remains crispy. They are a bit pricey but are worth it to me. They are a personal size crust but with a side salad I can get two meals out of one pizza. They reheat well in my toaster oven on a low temperature. If I don’t feel like cooking these are my go to quick but delicious meal.

Found this years ago when GF products where very niche, and even with all the new varieties out there now, it's still the best around. A little on the pricey side, but I love that there are 2 crusts in the box and it doesn't need freezing or refrigerating. It's thicker than most of the GF crusts out there, which I appreciate, and the taste and texture are on point. It's also big enough to share.I had a couple leftover pieces, which I knew my dad (who's pretty picky and whose FAVORITE food is pizza) wouldn't even try if he knew it was gluten free. I pretended it was just regular pizza crust, and he was shocked once I told him, so if that's not a ringing endorsement, I don't know what is.

They ARE expensive....but these are heads and shoulders above just about all of the crusts out there....Taste is very good....and the consistency is very similar to a "gluten" crust! (My wife has celiac...so I am "lucky" enough to be able to eat both!)Drop the price by $2 and you have the best GF crust on the market!

Heartier than most GF crusts. This one will definitely fill you up.

Ok, well first I should say that I have very little experience with GF products, because I was just recently diagnosed with gluten sensitivity. And I have zero experience making pizza. That said, I have both positive and negative feedback about this product.Just today I made my first-ever pizza, with this GF crust. As it was nearly 100 degrees today, I didn't want to heat my oven to 425, so I decided to make it on the grill outdoors instead. I sprayed oil on the down-facing side, just to keep it from sticking to the grill grate. On the stoptove, I sauteed ground sirloin (93% lean), red and yellow bell peppers, some Vidalia onion, and sliced Baby Bella mushrooms in some olive oil and chopped garlic. When finished cooking that, I drained it on paper towels to remove the excess oil. Then I piled them onto a pizza crust and topped it all with grated cheddar cheese. These were all just odds and ends that I had leftover from other meals I cooked this past weekend.Then I put it on the grill on medium heat, and watched it carefully. I checked it in five or so minutes, and it had started to brown a little. I lowered the heat to low and cooked it for a few more minutes, then checked it again. It was brown and had nice grill marks on it, so I took it off and sliced off a piece to taste it. It seemed like it was cooked just fine... soft and doughy on the inside, nice and brown and crispy on the outside. I determined that it was ready to eat, so I took it off and polished it off... yummy and soooo filling. That will definitely be my only meal today. It was delicious, and the crust tasted fine. I think that my hubby would even like it.Now the negatives. But these are more a matter of personal taste than anything specifically wrong with the crusts themselves. First, I should've checked the label before eating it, because I am also lactose intolerant. I can handle a small amount of lactose (the cheese I used contained almost none), but I didn't realize until I'd eaten it that the crust contained milk. Whoops. So here comes the bloating... maybe a better warning on the front of the box "not lactose free" would be good. I don't know why I assumed it was, I shouldn't have assumed that. I notice that even I write this review, one of the suggested tags for it is "casein free." It says right in the ingredients that it contains "milk protein," so people allergic or sensitive to casein shouldn't eat it.Second, if you are counting carbs to lose weight, it is not a great idea to eat an entire crust by yourself. These look like single-serving pizzas... they are small and I treated it as if it were a "personal pizza." However, the label says that 1/3 of the crust contains 30g of carbs. Yikes. So I just consumed 90g of carbs in one sitting. That's not good for me or probably for anyone. These crusts are fairly thick too, and I normally like a thin, crispy pizza crust. I would love these much better if they were 1/2 the thickness and 1/2 the carbs.Finally, these come with holes pricked on one side but not the other. Being new to making my own pizza, I wasn't quite sure which side went down and which went up. Some instructions on the box to this effect would benefit pizza-making novices like myself. In the end, I put the hole-side down, but in retrospect I think maybe that was wrong. Maybe the holes are meant to allow steam to escape upwards, so the crust gets crispy. Anyone who can give me some insight on this will be appreciated! (At any rate, my crust did come out perfect so maybe I got it right.) I've cooked pretty much everything in my lifetime, but somehow never got into pizza. Now that I am gluten intolerant, I hope to be making my own and eventually get real good at it. My goal is to make a gluten-free pizza that even my hubby will find irresistible...and maybe even preferable to the pizza shop kind. However, even though this crust was good, I can't see myself eating it regularly because of the carbs. Most likely, I will learn to make my own GF crust so that I can make it as thin, crispy, lactose-free, casein-free, and gluten-free as I like.