Isabel's Gluten Free Thin-Crust Pizza Base Mix 300 g (Pack of 4)

I've tried all the UK supermarket options, also products from the US and then found Isabel's on Amazon. It's way superior to every thing else I've tried. Actually it tastes just like proper 'pizza express-like pizza crust. I'm the only gluten intolerant one in the family but everyone loves this. It's fairly simple to prepare and the kids love rolling it out and putting on the toppings. The crust is thin and also a bit chewy in the middle and stretchy. It isn't tough like other brands in this category. It's easy to roll out to a depth of approx 3 mms - haven't managed the 2mms mentioned by the manufacturers....that may be down to my lack of skill! I virtually never rave about gluten free products, to be honest most are disappointing. This is different. It's excellent.

Since discovering this mix a few months after I was diagnosed with coeliac disease, it is the only gluten-free product that has developed a cult following with me and my (gluten-eating) boyfriend. We have been eating these pizzas for 3 years now. We bulk order and keep them in the cupboard for pizzamergencies. Which usually happen every week or so ;) Depending on how you cook it you can get a crispy or chewy base. Now we have perfected our technique, we do not prebake. We use a good quality passata (good quality = less water in it) for the pizza sauce, top it with whatever we want, and crumble mozzarella on top (some mozzarella is a bit watery, we go for the firmer stuff). Bake for around 15 minutes at 200C and it's perfect. It's fantastic value, extremely healthy and YUMMY. Oh, and you can also use it to make bagels! :D

Now let's be honest when we try these kind of things we aren't really expecting much are we ? Well the same went for this pizza base mix. I'm fairly new to wheat free living and I struggle because bread was my very good friend. My very BEST friend was Pasta. I came across an article about Cassava flour which in turn led me to this product. ..............Oh happy day !!!!!! This is fantastic. I just finished eating my first pizza made using this mix, it will definitely not be the last. Utterly delicious. Having gone through some earlier reviews it seems it can also be used to make bagels, dough balls, tortillas and bread sticks. I can't tell you the joy I felt reading that. If you need a wheat/gluten free diet and you love bread cakes and pastry then say hello to Cassava flour. I whole heartedly recommend this product.

Great! Very tasty. Hard to get right initially, there is a fine line between not enough water and a bit too much, but once you master it, the results are great. Well worth persevering; one of the nicer gluten free pizzas I've had.

This is a great product albeit expensive as it's main ingredient is not expensive but not readily available in store over here. None of the major supermarkets near me stock this any more although Morrisons still list it so this is the best way to obtain it. When not cooking this in my pizza oven outside I cook it on a mesh splatter guard and cook at 200c. For 5 mins then 165 / 170 until it looks right, if you find the base is still not crispy enough simply slide on to an old oven sheet over a low hob heat but lift the edge constantly to check its progress, it should only take a couple of minutes.

I checked out a number of online gluten free pizza base recipes which I felt had far too many ingredients to tackle. Either that or the pictures didn't look quite like the base i was hoping for. After searching around I found Isabels and decided to take the plunge on the strength of the good reviews. I have to say that we were amazed at how well the base came out. We chose to put the ingredients on (mozzarella,basil,cherry tomato,tomato puree,artichoke) without baking the base first. We used just one 150gm pack and halved the water and olive oil along with a small egg to make a 12" base. This worked out perfectly! Just about to get stocked up on these as they will become a permanent fixture in the weekly menu list.

We've tried this a couple times with varying success. The first time, we didn't read the instructions properly having completely missed step 4, which reads that we should pre-bake the crust/base BEFORE putting toppings on. We didn't do that, and the pizza base was more gelatinous ( like steamed dim-sum dumpling in texture and flavour) and not at all like a pizza crust. The second try was more successful, but as the instructions say, a wetter sauce will produce a crust with a softer centre. At least it wasn't gelatinous, just a bit soft. Probably cooking it a bit longer may make it better, more crispy, so the rating may improve with experience or "drier" sauce.

This is a really tasty pizza base that I think is better than many wheat flour based ones. It's really easy to mix up and I find it cooks best if you put it in a proper pizza pan (the one with holes in) so it doesn't need turning when you are pre-baking it. As a gluten-intolerant person I have always had to miss out on pizzas but now we make then at home regularly. You can get really creative with toppings and put lots of veg on to keep it healthy. We also like to drizzle on different olive oils like garlic, chilli and balsamic.