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| |  | Wheat Pasta | Home » » Schar Pizza Crust Gluten Free, 10.6-Ounce | | | | | | | Description: | | Save on Schar Crusts (8x10.6 OZ). Water, Corn Starch, Rice Flour, Potato Starch, Glucose Syrup, Yeast, Guar Gum, Mono-And Diglycerides of Edible Fats, Potassium Bicarbonate, Sodium Bicarbonate, Glucose, Whey Protein, Salt, Tartaric Acid, Citric Acid. This decriptions is informational only. Please review the actual product for ingredients and suggested serving prior to use. | | | Product Details: | | | Product Weight:
| 0.66 pounds | | Package Length:
| 8.9 inches | | Package Width:
| 8.9 inches | | Package Height:
| 1.5 inches | | Package Weight:
| 0.7 pounds | | Average Customer Rating:
|  based on 10 reviews |
| | | | Customer Reviews: | |
Average Customer Review:
 ( 10 customer reviews )
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Most Helpful Customer Reviews
9 of 9 found the following review helpful:
 The best tasting gf crust I've hadJun 02, 2010
By Gluten-free dad
I love this crust. This is the only precooked crust that I've tried that gets crispy in the oven. I think one of the reasons for that is it's not frozen. With most of the frozen crusts, I think there's some extra moisture that causes it to not crisp.
If you're like me, you tend to find a brand that you like and buy other products from them. I've done that with Schar. I've tried the bread, shortbread cookies, pasta, vanilla wafers, and choc. hazelnut bars. My least favorite is the hazelnut bars. My absolute favorite is the vanilla wafers. The texture and consistency of them is great.
9 of 12 found the following review helpful:
 Almost perfect... but...Jul 12, 2010
By Bunkster Brown
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.
2 of 2 found the following review helpful:
Great option for pizzaJan 04, 2012
By Kelsey
I've tried a billion pizza crusts on the market and these things are really good for pizza as long as you follow a few important steps when making them.
They are best cooked on a very high heat in your oven and don't really respond well to sitting on a low bake setting for a half hour. You want to flash cook these suckers on one of the lower trays inside the oven. If you cook them too slowly they can dry out.
In addition, these things taste about a thousand times better if you cover the surface in olive oil. Doesn't have to be expensive stuff. Just your basic olive oil. This makes them brown really nicely and also adds a good flavor to the finished crust.
Most of the pizza crust mixes that you have to add ingredients to are rather cardboard tasting. These things aren't and they're even ready-made.
I'd say the only drawback to these yummy things is that they cost a fortune.
2 of 2 found the following review helpful:
My 8 year old daughter loves itDec 19, 2011
By Pulkit Shah
Finding gluten free food for 8 years old pure vegetarian, and that too without eggs has always been great challenge. We have tried many frozen pizzas but my daughter for the first time used the words, "This is like what I used to eat before I got the gluten allergy".
2 of 2 found the following review helpful:
Schar pizza crust good stuffSep 25, 2011
By writerkay
This gluten freee pizza crust is almost as good as a wheat crust. Easy to use for any topping. It is also the right size for two servings or more, depending on when it is eaten.
See all 10 customer reviews on Amazon.com
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