GF Product Review- Arrowhead Mills AP Baking Mix

So in this journey to being Gluten Free I've tried many new things.  I did find a brand of bread that is tolerable (only when toasted) for sandwiches.  I've did find that corn pasta will hold up to a reheat whereas rice pasta turns to glue, but the consistency is still weird.  I've learned that my favorite candy bars are no longer a temptation because they all have malt in them, but at least I still have potato chips to munch.  I can eat as much fruit and veg as I can hold, but when it comes to salads I need to be wary of dressings.  I can eat meat, as long as its not deep fried in a glorious, golden, brown, delicious coating.  Yup, you guessed it- I'm really struggling with this.  I miss real pasta and pizza desperately!  That is why tonight I'm trying GF pizza.  I've tried the Bob's Red Mill Pizza Crust Mix before and it was a rubbery, heavy, bland dough.  Tonight I'm trying Arrowhead Mills GF All Purpose Baking Mix (found at Walmart for about $5 a box).  The box says that it can be substituted 1 for 1 with regular AP flour so that is what I'm doing.  I took my pizza dough recipe and used this instead of the regular flour. 
...
So far, it is definitely a much courser dough and lacks elasticity due to the lack of gluten but it rolled out OK and transferred to the pizza stone without incident.
...
First one is done pre-baking and seems a little heavy but at least the little piece I tried of it actually tasted like something close to the 'real thing'
...
Much better than Bob's Red Mill.  It reminds me of the thin crust pizza at Marco's down the street.  I do think I need to cook the crust more on the pre-bake than just 8 minutes.  If I have to eat thin crust pizza, I like it to be crispy on the bottom. 
Verdict- good enough to keep trying to perfect!

So last night we indeed had pizza.  It was quick and none of us were really that hungry.  Even if I hadn't had a spare crust already in the fridge it would've still only taken less time than having it delivered.

No Knead For Delivery Pizza Crust
3 cups flour (I use bread flour but AP works well too)
2 1/4 tsp rapid rise yeast (or 1 envelope)
3/4 tsp salt
2 Tbsp olive oil
3/4-1 cup warm water

Preheat oven and pizza stone to 400.  With the blade in your food processor, add the dry ingredients and combine for 10-15 seconds.  With the machine on, add the olive oil and slowly add just enough water to make the dough come together into a ball.  Remove dough onto a lightly floured surface, cover and let rise for 10 minutes.  Cut dough in half for 2 large or thirds for medium.  Roll out, prick crust with a fork and slide onto hot pizza stone.  Bake for 8 minutes.
I usually par-bake all my crusts first so they can go into the oven one after the other or I can just freeze the plain crust for use another day.  After the par-bake, load up the crust with the good stuff: sauce (I use spaghetti sauce, cheese, meat, veggies, more cheese (of course!).  Then place back on pizza stone until the cheese is bubbly and the crust is GBD (golden, brown, delicious).  In my oven, this only takes about 8-10 minutes depending on how loaded the pizza is.  The more toppings, the more time.

When I freeze my crusts, I wrap them in a couple layers of foil before sliding them in a freezer bag.  The dough itself can be frozen as well.  Just thaw in fridge overnight, let come to room temp and bake as directed above.

Tonight is Chicken Marsala... I'll try to go all food stylist and take pictures.  But y'all know how good I am at that.