Schar Gluten Free Pizza Crust stood out to me at the store. I hadn’t seen it before and wanted to give it a try!
Schar Gluten Free Pizza Crust ranks at three stars for quality, flavor, texture, and integrity. The pizza crust had cracks in it which were fatal to the integrity of the pizza. However, the taste was good, and it met the basic requirements of a pizza crust.
I do not have any affiliate marketing deals as of the writing of this article. No one influences me to review certain brands or types of products. The only outside influence has been the opinions of my family. I have included their views within this article.
Is Schar’s Gluten Free Pizza Crust Any Good?
Would I repurchase this product? Unlikely.
The issues I had with this product do not stem from being a “bad” product. The problem is that there are many options available, particularly in the frozen section, that are comparable or better.
The taste and texture of the pizza were both ok.
There was a crack in one of the pizza crusts. After I baked it, the integrity of the slices that included the damage came apart at the seam the imperfection had created after adding toppings and heat.
Even the slices that did not contain the crack were unable to be picked up and eaten without other measures taken to ensure the piece’s integrity.
The flavor was slightly disappointing, primarily due to high expectations after smelling the crusts right out of the sealed package.
I debated whether to give it two or three stars.
There was nothing entirely terrible about the product, but nothing spectacular either. Between disappointment in the flavor, the cracked crust creating breaks, and the lack of integrity of the cooked product, I leaned towards 2.5-3 stars.
My husband convinced me to bump it up to three stars. It wasn’t awful, which I usually put things at two stars. But three stars and above are typically ones I’d repurchase.
However, his impression had to be important, and since I was halfway between them, I went with three stars.
I have recently tried many different pizza crusts in my quest to find the best gluten free flour for pizza dough, and I’d use many of those over this product. Of course, that takes time, and this product is an easy dinner option. But there are other pizza crusts, primarily frozen, available in grocery stores that turn out better than Schar’s Gluten Free Pizza Crust.
In short, while I probably wouldn’t get it again, it wasn’t awful. If this is the only option and you can’t make your dough, this will do a decent job. There are certainly worse ones out there as well as better ones.
Schar Gluten Free Pizza Crust Packaging And Storage
When I purchased the pizza crusts, they were in the dry goods section of my local Walmart store and did not appear to be temperature regulated in any way.
Unfortunately, I did not look at the expiration date. It was less than a week after purchase, and by the time I got around to making pizza with this product, there was mold marring one of the four crusts.
There were visible cracks in one of the four crusts even though the package couldn’t bend that way – indicating either a gross handling error or manufacturing quality control issue.
There were no recommendations to store in the refrigerator or freezer, but if you do not plan to use it immediately, I highly recommend freezing it. But since I did not test them after freezing, I cannot attest to the frozen cooking quality.
I was happy to see that each package contained two pizza crusts, and each crust was in its own plastic packaging with moisture control packets in each. So I felt comfortable eating the other three crusts without visible mold.
I purchased two packages, a total of four pizza crusts. Based on the size of the package, I anticipated the pizzas would be about 12 inches in diameter, which is the size of the pizzas I’ve made for my testing on the best gluten free flour to use for pizza crusts. However, as you can see, the size of the crust is a bit disappointing at just under 10 inches.
Cooking Schar Gluten Free Pizza Crust
The directions called for the crusts to bake for 8-10 minutes at 410 degrees F.
My oven, and honestly the entire kitchen, belongs in a 1970s museum as a relic of another era. So I could not get an exact setting on the oven but could get it reasonably close.
The peppers and onions on the pizzas were frozen when placed on the pizza and baked. Due to this, I decided that the pizzas needed the top end of the range.
When we checked them at 10 minutes, it seemed like it was done, but we preferred a crisp crust, so we gave it another 2 minutes. At which point, I knew it was as crispy as it was going to get.
The crusts did not stick to the pizza pan they were baked on for the most part.
The exception to this was the pizza crust that appeared cracked. Although the crack didn’t pierce through the crust, after we added toppings and baked them, the toppings sank to the bottom of the damage. This caused the crust to stick and fractured the crack entirely through.
Flavor Review Of Schar Gluten Free Pizza Crust
I anticipated that the flavor of Schar’s Gluten Free Pizza Crust would be much better than it was.
When I took it out of the individual plastic packaging, the smell of yeast hit me most beautifully. Since the product was slightly past expiration, the smell may be due to the additional time I gave the yeast to ferment in the package.
It mainly lost the yeast flavor I expected after toppings were added and baked.
The remaining flavors were fine, but not memorable.
Texture And Integrity Of Schar Gluten Free Pizza Crust With Toppings
Overall, I have a positive impression of Schar Gluten Free products, and it is undoubtedly one of the top brands I reach for in the store. I know I can count on them to provide a decent product and a variety of products no other significant gluten free brand offers, especially in baked goods and bread.
Most notably, they make croissants which I recently reviewed as well.
But the texture and integrity of the pizza crusts was an issue for me.
I allowed the pizza to cool for about 10 minutes before taking my piece. I didn’t do the waiting intentionally; I cooked the final pizza and fed the rest of my family. However, in my experience, leaving pizza crust to rest for a few minutes allows it to firm up slightly.
The pizza slices could not be picked up and eaten without folding the pieces for increased integrity. However, it could be picked up and consumed, unlike some others we have tried.
The inside was spongy and soft, slightly crispy on the outside, without even a hint of raw dough.
Recommendations And Suggestions For Schar Gluten Free Pizza Crust
I highly recommend increasing the bake time to 11-12 minutes instead of the recommended 8-10 minutes. I’d love to see how it did at a slightly raised temperature like 425F instead of 410 as recommended on the instructions.
Others found the outside slightly crispy, but I didn’t experience that. It was pretty soft on the outside and inside. We all agreed that it wasn’t firm enough on the bottom to pick up and eat without precautions.
If you have a pizza stone, it would be good to use it for this crust to bring out the crispiness if any exists within this product. The only option I can think of is to encourage the crust to hold toppings.
Ensure that you plan to use the crusts immediately after purchase or store them in the freezer.
Look for mold and cracks in the crusts. Any gaps in the crust are likely to create a complete separation after being baked.