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Schar Gluten Free Pizza Crust, Sourdough Italian Pizza Crust

Schar Pizza Crusts are perfect for your next hot off the press gluten free pizza!



Schar Gluten Free Italian Pizza Crusts are so versatile, they can be used for your next pizza party or panini. Top this shelf-stable gluten free sourdough crust with your favourite sauce and toppings, and bake it in the oven for 8-10 minutes. Pile it high with your favourite meats, cheeses, veggies, and spreads for a tasty gluten-free pizza.

Schar pizza crust recipe is free of gluten, wheat, lactose, and GMOs.

  • Shelf-stable gluten-free sourdough pizza crusts
  • Includes 2 individually-wrapped sourdough crusts
  • Great for pizzas, paninis, and more
  • Contains no saturated fat or cholesterol
  • Gluten-free, wheat-free, and lactose-free
  • Non-GMO certified

Looking for a fresh gluten free pizza dough option? Try out this easy to make Gluten Free Pizza Dough Recipe!

How Do You Cook Schar Gluten Free Pizza Crust?

To cook, preheat oven to 410F and remove gluten free pizza crust from packaging and place on prepared baking sheet.
Add your choice of toppings, place baking sheet with pizza on top rack in preheated oven, and bake for 8-10 minutes** (extra toppings may increase cooking time). Remove from oven and allow to cool for a few minutes before serving.

Caution: Pizza will be hot. Enjoy!

**Cooking times may need to be increased if extra toppings are added. As all ovens vary in performance, the tmies and temperature are guidelines. Please adjust time and temperature according to the performance of your oven.

Store in a cool, dry place. Once opened, the product must be used the same day. Do not refreeze.

Schar Gluten Free Pizza Crust Ingredients
Corn Starch, Rice Flour, Sourdough (Rice Flour, Water), Water, Potato Starch, Rice Starch, Corn Flour, Com Syrup, Yeast, Modified Cellulose, Dextrose, Extra Virgin Olive Oil, Sunflower Oil, Psyllium Seed Husk (Vegetable Fiber), Iodized Salt (Salt, Potassium Iodide), Ethyl Alcohol, Soy Protein, Glucono Delta Lactone, Baking Soda, Tartaric Acid, Citric Acid

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