Vegan, Gluten-Free, *and* Allergen-Friendly: This New Pizza Crust Baking Mix Checks Off All the Boxes

Pizza is one of those foods that should hands-down be an easy crowd-pleasing dish (is there any human alive that doesn’t like pizza?), but in actuality, it can be difficult to please a range of dietary restrictions.

If someone’s gluten-free, they need to know what’s in the crust. If another person can’t do dairy, you better make sure the cheese on top is vegan. Speaking of vegan, pepperoni or sausage slices are a definite no-go for non-meat eaters. Toppings, however, are easy enough to hack; you can devote different sections to various people’s dietary preferences and needs. Here’s the thing, though: it all bakes on the same crust, so you better be starting with a base that works for everyone.

Now, you can. This week, Partake—known for their allergen-free snacks—came out with a pizza crust baking mix ($24 for a three-pack) that’s sure to please everyone who pops in for pizza night. The Partake pizza crust is gluten-free, allergen-friendly, and vegan. “Like many in the last 18 months, we’ve been cooking and baking much more at home. Pizza is one of the few foods that everyone in my family loves, but between my husband and daughter’s dietary restrictions and food allergies—and my lack of—we were craving something that we could all enjoy together, but we weren’t able to find it,” Partake founder and CEO Denise Woodard (who is a Well+Good Changemaker) says.

So, she and the Partake team got to work, on a mission to create a pizza crust baking mix that checked off all the boxes. It took a year, but Woodard says they finally did it. The mix is made with a gluten-free flour blend of buckwheat flour, oat flour, rice flour, sweet rice flour, tapioca flour, and sorghum flour. Oat milk powder, potato starch, arrowroot, oat fiber, psyllium husk powder, sea salt, cream of tartar, and baking soda are also used. “In development, it was important to us that the dough be versatile,” Woodard says. “So, we made sure the recipe would bake up a delicious crust whether or not one decides to use yeast.” Besides being used for pizza, she says the dough can be used to make calzones, breadsticks, and rolls. Whatever cozy carb your soul desires, you can expect baked goods with delicious flavor and a texture that tastes just like the real deal. What they won’t contain? Any of the top nine allergens: wheat, tree nuts, peanuts, milk, eggs, soy, fish, sesame, or shellfish.

As for pizza night at her house, Woodard says that she, her husband, and daughter all like to go for something different. “As a result, everything from New York-style margarita to a veggie-loaded Chicago-style deep dish to a chocolatey dessert pizza have been made with our Pizza Crust Baking Mix to rave reviews,” she says.

Whether you like your pizza Chicago-style, Sicilian, or New York, something every pie has in common is that it starts with one thing: a really good crust.

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