Gluten Free Pizza Crust Mix

I am not that familiar with gluten-free recipes, but we are having a pizza party for the Christmas holidays and one of my wife's relatives is gluten-free. So, I looked online for gluten-free pizza recipes, and this was the only one that actually got favorable reviews. We ordered a 4 lb. bag of the pizza mix, and I just made two pizzas today. One of the reviews I read said that he used his food processor and got great results, and since I use my Cuisinart food processor for my normal pizza dough, I used it for the Pamela's. It worked fine, although I thought the dough seemed like it was a bit dry, but it was sticky as the recipe said it would be. Maybe I accidentally packed the flour or under-measured the water. Not sure, but I will probably try to have it a little less dry next time. Definitely use oiled fingers for handling and shaping. I let it rise for three hours, but it really didn't double. It was a bit difficult to press out into the pizza shape, even with oiled fingers. I actually found that brushing the dough with olive oil and then covering it with a piece of plastic wrap, and then pressing it out, worked much better. At our pizza party, my oven will be at 500 degrees, so that's what I set it for tonight, even though the Pamela's recipe says 475, and I will also have pizza stones in the oven. I also used parchment paper as the recipe calls for, and dusted it with cornmeal for texture and flavor. My oven was pre-heated for an hour at 500 degrees with two pizza stones in it. I par-baked in the pizza pans on top of the stones for 8 minutes, although I originally planned to only go for 5 minutes, but at 5 minutes it just didn't seem like it was ready, so I went for the full 8. Then I added my sauce (SeriousEats NY sauce) and my cheese (a 4 cheese blend of whole milk mozzarella, asiago, parmesan, and romano) and sautéed mushrooms, and cooked it for another 8 minutes with the parchment paper directly on the stone. Okay, the toppings were bubbling and the cheese was starting to brown, but the crust was still pretty much pale. I went until the cheese was starting to brown in spots (perfect!), and pulled it out. I was amazed! Okay, so the crust wasn't as crispy/chewy as my (SeriousEats) NY crust, but it was damn near! And it actually tasted good! Again, not as good as my (SeriosEats NY) normal crust, but I have certainly had a lot worse! The edge of the crust was a bit crunchy, but the main part of the crust was actually pretty good. Although it's not quite up to my normal standard for pizza crust, for gluten-free I'll give it a 5.