Abstract: The present invention relates generally to the field of food and nutrition. In particular, the present invention relates to gluten-free food product. Pizza is a very popular food globally. Gluten-free pizza has recently become available. The present invention provides a gluten-free pizza crust with a light, aerated and, yet, crispy structure. One embodiment of the present invention relates to a gluten-free pizza crust made from a gluten-free pizza dough comprising gluten free wheat starch, salt, yeast and water, wherein the pizza dough was proofed for at least 15 minutes.

Abstract: Microwavable laminated dough products are provided having a laminated dough that is packaged in combination with a unique packaging that expands upon exposure to microwave energy to contact the laminated dough and to provide enhanced browning and crisping to the laminated dough. The packaging may also incorporate vent holes to allow for moisture and temperature control within the package during microwave cooking. The laminated dough may contain a filling. A laminated dough product having zero grams of trans fat per serving size and a laminated dough comprising about 1% or less of trans fat per 100 grams are also provided.