Help Launch our GF, Allergy Friendly Pizza Crust!

I know there's gluten-free pizza crust out there.... but you've *never* had one this good! Whether you like New York, pan pizza, or crispy crust, this mix does it all. Our goal is to help you enjoy a slice of Italy - in your own kitchen and at your local pizza parlor.

Since 2008, Better Batter has been an award-winning, standard-setting company producing Allergy Free certified cup for cup flours and mixes. We've set the bar for clean food that meets your needs, and we've managed to do it while staying a small, mom-owned and operated, customer-focused company. Just Google us - you'll see! Read on for more info about how this project got started:

A few months ago, one of our local pizza parlors (Aunt Dani's Pizza) came to Patrick and I with an idea. They were disappointed with the GF pizza crusts out there and wanted to recreate their own, locally famous crust, in-house. So we worked with them to create the perfect 14-inch pizza crust for use in their restaurant. We started with their recipe, our Original Blend Flour and a little magic... Long story short - this was literally the best pizza we'd ever eaten. Aunt Dani's was thrilled (and so were we)

I (Naomi) happened to mention we were working on this project to a few gluten free friends in the area, and some of our restaurant customers - and before I knew it there was so many emails and phone calls coming in I was shocked. So was Aunt Danis. I mean there's finished pizza, raw dough, and pizza crust mix out there, so we didn't think this would be such a hot item. Talking with people, though, I kept hearing their frustration - they couldn't use the current gluten free products the way they're meant to be used - cold proofing, kneading, stretching, and making into Bollis and Hoagie rolls. Their customers were getting gluten free, but they weren't getting the full experience. I realized we might just have caught a tiger by the tail, so I asked Aunt Danis if they would be open to going all in with us in sharing their recipe with the world,. To my great delight, they said YES!

The supply chain was interrupted continuously throughout the last 12 months, but we are finally seeing forward progress! As of September 2023 we have narrowed our pizza crust to one crust we really love, with a few formulas as backup for the testing process.

Anything we make - as always for all our products!! - will be certified allergy-friendly for ALL top nine top allergens and will be appropriate for multiple dietary preferences (vegan, GMO-free, Kosher OU parve, etc.). Aunt Danis, Patrick and I are super stoked, -our goal is to bring this mix to homes in 1lb retail and 4lb restaurant packages.

When I say we are a tiny, mom-run company, I'm serious - there are less than 15 full and part-time employees in our whole company! We have kept our promises in the 15 years we to keep our standards high, donate a portion of every sale to our food banks, and take care of our customers with gold-star excellence. It has always meant - and still means - that we're operationally very close to cash flow neutral. In order to spend money to bring a new product to market, we'll need to find people who will back the project. We estimate it will take up to $22,000 to get from R&D to printed packaging and national distribution.

We will need to decide which formulation to use - and that will require testing in-house, and then test again with home bakers and restaurants. If we move forward with producing the mix we need to advertise that it’s available. All of this is going to take teamwork - so we're asking for YOU to help partner with us!

Please see below for our goals and plans for donor participation at each stage. We will update each stage as it is completed, so check in often.

CURRENT PROGRESS

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STAGE 4 - INITIAL PRODUCTION - ONGOING

Funding Level: $15,000+ ONGOING

After careful consideration we have decided to launch our new product in 2 sizes - 1lb and 4lb using nylon packaging. Minimum runs of these two sizes (packaging and finished goods) are estimated at no less than $15,000.