Lori, I think you'll probably be good with the xanthan gum already in your blend. However, no guarantees, as we don't know what you bought; and if it's not King Arthur, we don't know exactly what's in it. I say give it a try, though; pizza crust doesn't rise very much anyway, so the xanthan gum isn't as important as it is in other applications. Good luck! PJH

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