KB, thanks for noticing that! This blog post came out some time after we published that original recipe, and it took us a while to figure out how to use it successfully in other styles of pizza. As sometimes happens, that original tip about only using it for thin crust slipped our notice, so we really appreciate your pointing out that it's not up-to-date with our current knowledge. We're reviewing that recipe page for possible updates now. As far as the bread and pizza mix goes, we're actually not sure! The recipe for pizza crust on the package has a fair bit more liquid than this recipe does, so it might be challenging to get it to cook all the way through. That being said, if you're down for some serious gluten-free experimentation, it could definitely be a worthwhile endeavor. We just don't recommend trying it for the first time when you're throwing a party or trying to impress someone, because we can't promise that it will be an unqualified success. Happy baking! Kat@KAF

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