Wholly Wholesome Crusts: Pizza, Pie, Organic, Gluten-Free


Need a last minute shortcut for those holiday pies? Quick dough for an easy pizza night in between the festivities? Wholly Wholesome Crusts come in several dairy-free varieties, including both organic wheat and certified gluten-free.

Wholly Wholesome Crusts: Pie Shells - All Dairy-Free and Kosher Pareve, One Certified Gluten-Free Option

To note, I love how transparent Wholly Wholesome is with their ingredients and processes. The Wholly Wholesome crusts have just a handful of simple, non-hydrogenated, no funny-business ingredients, they go the extra mile with certifications, they boldly note top allergens and even disclaim allergens in their factory (beyond the same line!).

Tasting Notes for Wholly Wholesome Crusts

Wholly Wholesome offers dough for pies and pizzas, but since we are approaching the holidays, I’ll start with the pumpkin- and apple-friendly pie shells.

Bake-at-Home Pie Shells

I’ve reviewed Wholly Wholesome’s whole, frozen dairy-free pies before. But for you do-it-yourselfers, or those like me who love this dairy-free, soy-free pumpkin pie filling, the Wholly Wholesome bake-at-home pie shells are worth considering.

Unlike their shelf-stable pie crusts, the pie shells are sold in the freezer section in two-packs, and are meant to be baked according to your recipe (pre-baked or filled and then baked). It’s been years since I’ve trialed any of their wheat-based crusts, so I can’t weigh in on those yet, but we recently sampled their Gluten-Free Pie Shells when making Chocolate-Peppermint Pudding Pie.

Chocolate Peppermint Layer Pie with Gluten-Free Wholly Wholesome Crust and Dairy-Free Mori-Nu Pudding Mixes

I really liked the flavor of the gluten-free Wholly Wholesome crusts – and I’m not typically a pie crust fan. My friend Caroline concurred that it was quite pleasant in flavor, mild, yet tasty on its own, and lacking the bitterness that so many savory gluten-free baked goods can have.

There was just one big drawback … it doesn’t quite bake up. As you can see, the crust didn’t brown at all. In fact, I cooked it two minutes longer than recommended, and it was still a little doughy rather than flaky. Caroline was a bit turned off by this “undercooked” vibe. Though, I still found the crust too yummy to leave behind. Overall, she did agree with me that the flavor warranted a solid 4 stars, and that with a little extra cook time, it might meet her flakier expectations.

Chocolate Peppermint Layer Pie with Gluten-Free Wholly Wholesome Crust and Dairy-Free Mori-Nu Pudding Mixes

Bake-at-Home Pizza Dough

Opting not to bother with a wheat-filled version, Wholly Wholesome’s first foray into pizza dough is certified gluten-free! In fact, it is “Produced in a Gluten, Wheat, Dairy, Egg, Soy, Nut & Casein Free Environment”.

Wholly Wholesome Crusts: Pizza Dough - Gluten-Free and Dairy-Free

We actually love my homemade gluten-free, dairy-free pizza crust recipe, so I have high standards for the store-bought versions. That said, Wholly Wholesome definitely delivered on flavor. We had three taste-testers and all agreed: scrumptious!

But again, there were a couple of baking caveats. I followed the lead directions to top and then bake. It yielded a very under-cooked crust, even with a few extra minutes of baking time. I definitely recommend pre-baking the pizza dough, at least for 5 minutes. The parts that were exposed didn’t rise at all. If you roll it thin, expect it to stay that thin – though it may rise a touch more if pre-baked.

Wholly Wholesome Crusts: Gluten-Free, Dairy-Free Pizza Dough

The Facts on Wholly Wholesome Crusts

Certifications: All of the Wholly Wholesome Crusts we’ve viewed are Certified Kosher Pareve. The gluten-free varieties are Certified Gluten-Free. The wheat-based varieties appear to be Certified Organic.

Dietary Notes: By ingredients, Wholly Wholesome Crusts are dairy-free / non-dairy, egg-free, nut-free, peanut-free, soy-free, vegan / plant-based, and vegetarian. Select varieties are made in their gluten-free bakehouse. Nonetheless, verify on the label and check with the company on their manufacturing processes for all varieties if potential allergen cross-contamination is an issue for you. Processes, ingredients, and labeling are subject to change at any time for any company / product.

For More Product Information: Visit the Wholly Wholesome website at www.whollywholesome.com.

Average Reader Review

4.7 rating
4.7 out of 5 stars (based on 3 reviews)
Very good33%

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What Others Are Saying ...


5.0 rating
May 28, 2020

I absolutely love the gluten free pie shells anyone that has them say how good the crust is

Trudy Egan

Crusty Browned Perfect Pie Crust is Hard to Find - This was it!

5.0 rating
February 19, 2020

Used Wholley Gluten Free Pie Crust for a Chicken Pot Pie. I prebaked the bottom crust for 12 minutes to brown then filled with prepared chicken pot pie ingredients. I think I let the pie crust thaw for too long as it was hard to separate from foil pan for the top crust, but I used a spatula to upside down the dough onto the pie. Had to piece together a bit but covered well. As a long time gluten free person, I can tell you it’s hard to find tasty pie crusts. I have used Bob’s do it yourself pie crust which is a lot of work. This is easy and the results are the same if not better. I did bake for much longer than instructed but just let the browning of the crust guide me. It was crispy and delicious. I can’t wait to make a lemon meringue – my favorite, and I know this is the crust to do it with.

Casey Denhoff

Gluten-free pie shell and pizza dough

4.0 rating
February 11, 2020

The gluten-free pie shell and pizza dough hit home runs in the flavor department. Both scored big with our taste buds, and neither had any “off” notes that are common in these types of gluten-free baked goods. The only caveat was the bake-ability – neither browned (but we were okay with that), both required more baking time than called for, and the pizza dough is best for thin crust fans.

Alisa Fleming

About Author

Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.


  1. I tried your pie crust for the first time to make pumpkin pie and I was a bit worried after reading some of the reviews. At first, I thought about pre-baking the pie crusts so they would be brown. I took them out of the freezer to thaw, but then went ahead and poured the pumpkin pie mixture into them and put them in the oven to bake. They came out nicely browned and looked perfect. Then without even trying them, I took them to a family get together/holiday dinner and served them with whipped cream. I could not believe how good the crusts tasted. I was worried that they would be too “hard” or too “chewy” but they were not. Even though I knew they were gluten free, the flavor was not GF type like I have experienced before. I really do recommend these pie crusts and look forward to trying the pizza dough next. I am tired of thin GF pizza and want to try something resembling hand tossed or as I like to say, a pizza with a handle(crust). My pumpkin pie came out great and I WILL be using this brand of frozen pie crust again.

  2. Carol Morgan on

    I was not too impressed with your pie crusts. They never browned, as some of the reviews said. They where very hard and not at all flaky. I was very disappointed. Also the pie shells need to be bigger in size, 9 inches will not except most recipes and I have to waste the rest of the batter. I am not having any success finding a good recipe for a great crust. Sorry to be so negative but they are not very good and some improvement needs to be done before I buy them again. I was really embarrassed when I took it for dessert on Thanksgiving. Before I went Gluten Free I was known for my flaky crusts and delicious pies.

  3. In my opinion, the Wholly Wholesome gluten free pie crusts are actually better than regular ones, and my daughter, who doesn’t have to eat them, buys them for herself, instead of the regular ones! I grew up eating lard pie crusts, and they remind me of those. I do not understand the reviewer who said they won’t brown. I have to cover mine to keep them from over-browning. Mine were thawed when used so perhaps that is a factor. My only quibble is that they are too small for many recipes, and I end up throwing out batter or running it over. They need to be at least 10 inches in size, because the edges tend to flatten, making this problem worse.

    • Hi Anne, thanks so much for sharing your opinion on these, too! I have to agree, they are often too small. I’ve run into that problem, too! It would be nice if they made another size, too.

  4. Pat O'Connor on

    I have purchased 4 packages of the Pizza Dough and love it!!! I made 2 pizzas, and today I used 1 for Cinnamon Rolls!! They came out Awesome!!! I used Wholesome Sweeteners Coconut Palm Sugar and Tropical Plantation Coconut Oil, along with Cinnamon & Crushed Walnuts. I made them for my husband, but had to “test” them, AMAZING!

  5. Very impressed!!!! We just tried the 9′ pie shells and are thrilled by this quality product. My wife has problems with not only gluten, but also corn and oatmeal. I am soy intolerant. These pie shells are perfect or both of us and are superier to anything we have tried before. I love pies and had almost given up on finding something we could both eat and enjoy. Anyone who has been gluten free for over ten years will truly appreciate the progress that has been made in creating products that are both safe and tasty. Thanks so much!!!!

  6. Teresa Behrmann on

    I’m hoping these are as good as the reviews are saying they are. I was diagnosed with Celiac disease 3 years ago and have had to go strictly on a gluten free diet. Everything we try is by trial and error. Most of the things we have tried are rather good. I have missed being able to eat pies at holidays. My son wants to try making a dutch apple pie this year, because that’s my favorite. So fingers crossed this will give us thumbs up!

  7. I’d like to know (and sadly don t have time to experiment) if baking ahead a couple of days is a bad idea with these shells. I’ve found GF items really need to be super fresh to taste good, and keep the right texture. I want to bake pies today (Tuesday) to have Wednesday and Thursday. Anyone tried that yet?

  8. Janice Sawyer on

    I’m sorry to say, but the gf pie crust was tough and flavorless. I won’t be buying it again. I threw out the second crust without even cooking it.

    • That’s so odd Janice. We didn’t find it flavorless and it actually hesitated to bake up – wasn’t tough at all. I hope they haven’t changed the formula! Thanks for sharing your review / feedback.

  9. AWESOME! Just doesn’t cover it. I have been looking so long for a GF, dairy free, egg, soy, but, corn and additive free crust and this is it!!! I have used it for chicken pot pies, pumpkin pies, etc. The cook beautifully and taste even better! Can’t say enough good things about these. They are the best out there! Now, let’s get them in all the stores so I dont have to drive 20 miles to find them!

      • Hi, I tried these pie crusts for a non-dessert dish, not suspecting that they are sweet. It spoiled my savory pie. It would be very helpful if they would post “Sweet” on the crusts. Even if I were making a dessert pie, it still would help me to adjust the sugar content of the filling accordingly.

        • Hi Ann, this is very strange – they have less than 1g of sugar per serving in their pie shells, and they do state that they are good for savories like quiche. I’ve only used them with sweet pies to date, but appreciate your feedback on this!

  10. Just wanted to say thanks for the review! My mom got me some of pie crusts to try, and I was hesitant (for all the reasons you mention) to use them. But, I read your review and I was satisfied. Baked them up tonight! They really were great, just as you described. Thanks!