Pan Pizza Crust

Average Rating 5 from 10 ratings

A deep-dish, crispy pan pizza crust ready to top with your favorites. Made with our Baking & Pancake Mix.
2011 Recipe Contest Runner Up by Tracey M.

Pan Pizza Crust

Yield: 8 to 12 servings

Pan Pizza Crust


  • ¼ cup olive oil
  • ¼ cup water
  • 1 egg
  • 1 tsp salt
  • ½ cup tapioca starch
  • 1 cup Pamela's Baking & Pancake Mix
  • ⅓ cup plain yogurt
  • ½ cup grated Parmesan cheese
  • ½ cup grated mozzarella cheese
  • garlic seasoning


Preheat oven to 450°.

Combine the olive oil, water, egg, and salt in a bowl and mix. Add in the tapioca starch and Baking & Pancake Mix and combine thoroughly. Stir in the yogurt, Parmesan cheese, and mozzarella cheese. Pour the mixture into two 8-inch greased round cake pans or a 9 x 13-inch pan (use a generous amount of olive oil to grease your pans for a great taste). Sprinkle garlic seasoning on the edges of the pizza crust. Place on middle rack of the preheated oven. Reduce heat to 350°. Bake until slightly golden, 25 to 30 minutes.

Remove the pizza crust from oven. Add toppings and place pizza back into the oven at 350° degrees for 5 to 7 minutes. (Make sure you precook any raw meats or vegetables before using them as toppings.)

© Pamela's Products, Inc.

15 Reviews or Comments for Pan Pizza Crust

  1. Tina September 23, 2014 at 6:53 pm #

    We have a little guy with celiac disease, hands down this is the best recipe I’ve found for crust! Easy too. It’s fluffier than others I’ve tried. Made 4and froze them after cooking them.. still good after the freezer!

    Recipe Rating: 5
  2. Tam December 4, 2014 at 8:44 am #

    Absolutely delicious. I substitute applesauce for the egg and also put herb seasoning in the mix. I’ve made this so many times. I put cheese in the crust the first time but don’t anymore. And it’s still so yummy. Highly recommend this one!

    Recipe Rating: 5
  3. Amy January 25, 2015 at 3:39 pm #

    I’ve made this dozens of times, but only once as a pizza crust. I double the recipe, then split it between three pie pans. Bake and cut into 8 wedges each and freeze 2 to a baggie. Easy to pull out for lunches at work, or when everyone else is eating wheat. (I don’t add salt, there is enough in the cheese.)

    Recipe Rating: 5
  4. saydee February 21, 2015 at 11:03 am #

    This was a great recipe! I also left the cheese out and thought it was great. Only tried this recipe b/c I was out of my regular frozen GF crust…this is now my new go to!!

    Recipe Rating: 5
  5. Kerry August 20, 2015 at 9:26 pm #

    What vegetables did you use in the photo? Spinach and pine nuts?

  6. Polly December 26, 2015 at 10:39 pm #

    I want to make gf pizza crust but lack the pizza crust mix or tapioca starch. Can I substitute tapioca starch with anything else?

    • gelkids April 12, 2016 at 8:05 am #

      Corn starch also works in place of tapioca starch.

  7. Debbie February 9, 2016 at 5:09 pm #

    Awesome recipe! Only problem was that I only made one!

    Recipe Rating: 5
  8. Laura February 18, 2016 at 2:35 pm #

    Probably the best homemade gluten free crust I’ve tried. Still tastes very “gluten-free” though. More like focaccia bread actually.I used cornstarch instead of tapioca because I wasn’t able to find that in my area. I will definitely continue to use.

    Recipe Rating: 4
  9. JFM May 28, 2016 at 1:40 pm #

    I just made this night and it was very tasty, One hint though if you use all parm in the crust instead of 1/2c parm and 1/2 cup mozzarella. Omit the salt that it calls for. It is a bit to salty with the added cheese. Otherwise This was excellent and my hubby loved it!

    Recipe Rating: 5
  10. Amber August 27, 2016 at 3:59 pm #

    I used grated white Vermont sharp cheddar in the crust along with the parmesan and as a also as a topping since I didn’t have shredded mozzarella. I topped that with fresh mozzarella slices, it was delicious and a huge hit with the whole family. The crust was soft and just a bit chewy and held together perfectly. Far preferable to any frozen gf pizza I’ve ever tried.

    Recipe Rating: 5
  11. Kay October 22, 2016 at 10:41 am #

    Made one with the cheese mixed in dough and one without. Didn’t notice any difference, so in the future will expend cheese calories on toppings only. The crust was nice and soft, cooked throughout not gummy. Fast and easy to whip up. Yum!

    Recipe Rating: 5
  12. Cathy Hoag August 4, 2017 at 5:17 pm #

    I have been making this for a LONG time because it is THAT delicious!

    Recipe Rating: 5
  13. Jess May 3, 2018 at 5:09 pm #

    Do you have to use yoghurt in this recipe ? Will it taste okay without it or is there something else I can use to substitute ?

    • Pamelas Customer Service May 7, 2018 at 11:33 am #

      Hello Jess,
      The yogurt gives the pizza moisture. You could possibly use sour cream or any other dairy-free yogurt that is unsweetened. We have not tried this recipe with a substitute.

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