Pan Pizza Crust

Average Rating 5 from 4 ratings

Enjoy a deep dish-style, crispy Pan Pizza Crust topped with your favorite items! 2011 Recipe Contest Runner Up by Tracey M.

Pan Pizza Crust

Yield: 8 to 12 servings

Pan Pizza Crust

INGREDIENTS:

  • 1/4 cup olive oil
  • 1/4 cup water
  • 1 tsp salt
  • 1/2 cup tapioca starch
  • 1 cup Pamela's Pancake & Baking Mix
  • 1 egg
  • 1/3 cup plain yogurt
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup grated mozzarella cheese
  • garlic seasoning

DIRECTIONS:

Preheat an oven to 450° degrees F (230° degrees C).

Combine the olive oil, water, egg, and salt in a bowl and mix. Add in the tapioca starch and Pamela's Baking 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 by 13 inch pan. Sprinkle garlic seasoning on the edges of the pizza crust. Place on middle rack of the preheated oven. Reduce heat to 350° degrees F (175° degrees C). Bake until slightly golden, 25 to 30 minutes.

Remove the pizza crust from oven to add pizza toppings. When finished adding your toppings, place pizza back into the oven at 350° degrees for 5 to 7 minutes.

Chef's Note: This 1-inch thick pan crust is soft, holds together well and there is no need to raise this dough with yeast. Use a generous amount of olive oil to grease your pans for a great taste. Since your are only essentially heating the toppings, not cooking them, make sure you precook any raw meats or veggies.

© Pamela's Products, Inc.

http://www.pamelasproducts.com/pan-pizza-crust/

4 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

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