Chewy Pizza Crust

Delight in a fresh from the oven pizza with your favorite toppings on a this traditional chewy, bready crust. Made with our Bread Mix.


    Yield: Two 10-12 inch crusts, or 3 to 4 smaller personal sized crusts

    • 1 bag (3-1/2 cups) Pamela's Gluten-Free Bread Mix
    • 2-1/4 tsp active dry yeast or 1 yeast packet 7g (enclosed in 19 oz mix)
    • 1/4 cup oil
    • 1-1/2 cups warm water
    • Optional: Add 2 tsp Italian herbs
    • Optional: Add 1/2 cup grated cheese to dough

    Use a HEAVY DUTY STAND MIXER with whisk attachment. Combine dry mix, yeast, oil, and water (eggs are not used) and mix on medium for 2 minutes. Pour 1/2 dough onto a heavily greased or parchment-covered baking sheet (for added texture, sprinkle the surface with cornmeal). To spread the dough into a crust shape, use oil on your hands and dough to keep it from sticking. Let rest one hour.

    Preheat oven to 375°. Bake for 25-30 minutes on the lower rack, then add sauce and toppings. Continue baking for 10 minutes, until toppings are hot and melted. The pizza dough will puff when baking. CRISPIER PIZZA: Bake at 375° for 20-25 minutes on parchment on a preheated pizza stone in the center of the oven, add sauce and toppings, then continue baking until toppings are hot.

    FREEZING: Partially bake crusts for 20 minutes, wrap after cooling, then freeze. Remove from freezer, add sauce & toppings, then bake in preheated 375° oven for 10-15 minutes.

    Pizza Ideas:

    #1. Ready-made pasta sauces make a quick pizza sauce and come in a variety of flavor combinations.

    #2. Try adding seasonings or cheese to the dough for interesting flavors.

    © Pamela's Products

Customer Reviews

Based on 16 reviews

This is the first gluten-free pizza dough recipe I've tried, so I don't have any comparison, but I thought it was good! I honestly could've split it up even further and made a third, smaller pizza - but perhaps that just means I should try the thin crust recipe next time.

The crust has a slightly sweet flavor, which in my opinion lent itself perfectly to Hawaiian pizza.


I tried this recipe for the first time. I used a bread machine to make the dough and made one crust on a 15 inch pizza pan. I was impressed with how well it raised during the initial baking time, but I suspect it was overdone. I put the toppings on and baked another 10 minutes but I moved it up a couple notches from the lowest level. The end result was a crust that was scorched on the bottom and very hard to cut. I’m questioning if it really should be baked 26-30 minutes on the lowest rack position.

Deborah Harvey

We use this recipe in the bread maker, putting the ingredients in it in the usual bread maker order, that is, wet ingredients first, then flour, then yeast. We put it on the dough only setting and it turns out perfect. Less mess and less effort.

Kathy Shaheen

how big should the baking sheet be?


There is no rising time? Is this correct?