Pan Pizza Margherita Style

A deep-dish, crispy pan pizza crust ready to top with your favorites.


    Yield: 8 to 12 servings

    • ¼ cup olive oil, plus more for oiling pans
    • ¼ cup water
    • 1 egg
    • 1 teaspoon 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
    • Pizza toppings of your choice

    Preheat oven to 450° with rack in the middle.

    Use generous amounts of olive oil to grease two 8-inch round cake pans, one 10-inch cast iron skillet, or one 9 x 13-inch baking pan. In a large bowl, mix together the olive oil, water, egg, and salt. Add in the tapioca starch and baking mix and combine thoroughly. Stir in the yogurt, Parmesan cheese, and mozzarella cheese. Pour the pizza dough mixture into the prepared pans. Sprinkle garlic seasoning on the edges of the pizza crust. Put in oven and immediately reduce heat to 350°. Bake until slightly golden, 25 to 30 minutes. Remove the pizza crust from the oven. Add toppings as desired, making sure to precook any raw meat before using, and place the pizza back into the oven for 5 to 7 minutes.

Customer Reviews

Based on 15 reviews
Another easier way

I typically start out with 3-4 c of Pamela's Baking and Pancake mix flour, add olive oil and Italian seasoning and then water until it becomes a somewhat workable dough, although sticky.

Then I spray the baking dish and put 1/2 or all the dough depending on how thick you want the crust and how big the pan is. I take saran wrap and spray the saran wrap and place it over the dough and then I roll it out. After it is rolled out I take the saran wrap off sometimes you might need a spatula to help.

I bake it at 4:25 for 10 minutes and then take it out and add sauce, cheese, and other toppings.


This recipe is super delicious! In our home, we rather make pizza than buy it - its that good! I do have a problem with the dough being too sticky and having a hard time spreading it on the pan. Am I doing something wrong with the recipe??? I have to use a lot of olive oil on the pan to make it an even spread.


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 ?

Cathy Hoag

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


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!