Crunchy Pizza Crust
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Gluten-Free Dairy-Free Egg-Free Vegan Soy-Free Nut-Free Corn-Free

Enjoy your favorite crispy, crunchy pizza fresh from the oven. Made with our Bread Mix.


    Yield: Dough makes two - 10-12 inch crusts, or 3 to 4 smaller personal sized crusts

    • 1 bag (3-1/2 cups) Pamelas Gluten-Free Bread Mix
    • 1 yeast packet (enclosed in mix)
    • 1/4 cup oil
    • 1-1/2 cups warm water
    • Optional: Add 2 tsp Italian herbs
    • Optional: Add 2 tsp fresh rosemary to dough
    • Optional: Add 1/2 cup grated cheese to dough

    Combine Pamela's Gluten-Free Bread Mix, yeast packet, oil and water (no eggs are used). With a Heavy Duty Stand Mixer mix on medium for 2 minutes. Cut dough into two or three portions (based on your desired pizza size). Spread one portion of dough per pizza onto parchment paper (do not use wax paper). Use oil or non-stick spray on dough and fingers to keep fingers from sticking when spreading dough into pizza shape. Let rise 60 to 90 minutes. With a pizza stone in the oven preheat oven to 375º. For a thinner crust, spread dough thinner again, after it has rested for the 60 to 90 minutes. Bake without sauce on the parchment paper on hot pizza stone for 15 to 20 minutes until pizza is lightly browned. If a pizza stone is not available you could use a cookie sheet under the parchment paper.

    Pull lightly browned crust from the oven and dress with sauce and toppings. Return to oven and bake on stone until toppings hot, approximately 5 minutes. OR remove crust from oven after initial baking, let cool, wrap and freeze or refrigerate for later use.

    To bake frozen or refrigerated par-baked crust: remove from freezer or refrigerator. Let thaw if frozen, or warm to room temperature. Dress with sauce and topping, With a pizza stone in the oven preheat oven to 375º, then bake on hot pizza stone until toppings are hot, approximately 5 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, Inc.

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Cuong Van Nguyen 11/323/2019 11/20/2019
My son cannot have yeast so can I use baking powder as a substitute for yeast in this recipe? I so how much baking powder should I use?
Thank You,
Cuong Van Nguyen
Hello Cuong,
You can use:
1 tsp baking powder + 1 tsp of crushed into powder Vitamin C. Mix together and use in place of 2 ¼ tsp of yeast (or 1 packet of yeast 7g).
Mix all of the ingredients together, wet and dry. Use parchment paper to smooth dough into a pizza shape with rubber spatula. Try to spread the center crust as thin as possible and build up dough for the pizza crust edge. Bake immediately – no rising required. Pamela bakes hers at 500 degrees on the top shelf of her preheated oven on a preheated pizza stone. Bake for 10 minutes, check and continue baking for another 10 minutes. Remove from oven, top with sauce and toppings and return to oven to heat until toppings are hot. Because this is a baking powder rise, the texture is cakier but still crispy. The pizza does rise, not exactly like yeast rise but a good substitution.
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Shanna 03/61/2016 03/02/2016
This crust was so amazing!!!! Usually we use the pizza crust mix, but our local grocery store was out. So I was thrilled to find this recipe. We put pizza seasoning in the crust and made it more like a Chicago style, putting the cheese on first. Everyone loved it.
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