Pan Pizza
Print Recipe

Gluten-Free Soy-Free Peanut-Free Corn-Free

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

Ingredients

    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
Directions

    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 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 oven. Add toppings as desired, making sure to precook any raw meat before using, and place pizza back into the oven for 5 to 7 minutes.

Overall Average Rating:
2 ratings
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Micah 11/313/2018 11/10/2018
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.
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Jess 03/63/2018 03/05/2018
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 ?
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Cathy Hoag 04/97/2017 04/08/2017
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I have been making this for a LONG time because it is THAT delicious!
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Kay 10/295/2016 10/22/2016
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!
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Amber 08/239/2016 08/27/2016
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.
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JFM 05/148/2016 05/28/2016
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!
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Laura 02/48/2016 02/18/2016
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.
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Debbie 09/245/2016 09/02/2016
Awesome recipe! Only problem was that I only made one!
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Polly 12/360/2015 12/27/2015
I want to make gf pizza crust but lack the pizza crust mix or tapioca starch. Can I substitute tapioca starch with anything else?
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    • Corn starch also works in place of tapioca starch.
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Kerry 08/232/2015 08/21/2015
What vegetables did you use in the photo? Spinach and pine nuts?
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