Free shipping on all orders over $35.*

    • It looks like Detailed Review extension is not licensed. You could buy extension via Magento Connect. If you believe you are getting this message by mistake please contact support
Chewy Pizza Crust
Print Recipe

Gluten-Free Dairy-Free Egg-Free Vegan Soy-Free Nut-Free Corn-Free

15 Review(s)/Comment(s) | Add Your Review/Comment

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

Ingredients

    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
Directions

    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 heavily greased or parchment covered baking sheet (for added texture, sprinkle surface with corn meal). To spread dough into crust shape, use oil on hands and dough to keep from sticking. Let rest one hour.

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

Overall Average Rating:
3 ratings
Comment/Review
  • Sort By: Date - Newest First

1-10 of 15

Page:
  1. 1
  2. 2
Bill 08/223/2019 08/12/2019
  • Rating:
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.
0
0
Reply
    • Guest 01/00/2020 01/01/2020
      Bill Thanks for this -After reading your comment, I baked the dough on the top rack for about 25 min. then after adding the toppings, I baked the pizza for about 20 minutes, It turned out perfectly.- I also used my bread machine on the dough setting - and I probably should have kneaded it a little after turning it out onto the pan, as it was very hard to form, but still - it was the best gluten-free pizza I have had in years!!
      Reply
      2
      0
Show more comments (-4) Hide comments
Deborah Harvey 12/337/2019 12/04/2019
  • Rating:
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.
1
0
Reply
Show more comments (-5) Hide comments
Kathy Shaheen 03/61/2019 03/03/2019
how big should the baking sheet be?
0
0
Reply
Show more comments (-5) Hide comments
maia 10/283/2018 10/11/2018
There is no rising time? Is this correct?
0
0
Reply
Show more comments (-5) Hide comments
Sean 10/277/2018 10/05/2018
Have your artisan flour and tried this recipe and it was a flop. Any ideas on how to use it for pizza crust or should I just give up. Cheers, Sean
0
0
Reply
Show more comments (-5) Hide comments
Amber 06/153/2018 06/03/2018
  • Rating:
My favorite gluten free pizza crust! Like the chewy crust I was used to without being gummy. Yum!
0
0
Reply
Show more comments (-5) Hide comments
Gina 08/213/2018 08/02/2018
I don't know what I'm doing wrong. Using exact measurements my doughis coming out like cake batter? I thought i misread the water but...nope. What did i do?
0
0
Reply
Show more comments (-5) Hide comments
John 08/223/2017 08/12/2017
Can this pizza dough be used for making gluten free doughboys?
0
0
Reply
Show more comments (-5) Hide comments
Sandy 12/364/2016 12/30/2016
This crust tastes good but it's really hard to spread in the pan and for that reason, I am giving it 3 stars. Pamela - is there any way that you could improve the consistency?
0
0
Reply
    • Alison 03/87/2017 03/29/2017
      My suggestion: I oiled my hands generously, and using my palms was able to spread it with no problems.
      Reply
      0
      0
    • Becky 06/164/2017 06/14/2017
      For anything I ever make with Pamela's bread dough I just wet my hands and spread the dough! I don't know that it changes anything about the finished product (I haven't used the oil or floured hands ever) but it is frustration free for me :) we make naan bread, flat bread, bread sticks, and baguettes with the same process. Hope this helps!
      Reply
      2
      0
Show more comments (-3) Hide comments
Amber 08/239/2016 08/27/2016
I'm also wondering if it's possible to make this dough in a bread machine on the dough setting, then form it into crusts and bake?
0
0
Reply
    • Pamelas Customer Service 08/241/2016 08/29/2016
      Hi Amber, I think that might work to mix the dough!
      Reply
      0
      0
Show more comments (-4) Hide comments

1-10 of 15

Page:
  1. 1
  2. 2
What kind of abuse are you reporting?
    Please, wait...
    Get our Recipes, News & Coupons

    PRODUCTS USED

    Pamela’s Products 4653 Table Mountain Drive Unit A, Golden CO 80403