Gluten Free Pan Pizza
Dave and I recently started a love affair with Gluten Free Pan Pizza. I spent 27 years living in the big Apple. The NY Yankees and large folds of thin crust pizza are part of my DNA. Dave is part Pacific Northwest Sasquatch, go Cougs! So to allow the traditions and style of each coast to charm us through a pizza craving is a major feat. What better way to celebrate true love than for a gluten free family to make a thicker, crispy crust pan pizza at home? Fire up the oven!
Skillet or cake pan for a thicker crust? It’s all good….
The best part about this recipe is that you can make the crust as thick as you like. The diameter of your pan will help you determine the thickness. For example, in our home, I like the crust to be a bit thinner, so I choose to make my pizza in our 10″ cast iron skillet. Our daughter likes it thicker – the more bread, the better. So, we make her pizza using an 8″ cake pan. Dave is the in-between guy, and likes the thickness and texture of pizza made in a 9″ cake pan. Everyone’s happy! If using this recipe to make one 12″ pie using a cast iron pan, or a 9×13″ baking pan, please note a slight variation in ingredients, (see recipe below.)
Bonus Flour Blend: Make Ahead
Very important! This recipe uses our Flour Farm Gluten Free Bonus Blend, that you make yourself ahead of time. Click on the link for the recipe. We have two versions of this blend: with dairy and dairy-free. If you choose the blend with dairy, (non-fat milk powder,) your crust will appear darker. Keep this in mind when baking because you will need the full 30 minutes to make sure the center of your pizza is cooked through.
Curb Your Craving: Freezer Ready – Dinner in 20 minutes
One of the best characteristics of gluten baked goods is that they freeze and reheat in a way that the food tastes amazing. It’s truly magical. We love to make pizza for the freezer. All you have to do is take it out of the freezer and place directly on a preheated pizza stone or baking sheet at 350 F/177 C. Bake for 15 minutes and then dress and broil on low for 2-5 minutes depending on your toppings. Dinner in 20 minutes. Wow!
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How did your gluten free Pan Pizza turn out? Was your thicker crust all that it was promised to be? Please leave a comment and rating in the section provided below the recipe. We love to hear from you!
Important information: the Bonus Flour Blend in this recipe successfully uses Flour Farm Organic Gluten Free Flour Blend. This blend is found online at Amazon.com or in a few local grocery stores. If you choose to make this with another flour blend, please note that your results may differ.
Peace & Love – Teri
P.S. Flour Farm gives back. We are committed to bringing healthy food to members of our community. If you are looking for replacement ingredients, please consider supporting Flour Farm and 2nd Harvest by clicking on this Amazon Associate link. We donate 50% of the profit made from Amazon purchases to 2nd Harvest, which is a local organization dedicated to feeding our children, our community and helping those in need. You will be sent directly to Amazon.com; we do not store any of your information. Thank you and share the love.
– Teri & Dave
Flour Farm Making Gluten Free Pan Pizza: Crispy Outside, Soft & Chewy Inside
Photos by DuPree Productions; Recipe updated 7.20 for clarity; Thank you America’s Test Kitchen for recipe inspiration
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Gluten Free Pan Pizza
- Total Time: 1 hour 15 minutes
- Yield: 2 medium pizzas 1x
- Diet: Gluten Free
Description
Do you have a pizza craving? A pie with a thicker, crispy crust that you can sink your teeth into? This gluten free, pan pizza will knock your knickers off. Dive in face first!
Ingredients
Choose Gluten Free, Non-GMO & Organic Ingredients.
Note: If clicking the 2X or 3X scale boxes to the right, please know that weights listed in parentheses below may or may not change. Please take care to check amounts if increasing the recipe.
Substitutions: Do you need to substitute an ingredient? Click here.
VIP: this recipe uses our Flour Farm Organic Gluten Free Flour Blend in a special Bonus Flour Blend that you will need to mix ahead of time. Click the link for full recipe details or see note below. Do not use Flour Farm flour out of the pouch – blend it first with the recipe provided for optimal texture and flavor.
Dry
- 340g (12 oz) Flour Farm Bonus Flour Blend, either with dairy or without – (2 3/4 C spoon & level) See note below
- 2 T Whole Psyllium Husk Fiber (10g) Note: If making a large pizza such as 12″, increase by 1/2 T to 2 1/2 T total
- 1 T Cane Sugar (14g)
- 1 tsp Aluminum Free, Double Acting Baking Powder (4g)
- 1 tsp Extra Fine Pink Himalayan Salt (6g)
- 2 1/4 tsp Instant or Rapid Rise Yeast (7.5g)
Wet
- 313 ml (10.6 fl. oz) Warm Filtered Water – just above room temp (1 1/3 C)
- 3 T Extra Virgin Olive Oil (45 ml/1.5 fl. oz)
- 1 tsp Apple Cider Vinegar (5 ml)
- 2 Large Pasture Raised Egg Whites, slightly beaten (60g)
Extra
- Olive Oil for Baking Pans
Instructions
Equipment: Digital scale (preferred), Baking Pans or Skillets for your desired size pizza (smaller diameter equals thicker crust), Stand-up mixer with paddle attachment, Measuring cups and spoons, Pizza cutter or sharp knife, Cooling rack, Spatula
Before You Dive In – Prep: please read!
- Make the Flour Farm Bonus Flour Blend
- Warm water to no more than 110 F (43 C)
- Move oven rack to top 1/3 of oven
- Preheat oven to 200 degrees Fahrenheit (93 C)
Step 1: In the bowl that attaches to the stand mixer, whisk together dry ingredients. Attach the bowl and lock it in.
Step 2: In a liquid measure cup or medium bowl, whisk together the water, oil and vinegar.
Step 3: In a small bowl, slightly beat egg whites until they appear frothy.
Step 4: Turn the mixer on to low and slowly add the egg whites and water mixture until flour has been incorporated. Turn the machine off and scrape down the sides. Turn the machine to medium high and blend for 5 minutes. The dough will appear to move up the sides of bowl, and look like very thick batter.
Step 5: Pour 2-3 T of olive oil into each pan. As a general rule, we use 2 T for an 8″ pan, and 3 T for 9 or 10″ pans, and 4 T for a 12″ pan. When mixing ends, divide the dough into two pans (one if using the 12″). You should have about 385g (13.5 oz) of batter for two pans if you divide evenly.
Step 6: Use damp hands to gently press the dough into each pan. Start in the center and work your way out to the ends to avoid air bubbles. If the dough feels sticky, wet your fingers again. You will see the oil puddle around the edges.
Step 7: Place pans in a preheated 200F/93 C oven on the top third rack. Allow dough to rise for 10 minutes. Remove from the oven and place on a cooling rack or on the stove top. Allow dough to rise for another 20 minutes. While the dough continues to rise out of the oven, change the oven temperature to 475 F/ 246 C.
Step 8: The dough is ready to bake when it looks remarkably puffy. It will not double in size, exactly, but it will appear to have risen. If not, give it another 5-10 minutes puff time in a warm spot. Place the dough on the top third rack in the preheated 475 F/ 246 C oven. Shut the oven door and immediately lower the temperature to 400 F/ 204 C. Bake for about 30 minutes. The top of the crust will start to turn a lovely dark, golden brown.
Step 9: Remove pans from the oven. If you are using cake pans, remove crusts from pans and place on a cooling rack. Place the rack inside of a baking sheet lined with parchment. If using cast iron skillets, it’s OK to leave crusts in pans. Turn the oven temperature to Low Broil. Dress each pizza with your favorite sauce and toppings.
Step 10: Put the baking sheet or skillets back in the oven for 2+ minutes depending on the layers of toppings. Watch the pizza closely to prevent over-broil. Remove pans when your pizza looks perfect and you feel the desire to shove your face in it! Use a spatula to remove pizza from pans and place on a cutting board. Slice it the way you like it.
Enjoy!
Notes
Bonus Blend: Our Flour Farm Bonus Flour Blend offers a lighter texture and crumb to certain recipes that require it such as pizza and baguettes. It can be blended with dairy, (non-fat milk powder,) or without. If you choose to make pizza with the dairy added, your pizza will have a darker crust than if you use the non-dairy version. The choice is yours! Click on the link for the recipe.
Freeze: Flour Farm Pan Pizza Crusts freeze very well. To bake, preheat an oven to 350 F/ 177 C. Take crusts out of the freezer and unwrap. Do not thaw. Place frozen crusts directly on a preheated baking stone/pan in the center of the oven. Bake for 15 minutes. Remove crusts from oven and dress with your favorite sauce and toppings. Change oven temperature to Low Broil, and place pizzas in oven. Broil for several minutes until pizzas look good enough to eat.
Pizza Sauce: Combine the following ingredients in a food processor or blender and whiz for 30 seconds: 28 oz can of Diced/Whole Tomatoes – drained (try fire roasted!), 1 T Extra Virgin Olive Oil, 1 tsp Red Wine Vinegar, 1 Clove Garlic or 1/4 tsp dried garlic, 1 tsp Italian Seasoning (the original recipe calls for Oregano), 1/2 tsp Salt (try Borsari Seasoning,) 1/4 tsp Ground Black Pepper or Red Pepper Flakes. Adjust seasonings to taste.
The nutrition information provided below is for the recipe as written using the vegan Bonus Blend without the extra oil for the pan, or any toppings. The recipe yields two medium pizza crusts, four slices each. Each slice weighs averages 88g/3 oz.
- Prep Time: 40 minutes
- Cook Time: 35 minutes
- Category: pizza
- Method: baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 230
- Sugar: 2g
- Sodium: 380mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
Keywords: gluten free pan pizza thick crust
For more delicious gluten free recipes by Flour Farm, click on this link!
This is the best gluten free pizza we have ever had! Made one 8″ and one 9″ and topped them with homemade pizza sauce, mushrooms, artichokes and olives. Easy directions. Thank you!!
★★★★★