Saturday, April 2, 2016

Gluten Free Deep Pan Pizza Crust

Gluten Free Deep Pan Pizza

As with regular pizza around here, I get tired of making one kind of gluten free pizza crust for my gluten limited son. Since the kid really loved eating Pizza Hut pizza before going gluten free on his pizza, I figured that I needed to try a pan pizza for him. For this recipe, I just used the recipe for Gluten Free French Rolls that originated with a Gluten Free French Bread recipe on the Better Batter Flour website.
I don't know that this pizza tastes like Pizza Hut, but my son said it tasted "like a slice of heaven," and "a little more crispy [than other pizza crust], but it's good." We'll see how he feels after eating the other two pizzas in the freezer. For now, though, I'm calling it a success. Deep pan pizza for my gluten limited son. Good stuff.

Gluten Free Deep Pan Pizza Crust


  • 2 1/2 cups warm water
  • 3 1/2 cups Better Batter Gluten Free Flour
  • 2 teaspoons salt
  • 1 package (2 1/4 teaspoons) instant yeast
  • 3 tablespoons (approximately) vegetable or olive oil
  • 1/4 to 1/2 teaspoon garlic salt


  • Preheat oven to 450 to 500 degrees Fahrenheit.
  • In the bowl of a stand mixer fitted with a paddle attachment, place the water, flour, salt, and yeast. Mix on low until flour is moistened. Scrape the sides down and then turn mixer on medium to medium high for about 4 minutes.
  • While dough/batter mixes, spray three 9-inch cake pans with nonstick cooking spray. Drizzle about a teaspoon or so of vegetable oil in the bottom of each pan and then sprinkle with a little garlic salt.
  • When dough/batter is mixed, scoop about 1/3 of the batter into the center of each pan.
  • With wet fingers, spread batter to the edges of the pans, re-wetting fingers as needed to prevent sticking. Drizzle the tops with a little more oil--about 1 to 2 teaspoons each.
  • Allow dough/batter to rise for about 40-45 minutes, uncovered.
  • Right before baking, poke each pan of dough about 10 times with an oiled finger.
  • Place pans in the oven and bake for about 14-18 minutes, or until crust is puffed, set, and starting to brown on the bottom (you'll need to get a spatula or tongs to help lift the crust to get a peak at the bottom).
  • Now you have two choices: 1. Top your pizza with your favorite toppings and place back in the hot oven until the cheese is melted and bubbly, or 2. Remove baked crusts to a wire rack to cool completely, place in zip top freezer bags when cool, and freeze until ready to use. Place on parchment or back in a pan when ready to use.

Makes 3 nine-inch pizza crusts

These crusts are frozen and ready for more pizza at a later date.


  1. Replies
    1. Julie, I've never tried that, so I can't say. I just know that freezing post-bake without toppings works for me.

  2. And what about I bake the dough with the toppings?

    1. I bake it with the toppings on a parchment lined pan at 400 to 450 degrees until it looks done. I haven't really timed it, though, because I'm usually trying to bake this GF pizza really fast before I make the regular pizza for the rest of the family.


Hello! If your comment is more of a question about something you are cooking RIGHT NOW, please email me the question in addition to posting it here. I check my email more frequently than I check my blog comments. :)

01 09