As an Italian I am legally allowed to use the word "pizza" only in quotes, for this recipe! BUT, oh well, this gluten free no bake pan "pizza" surely is a great quick last minute idea for your dinner!
It is yeast free and ready in less than 30 minutes. And you can season it and top it with all your favorite ingredients! Or just simply enjoy it as a soft flatbread too.
If you are looking for more gluten free yeast free recipes, don't miss these:
- gluten free yeast free bread
- yeast free pizza (baked!)
- gluten free naan bread
- crispy flatbread, a great appetizer!
We have all been there, maybe after a long day, we come home and need something quick to cook but fulfilling.
While I know this is nothing like traditional pan pizza, cooked and baked in a cast iron, this gluten free pan pizza crust recipe is still a great way to save a last minute meal.
The many upsides of this handmade pan pizza are:
- it is made with a mix of naturally gluten free flours, no commercial blend needed
- it is yeast free for a quick rise
- no cast iron, a regular non stick pan or skillet will work perfectly
- no oven, it is cooked on the stove
- easy to make and quickly ready to be topped with your favorite toppings
- very versatile, you can also skip the toppings and simply enjoy it as a soft flatbread
Ingredients
Here's what you will need to make pan pizza gluten free:
- white and brown rice flour
- potato starch, but other gluten free starches will work too
- baking powder, or a mix of baking soda and an acidic agent, like cream of tartar, lemon juice or vinegar
- vegetable oil, best if olive oil for extra flavor
- salt, if you can/want to use it
- water
- the toppings you prefer, like tomato sauce, oregano, olives, grilled vegetables, (vegan) cheese, etc.
- a non stick pan with its lid
Instructions
How to make gluten free no bake pan "pizza" :
- in a bowl mix all the dry ingredients
- add water and olive oil and mix with a spoon, until you have a "crumbly" mixture
- work the mixture with your hands, first by pressing the dough together then by lightly "kneeding" it until you can form a more soft ball of dough
- generously grease the pan, cover it with a fitting lid and heat the pan over low heat for a minute
- move the dough to the pan and press it down to flatten it half inch thick
- cover with lid and cook it over medium heat for 5 minutes
- using the lid, flip the pizza crust over and let it slide into the pan
- top with tomato sauce, oregano and all the toppings you like
- cover with the lid again and let cook for a good 10 minutes, or more if you have added cheese and want it to melt
Tips and substitutions
You can use a teaspoon of baking soda and pair it with either 2 teaspoons of cream of tartar, lemon juice or white (apple cider) vinegar.
If you don't feel too confident with flipping the dough over, at least make sure the upper side of the crust is cooked (as in, not wet anymore) before topping it with the tomato sauce and the other ingredients.
Since the heat mostly comes only from the bottom of the pan, without flipping the pizza base the top may not cook properly and the sauce may end up making the pizza soggy.
To have a thicker gluten free skillet pizza, when pressing and spreading the dough onto the pan keep it 1 inch thick, instead of half inch. Also, use a smaller pan.
I have used this dough as a last minute bread substitute for my gluten-sensitive partner. Just follow all the steps and skip the sauce and all the pizza toppings.
Season it with dried herbs like rosemary or oregano, if desired.
Cooking in grams
I cook and bake in grams as they are more accurate (than cups) when measuring ingredients. This is especially important when it comes to gluten free and vegan recipes.
Also, I weigh both dry and wet ingredients in grams and most of the time I share one- or two-bowl recipes, to make everything easier for you.
A simple affordable kitchen scale is definitely a useful and worthy investment for your gluten free cooking.
So you will simply need to place the bowl on the scale and weigh ingredients as you go!
If you make this recipe or have questions, leave me a comment down here! And a 5 star rating if you have loved it would help me grow the blog 😉
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Ciao!
Sonia
📖 Full Recipe
Quick Gluten free Pan Pizza (No bake, Yeast free)
Equipment
- kitchen scale
- bowl
- spoon
- non stick pan with lid
Ingredients
- 50 grams gluten free brown rice flour
- 100 grams gluten free white rice flour
- 50 grams potato starch
- ¼ teaspoon salt
- 2 teaspoons baking powder* (see note)
- 130 grams water
- 1 tablespoon olive oil (+ extra for the pan)
- tomato sauce, dried herbs, toppings of your choice
Instructions
- in a bowl mix all the dry ingredients
- add water and olive oil and mix with a spoon, until you have a "crumbly" mixture
- work the mixture with your hands, first by pressing the dough together then by lightly "kneeding" it until you can form a more soft ball of dough
- generously grease the pan, cover it with a fitting lid and heat the pan over low heat for a minute
- move the dough to the pan and press it down to flatten it half inch thick
- cover with lid and cook it over medium heat for 5 minutes
- using the lid, flip the pizza crust over and let it slide into the pan
- top with tomato sauce, oregano and all the toppings you like
- cover with the lid again and let cook for a good 10 minutes, or more if you have added cheese and want it to melt
- enjoy freshly made and still hot
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