Okay, I know what you’re thinking.
What a cop-out recipe.
You just took Monday’s pan bread slapped on some sauce + cheese and called it a day.
Would I do that to you?
On a weekday?
Maybe on a Saturday but not on a Wednesday.
On a Wednesday I’ll at least give you something semi-new.
While very similar something sets this apart from the basic pan bread.
It’s thicker, more bread like, and not rollable. [you know, rollable…the inability to be rolled]
I doubled the amount of flour, added a few herbs, doubled the amount of egg, but kept the milk amount the same. This helped to make a sturdier base perfect to house pizza toppings.
I was determined to make a gluten free pizza crust, requiring no yeast, and one that cooks in under 10 minutes.
I was also determined to do this, because when we were up in Steamboat this past weekend we were set on having a pizza night. After making a few calls to see if gluten free crust was available we got our orders ready to go.
After hearing the total bill I asked how much the GF pizza cost.
I about fell over. Gluten free pizzas are typically $2-3 more than regular pizza. They usually come in a medium size only and are always thin crust. $12-14 is typical. $19 is NOT, but the order was made and we were all starving.
As soon as we picked up the order I ripped open the box to check out my pie.
My nineteen dollar pie with 1 topping turned out to be 7” in diameter and paper thin.
Blast!!! Good thing I always pack snacks.
While the following pizza is about the same size as my $19 rip off I can guarantee it cost less than $1 to make.
It also tastes better and is quicker than pick up or delivery.
A win, win, win.
Pizza Pan Bread
vegan, gluten-free // makes 1 pizza
- 1/2 cup gluten free flours [for this version I used 3 Tablespoons oat flour, 3 Tablespoons millet flour, 2 Tablespoons raw buckwheat flour]
- 1 large egg, whisked
- 1 Tablespoon unrefined coconut oil
- 1/4 cup milk of choice
- 1 teaspoon dried oregano
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- black pepper
- pizza toppings
- Heat an oven safe pan [10”] over medium with the oil.
- In a small bowl, whisk the flour, egg, milk, oregano, garlic, salt + pepper until just combined.
- Pour the batter into the heated pan and carefully spread into about an 8” circle. You want a little room on all sides of the pan.
- Preheat your oven to broil.
- Cover the pan and let cook 3-4min until golden brown. [Covering helps the top to cook, making it much easier to flip.]
- Carefully flip with a large spatula and cook uncovered for 2-4min, until golden brown. The bread should be completely firm and crispy around the edges.
- Top with sauce and any pizza toppings you would like.
- Place the pan [if it’s oven safe] into the oven on the top rack and broil until the cheese is bubbly.
- Slice + serve.
tips/substitutions: Using any flour combination of oat, millet, quinoa, buckwheat, corn, etc. should work. The batter should be pourable, but not runny. You can also sub 1/4 cup white flour and 1/4 cup whole wheat flour, but add 1-2 Tablespoons more milk. [Made that version for Chris.] Use any high heat oil to cook with in the pan. If you don’t have an oven-safe pan, transfer the cooked dough to a baking sheet for broiling. You can make multiple crusts and refrigerate or wrap tightly and freeze. However, once the pizzas are made with sauce, they’re best if eaten right away.
For a similar crust, that is vegan and gluten free, check out my buckwheat millet pizza crust.
If you’re looking for a thicker GF quick bread then the original pan breads leave out the spices and use this recipe. Perfect for quick sandwiches on the go!
Looking for sauce in a hurry? Tonight I took about 3-4 Tablespoons tomato paste, about 2 Tablespoons water, a large pinch of oregano + salt, a small pinch of garlic powder + pepper, stirred it together and topped the crust. EASY!
Pizza in 10 minutes?
Best $19 lesson I’ve ever learned.