My name is Ashley McLaughlin and this is my blog, Edible Perspective. To learn more about my journey head on over to my about + FAQ pages. I'm thrilled that you stopped by. Enjoy!


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pizza pan bread

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.

Now really.

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 [makes 1 pizza]

  • 1/2c gluten free flours [for this version I used 3T oat flour, 3T millet flour, 2T raw buckwheat flour]
  • 1 large egg, whisked
  • 1T unrefined coconut oil
  • 1/4c milk of choice
  • 1t dried oregano
  • 1/4t garlic powder
  • 1/4t salt
  • black pepper
  • pizza toppings
  1. Heat an oven safe pan [10”] over medium with the oil. 
  2. In a small bowl, whisk the flour, egg, milk, oregano, garlic, salt + pepper until just combined.
  3. 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.
  4. Preheat your oven to broil.
  5. Cover the pan and let cook 3-4min until golden brown. [Covering helps the top to cook, making it much easier to flip.]
  6. 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.
  7. Top with sauce and any pizza toppings you would like.
  8. Place the pan [if it’s oven safe] into the oven on the top rack and broil until the cheese is bubbly.
  9. 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 1/4c white flour and 1/4c whole wheat flour, but add 1-2T 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 3-4T tomato paste, about 2T 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.


Reader Comments (78)

Yum! Looks delicious! This is something I could always make because all the ingredients are staples--now I'm all set in case there is ever a pizza emergency. I tried to make the gluten free cauliflower crust pizza (have you seen this online?) and it was tasty but SO much smaller than I thought it was gonna be. This sounds much better :)

February 23, 2012 | Unregistered CommenterAli @ Around the VeggieTable

such a brilliant idea ash--you are such an inspiration! :)

February 23, 2012 | Unregistered Commenternatalie (the sweets life)

Isn't it crazy what restaurants can get away with when it comes to specialty alternatives?? It's absolute insanity.

I'm bookmarking this.

I'm always looking for funky pizza crusts.

February 23, 2012 | Unregistered CommenterKatie@Real Food Katie's Way

I love this because this is an easy last minute dinner when you feel like you don't have anything on hand. This recipe requires mostly staples and looks absolutely delicious!!

February 23, 2012 | Unregistered CommenterMiriam @ Bellaspire

[...] Jan   1234567891011121314151617181920212223242526272829 &laquo pizza pan bread   chocolate coffee snack cakeAfter being away for the long weekend, our fridge was wiped [...]

Ashley, this idea is just genius! This would be also great for a pizza night with friend as you can prepare the "crusts" beforehand with minimal effort.

February 24, 2012 | Unregistered CommenterJulia

Minimal effort is the best part! Well..until you get to eat it. ;)

February 24, 2012 | Unregistered CommenterAshley

[...] I’m so excited to make this for dinner tonight, too… Though I love so many blogger’s recipes, I would definitely [...]

February 24, 2012 | Unregistered CommenterSpring Fake-Out « Oatmea

[...] a pancake day triumph – thanks to everyone who came and guzzled – I think I might give this a go as a lazy Sunday evening [...]


That is all :)

February 24, 2012 | Unregistered CommenterSylvia

I made a delicious socca pizza for Valentine's Day that will definitely become part of my regular rotation!

February 24, 2012 | Unregistered CommenterFaith

I'm going to try to modify this with coconut flour tonight...will keep you posted ;)

February 24, 2012 | Unregistered CommenterMama Pea

Urrgggh that stinks about the rip off pizza! But this looks so good. And homemade! Yum yum yum. :) I'm actually craving pizza today...

February 24, 2012 | Unregistered CommenterMaria @ Beautiful Busy Bee

I'm also gluten free and find the pizza thing disappointing-- overpriced in restaurants, and the pre-made kinds from stores are often made from corn or a ton of processed ingredients which I also try to avoid. made this last night. I used the GF flour that I had on hand (mostly quinoa with a little bit of chia and oat) so easy, so good and simple ingredients! thank you thank you :)

February 25, 2012 | Unregistered Commentersamantha

I'm so glad to hear it worked with that combination. Thanks for letting me know!

February 26, 2012 | Unregistered CommenterAshley

Let me know how it turned out!

February 26, 2012 | Unregistered CommenterAshley

You are welcome. Hope you love it!

February 26, 2012 | Unregistered CommenterAshley

[...] mentioned in my last post that I was looking forward to trying out Ashley’s pizza pan bread. I threw out my cast iron skillet (it was cheap and had gotten nasty), so I just used a nonstick [...]

I only recently discovered how VERY easy it is to make pizza dough at home (I KNOW...), but a recipe without yeast?! You've got me there. This just got bookmarked and will probably be utilized more frequently than I care to admit ;)

It's dangerous to be able to make pizza THAT fast! :)

February 27, 2012 | Unregistered CommenterAshley

Just made this for dinner. Ex-pat student in Paris wanting pizza = solved. I owe you. Yum.

February 27, 2012 | Unregistered CommenterBrittany

You don't owe me anything! :) I just appreciate you letting me know!

February 29, 2012 | Unregistered CommenterAshley

What a creative pizza. Looks delicious!

March 5, 2012 | Unregistered CommenterAli
This tastes delicous and it only tastes better each time I cook it! BUT, I can neverrrr seem to get the crust to flip initially. It sticks. The coconut oil didn't work well the 2 times I used it and olive oil definitely failed me when I tried last night. (The flour mixture completely absorbed it all). Any suggestions? I've been using an all purpose white GF mixture (I know others would taste better but this is what I've had on hand...) Any clue what I am doing wrong?

Ashley--> I'm so glad you like the pan bread, but that's definitely frustrating. Make sure the pan and oil are fully heated before adding the batter. When it is ready to flip, slide a thin spatula all the way around the edge to help release it from the pan. I have been using a stainless steel or cast iron pan without sticking problems. Not sure what it could be!
March 26, 2012 | Unregistered CommenterMeaghan
I haven't read all the comments posted but I did read your remark about oat flour... I do hope when you are suggesting that this is a gluten free choice, that you warn people to ensure that any form of 'oats' be clearly marked to be gluten free because it's est. that about 85% of all oat products are cross contaminated due to the fact that most oats are processed in factories or grown on farms that also deal with wheat. I'm a woman living with a very sensitive case of Celiac and even the smallest amount of cross contaminating can cause major problems. Other then that, this looks like a VERY yummy recipe. I found it through the Food Gawker at
June 25, 2012 | Unregistered CommenterMissy
Finally made this for dinner tonight and it worked awesome! I was lazy so I used the half AP flour & half whole wheat sub. I topped mine with green, red, and serrano peppers, and onions with cheddar cheese :) Thanks a ton for the recipe! It was so quick and simple this just may become a frequent dinner occurence!
June 25, 2012 | Unregistered CommenterAndrea
I just made this pizza crust and it turned out amazing! I've been making your pan breads for a while on a regular frying pan, but just got a cast iron so it was time for the pizza crust. It is incredibly easy, even after a long day at work. I used oat, millet, buckwheat, and quinoa flour. I didn't use cheese, and used pesto, so it was more of a flatbread. Loved it. THANK YOU!! :)
Ashley--Thanks so much for allowing me to feature this terrific recipe in my Gluten-Free Pizza Party roundup of pizza crusts over at gfe! I know folks will love it! :-)


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