Gluten-Free Now-or-Later Pizza made with baking mix

This pizza crust is tender and light, perfect for a quick dinner or an impromptu pizza party. Refrigerating the dough for a night or two makes it even tastier.

Note: Please read and follow the recipe carefully; it calls for our Gluten-Free All-Purpose Baking Mix, not our Gluten-Free All-Purpose Flour.

5 mins
20 to 30 mins
25 mins
One 12" pizza
Gluten-Free Now-or-Later Pizza made with baking mix


  1. For pizza in a hurry, preheat the oven to 425°F, and put the baking rack in the middle of the oven.

  2. Grease a 12" pizza pan, using 1 tablespoon olive oil.

  3. Stir together all the ingredients until smooth.

  4. Spread the batter/dough evenly across the prepared pan. If you added the optional yeast, let the batter sit for 30 minutes before spreading it onto the pan; or cover and refrigerate for up to 48 hours, after the 30 minute rest.

  5. Bake the crust for 15 minutes; it'll be lightly browned.

  6. Spread sauce over the crust, and top with your choice of toppings and cheese.

  7. Bake 10 to 15 minutes longer, or until the cheese is melted.

Tips from our Bakers

  • While this crust is really good if you bake it immediately, you'll get more complex flavor with the 48-hour rest. We hope you'll try it and see how easy making dinner can be, especially if you sneak in a little work beforehand.