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

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: Frank Tegethoff

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

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 multi-purpose flour.

At a glance

6 slices


Choose your measure:

  • 1 cup King Arthur Gluten-Free All-Purpose Baking Mix*
  • 1/4 cup gluten-free cornstarch or Hi-maize Fiber
  • 1 teaspoon instant yeast (optional, for added flavor)
  • 1 large egg
  • 2 tablespoons olive oil
  • 1/2 cup lukewarm water
  • *Make sure you use our gluten-free BAKING MIX — NOT our gluten-free flour.


  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.
  8. Yield: 6 slices.