Deep Pan Pizza

    25 minutes

    No need to knead! Everything you do is in the pan, and because the dough contains yeast, it feels and tastes like the real deal! Use gluten free or wholemeal flour if required.

    Queensland, Australia
    24 people made this

    Serves: 8 

    • DOUGH
    • 1 cup (125g) self-raising flour
    • 1 cup (125g) plain flour
    • good pinch of salt
    • 1 rounded teaspoon of dried yeast
    • 1 teaspoon sugar
    • 1 cup lukewarm water
    • Your choice of sauce base (I use Sacla Cherry Tomato & Basil Sauce - for a jar sauce, it's amazing!!)
    • 1 cup grated pizza cheese
    • 200g sliced ham
    • 1/2 cup black olives, pitted
    • (Or your choice of favourite toppings)

    Preparation:5min  ›  Cook:20min  ›  Ready in:25min 

    1. Preheat oven to 180C.
    2. Add sugar and yeast to lukewarm water and let stand for a few mins to activate.
    3. Combine all dough ingredients in 28cm cake pan and mix well. Press dough using the tips of your fingers, until the base of the pan is covered.
    4. Spread the pasta sauce onto the dough taking it as close to the edge as possible. Add other toppings of your choice.
    5. Place the pan (with the pizza inside) in the oven. Cook 15-20 minutes. Serve immediately.

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    Reviews in English (3)


    This had mixed reviews from my family. The biggest problem for us was that the crust was doughy. With some editing we probably could change this, and I will definitely will try a couple of tweaks. Perhaps we used too many toppings or too much cheese. All in all a good dish to fiddle with though.  -  30 May 2013


    This was just ok for us. We definately prefer our usual crust recipe that involves rise time. This crust didn't have as "pizza-y" of a taste; it was more doughy/bready. THANKS for the recipe, glof!  -  25 May 2013


    I used White Wings gluten free flours and added an egg, then added our own choice of toppings (tomato paste, ham, pepperoni, capsicum, mushroom and cheese - yum!). I loved how easy and quick this was to make, mixing everything in the pan and with no rising time. Will definitely make again.  -  25 Feb 2013