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Specs are compiled from manufacturer listings and verified buyer reviews and can change over time — please confirm the key details on the product page before buying.
The hardest part of a white pizza at home is the base — a pale, garlic-and-ricotta-topped pie has no tomato sauce to hide behind, so a limp or gummy crust shows up instantly. What you want is a crust that bakes up crisp enough to hold heavy cheese without going floppy in the middle. This guide covers five white-pizza crust options that get that right, from quick shelf-stable crusts to a low-carb pick and a deep-dish Chicago import.
This guide is built by comparing the manufacturers’ published specifications and the patterns across verified customer reviews, so you get each pick’s real strengths and trade-offs instead of marketing spin.
The five crusts below fall into two formats: shelf-stable ready-to-top rounds and mixes you knead and press yourself. Every pick here is judged on crust texture, bake time, and how well it carries cheese and garlic — because that is what a real frozen white pizza depends on.
Top Picks
How To Choose The Best Frozen White Pizza Base
A white pizza leans on its crust the way a red-sauce pie never has to. With no tomato to mask it, every pale, underdone patch of dough is visible, and every heavy scoop of ricotta or mozzarella pulls the center down. So the crust matters more than the toppings you stack on it.
Ready-to-top crust or a mix you press yourself
If you want dinner fast, a shelf-stable crust (one that keeps at room temperature, no fridge needed) is the fast lane: you open the pack, add sauce and cheese, and bake. A mix, by contrast, gives you control over thickness and how crisp the base gets, but you supply the water, oil, and a little patience. Pick ready-to-top for dinner in about fifteen minutes, or a mix if you want to shape the dough yourself.
Why a crisp base beats a soft one for white pizza
A white pie usually carries a heavier topping load — cheese, oil, garlic, maybe spinach — so a base that crisps is a base that holds up. Many bakers pre-bake the crust for a few minutes before adding toppings, which firms the surface so the cheese melts onto a solid layer instead of soaking through. If a crust’s instructions call for pre-baking, it is built to stay crisp under a heavy topping load.
Thickness, size, and how many people you are feeding
Thin crusts suit one or two people and brown fast; a deep-dish or thick crust feeds a crowd and needs a longer, slower bake. Check what each option actually yields — a single 12-to-14-inch base, a 7.5-inch personal crust, or a full nine-inch deep-dish pie — so you buy the right count instead of doubling up midweek.
Side-by-Side Comparison
| Model | Best For | Format | Total Weight | Count | Amazon |
|---|---|---|---|---|---|
| Bob’s Red Mill Pizza Crust Mix, 16-ounces (Pack of4)★ Best Overall | From-scratch bakers | Gluten-free mix | 4 pounds | 4 bags | Amazon |
| Schar Gluten Free Italian Sourdough Pizza CrustsFastest To Table | Quick weeknight pies | Ready-to-top crusts | 3.32 pounds | 8 crusts | Amazon |
| Gino’s East of Chicago Deep Dish 3 Pack | Deep-dish nights | Frozen ready-to-bake | 6 pounds | 3 pizzas | Amazon |
| Martha White Pizza Crust Thin & Crispy Mix | Thin-crust families | Thin & crispy mix | 39 Ounce | 6 pouches | Amazon |
| WiO SmartFoods 7.5″ Pizza Crust | Keto and low-carb eaters | Ready-to-use crusts | 2.5 pounds | 3 crusts | Amazon |
Detailed Reviews
1. Bob’s Red Mill Pizza Crust Mix, 16-ounces (Pack of4)
Our pick — over 4.5★ from 800+ verified ratings; the strongest balance of quality and price.
The four-bag workhorse that turns out a from-scratch gluten-free base sturdy enough for heavy white-pizza toppings
If you want to press your own dough and control exactly how crisp the base gets, this is the mix to buy. Each 16-ounce bag bakes up a real wheat-style crust — the kind with a yeast packet inside that lets it rise and brown rather than sit flat like so many gluten-free bases. It is wheat free, dairy free, and whole grain, and it can be made without eggs, so it covers a lot of dietary ground in one bag. The whole four-pack lands at 4 pounds of mix.
What wins people over is the texture. Buyers compare it to restaurant crust and say it is even better than Mariposa’s dough, with no mealy or clay-like chew. And the yield is real: as buyers report, “Each 16oz bag makes 6-7 medium pizzas.” That is a lot of white pies from a single bag, and it is why this one holds the top spot for anyone who prefers to shape their own. The trade-off worth naming is the dough itself — it runs sticky and messy, so keep your hands wet and skip the rolling pin. A pre-bake (firming the crust for a few minutes before toppings) before you add cheese and garlic firms the surface and keeps the center from going soft.
The mix has a clear edge on value the moment you compare weights. This four-pack totals 64 ounces and 4 pounds, while the Schar ready-made crusts come in at 42.4 ounces and 3.32 pounds — so you are getting more total product here, by the numbers. And the mix stretches further per bag than the ready-to-top options, because each bag yields those multiple medium crusts rather than a fixed count of pre-formed rounds. The one thing to know going in is that the results depend on your technique — the recipe can read tight for gluten-free beginners, and how much you let the yeast work changes the final rise.
What Earns It The Top Slot
- Wheat-free, dairy-free, whole grain, and can be made without eggs
- Includes a yeast packet, so it bakes like a real wheat crust
- Wins on total weight: 4 pounds vs 3.32 pounds for the Schar crusts
- Huge yield — owners mention each 16-ounce bag makes 6-7 medium pizzas
The Honest Catch
- The dough is sticky and hard to work with unless you keep your hands wet
- Gluten-free results vary with yeast and rise time, so beginners need a little trial
Grab this if: you want to press and pre-bake your own gluten-free base and value a big multi-crust yield from one bag.
Think twice if: you want a crust that is ready to top straight from the pack with no mixing or rise time.
2. Schar Gluten Free Italian Sourdough Pizza Crusts
Shelf-stable crusts that go from pack to white pizza in a twelve-minute bake
Skip the mixing bowl entirely. These come as four packs of two individual crusts — eight rounds in the box — and they stay at room temperature on the shelf, so you can pull two out for a white pie tonight and leave the rest for the weekend. They keep wheat, lactose (milk sugar), and GMOs (genetically modified organisms) out of the recipe, so a mixed table of eaters can all dig in. The whole set weighs 3.32 pounds.
The crust quality is the headline here, and it has a devoted following among gluten-free eaters. Baking runs about 12 minutes, and the texture lands more bread-like than the thin, brittle crusts some brands sell — buyers coming off Udi’s say these feel closer to a real crust. They are also versatile enough that owners cut them into eighths and toast the triangles for a snack with nothing on them at all. That said, texture is the split opinion: the review pages carry a warm majority, but a smaller group finds they simply do not get crispy enough. If a cracker-crisp base is non-negotiable for your white pizza, that is the honest caveat.
Sizing is a point buyers flag — one notes: “I just hope it doesn’t get any smaller. It used to be bigger.” Each round fits a meal for two, or leftovers for one. For a no-fuss garlic-white pie, these are the fastest path from shelf to plate, and the Italian white corn base keeps the flavor neutral enough for any topping you heap on. Compare it to the Bob’s Red Mill mix and the difference is simple: this one skips the kneading and pre-bake work, but gives you fewer total crusts by weight.
The case in one line: shelf-stable, twelve-minute bake, eight crusts per box, and a bread-like chew that lands closer to regular pizza than most gluten-free options.
Where it holds back: the texture dial sits in the middle — some eaters want a crisper bite than these deliver, and the rounds have gotten smaller over time.
Reach for these if: you want to top and bake a gluten-free base without touching a mixing bowl, and you like a softer, bread-like crust.
Look elsewhere if: your white pizza needs a fully crisp base and you would rather press your own dough to get it.
3. Gino’s East of Chicago Deep Dish 3 Pack
A Chicago institution’s deep-dish three-pack that arrives frozen on dry ice, ready for the oven
If your idea of white pizza is a thick, golden-edged Chicago pie buried under cheese, this is the one to picture. You get three nine-inch deep-dish pizzas totaling 6 pounds of food, shipped frozen on dry ice and baked at home. The trademark golden crust carries chunky tomato sauce and real aged mozzarella — and it is loaded with even more cheese on top. This is the only pick here that arrives as a complete assembled pie rather than a base you top yourself.
The honest read on this one starts with its texture split, because taste is the most-discussed thing about it and opinions genuinely divide. Some eaters call it their best Chicago pizza ever, praising it even after a cross-country trip — one buyer in remote Oregon said receiving restaurant-quality pie from Chicago felt like a feat. Others find it exactly average. The crust draws its own share of criticism: several describe it as more pie-crust than pizza-crust. And the value point runs against it, with a recurring feeling that the cheese and meat did not match the spend. As one buyer put it, “/pie comparable to local mediocre pizza with tip.”
Stack those against a couple of clear wins and you get the real picture. It ships frozen reliably — customers note it arrived solid even in 100°F heat — and reheating on a grill, as the instructions allow, brings back a crunchy crust and gooey cheese. If you are chasing that specific Chicago deep-dish experience at home and you like a dense, saucy, cheese-heavy pie, this delivers the format nothing else on this list does. Just know that “cheese-forward” and “value-forward” are not the same promise here — a few buyers felt the cheese load fell short of what the pictures suggest.
What it nails: three nine-inch pies, 6 pounds total, frozen-on-dry-ice shipping, and a true Chicago deep-dish format you can finish in a home oven or on a grill.
The fair warning: crust texture divides people, and the cheese-to-price ratio is the most common complaint — go in wanting the deep-dish experience, not a value pie.
Pick this if: you specifically want an authentic thick Chicago deep-dish experience and are happy to bake a frozen assembled pie at home.
skip it if: you are after a crisp, thin white pizza you top yourself, or you want the cheese load to feel generous for the spend.
4. Martha White Pizza Crust Thin & Crispy Mix
Six pouches of thin-crust mix that come together with just water and oil in a few minutes
For a thin, cracker-style white pizza base without a long proof, this six-pack is the budget-friendly route. You add water and vegetable oil, stir, and follow the package directions — three ingredients and a few steps total. Each 6.5-ounce pouch makes one 12-to-14-inch crust, sized for a family pizza night. The whole set is 39 ounces of mix, and it is kosher.
Crust quality is what this mix is known for, and the prep time matches. Owners say it beats the pre-made crusts you buy in a sleeve, and the mix itself comes together fast — one buyer clocks the stir at “less than 5 minutes to mix with a fork.” There is one tip that keeps the base from bubbling: prick it with a fork and give it the 5-minute pre-cook before toppings. That short par-bake (a partial bake before toppings go on) is the trick that keeps a thin white pizza crisp rather than pale and doughy in the center.
Where it fits versus the others is simple. This is the value pick: thin crust for a family, six single-pizza pouches, and a short mix-to-oven window that the pricier mixes cannot match. If you are baking one large white pie for two people and want it thin, this gets you there cheaply. The catch is that thin dough leaves you no room to overload — go too heavy on wet cheese and the center will struggle, so keep your white-pizza toppings measured. Do not mix it with water that is too hot, either; owners warn it changes how the dough sets.
Why it earns a slot: six 6.5-ounce pouches, one 12-to-14-inch crust each, three-ingredient prep, and a fork-prick pre-bake that keeps the base crisp.
Where it demands care: thin crust means thin tolerance — heavy, wet toppings can still overwhelm the center.
Best for: thin-crust households feeding a family on a budget who want a quick, from-mix base they can top with a lighter white-pizza load.
Not the pick if: you want a thick, sturdy crust that can carry a mountain of cheese and vegetables.
5. WiO SmartFoods 7.5″ Pizza Crust
A personal-size 7.5-inch crust that carries just 1g of carbs and 4g of protein per round
If you are eating low-carb or keto and want a white pizza that does not blow your daily count, this is the crust made for you. Each 7.5-inch round has only 1g of carbs and 4g of protein, and it is fat-free, sugar-free, and non-GMO. They arrive freshly baked and ready to top straight from the bag — no mixing, no rise, no pre-bake. The pack holds three crusts and weighs 2.5 pounds.
Taste is what keeps buyers coming back. Even confirmed low-carb eaters say the flavor is hard to tell apart from a regular crust, and one long-range buyer described it as “the best keto friendly pizza crust I have ever tried.” The thick, soft texture holds up under a heavy topping load, so a rich white pizza with plenty of cheese and garlic does not sink it. They are built for busy kitchens — pull one out, load it, and you are eating in minutes, which is why they fit personal-size meals, flatbreads, and quick snacks alike.
The trade-offs are worth knowing before you buy. These are personal-size 7.5-inch rounds, so one feeds a single person rather than a family, and if you are cooking for more you will want several. Cost is the other thing buyers flag — even fans note they run a little pricey versus a standard crust. For someone managing carbs who wants to stay on track without giving up pizza night, that trade is usually easy to accept. Just size your order to the number of people at the table, not the number of meals you have in mind.
The defining numbers: 1g of carbs and 4g of protein per 7.5-inch crust, fat-free, sugar-free, non-GMO, and ready to top with no prep.
What to budget for: personal-size rounds and a higher per-crust cost than standard bases — the low-carb trade you are paying for.
Reach for these if: you are on keto or a low-carb plan and want a no-prep white pizza base that tops and bakes fast.
Think twice if: you are feeding a group, since each crust covers one person — and if per-crust cost matters more than carb count.
Know the Specs
Crust format: mix vs ready-to-top
A mix gives you the most control — you add water and oil, then press the dough yourself, which lets you set the thickness and how evenly it browns. A ready-to-top crust skips all of that: it is baked and firm, so you just add sauce and cheese. Choose a mix for a customized, crisp base and accept the extra steps; choose ready-to-top when speed matters more than shaping dough.
Bake time and pre-baking
Bake time tells you how fast a crust finishes and how forgiving it is. A short twelve-minute bake suits a thin base, while a deep-dish pie needs longer for the thick center to cook through. Pre-baking — firming the crust for a few minutes before you add toppings — is the single biggest lever for keeping a heavy white pizza from going soggy in the middle, so a crust whose directions call for pre-baking is built to stay crisp under a heavy topping load.
Carbohydrates and protein per serving
If you watch your intake, the number that matters is carbs per crust, not per slice. A crust listing just 1g of carbs and 4g of protein per round fits a low-carb or keto day; a standard wheat or gluten-free mix will run much higher. Read the label per crust so you know what one full white pie adds to your day, then size your toppings around it.
Thickness and diameter
The diameter tells you how many people a crust feeds and how much topping it can hold. A 7.5-inch round covers a single serving, a 12-to-14-inch base feeds a small family, and a nine-inch deep-dish is a heavy, shareable pie. Match the diameter to your table so you order the right count and do not run short.
Common Questions
Can I make a white pizza on a gluten-free crust without it going soggy?
How many pizzas does one bag of pizza crust mix actually make?
Is a low-carb crust any good for a white pizza?
Do I need to pre-bake a thin crust before adding toppings?
How long does a frozen deep dish pizza take to bake at home?
Can I use a gluten-free pizza crust for something other than pizza?
Why does my gluten-free pizza dough come out sticky and hard to shape?
Is a ready-to-top crust or a mix better for a quick white pizza?
How many people does a 7.5-inch pizza crust serve?
What toppings work best on a white pizza base?
The Bottom Line
For most people building a white pizza at home, the pick is the Bob’s Red Mill Pizza Crust Mix because it delivers the biggest total yield — 64 ounces across four bags — and bakes up a real wheat-style crust with a yeast packet and a crisp pre-bake, all without wheat, dairy, or eggs. If you want a white pie on the table tonight with zero prep, the Schar Gluten Free Italian Sourdough Pizza Crusts top and bake in about twelve minutes straight from the shelf. And for a low-carb night, the WiO SmartFoods 7.5″ Pizza Crust carries just 1g of carbs and 4g of protein per round. Whichever you choose, pick the base before you pick the cheese.
How we choose
We do not accept paid placement. Every pick is matched to a real buyer and a real use-case; we do not hands-on test units.
Sources
Specifications: manufacturer listings and product documentation. Review insights: verified customer reviews, as of October 2026. Pricing: not shown on this page (it changes often); check the current price via the retailer link.
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