Checking the ingredient list, everything here is already plant- or dairy-based friendly for a meat-free kitchen — rice flour, tapioca starch, eggs, olive oil, marinara, and mozzarella are all naturally vegetarian, so there's nothing to dodge or dance around. That makes this one refreshingly simple: a sturdy, golden-edged crust comes together from a rice and tapioca flour base, rested just long enough to hydrate before it's pressed into rounds and par-baked until set. Marinara goes on thick, mozzarella gets scattered edge to edge, and a second bake turns the cheese bubbly and the crust firm and deeply golden. A pinch of red pepper flakes adds a little heat if you want it, and fresh basil scattered over the top right before slicing finishes it with a bright, herby lift. It slices clean, holds its toppings well, and eats like a proper pizzeria pie despite being made entirely from pantry staples. This is a straightforward, crowd-pleasing option for anyone cooking vegetarian, no substitutions or workarounds required to make it fit.
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Preheat the oven to 425°F (220°C). Line two large baking sheets with parchment paper and brush each with 1 tbsp of the olive oil.
Whisk together the white rice flour, tapioca starch, xanthan gum, baking powder, salt, and dried oregano in a large mixing bowl until evenly combined.
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