Low Sodium Rice Flour Pizza Crust

This crust comes together from white rice flour and tapioca starch, bound with egg and a touch of apple cider vinegar for lift, then pressed by hand into a low-rimmed round right on the pan. Dried oregano baked into the dough gives it a savory backbone before a single topping ever goes on, and a brush of olive oil on top helps it crisp and turn golden in a hot oven. The two-stage bake — first setting the crust bare, then finishing once toppings are added — means you get a firm, dry surface that holds up under sauce and cheese instead of turning soggy. Because you're building the flavor yourself from simple pantry staples like oregano and olive oil, this is an easy pizza night option to keep in a lower-sodium rotation, letting you control exactly how much seasoning goes into the sauce and toppings you choose. It's a solid, from-scratch base whenever you want pizza without relying on a packaged, heavily seasoned crust.

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