This crust comes together with just white rice flour, tapioca starch, and a few pantry staples, whisked into a soft dough that presses out easily into a low-rimmed round. Dried oregano baked right into the base gives it a savory, herby lift before it even sees a topping, and a brush of olive oil helps the edges turn deep golden in the oven. It bakes in two stages — first bare, until the surface is dry and firm, then again once loaded up — so you get a crust that's sturdy enough to hold whatever you pile on. There's no yeast or rise time involved, so it's ready for the oven fast, and the texture lands crisp at the edges with a bit of chew in the center. Since nothing in this base relies on refined sweeteners, it's a solid choice to keep on hand for an added sugar free pizza night. Top it however you like and get it back in the oven until everything's bubbling and golden.
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Place a rack in the center of the oven and preheat to 425°F (220°C). Line a 12-inch round pizza pan or large baking sheet with parchment paper.
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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