This crust comes together fast from a simple blend of white rice flour and tapioca starch, with xanthan gum and baking powder giving it real structure and lift. A splash of apple cider vinegar and a good drizzle of olive oil keep the dough pliable enough to press into a thin, even round right on the pan, while dried oregano works right into the base for built-in flavor. Pre-baking the bare crust first is the trick here — it sets the edges golden and firms up the center so it can hold up to whatever toppings you pile on. The result is a crust with a crisp, sturdy bottom and a slightly chewy bite, nothing flimsy or soggy about it. Once your toppings are on, a quick second bake finishes everything off perfectly. It's a dependable, from-scratch option for anyone building a dairy free pizza night.
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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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