This crust comes together with white rice flour and tapioca starch, bound with xanthan gum for the stretch and structure you want in a good pizza base. A touch of dried oregano gets whisked right into the dry mix, so savory flavor is baked into every bite before a single topping goes on. The dough presses out easily between sheets of parchment into a 12-inch round, with edges pinched up into a low rim that holds sauce and toppings without spilling over. A pre-bake sets the crust until it's dry and firm to the touch, giving you a sturdy base that can handle a second round in the oven once your toppings are on. It bakes up golden at the edges with a surface that crisps nicely under melted, bubbling cheese. This is a genuinely solid go-to for a gluten free pizza night, homemade from the crust up.
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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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