Checking the ingredient list, there's nothing here that runs afoul of a soy free kitchen — no soy sauce, edamame, tofu, or soy-derived additives hiding in this dough. What you've got instead is a straightforward base of white rice flour and tapioca starch, bound together with egg and a touch of xanthan gum for that stretchy, pizzeria-style structure. A splash of apple cider vinegar and warm water bring the dough together into something soft and workable, while dried oregano laced right into the mix gives the crust flavor from the inside out, not just on top. Pressing it thin and pre-baking it solo before toppings go on means you get a crust that's golden and firm at the edges, with a surface sturdy enough to hold whatever you pile on. It's a genuinely solid pick for anyone navigating a soy free kitchen who still wants real, foldable pizza night.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
