Built entirely on white rice flour and tapioca starch, this crust skips traditional dough-making altogether while still delivering that satisfying pizza-night experience. Xanthan gum steps in to give the dough the stretch and structure you'd normally get from kneading, so it presses out into a smooth 12-inch round without tearing or crumbling. A touch of dried oregano baked right into the base adds savory flavor before a single topping goes on, and a brush of olive oil helps the edges turn deep golden in the oven. The two-stage bake — crust first, toppings after — means you get a firm, sturdy base that can hold sauce, cheese, and all your favorite extras without going soggy. It's a reliable, from-scratch option for anyone keeping their kitchen wheat free without giving up 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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