This crust skips the usual yeast-based dough entirely, relying on baking powder for lift and a blend of white rice flour and tapioca starch for structure instead. Xanthan gum gives the dough enough stretch to press or roll into a clean 12-inch round, and a splash of apple cider vinegar adds a subtle tang while helping everything bind together. The result is a crust with a firm, dry-to-the-touch surface and lightly golden edges straight out of the first bake, ready to hold whatever toppings you pile on. A quick brush of olive oil before baking helps the surface crisp up nicely, and the short rest time lets the dough firm just enough to handle without tearing. There's no proofing, no rising, and no waiting around for dough to double — just a straightforward mix-press-bake process from start to finish. It's a solid choice for anyone avoiding yeast who still wants a real, sturdy pizza base under their favorite toppings.
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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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