← Back to Search Results
baking American, Italian
Thin Pizza Crust Recipe-8611

Photo by: Mark Shapiro
Comments: 0


Try our version of right-to-the-edge thin crust pizza.

Yield: Makes 2 crusts


  • 1 cup (250 mL) whole bean flour
  • 1 cup (250 mL) sorghum flour
  • 1/3 cup (75 mL) tapioca starch
  • 1 tsp (5 mL) granulated sugar
  • ½ tsp (2 mL) xanthan gum
  • 1½ tsp (7 mL) bread machine or instant yeast
  • 1 tsp (5 mL) salt
  • 1 tsp (5 mL) dried oregano leaves
  • 1¾ cups (425 mL) water
  • 1 tsp (5 mL) cider vinegar
  • 2 tbsp (25 mL) vegetable oil


  • Two 12-inch (30 cm) pizza pans, lightly greased


Bread Machine Method:

1. In a large bowl or plastic bag, combine whole bean flour, sorghum flour, tapioca starch, sugar, xanthan gum, yeast, salt and oregano. Mix well and set aside.

2. Pour water, vinegar and oil into the bread machine baking pan. Select the Dough Cycle.

3. Gradually add the dry ingredients as the bread machine is mixing, scraping with a rubber spatula while adding. Try to incorporate all the dry ingredients within 1 to 2 minutes. Allow the bread machine to complete the cycle.

Mixer Method:

1. In a large bowl or plastic bag, combine whole bean flour, sorghum flour, tapioca starch, sugar, xanthan gum, yeast, salt and oregano. Mix well and set aside.

2. In a separate bowl, using a heavy-duty electric mixer with paddle attachment, combine water, vinegar and oil until well blended.

3. With the mixer on the lowest speed, slowly add the dry ingredients until combined. With a rubber spatula, scrape the bottom and sides of the bowl. With the mixer on medium speed, beat for 4 minutes.

For Both Methods:

4. Immediately pour onto prepared pans (see Notes). Spread evenly with a water-moistened rubber spatula. Allow to rise in a warm, draft-free place for 15 minutes. Bake in 400°F (200°C) preheated oven for 12 to 15 minutes or until firm. Spread with your choice of toppings. Return to oven and bake according to recipe topping directions.


This dough can be divided into equal portions to make eight 6-inch (15 cm) individual pizzas. Bake on greased baking sheets for 10 to 12 minutes.

Use 1 tbsp (15 mL) chopped fresh oregano for the dried herb.


This dough is thin enough to pour onto the pizza pans. It can be quickly spread to the edges with a moist rubber spatula.

Don’t worry about the cracks on the surface of this crust after 10 minutes of baking. Expect slight shrinkage from the edges.

© 2003 Donna Washburn and Heather Butt

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is for one pizza crust.

640kcal (32%)
51mg (5%)
0mg (0%)
1mcg RAE (0%)
0mg (0%)
1202mg (50%)
1g (7%)
18g (28%)
6mg (32%)

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
sunday-suppers-at-lucques Sunday Suppers at Lucques
by Suzanne Goin
flavor Flavor
by Rocco DiSpirito
a-new-way-to-cook A New Way to Cook
by Sally Schneider
125-best-cupcake-recipes 125 Best Cupcake Recipes
by Julie Hasson
once-upon-a-tart-soups-salads-muffins-and-more-from-new-york-citys-favorite-bakeshop-and-cafe Once Upon a Tart: Soups, Sa...
by Frank Mentesana, Jerome Audureau
the-lee-bros-southern-cookbook-stories-and-recipes-for-southerners-and-would-be-southerners The Lee Bros. Southern Cook...
by Ted Lee, Matt Lee
nancy-silvertons-sandwich-book Nancy Silverton's Sandwich ...
by Nancy Silverton
unforgettable-desserts Unforgettable Desserts
by Dede Wilson
the-bread-bible The Bread Bible
by Rose Levy Beranbaum
american-masala American Masala
by Suvir Saran

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?