Thin Pizza Crust
This pizza crust recipe is great if you want a thin crust for your pizza! However, If you want a fluffy crust, go here. This recipe makes 2 medium sized crusts that serve about 8 slices each or one huge rectangle crust.
History of Pizza
If you want to find out more about the history of title, here is where I found my information!
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Ingredients & Substitutes
- 6-8TB lukewarm (90-105 degree water)
- One package (2 1/4 tsp) rapid rising yeast
- 3 TB sugar
- 1 3/4 cups all purpose Walmart gf flour, OR Namaste
- 1/4 cup soft soy free vegan butter, OR homemade (recipe is top 8 free, seed, legume & corn free)
- 1 egg, OR substitute, OR 1/4 cup applesauce (potato water also works) *See notes
- 1/2 tsp salt
How to Make Thin Pizza Crust
Preheat oven to 200. Once it reaches that temperature, turn it off. (However, if making dough to freeze/refrigerate for later **See notes)
Proof yeast with water and sugar in a bowl for 15 mins. Your yeast mixture should be foamy. If it didn’t foam about 1-2 inches on top, throw that batch out & repeat this step, because your yeast was bad or your water was too hot.
In this order mix the butter, flour, salt, egg or substitute, and then proofed yeast mixture. Keep mixing, till a sticky dough ball forms. (This means, when you touch your dough ball, your hand gets covered in a fair bit of dough.)
Sprinkle 1/2-1 TB flour on dough ball to reduce stickiness. Dough ball should look like this: 
Place dough ball into a large bowl covered in tinfoil and let rise in preheated, but turned off oven, for 1 hour. It should rise like this photo: 
Preheat oven to 400. Sprinkle 1-3 TB of flour onto dough ball and roll out between two pieces of parchment paper into the size of your circle pizza baking sheet or a rectangle baking sheet.
Bake crust for 10-15 mins, till edges are a bit crispy, & then use for desired pizza recipes!
Other Favorite Pizza Recipes
Vegan Thin Pizza Crust (Gluten, Soy, & Nut Free)
Allergy friendly & yummy. What more could you want for a a Pizza crust! If you want a fluffy crust, go here. Takes 1 hour of rise time, 10-15 mins prep.
- Total Time: 1 hour 25 minutes
Ingredients
- 6–8TB lukewarm (90–105 degree water)
- One package (2 1/4 tsp) rapid rising yeast
- 3 TB sugar
- 1 3/4 cups all purpose Walmart gf flour, OR Namaste
- 1/4 cup soft soy free vegan butter, OR homemade (recipe is top 8 free, seed, legume & corn free)
- 1 egg, OR substitute, OR 1/4 cup applesauce (potato water also works) *See notes
- 1/2 tsp salt
Instructions
- Preheat oven to 200. Once it reaches that temperature, turn it off. (However, if making dough to freeze/refrigerate for later **See notes)
- Proof yeast with water and sugar in a bowl for 15 mins. Your yeast mixture should be foamy. If it didn’t foam about 1-2 inches on top, throw that batch out & repeat this step, because your yeast was bad or your water was too hot.
- In this order mix the butter, flour, salt, egg or substitute, and then proofed yeast mixture. Keep mixing, till a sticky dough ball forms. (This means, when you touch your dough ball, your hand gets covered in a fair bit of dough.)
- Sprinkle 1/2-1 TB flour on dough ball to reduce stickiness. Dough ball should look like this:
- Place dough ball into a large bowl covered in tinfoil and let rise in preheated, but turned off oven, for 1 hour. It should rise like this photo:
- Preheat oven to 400. Sprinkle 1-3 TB of flour onto dough ball and roll out between two pieces of parchment paper into the size of your circle pizza baking sheet or a rectangle baking sheet.
- Bake crust for 10-15 mins, till edges are a bit crispy, & then use for desired pizza recipes!
Notes
*I like to use 1/2 cup potato water as a sub for eggs. (You can also use sweet potatoes or applesauce if nightshades are an issue; but it will not rise as much & not have a neutral flavor). The potato water makes the final product taller, fluffier, and moist. To achieve this potato water, I mash up one small boiled potato with 1 cup water until you get a mushy runny paste (kinda like applesauce). I then use 1/4 cup of this mixture in the recipe. See picture below for the right consistency:
**If making this dough to save for later, follow directions #2-4. Then wrap and refrigerate dough ball for up to a week, or freeze up to 4 months. I like to wrap mine in parchment paper then seran wrap like the picture below. When ready to use the dough in a recipe, let the dough come to room temp, unwrap the dough, preheat oven to 200, and follow the directions starting at step #5.
- Prep Time: 10
- Rise Time: 1 hour
- Cook Time: 15