Basic Pizza Crust


Basic Pizza Crust
Basic Pizza Crust

Basic Pizza Crust


1 tsp dry active yeast

1 tsp sugar

1¼ cup warm water (110℉)

3½ cups flour

1½ tsp salt

2 tbsp olive oil


Dissolve sugar and yeast in warm water. Set aside for 7 minutes until yeast blooms.

Put flour and salt in a bowl of a stand mixer with the dough hook attached*. Add bloomed yeast and mix on low until mixture turns into a smooth, soft dough (about 5 minutes). Don’t over knead.

Cover loosely and let the dough rise for 45 minutes. Place in the refrigerator for a minimum of 4 hours or up to 36 hours. The dough will more than double in this time so make sure your bowl is big enough!

Grease a 15”x10” baking sheet and press dough into the bottom of the pan.  If a thinner crust is desired, use this dough to make 2 crusts.

Cover the dough and let it rest for 30 minutes while you preheat the oven to 500℉.

Bake the crust for 5 minutes and remove it from the oven.

Top with desired toppings and bake for an additional 8 minutes or until the crust is golden brown and the toppings are bubbly.

*You can do this step by hand, it will just take a little longer.


8 servings, 220 calories per serving (crust only)

Hack: Use this basic pizza crust to make Barbecue Spaghetti Squash Pizza or Homemade Pepperoni Pizza!

Hack: Pizza crust can be stored for later use after the initial 4-minute bake. Wrap well in plastic wrap or tightly sealed freezer container. Refrigerate for up to 5 days or freeze for up to 4 weeks.

Hack: Pizza cooked with toppings can be stored as described for the pizza crust above.



Low Carb Cauliflower Pizza Crust

Ever wondered how to make your own low carb cauliflower pizza crust? Here’s the answer! This healthier version of pizza will be a hit with the whole family!

Cauliflower Pizza Crust

Low Carb Cauliflower Pizza Crust

Course Main Course
Servings 4
Calories 80 kcal


  • 1 head cauliflower
  • 2 eggs
  • 1 tsp dried chives
  • 1 tsp dried oregano
  • ½ tsp salt
  • ½ tsp black pepper


  • Wash and thoroughly dry cauliflower, then remove all greens. Cut into chucks
  • Cauliflower can be riced by hand using the large holes on a box grater. It can also be pulsed in a food processor or blender until it resembles rice.
  • Place a steamer basket or wire mesh colander in a large pan with one inch of water. Line the basket with cheesecloth, making sure the piece is large enough to be gathered around cauliflower rice with excess on top to hold it closed.
  • Bring the water to a boil over high heat.
  • Place cauliflower in the basket on top of cheesecloth, cover and steam for 5 minutes. Remove from heat, uncover and allow to cool.
  • Preheat oven to 400℉. Line large round pizza pan or rectangular sheet pan with parchment paper. Parchment paper is necessary to keep crust from sticking and is helpful when flipping the crust.
  • Lift cauliflower from pan using cheesecloth. Twist at the top and squeeze as much liquid out as possible. Put in a bowl with eggs, chives, oregano, pepper and salt. Mix thoroughly.
  • Press into pan and bake for 30 minutes. Flip crust and cook for 15 minutes or until dry. Garnish with sauce, cheese and desired toppings and heat until cheese is melted.
  • Hack: One 16oz bag of frozen cauliflower can be substituted for fresh. Thaw completely before using. There is no need to cook the cauliflower but liquid must still be squeezed out.
  • Hack: Crust can be shaped into smaller crusts if desired.
  • Hack: Store leftovers in the refrigerator for up to 5 days.
  • Hack: Crusts can be separated by parchment paper, sealed in freezer-safe containers and frozen. Topped and cooked pizza slices can be stored in the same manner.
Keyword cauliflower, cauliflower pizza crust, low carb, pizza, pizza crust

Did you know?  Cauliflower is part of the cruciferous collection of vegetables that are associated with lowering the risk of some types of cancer.

Suggestion: This vegetable-based Barbecue Spaghetti Squash Pizza would pair nicely with the cauliflower crust!


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