Favorite Pizza Crust

"I found this recipe in the Food Allergy News Cookbook. My girls love it, as well as their friends! We use this crust for pizza and for garlic and cinnamon bread sticks, as well."
photo by coconutcream photo by coconutcream
photo by coconutcream
photo by coconutcream photo by coconutcream
photo by coconutcream photo by coconutcream
photo by Amanda Beth photo by Amanda Beth
photo by Amanda Beth photo by Amanda Beth
Ready In:
2 pizza crusts




  • In a bowl, mix together water and sugar. Sprinkle with yeast. Allow to sit 10 minutes. Add salt, olive oil, and flour. Knead until very smooth. Divide dough in half. Roll each piece into a 12-inch circle. Place on lightly greased baking sheet and let rise 20 minutes. Flatten each and top with pizza toppings. Bake at 425 degrees for 15 minutes.
  • If you choose to use this recipe for garlic or cinnamon bread sticks, bake untopped for 5 minutes. Remove from oven, top with margarine of choice and either garlic salt or cinnamon sugar mixture. Return to oven for about 3 minutes. Remove from oven and cut into breadsticks.

Questions & Replies

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  1. libbydmccarthy
    Definitely not the best pizza crust I've ever made, but better than the crust on a frozen pizza. However, it's hard to find one that whips up this quick. I'll probably make it again if I'm in a pinch for time. If you want it extra crispy, use a pizza stone.
  2. Baker30
    This is great! No need to look for another.Thank you for posting.
  3. Kamami
    This is absolutely my fave pizza dough!! I make it for my family once a week! I love being able to control how much sodium is in it! Thanks again for this recipe! It will be used hundreds of times in the future!!
  4. Clarisse
    Yummy crust! Thanks!
  5. coconutcream
    Good, simple crust. It didn't rise very much though, and I had a problem with some of the crust being a bit too thin because I didn't have quite enough for two 12-inch pizzas. Next time I may make 150% of the dough, just to be sure there's plenty for a nice, full crust :) ETA: I made this again tonight, and this time let the crust rest in a warm oven for about half of the rising time, and it rose much better than before! Making the recipe as-is, there was plenty for the two pizzas this time!



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