1. Start by preheating your oven to 450°F / 230°C. If you’ve got a pizza stone, pop it in to preheat.
2. If not, no worries, just line a baking sheet with parchment paper and set that aside.
3. Now, mix everything for the crust in a food processor.
4. You can mix it by hand, but the processor blends it much better.
5. The dough might look a bit dry at first, but not to worry.
6. Once the cheese mixes in, it starts forming a sticky ball. That’s what you want.
7. Dust your parchment paper with a little tapioca flour using a sieve; this will help prevent clumps.
8. Drop the dough on the parchment, sprinkle a bit of flour on your hands too, and start flattening it out.
9. You can use a rolling pin or just press it from the center with your fingers. Aim for about ⅛ inch thick.
10. Bake the crust for 8 to 12 minutes, until it’s golden and starting to puff a bit. I found 12 minutes gave me the perfect texture.
11. While that’s baking, prep your toppings.
12. When the crust comes out, it’s time to build your pizza:
    Layer on sauce, then cheese (yep, lots of cheese), then your veggies or meat, or both. And top it off with another sprinkle of cheese to hold everything together.
13. Pop it back into the oven for another 10 minutes, and you’re done!

A Few Notes from Irene’s Trials:

First time: I added 2 tsp of Italian spice blend to the dough. Baked the crust for 15 minutes on a cookie sheet, then added spinach ribbons, sliced artichokes, olives, red peppers, beef pepperoni, and of course, extra cheese. Baked again for 10 mins. The crust came out about ¼ inch thick and held everything beautifully.

Second time: Baked the crust for 12 minutes first. It was a bit sturdier, great if you’re going heavy on toppings.

Third time: Nailed it. No tweaks needed.

Fourth time: Got creative and used a biscuit cutter to make 4-inch mini pizzas. They were adorable and delicious.