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Thin Crust Pizza

Yields2 Servings

Adapted from Frugal Girl

 2 cups flour
 ½ tsp yeast
 ½ tsp honey
 ½ tsp salt
 ¾ cup water
 ¼ cup olive oil

Mix everything but the water and oil in the bowl of the food processor or a stand mixer


Add the water (make sure it's heated but not too hot), and process until the ingredients are all combined.


Now add the oil in a thin stream and process until the oil is evenly mixed into the dough.


Turn the dough out onto a lightly floured surface, and knead for a couple of minutes until it’s smooth and even and let rest for 30 minutes. You can place this dough in the refrigerator overnight as well in a sealed bag.


To cook: Heat oven to 425 degrees, divide the dough in to 2 parts and roll each of the balls out to 12" circles on a lightly floured surface.


Top your pizzas as you see fit. I go for a layer of tomato sauce, mozzerella and usually spinach and onions with a small amount of cheese on top to seal in the toppings.


Place the pizza on a lined baking tray (or a pizza peel) and slide it onto the oven. Bake for 10-15 minutes, or until browned.

Nutrition Facts

Serving Size 9" pizza

Servings 0