Quick and Easy Thin Crust Pizza

My kids love pizza. I love pizza. My husband loves pizza. Who doesn’t love pizza? The problem is, we all like different toppings on our pizza. My daughter is all about pepperoni and olives. I can’t stand pepperoni and olives. My husband is all about meat, meat, and more meat. I love chicken and veggies. So either we buy 3 different pizzas, or someone ends up eating what they don’t like.

Or we make our own.

I used to be afraid of making homemade pizzas. Yeasty dough scared me. Would it rise enough? Would I knead it enough? Too much? Ugh.

Then I decided to try thin crust. No yeast involved… so no worrying about rising. Also, it’s super quick. Basically, mix everything up, roll it out, top it and bake it. In the time it takes for the oven to preheat, I can make and roll out the crust. Topping the pizza doesn’t take much time, especially if you get the kids involved.

My daughter loves to help make the pizzas. She rolls it out, spreads the sauce and adds her own toppings. I barely have to do anything and she gets her own pizza!

This St. Louis style pizza crust is super easy to make. If you want it cracker-crispy, make sure to roll it out really thin. Don’t be afraid of the thin. The first few times I tried this, I was afraid I’d rip it and ruin it. But get this: if you rip it, just pull it back together! Dough is awesome like that!

My recipe is a little different than a typical St. Louis style crust, though. I like to add some extra flavor to the crust to give it a little oomph. Also, if you want it thin, but not cracker-thin, the crust can be a little bland. So a little extra seasoning goes a long way!

For now, this recipe is just for the crust. A pizza sauce recipe will follow shortly.

Quick and Easy Thin Crust Pizza

  • Servings: 2 12-inch pizzas
  • Difficulty: easy
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The best thin-crust pizzas ever!


  • 2 cups all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 2 teaspoon italian seasoning
  • 1/2 cup water
  • 2 tablespoons olive oil


  1. Preheat the oven to 425. Combine dry ingredients and stir so that everything is evenly distributed.
  2. Add water and olive oil. I usually start with a large wooden spoon to get things incorporated, but switch to using my hands to really gather the dough. It will be shaggy. If it doesn’t come together, add up to another tablespoon of olive oil or water.
  3. Divide the dough into two portions, and shape each into a ball. If you want two same-sized pizzas, divide in half. If you want one extra large and one kid-sized, divide accordingly. Wrap each in greased saran-wrap and let it rest for 10 minutes. This is when I quickly chop my veggies for topping the pizza. If you’re really in a hurry, you can skip the resting.
  4. Set the dough on a lightly greased sheet of waxed paper or parchment paper. Cover the dough with another lightly greased sheet of waxed paper or parchment paper. Roll the dough out until it is thin enough for your liking.
  5. Top with a thin layer of pizza sauce. A thin crust can’t handle as much sauce as a thicker crust, so don’t heap it on. About 1/3 cup should be enough. Top with your preferred toppings and cheeses. Bake for 10-12 minutes. If you don’t roll it out really thin, you may need to add a couple more minutes. The pizza is done when the crust is golden brown and the cheese is bubbly.


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