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Pizza Crust or Cracker Bread

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: Sue Gray

Pizza Crust or Cracker Bread    Recipe

This recipe makes dough that may be used for crisp/chewy pizza crust; or rolled very thin to make cracker bread. Making the dough a few hours (or up to a few days) ahead and storing it in the refrigerator gives the crust great flavor.

At a glance

2 to 3 crusts, 12" to 14" each


Choose your measure:

  • 3 cups Sir Lancelot Hi-Gluten Flour
  • 3/4 cup Hi-maize Fiber*
  • 1 tablespoon + 1 teaspoon Pizza Dough Flavor (optional, but delicious)
  • 1 teaspoon instant yeast
  • 1 1/4 teaspoons salt
  • 2 tablespoons olive oil
  • 1 1/2 cups lukewarm water, enough to make a smooth, soft dough
  • *Hi-maize gives the crust an extra crisp bottom; if you don't have it, use a total of 3 3/4 cups high-gluten flour.


  • seeds, herbs and salt, or pizza seasoning; tomato sauce, cooked meats, vegetables, and cheeses of your choice


  1. Dough: Mix and knead together all of the dough ingredients, by hand, mixer or bread machine, till you've created a smooth, soft dough.
  2. Allow the dough to rise, covered, for 1 hour; then shape and bake as directed below. Or refrigerate dough for up to 2 days; this step will develop the crust's flavor.
  3. Divide the dough in half (or in thirds, for cracker-thin crust).
  4. Shape each piece into a 10" to 14" circle or rectangle (thicker or thinner crust), and place each on a piece of parchment paper or greased pan.
  5. Allow to rise for 30 minutes or so, covered, while preheating the oven to 475°F.
  6. To make cracker bread, spray the dough with Quick Shine or brush it with garlic oil; and sprinkle with assorted seeds. Or top any way you choose. Bake for 12 minutes, till brown and crisp. For the crispiest pizza, bake the crust for 8 minutes, until set, before topping with sauce and cheese; then bake for an additional 4 minutes.