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Add your favorite fresh toppings to this thin, crispy crust, or leave the recipe as-is for your cheese-only fans.

pizza with basil and tomatoes on it on a cutting board


  • 1 medium thin crust pizza dough
  • 15 g (2 Tablespoons) cornmeal, for sprinkling pizza pan
  • 30 ml (2 teaspoons) extra virgin olive oil
  • 30 g (⅓ cup) grated Parmesan cheese
  • 320 g (1⅓ cup) Easy Tomato Sauce, or favorite sauce
  • 140 g (1¼ cup) Mozzarella cheese, shredded


  1. Preheat oven to 425°F (220°C).
  2. Using a rolling pin, roll lightly from the center outward using equal strokes in each direction, lifting and turning the dough 1/4 turn after each stroke. The final shape should be about 1-inch (2.5 cm) larger than your pan.
  3. Fit it into the pan. Pinch up a collar around the edge to hold the filling.
  4. Brush dough lightly with olive oil, then sprinkle with Parmesan cheese.
  5. Spoon pizza sauce atop dough, spreading with back of spoon.
  6. Top with any other of your favorite toppings, then sprinkle evenly with mozzarella cheese.
  7. Bake on the bottom rack of a heated 425°F (220°C) oven for 15 to 18 minutes until bottom crust is lightly browned and cheese is bubbly.
  8. Remove pizza pan from oven, let stand 5 minutes to allow cheese to set, then cut into serving pieces.

Chef's Notes

Please refer to our dry grain grinding chart for more details on grinding whole wheat flour.


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