The Elusive Thin and Crispy Pizza Crust

I hate it when I go to pizza places and get the "gluten free crust" only to find it's prepackaged and cardboard-like. I feel like the least they could do is use a mix or come up with their own concoction--then they charge us more for our "freak food." Whatever.

I just had a friend ask me for a thin and crispy pizza crust recipe. Sadly, this has been the hardest thing for me to replicate and as you may have read, I'm not a lover of using five different flours in one recipe just so I can eat.

This is the closest I've come to a crispy crust...and I think it's yum.

Follow the recipe for pizza crust on the GF Bisquick box:
1-1/3 GF Bisquick baking mix
1/2 teaspoon Italian seasoning (optional)
1/2 cup water
1/3 cup oil
2 eggs, beaten

1. Heat oven to 425 degrees.
2. Mix all ingredients together and roll or spread out to about 1/4 inch thickness as uniformly as you can. You may need to use two pizza pans as this recipe makes quite a bit of dough and rolling it so thin covers more surface area. FYI: I always cover the pan with parchment paper cause this dough sticks like crazy otherwise.
3. Bake until deep golden brown--you'll have to watch these since they're so thin--they can burn easily.
4. Remove from oven and cover with your choice of toppings.
5. Bake again until cheese is melted and bubbly.