Pizza with a Rosemary Salt Crust

Pizza with a Rosemary Salt Crust. Yes… it’s a thing. Yes, it’s as delicious as it sounds and actually surprisingly easy to make.

The Rosemary provides the garden-y aroma, while the salt provides the crust with the perfect seasoning. 

Lots of people shy away from making their own crust, but it’s actually not as difficult as one might think AND you get to season it any way you want!


  • Flour - 2 Cups
    Fancy Bread flour is nice but definitely not required. The Bread flour will give it a better rise as compared to regular flour. But there’s absolutely no need to get bread flour if you already have all-purpose flour.
  • Instant Yeast - 1 packet
    Some people don’t use yeast to make a thinner crust pizza, however, it does become quite dense should you forgo the yeast.
  • Water - 1 Cup
  • Sugar - 1.5 Teaspoon
    For Yeast Food!
  • Table Salt - ¾ teaspoon
    For Yeast to not rise like craaazy!
  • Olive oil - 2 Tablespoons
  • Fraser Valley Farmers Rosemary Salt
    The all-important crust flavouring
  • Shredded Cheese - 2 cups
    Any type of melting cheese will do. Mozzarella is a classic, however, I’ve recently wanted to use more of a marbled cheese to give it a different look and taste
  • Your choice of toppings and sauce.
    We like to keep it simple so our kids will eat it. This example will have the family favourites of Basil and Pepperoni along with tomato sauce. Though, you can go pretty crazy with the pizza toppings and different sauces. 


Time needed: 45-60 minutes

  1. Combine 1 cup (125g) of flour, instant yeast, sugar, and salt in a large bowl. 
  2. Add olive oil and warm water and use a wooden spoon to stir very well.
  3. Gradually add another 1 cup (125g) of flour. Add any additional flour as needed until the dough is forming into a cohesive, elastic ball and is beginning to pull away from the sides (sometimes it may be upwards of ⅓ cups more flour). The dough will still be slightly sticky but still should be manageable with your hands.
  4. Drizzle a separate, large, clean bowl generously with olive oil and use a pastry brush to brush up the sides of the bowl. This is the bowl you will use to rise the dough.
  5. Lightly dust your hands with flour and form your pizza dough into a round ball and transfer to your olive oil-brushed bowl. Use your hands to roll the pizza dough along the inside of the bowl until it is coated in olive oil, then cover the bowl tightly with plastic wrap and place it in a warm place.
  6. Allow dough to rise for 30 minutes or until doubled in size. At this point, it’s recommended that you preheat your oven to 350F if you plan to bake the pizza immediately.
  7. Once the dough has risen, use your hands to gently deflate it and transfer to a lightly floured surface and knead briefly until smooth (about 3-5 times). 
  8. Use either your hands or a rolling pin to work the dough into a circle.
    This amount of dough can make a 12” pizza, but often our kids will want to try, so we separate into different portions. This also makes roughly 3x 6” pizzas.
  9. Transfer dough to a sprayed pizza pan or baking sheet and either pinch the edges or fold them over to form a crust.
  10. Drizzle additional olive oil (about a Tablespoon) over the top of the pizza and use your pastry brush to brush the entire surface of the pizza (including the crust) with olive oil.
  11. Sprinkle the Fraser Valley Farmers Rosemary Salt along the outer rim of the pizza to give that first bite of the crust a delicious flavour.
  12. Use a fork to poke holes all over the center of the pizza to keep the dough from bubbling up in the oven.
  13. Add desired tomato sauce and toppings and bake in a 350F preheated oven for 15-20 minutes or until toppings are golden brown. 

Slice. Serve. Instagram (obviously).