Grate goat cheese using a medium fine grater. I use 4 oz of this goat mild cheddar to get approximately 1 and 1/2 cups.
Mix all pizza crust ingredients together in a bowl to form a dough. I work the dough with my hands for a few minutes until the cheese has been fully incorporated.
Line a large baking sheet with parchment paper. Set down dough. Layer a piece of saran warp over the dough and use your hands to roll out / spread out / manipulate, the dough into a thin crust pizza 12 to 13 inches in diameter. The crust works well when it's nice and thin.
Remove top layer of saran wrap and bake pizza at 425*F for 8 minutes.
Remove pizza crust from oven, top with your favorite toppings. I like to use my kale pesto and more cheese! I feel in love with the water buffalo mozzarella on this pizza. I sliced it into thin rounds spread them out evenly around the pizza and they spread into gooey stretchy uber yummy mozzarella cheese after baking.
Bake pizza with toppings at 425*F for 8 to 12 minutes, until well cooked. You can broil it a couple extra minutes if needed to brown the cheese a little.
Slice with a pizza cutter, and enjoy!
This pie makes EXCELLENT leftover pizza too! The kind you can eat cold for breakfast.