This crust starts with a blend of white rice flour, tapioca starch, and potato starch, giving it a light, crisp structure that bakes up golden without any wheat in sight. Psyllium husk powder does the heavy lifting here, binding the dough and giving it enough stretch to press into a real 12-inch round, while a touch of apple cider vinegar and olive oil keep the crumb tender rather than gummy. The two-stage bake is the real trick: the bare crust firms up and browns on its own first, so by the time your toppings go on, the base is already sturdy and crisp at the edges. Because it starts as a soft, spreadable dough rather than a kneaded one, you don't need any special equipment — just oiled hands and a hot oven. Pile on your favorite sauce and toppings of choice, and you've got a pizza night that fits easily into a dairy free kitchen.
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Position a rack in the lower third of the oven and preheat to 450°F (230°C). Line a 12-inch pizza pan or large rimmed baking sheet with parchment paper and brush lightly with olive oil.
In a large mixing bowl, whisk together the white rice flour, tapioca starch, potato starch, psyllium husk powder, instant yeast, sugar, salt, and baking powder until evenly combined.
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