Gluten Free Pizza Crust
Pizza night shouldn't feel like a compromise, and this crust proves it doesn't have to be. A blend of white rice flour, tapioca starch, and potato starch creates a base that actually crisps up in the oven — no gummy center, no cardboard texture. Psyllium husk powder does the heavy lifting that gluten normally would, binding everything together so the dough holds its shape when you press it out across the pan. A splash of apple cider vinegar and a touch of instant yeast add just enough depth and lift to make this taste like real pizza, not a workaround. The two-stage bake — bare crust first, then toppings — is the key move here, giving the bottom time to set and go golden before anything weighs it down. Each batch makes enough for four people, so it's a solid weeknight dinner or a crowd-pleasing Friday night situation. Load it up with whatever you love and nobody at the table will be missing a thing.
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Learn more →Ingredients
4 servings
For the crust
- 1 cup white rice flour
- ½ cup tapioca starch
- ¼ cup potato starch
- 2 tsp psyllium husk powder
- 1 tsp instant yeast
- 1 tsp sugar
- ¾ tsp fine salt
- 1 tsp baking powder
- ¾ cup warm water (about 110°f / 43°c)
- 1 large egg
- 2 tbsp olive oil, plus more for the pan
- 1 tsp apple cider vinegar
Instructions
- 1
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.
- 2
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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