This gluten free crust comes together from a blend of white rice flour, tapioca starch, and potato starch, with psyllium husk powder doing the heavy lifting to give the dough real structure and chew. A quick rest lets that psyllium hydrate, so what starts as a wetter, stickier dough firms up enough to press right into the pan by hand. Baking it bare for the first stretch sets the crust and gets the edges golden before you pile on toppings, then a second round in a hot oven crisps everything up and melts your cheese into bubbling perfection. The result is a sturdy, foldable slice with a golden, crackly rim — the kind of crust that holds its own under a generous topping load. It's a solid, dependable option for a low FODMAP pizza night, no special ordering or guesswork required at the table.
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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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