Checking the ingredient list, nothing here reads as soy-based — rice flour, tapioca starch, potato starch, psyllium husk, yeast, egg, and olive oil all check out clean, so this crust is a solid pick if you're steering clear of soy. The blend of rice and tapioca starches gives it that pliable, press-into-the-pan texture, while a short rest lets the psyllium husk do its job of holding everything together without any gluten in the mix. Pressing the dough by hand rather than rolling it out means you get an even round with a slightly puffed, golden rim every time. Baking the crust bare first is the trick that locks in a crisp, sturdy base before it goes back in loaded with toppings, so you end up with a bottom that holds up rather than going soggy. Once it's out of the oven, the edges are deep golden and crackly-crisp, and the center stays just chewy enough to fold like a real slice. It's an easy one to keep on repeat whenever you want pizza night without worrying about what's baked into the crust itself.
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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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