This crispy-edged crust starts from a blend of white rice flour, tapioca starch, and potato starch, whisked with psyllium husk powder for structure and a touch of baking powder for lift. A quick rise with instant yeast and warm water gives the dough its characteristic tang and chew, while olive oil and a splash of apple cider vinegar round out the flavor. Because the dough is wetter and stickier than a traditional loaf, you press it into shape by hand rather than kneading — a technique that builds a nicely thickened, golden rim once it hits the oven. Baking it bare first sets the base and crisps the edges before your toppings go on, so every bite holds up under sauce, cheese, and whatever else you pile on. The result is a sturdy, deeply golden crust with a satisfying crackle at the edges and a tender chew in the middle. It's a reliable, crowd-pleasing option for anyone building a wheat free pizza night.
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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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