This gluten free crust starts with a foamy yeast proof, then comes together into a soft, slightly sticky dough thanks to a blend of white rice flour, tapioca starch, and psyllium husk powder, which gives it that stretchy, bready texture without any wheat in sight. A quick rest lets the psyllium fully hydrate, firming the dough up into something you can actually press and shape into two 10-to-11-inch rounds with a nice thick rim. Par-baking the crust before topping is the trick here — it sets the structure so the middle doesn't turn gummy once your sauce and toppings go on. The final bake gets you a golden, hollow-sounding crust with crisp edges and a chewy center, exactly what you want from a good pizza night. It's a solid, reliable option to build into your low sodium routine, and it holds up beautifully to whatever toppings you pile on.
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Combine the warm water, yeast, and sugar in a large mixing bowl or the bowl of a stand mixer. Stir briefly and let stand for 5–7 minutes, until the surface is foamy and the mixture smells yeasty.
Whisk together the white rice flour, tapioca starch, psyllium husk powder, salt, and baking powder in a separate bowl until evenly combined.
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