This gluten free crust comes together from a blend of white rice flour, tapioca starch, and psyllium husk powder, giving it that stretchy, pizzeria-style pull without any wheat in the mix. A quick rest lets the psyllium fully hydrate, so the dough firms up into something you can actually press and shape by hand instead of fighting with a batter. Par-baking the rounds first sets the crust and gives it a light golden color before you load on toppings, then a second bake in a screaming-hot oven crisps the edges and makes the underside sound hollow when you tap it. The result is a sturdy, chewy-crisp base that holds up to sauce, veggies, and all your favorite toppings without going soggy. It's a solid pick for a dairy free pizza night, letting you build the pie exactly how you want it from crust to top.
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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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