Gluten Free Pizza Dough
Pizza night shouldn't feel like a compromise, and this dough delivers a genuinely satisfying crust — crisp at the edges, chewy in the middle, and sturdy enough to hold a full load of toppings without falling apart. The magic here comes from a combination of white rice flour and tapioca starch, which together mimic the texture that wheat flour usually provides, while psyllium husk powder acts as the binding agent that keeps everything cohesive and stretchy. A splash of apple cider vinegar and a single egg round out the structure, so the finished crust has real body rather than that crumbly, cardboard quality that plagues so many store-bought alternatives. The 30-minute rest is a small but important step — it gives the psyllium time to fully hydrate and transforms a wet, sticky mass into dough you can actually press and shape with oiled hands. Preheating your stone or inverted baking sheet is equally key: that blast of bottom heat during the par-bake is what sets the crust and gives you those golden, slightly blistered edges. This recipe makes two 10–11 inch crusts, so you can top them differently, freeze one for later, or just double down on pizza for two.
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Learn more →Ingredients
2 servings
For the dough
- 1 cup warm water (105–110°f / 40–43°c)
- 2 ¼ tsp active dry yeast (1 standard packet)
- 1 tsp granulated sugar
- 1 ½ cups white rice flour
- ½ cup tapioca starch
- 2 tbsp psyllium husk powder
- 1 tsp fine salt
- 1 tsp baking powder
- 2 tbsp olive oil, plus more for hands
- 1 tsp apple cider vinegar
- 1 large egg
Instructions
- 1
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.
- 2
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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