This crust starts with a foamy yeast-and-water base, then comes together with white rice flour, tapioca starch, and psyllium husk powder for that satisfying chew and stretch you want in a good pizza crust. A splash of olive oil and apple cider vinegar rounds out the dough, giving it a soft, pliable texture that presses easily into a thin, even round. A short rest lets the psyllium do its work, firming the dough just enough to handle while keeping it tender once baked. Par-baking the crust first, then finishing it with your toppings, gives you that golden, hollow-sounding crust with crisp edges and a chewy center. It's an easy homemade option to build your favorite pizza night around, and it's a solid choice for anyone following a low FODMAP plan. Load it up with your own low FODMAP-friendly toppings and you've got a reliable go-to crust in your regular rotation.
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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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