This dough comes together from white rice flour and tapioca starch, with psyllium husk powder standing in for the elastic structure that wheat gluten would normally provide. The result is a soft, pliable dough that stretches into two thin, workable rounds with a nicely puffed rim once it hits the hot stone. Par-baking the crust first, then finishing it with toppings, gives you that classic golden, hollow-sounding crust with a bit of chew in the middle. A touch of apple cider vinegar and a quick rest let the psyllium hydrate fully, so the dough firms up into something you can actually pick up and eat by hand. Since every ingredient here comes from straightforward pantry staples rather than any soy-based additives or flours, it's an easy pick for a soy free pizza night. Top it however you like and get ready for a crust that holds its own.
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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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