Vegetarian Gluten Free Pizza Dough

Total time1 hr 20 min

Prep time20 min

Cook time15 min

This dough comes together with a foamy yeast base, white rice flour, and tapioca starch, giving you a soft, workable crust without a trace of wheat in sight. The psyllium husk powder is the real trick here, hydrating during a short rest to give the dough enough structure to stretch into a proper 10–11 inch round with a nicely thickened rim. A quick par-bake sets the surface before you load on toppings, then a second trip to the oven crisps the edges to golden brown and gets that satisfying hollow sound when tapped. Olive oil and a splash of apple cider vinegar round out the flavor, keeping the crust tender rather than gummy. Since every component here is plant-based or egg-based rather than meat or fish, this dough slots easily into a vegetarian kitchen — top it however you like and bake it into a crust that actually holds up to a slice test.

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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)
Signature SELECT Active Dry Yeast - 3-0.25 Oz Kroger Active Dry Yeast Essential Everyday Active Dry Yeast Our Family Active Dry Yeast Stop & Shop Active Dry Yeast - 3 ct
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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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