This crust comes together from a blend of white rice flour and tapioca starch, with psyllium husk powder doing the heavy lifting to mimic that stretchy, elastic bite you want from a good pizza base. The dough starts wetter and stickier than you might expect, but a 30-minute rest lets the psyllium hydrate and firm everything up into something you can actually press and shape by hand. Par-baking the crust before topping is the trick here — it sets the structure so the center doesn't turn gummy once your sauce and toppings go on. The result is a crust with a crisp, golden edge and a hollow-sounding tap when it's done, sturdy enough to hold up under whatever you pile on top. Whether you keep it simple with olive oil and herbs or go all-in on toppings, this dough gives you a genuinely solid, foldable slice. It's an easy one to keep in regular rotation for a wheat free pizza night.
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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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