Gluten-Free Psyllium Pizza Dough

Why this formula works

Psyllium binds the high water level into a flexible gel, tapioca adds stretch and rice flour supplies body. Hydration, proof and par-bake are separate real stages; the base is never kneaded or stretched like wheat dough.

Honest timing

Ingredients

• fine white rice flour, certified gluten-free180 g (6.3 oz)
• tapioca starch, certified gluten-free70 g (2.47 oz)
• finely ground psyllium husk powder18 g (0.63 oz)
• instant yeast, certified gluten-free5 g (0.18 oz)
• fine sugar8 g (0.28 oz)
• fine sea salt6 g (0.21 oz)
• warm water, 32–35°C / 90–95°F280 g (9.9 oz)
• olive oil20 g (0.71 oz)
• apple cider vinegar10 g (0.35 oz)

Equipment

• digital scale
• large bowl and sturdy spoon
• two sheets of baking parchment
• two trays or one tray used twice
• oven thermometer if available

Exact method

1. 1. Verify every flour, starch, yeast and topping label is gluten-free. For coeliac cooking, use cleaned equipment and a workspace protected from wheat-flour dust.
2. 2. Whisk rice flour, tapioca starch, psyllium, instant yeast, sugar and salt for a full 30 seconds so the concentrated psyllium cannot clump.
3. 3. Add warm water, olive oil and vinegar. Stir vigorously for 2 minutes, scraping the bowl, until no dry flour remains. The mixture will initially look too loose.
4. 4. Rest uncovered for 20 minutes. The psyllium must absorb water; at the end the dough should be sticky but hold a scoop shape.
5. 5. Divide in half on separate parchment sheets. With lightly oiled hands, press each into a 25–27 cm round about 5 mm thick, leaving the outer 1.5 cm slightly thicker. Repair cracks by pressing, not stretching.
6. 6. Cover loosely and proof for 45 minutes at 24–26°C / 75–79°F. Expect visible puffing and small surface bubbles, not a doubling in size.
7. 7. During the proof, heat the oven and a sturdy tray or steel to 230°C / 446°F for at least 30 minutes.
8. 8. Prick only the center six to eight times. Slide one base with its parchment onto the hot tray and par-bake for 8–10 minutes, until the top is matte and the base can be lifted without bending.
9. 9. Add no more than 60 g thick sauce and 100–120 g well-drained toppings per base. Return to the oven for 8–10 minutes until the edge is golden and the center feels firm.
10. 10. Rest for 3 minutes before slicing. This allows the hot psyllium gel to set; cutting immediately can make the crumb seem gummy.