Gluten-Free Pizza Dough – Finally a Base Worth Eating

Why this works

Most gluten-free pizza bases fail in one of three ways: too dense, too gummy, or too crumbly. This dough fixes that by giving every ingredient a job. Rice flour keeps the crumb light, tapioca starch gives chew, and psyllium husk provides the binding and elasticity gluten would normally deliver. The pre-bake is what turns it from sticky batter into a crisp pizza base.

Ingredients

• Fine white rice flour250g
• Tapioca starch100g
• Psyllium husk powder25g
• Baking powder8g
• Fine sea salt7g
• Instant yeast6g
• Warm water, 35°C320ml
• Olive oil25ml
• Apple cider vinegar10ml
• Eggs, large2

Method

1. Mix yeast with 50ml of the warm water and a pinch of sugar. Let stand for 10 minutes until foamy.
2. Combine rice flour, tapioca starch, psyllium husk, baking powder and salt in a large bowl.
3. In a separate bowl, whisk the remaining warm water, olive oil, apple cider vinegar and eggs.
4. Pour wet ingredients and yeast mixture into the dry ingredients. Mix vigorously with a spoon — this dough doesn't knead like regular dough.
5. Let the mixture rest for 10 minutes. It will thicken into a soft, sticky, batter-like dough.
6. Transfer to a parchment-lined baking sheet. Use wet hands to press and shape into a 28–30cm round.
7. Cover loosely and let rise in a warm place for 45 minutes.
8. Pre-bake at 220°C for 10 minutes until the surface is just set.
9. Add toppings and bake for another 12–15 minutes until golden and crispy.