Ingredients:

  • 1 1/4 cups (300 ml) Warm Water (40–43°C / 105–110°F)
  • 2 1/4 tsp (7 g) Instant Dry Yeast
  • 1 Tbsp (15 g) Granulated Sugar (or honey)
  • 3 cups (420 g) Gluten-Free All-Purpose Flour Blend (no xanthan gum)
  • 2 Tbsp (20 g) Psyllium Husk Powder
  • 1 1/2 tsp (9 g) Fine Sea Salt
  • 3 Tbsp (45 ml) Extra Virgin Olive Oil
  • 1 tsp (5 g) Baking Powder

Instructions:

  1. Activate the Yeast: In a small bowl, combine the warm water, sugar, and yeast. Stir gently and let stand for 5–10 minutes until frothy and active.
  2. Combine Dry Ingredients: In a large bowl or the bowl of a stand mixer, whisk together the GF flour blend, psyllium husk powder, salt, and baking powder (if using).
  3. Create the Liquid Binder: Add the olive oil to the activated yeast mixture.
  4. Mix the Dough: Pour the wet ingredients into the dry ingredients. Mix on low speed or with a sturdy spoon until just combined. The mixture will be wet and sticky.
  5. Rest for Hydration: Stop mixing, scrape down the sides, cover the bowl loosely, and allow the dough to rest for 15 minutes so the psyllium husk can fully absorb the liquid.
  6. Knead the Dough: After resting, mix using a dough hook (medium speed) or a wet spatula for 3–4 minutes to further develop the psyllium structure.
  7. First Proof: Lightly oil your hands and shape the mass into a rough ball. Place in a clean, oiled bowl, cover tightly, and allow to rise in a warm spot for 60–90 minutes, or until visibly puffy.
  8. Preheat Oven: About 30 minutes before baking, preheat your oven and pizza stone/steel (if using) to the highest possible temperature (usually 230°C/450°F or higher).
  9. Divide and Prep: Gently deflate the dough. Divide it into two equal portions. Place each portion on a separate sheet of lightly oiled or floured parchment paper.
  10. Shape the Base: Using oiled hands or a rolling pin, gently press and stretch the dough into a 10-inch circle. Remember the parchment paper is essential for transferring the pizza.
  11. Top the Pizza: Top the bases sparingly with your desired sauce and toppings.
  12. Bake: Slide the pizza (still on the parchment) onto the hot pizza stone/steel. Bake for 10–15 minutes, or until the crust is deeply golden brown and crisp.
  13. Serve: Allow the pizza to cool slightly before slicing and serving immediately.