Ingredients
Scale
- 2 1/4 teaspoons instant yeast
- 1 teaspoon sugar
- 1 cup (240 ml) warm water at 105–110°F (40–43°C)
- 2 cups (260 g) gluten-free all-purpose flour
- 1/2 cup (60 g) tapioca starch
- 1 tablespoon psyllium husk powder
- 1 teaspoon fine salt
- 1 teaspoon xanthan gum
- 2 tablespoons olive oil
Instructions
- Proof the yeast with sugar in warm water for 5–8 minutes until slightly frothy.
- Whisk together gluten-free flour, tapioca starch, psyllium husk powder, salt, and xanthan gum.
- Stir the wet mixture into the dry with olive oil until a tacky dough forms.
- Cover and let rest for 45-60 minutes to hydrate.
- Preheat the oven to 500°F (260°C) with a pizza stone or steel for 30–45 minutes.
- Shape the dough on oiled parchment and slide onto the hot stone.
- Par-bake for 4–5 minutes.
- Add toppings and bake for another 6–8 minutes until edges brown and the bottom is crisp.
Notes
For a crispier crust, use a pre-bake and finish with a drizzle of olive oil post-baking.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 1g
- Sodium: 250mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 0mg