Ingredients
Scale
- 2 cups (280 g) gluten-free all-purpose flour blend (rice, potato starch, tapioca mix)
- 1 cup (120 g) brown rice flour (or increase blend for structure)
- 2 teaspoons psyllium husk powder (or 1 1/2 teaspoons xanthan gum)
- 1 tablespoon instant yeast
- 1 1/2 teaspoons salt
- 1 tablespoon olive oil
- 1 1/4–1 1/2 cups (300–360 ml) warm water (105–110°F / 40–43°C)
- 1 teaspoon sugar or honey (optional)
Instructions
- Whisk the dry ingredients together in a mixing bowl.
- Add warm water and olive oil to the mixture and mix until sticky and homogenous.
- Rest the dough for 30–60 minutes (or refrigerate for 12–24 hours).
- Divide the dough and shape it on parchment using wet hands to create ~12-inch rounds.
- Bake on a preheated pizza stone or steel at 475–500°F (245–260°C) for 8–12 minutes until the edges puff and the bottom is browned.
Notes
Higher hydration is key for gluten-free dough. Handle with wet hands to prevent sticking.
- Prep Time: 80 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Gluten-Free