Ingredients
Scale
- 2 1/4 teaspoons instant yeast
- 1 teaspoon sugar
- 1 cup (240 ml) warm water (105–110°F)
- 2 cups (260 g) gluten-free all-purpose flour
- ½ 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 frothy.
- Whisk gluten-free flour, tapioca starch, psyllium husk powder, salt, and xanthan gum together.
- Combine wet and dry ingredients, add olive oil, and mix until a tacky dough forms.
- Let the dough rest covered 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 with oiled hands.
- Slide the shaped dough onto the hot stone and par-bake for 4–5 minutes.
- Add toppings and bake for an additional 6–8 minutes until edges are browned and bottom is crisp.
Notes
For a crispier crust, consider a short pre-bake and finish with a drizzle of olive oil and flaky sea salt.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 1g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg