Prep your oven and surface. If using a pizza stone or steel, place it on the middle rack and preheat to 500°F (260°C) for at least 45 minutes. If using a baking sheet, turn it upside down and preheat with the oven for 20 minutes.

Mix the dry base. In a large bowl, whisk the gluten-free flour blend, white rice flour, tapioca starch, psyllium husk powder, salt, sugar, and instant yeast until fully combined. Psyllium needs even distribution for the right texture.

Add liquids. Stir in 1 1/4 cups warm water, olive oil, and vinegar. Mix with a sturdy spoon until a thick, sticky dough forms. If it looks dry or crumbly, add water 1 tablespoon at a time until it resembles soft clay—moist but not soupy.

Rest the dough. Cover the bowl and let it sit for 10 minutes. This short rest allows psyllium to hydrate, making the dough smoother and easier to handle.

Knead briefly. Lightly oil your hands. Knead the dough in the bowl for 1–2 minutes, folding it over itself to build cohesion. It won’t feel like wheat dough, but it should become supple and unified.

First rise. Lightly oil a clean bowl, add the dough, and cover. Let rise in a warm spot for 45–60 minutes, or until puffed by about 50%. It may not double, and that’s fine.

Divide and shape. For two 10–12-inch pizzas, divide the dough in half. Place a piece on lightly oiled parchment. With oiled fingertips, press and nudge it outward to a 1/4-inch thickness, leaving a slightly thicker rim. If it resists, pause for 5 minutes and continue.

Par-bake for structure. Slide the parchment onto your hot stone/steel or preheated baking sheet. Bake at 500°F (260°C) for 5–7 minutes, until the surface looks set and matte but not browned. Repeat with the second crust if needed.

Top the pizza. Add a thin layer of sauce, cheese, and toppings. Avoid overloading—too much moisture prevents browning. A light hand gives the best crisp-chewy balance.

Final bake. Return to the oven and bake 6–10 minutes, until the cheese is bubbly and the edges are golden. For extra color, switch to broil for 1–2 minutes at the end, watching closely.

Rest and slice. Let the pizza cool on a rack for 3–5 minutes. This brief rest helps the crust set so slices hold their shape.