Ingredients:

  • 2 cups Gluten-Free All-Purpose Flour Blend (must contain Xanthan Gum)
  • 2 Tbsp Psyllium Husk Powder
  • 2 tsp Baking Powder
  • 1 tsp Fine Sea Salt
  • 1 1/4 cups Warm Water (105-115°F / 40-46°C)
  • 2 Tbsp Olive Oil (Extra Virgin)
  • 1 tsp Apple Cider Vinegar (or white vinegar)
  • 1/2 cup Canned Crushed Tomatoes (or passata)
  • 1/2 tsp Dried Oregano
  • 8 oz Fresh Mozzarella, drained
  • Small handful Fresh Basil Leaves
  • Pinch of Salt and Pepper, to taste

Instructions:

  1. Preheat Oven: Place the pizza stone or baking steel (if using) in the oven and preheat to 475°F (245°C). Ensure the oven is fully hot.
  2. Combine Dry Ingredients: In a large bowl, whisk together the GF Flour blend, psyllium husk powder, baking powder, and salt until uniformly mixed.
  3. Combine Wet Ingredients: In a separate jug, whisk together the warm water, olive oil, and apple cider vinegar.
  4. Form the Dough: Pour the wet ingredients into the dry ingredients. Mix vigorously with a rubber spatula or use a stand mixer (paddle attachment) for 30–60 seconds until a shaggy, very sticky dough ball forms. Do not overmix.
  5. Rest and Hydrate: Cover the bowl and let the dough rest undisturbed for 10 minutes. The psyllium husk will absorb the liquid, turning the sticky mixture into a manageable, pliable dough.
  6. Divide and Prep: Lightly dust a piece of parchment paper with extra GF flour. Divide the dough into two equal portions for 10-inch pizzas.
  7. Shape the Base: Place one dough portion onto the floured parchment. Gently use your fingertips (lightly oiled or wet to prevent sticking) to press and pat the dough outward into a circular shape, roughly 1/4 inch (6mm) thick. Create a slightly thicker edge for the crust.
  8. Par-Bake (The Secret): Carefully slide the parchment paper and shaped dough directly onto the preheated pizza stone or baking sheet. Bake for 6–8 minutes until the dough is set and slightly puffy but not fully coloured. This sets the internal structure.
  9. Remove and Top: Carefully slide the base out of the oven (still on the parchment). Quickly spread the crushed tomato sauce evenly over the par-baked base, leaving the crust exposed. Season lightly with oregano, salt, and pepper.
  10. Add Cheese: Distribute the torn fresh mozzarella evenly over the sauce.
  11. Final Bake: Return the pizza to the oven (on the stone/sheet) and bake for another 8–10 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
  12. Finish: Remove from the oven. Drizzle with a tiny bit of olive oil, scatter fresh basil leaves, slice, and serve immediately. Repeat with the second dough portion.