This crust is the real deal. A blend of rice flour, tapioca starch, and a touch of xanthan gum creates a crust that is crispy on the outside, chewy on the inside, and sturdy enough to hold generous toppings without cracking or falling apart. The olive oil adds richness and helps achieve that golden, slightly blistered bottom you expect from a great pizza. Par-baking before topping is the secret that separates a soggy disappointment from a crust that genuinely rivals your favorite pizzeria. Pairs beautifully with classic marinara and fresh mozzarella, a white garlic sauce with roasted vegetables, or a bold pesto base. Serve straight from the oven for best texture.

Ingredients

For the crust (makes one 12-inch pizza)

Dry ingredients

• 1 cup white rice flour
• 1/2 cup tapioca starch (also called tapioca flour)
• 1/4 cup potato starch
• 1 teaspoon xanthan gum (omit if your flour blend already contains it)
• 1 teaspoon fine sea salt
• 1 teaspoon sugar
• 2 1/4 teaspoons instant yeast (one standard packet)

Wet ingredients

• 3/4 cup warm water (about 110 degrees F)
• 2 tablespoons olive oil, plus more for the pan
• 1 teaspoon apple cider vinegar

Optional finishing touches

• 1/2 teaspoon garlic powder mixed into the dough
• Flaky salt and dried oregano brushed on the rim before baking

Directions

1. In a large mixing bowl, whisk together the rice flour, tapioca starch, potato starch, xanthan gum, salt, sugar, and yeast until evenly combined.
2. Add the warm water, olive oil, and apple cider vinegar to the dry ingredients. Mix with a sturdy spoon or a hand mixer on medium speed for about 2 minutes until a thick, sticky dough forms. It will not look or behave like traditional wheat dough. That is expected.
3. Let the dough rest uncovered for 10 minutes so the yeast can activate and the starches can hydrate.
4. Preheat your oven to 425 degrees F. Lightly oil a 12-inch pizza pan or a rimmed baking sheet and dust lightly with rice flour or tapioca starch.
5. Transfer the dough to the prepared pan. Using oiled hands or an oiled offset spatula, press and spread the dough into a round about 12 inches in diameter with a slightly raised edge.
6. Par-bake the plain crust for 12 to 14 minutes until it is set, dry to the touch, and just beginning to turn golden at the edges.
7. Remove from the oven and add your sauce, cheese, and toppings.
8. Return to the oven and bake for an additional 10 to 12 minutes until the cheese is bubbling and the crust edges are deep golden brown.
9. Let the pizza rest for 3 to 5 minutes before slicing. This allows the crust to firm up fully.

Tips and variations

• For a crispier bottom, place the pan on the lowest oven rack or use a preheated pizza stone
• The apple cider vinegar is not optional. It reacts with the starches and xanthan gum to improve texture and chew significantly
• If your dough feels too stiff to spread, add warm water one tablespoon at a time until it loosens
• For a thinner, crispier crust, spread the dough to 13 or 14 inches
• For a cauliflower-style variation, replace 1/2 cup of the rice flour with 1/2 cup of finely riced and well-drained cauliflower
• Leftovers reheat best in a dry skillet over medium heat for 3 to 4 minutes rather than in the microwave or if you have in air fryer that is a good way to reheat pizza slices also
• This dough can be made ahead, pressed onto the pan, covered, and refrigerated overnight before par-baking the next day

©2026 S. Mottet bloomhearty.com writing, creation, and design