Without gluten there is no network to trap gas, so the strategy changes: much more water, psyllium husk for structure, and a par-bake to set the base before it is topped. Treat it as a batter you spread rather than a dough you stretch and it comes out genuinely good.
Method
- Whisk the psyllium into the water first and let it gel for five minutes. Adding it dry to the flour gives you lumps you cannot fix.
- Beat in the flour blend, salt, sugar, yeast and oil. It should look like thick pancake batter.
- Rest 30 minutes, then spread onto oiled parchment with a wet spatula to an even round.
- Proof one hour somewhere warm.
- Par-bake 10-12 minutes with no topping until it is set, dry and just colouring.
- Top and finish for another 8 minutes. The par-bake is not optional.
Fermentation
| Stage | Time | Temperature | Notes |
|---|---|---|---|
| Hydration rest | 30 min | 22°C / 72°F | The psyllium needs it to gel. |
| Proof | 1 h | 24°C / 75°F |
Times are a guide. How to read the dough instead of the clock →
The bake
Oven245°C473°F
Time11 + 8 minutes
Surface. Parchment on a stone or steel
Gluten free bases go stale fast. Bake, cool and freeze the par-baked rounds if you want them on a weeknight.
On top
- Sauce
- Normal.
- Cheese
- Normal.
- Toppings
- Keep them light. The base cannot carry a heavy load.
You got it right when Crisp underneath, tender in the middle, and it does not fall apart when lifted.