After many attempts, and many failures, I can finally share with you a recipe for gluten-free pizza. First of all I want to thank Ewa Lugowska, whose course on gluten-free breads opened my horizons to the possibilities that psyllium husk offers. I suggest that you take one of Ewa’s courses. They are very affordable, and her breads are incredible! Please use this link to her website if you are interested: Gluten-free Bread Baking Course
I developed this recipe using my flour mix, but omitting xanthan gum – I now have a batch of it always available. Thanks to Ewa, I found out that psyllium husk, when mixed with water, creates a gelatinous mass that gives a lot of elasticity to the gluten-free dough. Psyllium husk is a soluble fiber derived from the seeds of Plantago ovata, an herb grown mainly in India. It is available in the form of husk, granules, capsules, or powder. I use psyllium husk in powder. It can be found in health food stores or on Amazon.