This vegan gluten-free pizza crust is deliciously chewy, bakes up nice and crispy, and will make you feel like you've had a "regular" pizza!
In a large mixing bowl, place 1 cup of the warm water and the sugar. Make sure the water is NOT warmer than 100 degrees F. Sprinkle in the dry active yeast. Let stand for several minutes until the yeast begins to grow.
In another large mixing bowl, add the flour, corn starch, xanthan gum, and ground chia (optional), lactic acid and whisk together.
Using alternative lemon juice method: In a small bowl, add the psyllium husk powder and mix with the lemon juice, Let this stand for a few minutes until the powder looks a little bleached. It will set up into a hardish blob. Scoop the psyllium husk powder mixture into a bullet-type blender with the 3/4 cup water left and puree until smooth. Pour the blended psyllium husk mixture into the yeast mixture, add the oil, and mix until everything is incorporated.
Add the flour/dry ingredients mix and, using a dough hook or by hand, knead for a few minutes until the dough is well blended and stretchy, Add more water or more corn starch, if needed, to get your perfect consistency.
Roll out onto a pizza pan or cookie sheet and let sit in a warm place for about an hour until the dough has risen a bit. Optionally, the rise time can be cut to as low as 10 minutes for a crispier crust.
Add your sauce and toppings and bake at 500 degrees F for 15-20 minutes.
If you'd rather not blend flours or don't have cassava flour then just use 2 cups of any all-purpose gluten-free flour mix. For store-bought, I prefer Bob's Red Mill 1 to 1 Baking Flour.