Mix Dry Ingredients: Using a stand mixer, combine the gluten-free flour blend, psyllium husk, and salt with a paddle attachment. Mix well.

Activate the Yeast: In a separate bowl, whisk together the warm water, sugar, and active dry yeast. Cover with a damp towel and set aside for about 5-10 minutes, or until the yeast is frothy and activated. You can use instant yeast, simply add the yeast to the dry ingredients and skip this previous step. However, I prefer dry activated yeast.

Combine Wet and Dry Ingredients: Once the yeast is ready, add the yeast mixture to the flour mixture to a large mixing bowl using the stand mixer. Mix on medium-low speed until the ingredients are combined.

Add Olive Oil and Vinegar: Pour in the olive oil and apple cider vinegar. Continue mixing on medium speed for about 3-5 minutes until the dough is smooth and well combined. Stop halfway to scrape down the sides of the bowl. You could use a dough hook for this, but I prefer using the paddle attachment.

Prepare the Dough for Proofing: Cover the large bowl with a damp tea towel and let the dough proof for 1 hour in a warm place. The dough should puff up and become slightly airy.

Shape the Dough: On a flat surface, lightly flour a piece of parchment paper that’s large enough to cover your baking sheet. If you’re using a pizza stone, prepare one pizza at a time. Using a 1-cup measuring cup, scoop dough onto the parchment paper. Keep the remaining dough covered with a damp towel to prevent it from drying out. It will yield sticky dough compared to that of traditional dough, so coat your fingers with olive oil and it will work beautifully! Don't add more flour (other than the surface) because it will mess with the water content.

On the floured surface, gently work the dough balls into a 6-8 inch diameter circle, pressing the edges into a thicker layer to form the crust.

Preheat the Oven: Preheat your oven to 475°F. Allow it to preheat for a good 25-30 minutes with the baking sheet/sheet pan or pizza stone inside. This ensures a hot and even baking surface.

Bake the Pizza: Carefully pull the baking sheet or pizza stone from the oven. Quickly and carefully slide the parchment paper with the topped pizza(s) onto the hot baking sheet or pizza stone. Bake in the preheated oven for 15 minutes or until the crust is golden and the cheese is bubbly.

Cool and Serve: Let the pizzas cool for about 10 minutes before slicing and serving. This allows the cheese to set and makes for easier cutting.