Preheat the oven and pan: Place a pizza stone or an upside-down sheet pan on the middle rack. Preheat to 475°F (245°C) for 30 minutes. A hot surface kickstarts crisping.

Whisk the dry mix: In a large bowl, whisk the gluten-free flour blend, almond flour, tapioca starch, psyllium husk powder, instant yeast, sugar, and salt until evenly combined.

Add liquids: Make a well and pour in 3/4 cup warm water, olive oil, and apple cider vinegar. Stir with a sturdy spoon until a shaggy dough forms. If it’s dry or crumbly, add water 1 tablespoon at a time until soft and slightly tacky.

Mix to smooth: Beat the dough with the spoon or a mixer fitted with the paddle for 1–2 minutes. It should look smooth, cohesive, and a bit sticky—more like soft clay than bread dough.

Quick rest: Cover the bowl and let the dough rest 20–30 minutes at room temperature. This hydrates the flours and lets the yeast wake up.

Prepare your shaping surface: Cut a sheet of parchment paper to fit your pan. Lightly oil the parchment and your hands. This prevents sticking and helps with spreading.

Shape the crust: Turn the dough onto the parchment. With oiled fingers, press it into a round 10–12 inches wide, about 1/4 inch thick in the center with a slightly thicker edge. Smooth cracks with damp fingers.

Dock and oil: Prick the center of the dough lightly with a fork to prevent bubbles. Brush or drizzle a teaspoon of olive oil over the surface for a crisp finish.

Par-bake: Slide the parchment and dough onto the preheated stone or pan. Bake for 8–10 minutes, until the top looks set and the edges just start to color. Remove carefully.

Top it: Add a thin layer of sauce, cheese, and toppings. Don’t overload—too much moisture softens the crust.

Final bake: Return to the oven and bake 8–12 minutes, until the cheese is melted and bubbly and the crust edges are golden with a few dark spots.

Cool briefly and slice: Let the pizza rest 3–5 minutes on a rack to vent steam. Slide off the parchment, slice, and serve.