Gluten-free pizza

Here's how:

• 1

  Dissolve the yeast in the water, add the psyllium husk, and let it sit for about 10 minutes.

• 2

  Weigh out all the other ingredients and add the liquid mixture with the yeast and psyllium husk. Mix in a mixer for 2 minutes on low and 3 minutes on high until a smooth dough forms. Double the time if you’re kneading by hand. 

• 3

  Let the dough rise for 60 minutes; feel free to cover the bowl with plastic wrap or a kitchen towel.

• 4

  Preheat the oven to 225 °C. If you like, you can place a clean baking sheet in the oven; then remove it and place the pizza on the hot sheet lined with parchment paper—this will give the pizza better bottom heat.

• 5

  Divide the dough into two portions and shape them into rounds. Let them rise under plastic wrap or a kitchen towel for 20 minutes. If you’d rather make several small pizzas, that works great; you can also make one large pizza that covers the entire baking sheet.

   

• 6

  Take one piece of dough at a time and roll it out between two sheets of parchment paper into a round pizza crust. Top with tomato sauce, cheese, and your choice of toppings, and bake the pizza at 225 °C for about 12–15 minutes, or until the pizza is a nice golden brown.

• 7

  Serve immediately. Top as desired!