To make the dough, I recommend using a stand mixer fitted with the dough hook attachment. You can also make the dough by hand, but the mixer makes it much easier and results in a smoother dough.

Make the psyllium gel: In a bowl, mix together the psyllium husk and lukewarm water. After about 30-45 seconds, a gel will form.

In a large bowl or the bowl of a stand mixer (if using), whisk together the tapioca starch, millet flour, sorghum flour, sugar, instant yeast, baking powder, xanthan gum and salt.Tip: If using active dry yeast instead, you need to activate it first. Mix it together with the lukewarm milk and a tablespoon of the sugar. Set aside for 5-10 minutes, or until the mixture starts frothing. Then, add it to the dry ingredients along with the rest of the wet ingredients.

Add the milk, egg and oil to the psyllium gel, and mix well to combine.

Make a well in the middle of the dry ingredients and add the psyllium gel-egg mixture.

Knead the dough until smooth and all the ingredients are evenly incorporated, then knead for a further 4-5 minutes (if using a stand mixer) or 6-8 minutes (if kneading it by hand). Use a rubber spatula to occasionally scrape along the sides and bottom of the bowl to prevent any dry patches of unmixed flour.Tip: This extra kneading time will make the dough EXTRA smooth, which is the key to beautiful gluten free pull-apart bread.

The final dough will be slightly sticky to the touch – that’s okay, you’ll be working on a lightly floured surface so it shouldn’t be a problem. Resist the temptation to add more flour to the dough, as that can make the final bread too dense and dry.Tip: If you find the dough too sticky to easily handle (even on a floured surface and with floured hands), you can chill it in the fridge for about 1 hour before proceeding to the next step. This will make the dough slightly less sticky and therefore easier to handle.

Turn out the dough onto a lightly floured surface and shape it into a ball.

Lightly flour a large sheet of parchment/baking paper. Place the dough ball in the centre and roll it out into an 11-inch (28cm) circle.

Lightly cover the bread with a sheet of plastic wrap/cling film (to prevent it from drying out) and proof in a warm spot until doubled in size, about 1 hour 15 minutes to 1 hour 30 minutes.Tip: If your kitchen is on the cold side, put a cup of boiling hot water into your (turned-off) oven – that will create the perfect warm, slightly humid proofing environment. Make sure to remove the bread from the oven when you start pre-heating it!

Adjust the oven rack to the lower-middle position and preheat the oven to 375ºF (190ºC).

Once doubled in size, use a pizza cutter or a sharp knife to cut the dough into roughly 1½-inch (4cm) squares.

Gently spread the tomato sauce in an even layer all over the pull-apart bread (being careful not to deflate the dough), then sprinkle over the two cheeses and the sliced olives.

Slide the assembled pull-apart bread together with the parchment/baking paper onto a large baking sheet. Trim the parchment/baking paper if necessary.

Bake at 375ºF (190ºC) for about 25-30 minutes, until the cheese has fully melted and starts browning in spots.

Allow to cool for 5-10 minutes before serving. Just like any pizza, this pull-apart bread is at its very best when it's still slightly hot, and the cheese is still soft and gooey. You can also sprinkle on some chopped fresh basil just before serving.