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Activate Yeast: Combine warm water, sugar, and yeast. Let proof 5–10 minutes.
Mix Dry Ingredients: Combine gluten-free flour, almond flour, psyllium husk, baking powder, and salt.
Combine Wet and Dry: Add yeast mixture and olive oil. Mix 5 minutes until thick cookie-dough consistency.
First Rise: Transfer to pan, smooth top, cover, and let rise 45–60 minutes.
Preheat Oven: Preheat to 425°F with pizza steel inside.
Shape Dough: Press into lined pan and let rise 10 minutes.
Parbake: Bake crust 15–20 minutes without toppings.
Finish Baking: Add toppings and bake 10–15 minutes until crisp.
Rest: Cool 5 minutes before slicing.