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

In a large bowl or the bowl of a stand mixer, whisk together the millet flour, tapioca starch, sorghum flour, sugar, instant yeast and salt.

Add the olive oil and vinegar to the psyllium gel, and mix well to combine.

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

Knead the dough until it's smooth and all the ingredients are evenly incorporated.

Turn out the dough onto a floured surface and, with floured hands, give it a gentle knead and shape it into a ball.

Divide the dough into two roughly equal portions, and shape each into a ball.

Place one ball of the pizza dough onto a generously floured surface and press down in the centre with your fingers to create a well in the middle of the ball.

Gently and slowly stretch the dough into a circle, rotating the dough occasionally.

Carefully slide the pizza onto another part of your work surface, cover it with a clean tea towel and allow it to proof while you prepare the second pizza base.

Lightly cover the pizza bases with a clean tea towel or plastic wrap and allow them to proof at room temperature for about 45 minutes to 1 hour.

Preheat the oven to 475ºF (250ºC).

Once your pizza bases are proofed and noticeably puffy, carefully slide one of them onto a lightly floured pizza peel.

Brush the pizza crust with a small amount of olive oil.

Add your toppings.

Once assembled, slide the pizza onto the pre-heated baking steel or stone and bake it at 475ºF (250ºC) for about 15-18 minutes.

Remove the pizza from the oven and slice and serve straight away.