You can prepare the dough using a stand mixer fitted with the dough hook attachment or by hand.

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 (if using), whisk together the millet flour, tapioca starch, sorghum flour, sugar, instant yeast and salt.Tip: If using active dry yeast instead, you need to activate it first. Mix it together with the sugar and 120g (½ cup) of the water listed in the recipe (note that that means you'll use less water to make the psyllium gel). 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 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. Use a rubber spatula to occasionally scrape along the sides and bottom of the bowl to prevent any dry patches of unmixed flour.The final dough should be very soft, slack and sticky, with no lumps of un-mixed flour or psyllium gel. Resist the temptation to add more flour to it, as that can make your pizza too dense and dry.

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. You’ll work with one dough ball at a time, so keep the other one covered with a tea towel to prevent it from drying out.

When it comes to shaping this gluten free pizza, it’s important that you work on a generously floured surface and with floured hands.

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. Then, use your fingers to gently and slowly stretch the dough into a circle, rotating the dough occasionally as you go to ensure that it doesn’t stick to your work surface. (See blog post for photos.)

Slowly and gradually increase the size of the circle, making sure that you leave a slightly raised edge (the crust), about ½-inch (1.5cm) wide. Aim for a pizza diameter of about 10-11 inches (25-28cm) and a fairly thin base. (See blog post for photos.)

Carefully slide the pizza onto another part of your work surface (so that it’s out of the way), 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/cling film (to prevent them from drying out) and allow them to proof at room temperature (or in a warm spot in your kitchen) for about 45 minutes to 1 hour or until they’re noticeably puffy.Start pre-heating the oven as soon as the pizza bases start proofing, you need it to be thoroughly pre-heated for the best end result.

Place a baking steel or a baking stone on the middle oven rack and preheat the oven to 475ºF (250ºC). Make sure to thoroughly preheat your oven, start preheating it as soon as your pizza bases start proofing.If you don't have a baking steel or stone, use a large heavy-duty baking sheet turned upside down.

Once your pizza bases are proofed and noticeably puffy, carefully slide one of them onto a lightly floured pizza peel. Make sure to shake the pizza peel to check whether your pizza base will easily slide off it when it comes to putting it in the oven. If there are any places that stick, carefully lift those parts of the pizza base and dust with some extra flour underneath. (You definitely don't want it to get stuck on the peel!)

Brush the pizza crust (the outer, raised edge) with a small amount of olive oil. Tip: This is a necessary step regardless of what kind of toppings you’re using – it ensures that your pizza will come out of the oven with a nicely caramelised outer crust.

Add your toppings: I spread on a simple tomato sauce, sprinkled over some dried oregano and grated parmesan cheese, and added sliced low-moisture mozzarella on top – but you can add whatever toppings you fancy.

Once assembled, slide the pizza onto the pre-heated baking steel or stone (or heavy-duty baking sheet) and bake it at 475ºF (250ºC) for about 15-18 minutes, until the crust is deep golden brown and the cheese is all melted and bubbly.While the first pizza is in the oven, you can assemble the other one.

Remove the pizza from the oven and slide the other one in.Add on the fresh basil leaves (if using), slice and serve straight away.