Small bowl, warm water, sugar, yeast, mix and let it sit 5-10 minutes till it goes foamy up top. Nothing happening? Water was probably wrong temperature or the yeast's old, worth checking now because dead yeast means flat crust no matter what you do after.

Big bowl, flour blend, psyllium husk, salt, whisk it properly. Sounds like a boring step but gluten free flour loves hiding clumps at the bottom of the bag if you don't mix it well first, learned that one the annoying way.

Yeast mix goes in with the oil and vinegar, spoon first then hands once it starts coming together. Doesn't feel like real dough at all honestly, more sticky, kind of dense, almost batter-like at first. That's normal. Don't panic and start dumping in extra flour trying to fix the texture, it's just supposed to feel weird at this stage.

Damp towel over the bowl, somewhere warm, 30 minutes minimum. This is the exact step people skip when they're rushing dinner and it's exactly why their crust ends up gritty or just falls apart on the pan later. The psyllium husk needs that time to properly soak up moisture and hold things together, skipping it doesn't save you time, it just costs you later.

Oven at 425°F. Oil the pan lightly. Gluten free dough won't stretch like normal dough so don't try tossing it or pulling it with your hands the usual pizza way, you'll just tear holes into it. Oil your hands instead and press it straight onto the pan, working out from the center till it's roughly ¼ inch thick across.

Bake it alone first, no toppings yet, about 10-12 minutes till the edges just start turning golden. Don't skip this. Skipped it once myself when I was in a rush and got a soggy middle no matter how long I baked it after adding everything on top.

Sauce, cheese, whatever else, back in the oven another 10-12 minutes till the cheese is melted and bubbling and the edges have gone properly golden brown.

Let it sit a couple minutes before cutting.

Yeah I know it smells amazing at this point and waiting feels pointless, but cut it too soon and the slices just fall apart more than they need to.

Don't skip the psyllium husk if you can get your hands on it. Small ingredient, does most of the structural work gluten would normally be doing. Ground flaxseed works if you genuinely can't find it, texture comes out a little different but it's fine, not a dealbreaker.

Kitchen temperature matters more than people think with gluten free yeast dough. Mine's cold most of winter and the rise just takes longer because of it, so I give it extra time instead of stopping at exactly 30 minutes because that's what the recipe says. Recipes are more of a guideline with yeast, not a strict rule.

And don't go overboard on wet toppings. Crust holds up fine with normal amounts but too much sauce or watery vegetables can undo all that pre-baking effort and the middle just goes soft again anyway.