Gluten Free Pizza Crust

Directions

• The first step is to proof the yeast.  This means to feed it and mix it with warm water to activate it.
  Mix the warm water and sugar together.  
  Add the yeast. 
  Put the yeast mixture in a warm spot such as in your Instant Pot with the yogurt setting on or in the oven with the light on.  
  This will take 3-5 minutes.
  While we are waiting on the yeast, let’s mix the rest of the ingredients together.
  Combine Flour, Psyllium, Salt, and Baking Powder in the bowl of your stand mixer.  If you don’t have a stand mixer, use a large bowl for your hand mixer.
  Stir to combine.
  Add in the yeast when it is frothy or bubbly.
  Mix to combine.
  Add in the olive oil.
  Mix.
  Press into a ball and let rest covered with a clean dishtowel in a warm location for about 30 minutes.  
  If your dough is dry add 1 Tsp of water at a time until it forms a ball.
  Preheat your oven to 425 degrees F.
  Put your pizza stone in the oven to get it nice and hot.  If you are not using a pizza stone, you can place the dough on a parchment-lined baking pan.  You don’t need to preheat it.
  When the oven has reached the temperature, remove the pizza stone.
  CAREFULLY brush a little olive oil on the pizza stone.
  Depending on the size of your stone or baking sheet, you may have to divide the dough and make 2 pizzas.
  Carefully, spread the dough out onto the hot stone.  I like to use my hands to do this. 
  If you are using parchment, you can spread the dough out on it and then place it on the baking sheet.
  Bake the dough in the oven for 11-15 minutes before topping.  It should just start to turn golden brown.  I find this helps keep it from getting soggy from the toppings.
  Remove and top with your favorite pizza toppings!
  Bake for another 7-10 minutes or until the cheese is bubbly.
  Enjoy!