Whisk warm water, sugar, and yeast together in a measuring cup and let it sit for 5–10 minutes until foamy.

In a stand mixer fitted with the paddle attachment, combine the gluten-free flour, almond flour, psyllium husk powder, baking powder, and salt. With the mixer running on low, pour in the yeast mixture and olive oil. Increase to medium-high and mix for 5 minutes, until the dough looks like a thick, sticky cookie dough.

Scrape down the bowl with an oiled spatula, making sure everything is well combined. Scoop the dough into a greased pan and smooth the surface with wet hands. Cover with oiled plastic wrap and let it rise in a warm place for 45–60 minutes.

Place a pizza steel or stone in the oven and preheat to 425°F. Line a 12-inch pizza pan with parchment and spray it lightly. Press the dough evenly across the pan using oiled or wet hands; spread it as thin as possible because it will shrink slightly during baking. Let it rest for another 10 minutes.

Bake the crust without toppings for 15–20 minutes. Remove from the oven, add your preferred toppings, and slide the pizza (without the parchment) directly onto the hot steel or stone. Bake for another 10–15 minutes, until the toppings are bubbly and the edges are golden.

Let the pizza cool for 5 minutes before slicing.