In a small bowl, combine the warm water, sugar, and active dry yeast. Stir gently and let it sit for 5-7 minutes until frothy.
In a large mixing bowl, whisk together the gluten-free flour blend, psyllium husk powder, baking powder, and salt.
Add the yeast mixture, olive oil, and apple cider vinegar to the dry ingredients.
Mix thoroughly with a spoon or dough hook attachment on a stand mixer until a sticky dough forms. The dough should be moist but manageable.
Lightly grease a clean bowl with olive oil and place the dough inside, turning it to coat with oil. Cover the bowl with a clean kitchen towel or plastic wrap.
Let the dough rise in a warm place for 30 minutes until slightly puffed.
Preheat the oven to 425°F (220°C). Line a baking sheet or pizza stone with parchment paper and lightly grease it with olive oil.
Divide the dough into two equal portions. Place one portion on the prepared baking surface.
Using wet hands or a rolling pin, gently press and shape the dough into a 10-inch circle about 1/4 inch thick. Repeat with the second portion if baking both pizzas.
Bake the crust(s) in the preheated oven for 12-15 minutes until the edges are firm and lightly golden.
Remove the crust(s) from the oven, add your favorite toppings, and return to the oven to bake for an additional 7-10 minutes until toppings are cooked and cheese is melted.
Let the pizza cool for 5 minutes before slicing and serving.