In a small bowl, combine the warm water, sugar, and active dry yeast. Stir gently and let it sit for 5 to 10 minutes until foamy.
In a large mixing bowl, whisk together the gluten-free flour blend, psyllium husk powder, baking powder, and salt until evenly combined.
Add the yeast mixture, olive oil, and apple cider vinegar to the dry ingredients.
Mix well using a wooden spoon or a stand mixer fitted with a dough hook until a sticky dough forms. The dough should be moist but hold together.
Lightly grease a clean bowl with olive oil and place the dough inside. Cover with a clean kitchen towel or plastic wrap and let it rise in a warm place for 30 minutes.
Preheat your oven to 425°F (220°C). Line a baking sheet or pizza stone with parchment paper and lightly brush with olive oil.
Transfer the dough onto the prepared surface. Using wet hands or a spatula, gently press and stretch the dough into a 10-inch round pizza crust about 1/4 inch thick.
Bake the crust in the preheated oven for 12 to 15 minutes until it starts to set and slightly golden.
Remove the crust from the oven and add your desired toppings.
Return the pizza to the oven and bake for an additional 7 to 10 minutes until the toppings are cooked and the crust is crisp.
Remove from the oven, let cool for a few minutes, slice, and serve.