In a small bowl, mix together the hot water (it should be hot but not boiling and should register between 105 F and 115 F on a candy thermometer), sugar, and yeast. Allow to rest for 5-10 minutes, or until the yeast has activated. You’ll know the yeast is ready when it’s created a noticeable foamy layer on top.

In a large bowl, whisk together the tapioca flour, white rice flour, soy flour, oat flour, xantham gum, fine sea salt, and psyllium husk.

Add the yeast mixture and 2 Tablespoons olive oil to the flour mixture. Using a fork, mix the ingredients together until you can’t mix with the fork anymore. If it feels too dry, you can add a little warm water 1 Tablespoon at a time. You want it to be able to hold together when you squeeze it, but you don’t want it to be a wet dough. At that point, turn the mixture over onto a floured surface, coat your hands with flour, and knead the dough. You can use a stand mixer on low speed with a dough hook to make the dough, but a handheld electric mixer won’t be strong enough. You could also use a bread machine on the dough setting, but I find that this over kneads it and causes it to collapse on itself (it will still be delicious, but not quite as good).

To knead the dough by hand, use the heel of your hand to push the top half of the dough away from you to make it stretch. Then you’ll rotate the dough 45 degrees and fold it in half onto itself. Continue doing this for a few minutes. Gluten free dough is a bit tricky because you don’t want to over mix or over knead it. Go with your instinct on when to stop - as soon as it feels stretchy enough to be able to form into a crust, I would stop.

Cut the ball of dough in half, and coat each dough ball in half of the remaining olive oil. Place in a bowl, cover with a clean kitchen towel, and allow to rise for 30 minutes, or until each dough ball is roughly 10” in diameter. If your dough feels sticky, you can oil the inside of the bowl to prevent it from sticking to the bowl. If you have a very large bowl, you could put both in the same bowl, but I find I get the best results when I put them in separate bowls.

While the dough is rising, preheat the oven to 450 F for at least 45 minutes.

Carefully stretch one ball of dough out into your desired thickness and shape. Place onto a baking sheet that you’ve either lightly coated with oil or cornmeal (both will prevent the dough from sticking to the pan). Bake for 5 to 10 minutes, or until the top has puffed and is somewhat firm, and the underside is crispy (in my oven this takes 8 minutes).

Top with your toppings of choice, bake for 3 minutes (or until the toppings are hot), and finish by broiling for 30 seconds to 1 minute (depending on the strength of your broiler). I find that I get the best results when I cook the toppings ahead of time in a skillet. In order to get the right texture, this dough really has to bake without toppings first, making it easy to overcook the pizza if you’re trying to cook it long enough to cook the toppings.

Repeat with the second ball of dough.