In a small bowl, mix together the yeast, sugar and 1/2 cup + 2 tbsp warm water. Set aside for 10 – 15 minutes, or until the mixture starts frothing.

In a separate bowl, mix together the psyllium husk, sugar and 1 cup water. After about 15 – 30 seconds, a gel will form. In a large bowl, mix together the flours, tapioca starch, and salt, until evenly combined.

Add the yeast mixture, psyllium gel and apple cider vinegar to the dry ingredients. Knead the dough until smooth and it starts coming away from the bowl, about 5 – 10 minutes. You can knead by hand or using a stand mixer with a dough hook. Transfer the bread to a lightly oiled surface and knead it gently, forming it into a smooth ball. Place the dough into a lightly oiled bowl, seam side down, cover with a damp tea towel and allow to rise in a warm place for about 1 hour or until doubled in size. Once risen, turn the dough out onto a lightly floured surface, and knead it gently while forming it into a tight ball. Repeat this step and then let the dough rise again for an hour or doubled in size.

Divide into 3 equal pieces. Reserve the additional pieces for another pizza or par cook them and freeze for later use. Roll out the dough to roughly 18" diameter.

Preheat the oven with a pizza stone to 450 degrees.

Prep the ground turkey with the oregano, Italian seasoning and fennel. Mix well. Next, add the tomato basil sauce to the dough followed by the mozzarella, and then green peppers, onions and finish with the sausage.

Using a pizza peel dusted with cornmeal, slide the peal under the pizza and place into the oven on the stone. Cook for approximately 12 minutes.

Serve and enjoy!