Graza

Whisk together the starch, whole grain flours, instant yeast, cane sugar, psyllium husk, and salt in a mixing bowl or with a standing mixer. Add in the hot water and Sizzle and mix with a dough whisk or with the stand mixer until combined. Let rest for about 5 minutes to let the psyllium husk absorb, and then mix until a smooth dough forms.

Cover and let rise for 30 minutes at warm room temperature. While the dough rises, preheat the oven to 450F with a pizza stone or cast iron pizza pan inside, if you have one. The dough will feel lighter and puffy when it's ready.

Lightly grease a sheet of parchment paper and place it on a large cutting board or sheet pan. Flip the dough out onto the parchment paper, dividing it into two balls if making two crusts. Set one dough ball aside for now. Drizzle the dough with Sizzle to help press it out more evenly. 

Use your hands or a rolling pin to press the dough into a circle, working from the inside towards the outside. You should be able to press it into a shape pretty easily! It doesn't need to be perfect, and remember—the texture of the dough will seem different than traditional dough.

Once it's shaped, slide the crust onto the pizza stone or place on a baking sheet to pre-bake the crust. Bake for about 10 minutes, depending on how crispy you want it. I like getting it a little golden on the edges, and firm enough to slide off the parchment paper. 

While the crust is baking, press the other crust into shape.

Once the crust is par-baked to your liking, remove it carefully from the oven. Slide in your other crust to bake while you add toppings to the first crust. 

Add all your pizza toppings and bake for about 10 more minutes, or until the toppings are golden and the cheese is melted. Top with any other fresh toppings, like fresh basil or microgreens, and finish with a heavy Drizzle.