Feed 25g of sourdough starter in the morning with 50g brown rice flour and 50 g of water. Leave it at room temperature for 4 to 6 hours to rise and reach a peak or rounded dome on top.
Line a pizza stone with parchment paper and dust a little brown rice flour on top of the paper.
Whisk the levain, water, oil and psyllium husk. Leave this mixture to gel while weighing out the flour.
Add brown rice flour, tapioca starch and quinoa flour to the psyllium mixture and combine all the ingredients well. Mix by hand or use a kitchen mixer with a dough hook.
Separate the dough into two equal portions and press out the dough into a flat disk using wet hands. Let the dough rest for 5 to 10 minutes and then finish shaping it on the parchment paper, with brown rice flour, using a rolling pin and your hands.
Let the dough rise for two or three hours in a warm place. It is not necessary to cover the dough. as this will help it create a nice crust.
Preheat the oven to 425°F (218°C) with the pizza stone or a cast iron pan on the middle rack of the oven.
Add the pizza sauce, salt and any favourite toppings to the pizza base and then transfer the parchment paper and the pizza onto the hot pizza stone or pan.
Bake for 25 to 30 minutes.
Let the pizza cool for 10 minutes before cutting and devouring.