Mix yeast, warm water, and honey. Let it froth and set aside.

Add dry ingredients together in a mixing bowl (I use my stand mixer bowl) and top with wet ingredients, then mix.

Mix psyllium husk and warm water. Let it rest for 30-35 seconds and incorporate well into the mixture.

Let the machine work the dough for 3-5 minutes. If the dough needs a little more water to come together, add it in a TBSP at a time but do not over-wet the dough.

Roll half of the dough out flat and follow the instructions on the next page for rolling it into a sub-style bread and place in a sandwich bread pan. Cut 3 slits into the top of the loaf. Repeat for the other half of the dough.

Place in a proofing oven (100°F). Turn the heat off and let it rise for 1 hour. (If you don’t have a proofing oven, place in a warm place with a towel wrapped around it.

Bake the dough at 350°F for 25 minutes

Allow the bread to cool. You can slice and store both of them for later use, or use right away.

Toast the halves of the bread until lightly browned. While that’s toasting, prepare the cheese and topping ingredients.

Once toasted, layer pizza sauce, cheese and whatever additional toppings you’d like on top of the rolls.