Blend water and spinach and pour into a medium bowl.

Combine dry yeast, salt, spices, apple cider vinegar, oil and psyllium husk seeds with lukewarm water and stir. Add the rest of the ingredients.

Turn the mixer to a medium speed and mix until combined for five minutes. Continue for an additional 10 minutes at high speed. I recommend doing it longer if you have time because you can never have too much air in your bread.

Let the dough rise for 1 hour or longer.

Turn the dough onto a lightly floured surface and divide the dough 4. Take a baking paper, sprinkle some flour, place the dough in the centre, and begin to roll.

Heat the oven to 230 -250C and bake the pizza on the bottom groove. If you can put extra heat from the bottom of the oven, it will be a plus but unnecessary. Bake the pizzas for about 18-20 minutes, either on a pizza stone or baking sheet.

Divide the dough into three -four pieces depending on how big you like your pizzas. I like small, so I often make around 6-8.

If you decide to make pizza bases remember to stick small holes in; otherwise, you will have pita bread instead.

Serve the pizza with a nice green salad of your own choice.