I've been using Gluten Free on a Shoestring's gluten free pizza dough for quite a while now. It makes a great pizza. The dough is more like a normal pizza dough. Many of the gluten free doughs have eggs, but this one doesn't!
Here's how I make it:
1 C brown rice flour
1/2 C potato starch
1/2 C tapioca starch
1.5 tsp psyllium husk powder
2 tsp yeast
1 tsp salt
3/4 C warm water
3 TB olive oil
Cover with plastic wrap and let rise for 1 hour. If you are using it later, stick in a ziplock back and refrigerate.
Cut into two and roll out to make 2 pizzas
Blind bake at 400 F for 7 minutes
Add toppings. I like to shortcut use tomato paste or canned tomato sauce (and sometimes oregano flakes). I go light on the cheese, and heavy on sliced mushrooms and black olives as well as baby spinach.
Bake another 7-10 minutes at 400 F. Enjoy with a side salad.