If you’d like to try a hand at making your own gluten-free crusts from scratch at home, here are a couple of recipes:

Gluten-Free Pizza Dough I

1-1/2 cups brown rice flour
1/2 cup amaranth, buckwheat, or teff flour (use more brown rice flour if you don’t have these flours)
2 cups tapioca flour
2/3 cup powdered milk (or 2/3 cup ground almond meal for dairy-free)
3 teaspoons xanthan gum
1 teaspoon salt
2 tablespoons active dry yeast
1 tablespoon sugar
1-1/2 cups warm water (95-110 degrees F)
3 tablespoons olive oil
4 egg whites
Olive oil

Preheat oven to 400 degrees F. Grease two 12-inch pizza pans and set aside. In a mixing bowl, combine the flours, dry milk, xanthan gum, salt, yeast, and sugar. Add in the water and olive oil and mix well. Add the egg whites, one at a time, mixing well after each one. Beat on high speed for four minutes. Divide the dough in half and with a well-oiled hand, press out the dough evenly over the pan, forming a ridge around the edges. Repeat for second pan. Let dough rise for 20 minutes. Bake the crusts in the middle of your oven for 7-10 minutes or until lightly browned. Remove from oven. Top with your favorite toppings and return to the oven until the cheese is melted.

Gluten-Free Pizza Dough II

1 tablespoon active dry yeast
2/3 cup brown rice flour
1/2 cup tapioca flour
2 tablespoons powdered milk
2 teaspoons xanthan gum
1/2 teaspoon unflavored gelatin
1 teaspoon Italian seasoning
2/3 cup water
1/2 teaspoon sugar or honey
1 teaspoon olive oil
1 teaspoon cider vinegar 

In a mixing bowl, blend all ingredients on low speed until just blended. Turn mixer to high speed and beat for three minutes. Spread onto a greased 12-inch pizza pan. Bake at 425 degrees for 10 minutes. Remove from oven and top with your favorite toppings. Return to the oven and bake until the cheese is melted.