I am so grateful that I've learned to make gluten free pizza crusts. I've tried several versions of them over the past few years and for the most part they've worked well.
The above was our dinner last night. I made the crust ahead of time, par-baked it on the solid pizza pan and froze it. This maneuver allowed me to--after thawing--top it and then bake it on a perforated pan for a crispier crust.
If you're wondering, the gluten-free crusts tend to be very cake batteresque. There may be exceptions, but I haven't found any yet.
This version of a crust was made from rice, sorghum, and almond flours with psyllium husks as a gluten substitute. It made for a light yet filling crust.
The toppings were caramelized onion and mushroom, tomato sauce (paprika, garlic, thyme, and a wee bit of cane syrup) fresh onion in rings, green pepper, smoked Farmer's Sausage, a type of sheep cheese whose name I don't recall, Bulgarian sheep cheese, and soya mozzarella.
I am grateful for the crust and for the toppings that worked out very well.
Happy Christmas Eve to all, and to all a very Merry Christmas and a wonderful 2013.