Gluten free Pizza Crust. How will you top it?

I am not a fan of store bought or restaurant pizza.
There are a few places where I have had pizza that is good, but I grew up in a Sicilian household where bread, with white or red sauce and lots of vegetables was a holiday treat not a Friday night regular. So I like fresh when I have it and I don't really want it often. When I get pizza, I want it to taste like something special right out of the garden.
But, as important as it is to get those fresh veggies on the pizza, you have to have a good crust on which to build.
I am trying to provide some gluten free recipes from time to time and I figured that a good basic pizza crust would be something on which  to build a variety of meals.
When I made a pizza recently, it was covered with tomatoes, roasted red and green peppers and mushrooms. I put on a very small amount of cheese to keep the pizza more in line with what most people like. One of my favorite ways to make pizza is to brush the crust with olive oil, dollop on some ricotta cheese and scatter spinach and mushrooms. 
What are some of your favorite ways to eat pizza?
Basic Gluten-Free Pizza Crust
3/4 cup gluten free flour
3/4 cup of tapioca flour
2 tablespoons of dry powdered milk
1 teaspoon of unflavored gelatin powder
1 teaspoon of salt
2 teaspoons of xanthan gum
2 1/4 teaspoons of yeast
1 teaspoon of honey
2 teaspoons of olive oil
1 1/2 teaspoons of cider vinegar
1/2 cup of lukewarm water
Tapioca flour for dusting the rolling surface
Gluten free corn meal to sprinkle on the baking pans

  • Preheat the oven to 400º.
  • Line two baking pans with parchment paper and sprinkle with the cornmeal.
  • Put all the dry ingredients in a large bowl and mix them together.
  • Add the honey, the vinegar and the olive oil and then gradually add the water.
  • Mix on high speed for about 4 minutes.
  • Scrape the dough onto a surface you have sprinkled with tapioca flour.
  • Knead it enough so you can make a big ball. Cut the ball in half so you can make two medium pizzas. 
  • Add tapioca flour to the rolling surface as often as you need to. You don't  want it to become a sticky mess.
  • Shape each of the small balls into a circle. Roll it as thick or thin as you want.
  • Sprinkle corn meal on top of the dough and bake it for about 5 minutes.
  • Add whatever toppings you please and bake.

Vegetarian, Gluten Free

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