Gluten-free cooking has come a long way since I was a five year old with celiac eating bread with the texture of cardboard! For pizza check out the America's Test Kitchen's recipe, which apparently gets pretty close (however it might be off, I've never had wheat pizza! haha):

https://www.youtube.com/watch?v=Rh50Cht9tUc

https://www.reddit.com/r/glutenfree/comments/81pvql/the_best...

There's also this guy's recipe which is apparently pretty good: https://www.youtube.com/watch?v=DZH-GUFBrz0

Personally I do a 'lazy pizza' which is just a really basic primitive bread (like how people would have made bread before yeast):

The original recipe was:

- 8oz doves farm self raising flour (or any celiac self raising flour. but doves is the og and the best IMHO)

- 1 large or medium egg

- 1 tsp baking powder

- cold water to mix (alternatively: a cup and a bit of water with 1tsp chia seeds in it, you want them in the water for about 10 - 20 minutes with regular (regular!) stirring. stirring every time they kinda coalesce at the bottom. it should look like frogs spawn by the time you're through.)

Oil pan well, put soft dough in (you want it like. soft enough that it starts to spread just a little. but not so wet that it's spreading a lot. you do NOT want it as dry as a normal non-celiac bread because there is no gluten to hold on to the water). flatten with oily silicon brush, then top. cook at 180°C for 20 minutes or so. You might want to cook it a little before topping if your toppings are cooked already. And honestly, I just eyeball the cooking time based on how it behaves.

The chia seeds help make it a little chewy, which apparently is part of how pizza dough usually reacts, as well as pulling and stabilising any moisture so it doesn't get soggy.