So, one of the first things I started craving when I had to switch to a gluten free diet was pizza. Order in, flop on the couch, watch a movie, American pizza. Thin crust, deep dish, Chicago style, NY style, West coast, I didn't care as long as it was pizza, and didn't have any disgusting toppings on it. (Only freaks put ham and pineapple on their pizza.) I was born in the 80's and grew on on Teenage Mutant Ninja Turtles, after all. Pizza is a staple food, as far as I'm concerned, and Cowabunga is too a word.
I tried making pizza crust from a couple of different mixes, but it was Hard Work. Pizza should not be Hard Work, dammit. And it never came out quite right. When the dough spread in the pan right, the pizza ended up soggy. Soggy Pizza is Sacrilege. The gods of One Half Pepperoni and One Half Extra Cheese with Onions were displeased, and my pie slice dripped through my fingers. If I managed to make the crust not soggy, it just wouldn't spread, and then you have Lumpy Pizza. All in all, it was far too much Hard Work for Crappy Pizza.
Solution: frozen pizza crusts. It took several brands for us to find something that didn't taste of cardboard, which is a serious fault with a lot of pre-made glutenless bread products. Some are downright awful. The one that we like muchly in this house is Kinnikinnick. They come four to a pack, and are about 7" squares. Perfect for single person pizzas. No more arguing for the last piece, man. That pizza is all yours.
Now comes the issue of making it taste like baked-to-order pizza should. Preheat your oven. We have a convection oven, but seriously, don't use the special fan thing. Put it on normal bake. Take the pizza out of the box, and then out of the baggy. Throw it on a cookie sheet. Now comes the fancy part. Brush a little olive oil on the Edges Only of the crust. Spread your pizza sauce (I use Great Value for regular pizza and Classico Creamy Alfredo or Four Cheese Alfredo for white pizza) with a big spoon. You don't need a lot, but hey, it's your pizza. You can drown it if you wanna. Now comes Secret Spice Tip number one. Grab some garlic salt and tap a bit on there. This is also a great time to add crushed red pepper, if you like. Put your cheese on. I recommend a mix of cheeses, which happily come in bags all preshredded and mixed for you. One bag usually does two pizzas with a bit left over for your salad or whathaveyou. After that, I dump on some McCormick Italian Seasoning Mix, some caraway seeds and top as desired. Then just bake for 10 to 20 minutes, and you have Real Pizza. No cardboard, no drippy grossness, just awesome pizza.
Please remember to do your own research on products mentioned if you have any doubts at all. This is all original research, and I guarantee nothing.
That's it, kids. Be good, or don't get caught.