Modified from the Joy of Cooking 1997. The sorghum and teff can be switched out with other flours, I might try millet next time just for fun. Have everything at room temperature.
1 1/3 c rice flour (white or brown)
1/3 c sorghum flour
1/3 c teff flour
1 1/2 c tapioca starch
1/2 c potato starch
1 T xanthan gum
1 T sugar
1 t salt
2 T yeast
1 c buttermilk (I soured whole milk with a teaspoon of vinegar since I didn't have buttermilk)
4 T olive oil
2 t cider vinegar
1/4 c very warm water (120-130 degrees)
Mix together the dry ingredients, then dump in all the wet ingredients. Mix on medium-low for a minute, scrape down the bowl, then increase speed to medium-high and beat for 4 minutes. Grease a cookie sheet (or line with parchment paper or a silpat), then sprinkle with cornmeal, grease your hands and spread the dough to the edges of the pan. Set in a warm place, cover with plastic wrap, and let rise for 30 minutes. Then preheat the oven to 400, remove the plastic wrap, and bake for 15-20 minutes until lightly browned around the edges. Remove from the oven, top with sauce and toppings and cheese, and bake another 10 minutes or so until edges are brown and cheese is melted and bubbly.
Other pizza recipes I've posted, all of which are delicious and I alternate which I am making depending on how much time I have/what ingredients I have/whether I want thick of thin thin crust: