I have not made a gluten free pizza dough, but have made gluten free pie and pastie doughs. I would try adding some xantham gum (sort of does the job of gluten, use 2 tsp per cup of flour) and then letting the dough rise (you have the yeast, the xantham gum will help it retain the gas and thus rise). Should make a lighter crust.

I picked some up last week too. I haven't gotten around to researching what it's role is yet. Thanks.
I am finally getting around to breads after playing around with cookies and snack bars!

Did you have a problem patting the dough out? If so, cover the dough ball with a sheet of plastic wrap to make patting it out easier and you can get it as thin as you want it. I agree - add some xanthan gum - if you can tolerate it. The chia and flax will also help in a similar fashion if you can't use xanthan gum, and may need to add more flaxmeal.

I made this paleo (and gluten-free) recipe into 5 small crusts yesterday and put them in the freezer for individual pizzas. I found the recipe on-line and I use them for my friend when we have a pizza night (she is diabetic and watches her carbs), but hubby likes them too for a lunch pizza.

2 c. shredded Parmesan cheese (I used Olive Garden Italian 4-cheese mixture)
1/2 c. almond flour (I used homemade from making almond milk)

Mix together. You can make one large pizza crust in a large non-stick pan, but I made mine using 1/2 c. of the mixture in a small pan. Pat the mixture into the pan and heat on medium heat until it begins to set and brown. Once set, work your spatula around the crust while it finishes cooking. Flip and brown the other side. Cool on a rack. It will crisp-up while cooling. Top per usual and bake in a 400-degree oven until the toppings are heated through and any cheese used is melted.

-Grainlady

I have had good luck with this recipe:

Gluten-free Pizza Crust

Ingredients:

1 Tbs. Yeast
2/3 cup Brown Rice flour
1/2 cup Tapioca flour
2 Tbs. powdered milk or extra Tapioca flour (I actually used dry buttermilk because I had some)
2 tsp Xanthan Gum
1/2 tsp salt
1 tsp unflavored gelatin
1 tsp Italian Seasoning (I just added some Garlic Powder, Onion Powder, Thyme, and Rosemary to taste)
2/3 cup warm water, approximately (temperature around 100 degrees, not too hot or it will kill the yeast)
1/2 tsp sugar or honey or agave (I used sugar)
1 tsp Olive Oil (I think I'll add 1 Tbs next time)
1 tsp cider vinegar

Directions:

Add all ingredients to electric mixer bowl and blend on low speed.
When blended, mix on high speed for about 3 minutes. If mixture seems too dry (the machine is starting to bounce around), add a bit more water. The dough should be soft.
Put the dough on a (rice) floured surface, and form into a ball. Then flatten it out slightly into a circle with your hands.
Place the dough on your Pizza pan, and begin working it out into a larger circle, pressing from the middle out. Work it to the size and thick/thinness you prefer. If it cracks in spots, just press it back together.
When you have it at the right size, thicken up the edges a little to keep your toppings on, and so it looks like a Pizza (LOL).
Set it in a warm place and let it rest for about 20 minutes or so. Meanwhile, preheat the oven to 425 degrees.
After resting (the Pizza, not you) pre-bake the dough for 10 minutes.
Remove from oven and add your toppings.
Bake again, for about 15 to 20 minutes, until until the cheese is melted and the crust edge is nicely browned.

Here is a link that might be useful: Gluten free pizza