Gluten-free pizza crust

We are both pizza addicts, but we would like it to be slightly healthier than what we get delivered. In particular, we'd like it to be less greasy and without gluten. In our first attempt to create a nice gluten-free pizza crust, I followed the recipe for "perfect pizza dough" from the BBC food website.

This recipe reads like it's the real thing, with actual yeast and a lot of kneading. Instead of the "strong white flour" from the recipe I used Sainsbury's gluten-free mix of potato, tapioca, buckwheat and maize flour. This is the same flour we used for the carrot cake, which came out perfectly.

My impression from kneading it is that this kind of flour doesn't yield the same elasticity in the dough. Pressing on the dough made it give way like clay instead of pulling back into shape like wheat dough. The consistency was also slightly more grainy (er, ironically).

The rising stage proceeded more or less as expected; the dough nearly doubled in size. It did take on more of a fluffy quality than normal - as opposed to having more stretchy little CO₂ bubbles. Kneading it again made it shrink more than perhaps it should have: the gas that the yeast had released into the dough escaped more easily than in wheat dough.

I rolled it out thinly on a baking sheet, and topped it with passato, low-fat mozarella, anchovies, capers, artichoke hearts, purple onion and chestnut mushrooms. I then baked it at high heat in the oven until the crust was brown and the toppings looked fully cooked. I then topped it further with fresh basil, to get the final result as in the photo.

This pizza was certainly very tasty, but the crust wasn't quite there yet - too hard round the edges, slightly too thick, not risen enough. In any future attempt there seem to be two directions in which we can go: either I try a new crust recipe (maybe using baking powder instead of yeast) or I roll the dough out even thinner, in which case the hardness doesn't matter.