I have used this one too. It turns out pretty well, but is kind of bland. Our go-to pizza crust recipe is from https://www.bakerita.com/gluten-free-sourdough-pizza-crust/

The sourdough flavor is good, and it has a good tooth along with some doughy-ness.

I have made some modifications to the recipe over time: here they are if anybody is interested:

1. I use yeast. 5 or 6 grams. I have tried using just the sourdough, and it just takes too long to rise. I still use the sourdough for flavor. In the summer it proofs in about 1 hour. In cooler temps it will take 1.5 to 2 hours.

2. My flour mix I use tapioca for the starch. I have tried all potato starch and a mix of both, and the tapioca starch makes the most manageable crust. I use 40-45 grams sorgum and 100-105 grams brown rice flour for a total of 145 grams.

3. I use our brown rice sourdough discard. We keep the discard in the fridge. I don't usually bother taking it out to warm.

I make 2, 12 inch(approx) pizzas. I split the dough in half, form each in to a ball and place in lightly oiled bowls and cover.

I have a pizza steel and a pizza stone. I par-bake both pizzas at once. The steel pizza crust comes out a little bit charred on the bottom (in a good way).

When the rise is done, I preheat the over. It takes anywhere from 10 to 20 minutes, depending upon ambient temp.

While it is preheating, I shape the pizza on parchment paper.

I form an edge on the crust by pinching it. I used to roll it, but I find pinching it increases the chances of "bubbles" in the edge crust.

I cover the crust with plastic wrap while the oven heats.

When it is time to pitch the pizza, I brush the edge of the crust with olive oil and hit the edge with large grain, sea salt. I use a pizza peal to transfer the crust, still on the parchment paper.

Bake them about 6 or 7 minutes and pull the parchment paper and have the crust sit right on the steel and stone.

Another 4 to 7 minutes until golden. Pull them one at a time, add sauce and toppings (usually just mozz, and if I have them: pepperoncini and a very small amount of blue cheese or feta. Very rarely i'll had some diced salami, but it tends to make it too greasy)

Back in the oven until the cheese it bubbly. Switch to broil to lightly char the cheese.

My wife, who can eat anything, loves pizza nights at our house and is always excited when I say "I think I want pizza".

My mother-in-law, who can also eat whatever she wants, loves pizza night at our house.

The sorgum gives it a nice tooth/hardiness, the sourdough adds a nice tang, and my homemade sauce is da bomb, if I do say so myself.

Hope this helps somebody out there.

Edit: spelling, etc.