Even though I’ve been enjoying home made gluten free pizzas for a few months now, I can’t say that I’ve really gotten the crust right except for one or two attempts. Of course, when you’re really craving a pizza it is the taste that matters. if the crust crumbles & the meal requires a fork, well that’s just an inconvenient detail.
Baking with any kind of flour requires a lot of trial and error, but when you’re doing it gluten free the complication increases dramatically. Gluten is definitely prized for its utility in making baked goods, so trying to make a non gluten version that still rises to a fluffy texture while not falling apart is an extra challenge.
In short, you’ll have to be patient. This means: accept the inevitability of occasional failure; make sure to learn from those mistakes; and then still be willing to try new things and experiment with the recipe.