Gluten Free Pizza Dough

Yeah, I've neglected my blog for the last few months.  Sorry about that.  Between having houseguests for appx 6 weeks, spending time with Bikerdude (including helping him after he had knee surgery), etc, I haven't been writing much.  Those of you who get emails from me know I haven't done much on that either, although I still text as much as ever.
Anyway, in this time I did do some gluten free baking.  Although I still do recipes with custom mixtures of different types of flour, I've also been experimenting with premixed flour blends.  Better Batter is pretty good and can be used cup for cup in normal recipes that use wheat flour.  I've made brownies, pancakes and banana nut muffins with it and they came out ok. 
The day that Bikerdude had knee surgery, I picked him up and he came over to my house for a while so I could keep an eye on him and also so he could get the benefit of my air conditioning.  I decided to make pizza but wanted a dough that didn't have to rise for very long.  I found this recipe over at the King Arthur Flour website, and despite the fact that it sounded totally bizarre, I decided to make it since the reviews were really good. 
I followed the recipe pretty much exactly, except that I used the Better Batter flour and did not add xanthan Gum (the flour mix already had some).  The dough looked like spackle, just as they described.  I put a piece of parchment paper on a cookie sheet, oiled it with olive oil, and smeared out the dough to cover the sheet.  Wetting my hands with water helped but it was tough to get the dough really thin. Since it was hot outside, I didn't want to heat up my house so I cooked the pizza outside on the grill at appx 500F.  I've made it a few more times and have topped it with different things.  The mustard grains/swiss and chicken pizza was excellent, as was the garlic scape pesto pizza.  I've also made the dough in the morning, let it rise, and then stuck it in the fridge and cooked it in the evening.  Regardless of what you top it with, cook it partway and then add the toppings.  Keep an eye on it so that it doesn't burn.
Anyway, it is really good.  In fact, it is so good that I would recommend it even if I wasn't avoiding gluten.  It's kind of a crispy thin crust.  Surprisingly, it tastes really good cold, which is very unusual for gluten free doughs.