heres one a found awhile back that we had some success with.
Gluten-Free Pizza Crust - My New Recipe
like Jacob was saying, without the gluten and kneading these should be thinner than usual. The xantham gum makes the difference as well as "energ-e" egg subsitute.
BOb's red mill makes a mix that isn't terribly expensive as well. I try to find out where she put those recipes. of all the beer, wine, cider, and mead recipes you think i would know where they were.
we have also been experimenting with ale and wine yeast, beer, and reusing grains (which was another thread I recall)
edit: also we found King Arthurs gluten free rises better than almost anything out there.