Sure, there are numerous gluten-free pizza crust alternatives, but many taste like cardboard and it scares me to think about what the ingredients in those products might be. Below is a flatbread pizza crust recipe made with simple ingredients. A bit of caution though, in reference to topping choices, I've only used veggies that normally pair well with spinach.
Spinach Flatbread Pizza Crust
Makes 6 bite-sized servings
5 cups baby spinach, packed
1 ½ cup hazelnut meal
¼ cup pecorino-romano cheese
½ cup triple cheddar cheese
1 tsp. McCormick Just a Pinch Garlic and Herbs™
½ tsp. salt
1 tsp. Italian seasoning
1 egg, slightly beaten
½ cup sun-dried tomatoes
Preheat oven to 350 degrees.
Combine all the ingredients in a food processor (you might have to work in batches) and process until everything is well-combined and resembles dough. It'll be slightly sticky, and the tomatoes may look unprocessed.
Place a piece parchment paper on a pizza pan (yep, you'll need it) and form the dough into a 9" to 10" rectangle, 1/4" thick.
Bake 20-30 minutes, or until the edges of the crust begins to turn brown. Remove and let rest for 10-15 minutes.
Top with your favorite toppings (I used artichoke hearts, seeded Roma tomatoes, and caramelized onions) and cheese, and bake for ten minutes of until cheese is melted.
Let cool slightly. Cut into six squares and serve.