Right - pizza dough really, really wants the stretchiness that gluten gives you. I have occasionally made gluten-free "pizza" because my wife has coeliac diseas

Right - pizza dough really, really wants the stretchiness that gluten gives you. I have occasionally made gluten-free "pizza" because my wife has coeliac disease, but it's a poor imitation, and lack of gluten is the big problem. It tends to end up either crumbly or (if you marginally overdo the xanthan gum or equivalent) too hard. And there's no way you can stretch it properly, you just have to roll out a (small) base. For many other kinds of baking, we're pretty successful with gluten-free versions - we'll happily serve our gluten-free bread to guests with no shame, provided it's really fresh - but pizza really doesn't work very well.