Bella put together gluten-free pizza for the family* yesterday, by making a polenta crust for the base, then loading it with potato slices, chopped bacon, sauteed leeks, Gruyere cheese, and a last topping of spinach.
Polenta is a great solution to the conundrum of gluten-free crust. I can't get excited about the flour substitutions that go into GF "bread", but polenta is its own thing, and that's the way I almost always want to go.
*The Composer is temporarily GF, and my visiting mother is permanently GF. The rest of us eat whatever.