I’ve tried lots of gluten free pizza crusts – from mixes, pre-made, from scratch (with various combinations of GF flours) – and none, in my opinion, have been as good as this GF crust.
I have to thank The Splendid Table ( http://www.splendidtable.org ) for bringing this recipe to my attention.  I was listening in the car one day when a caller phoned in to ask Lynn Rosetta Kasper about a flatbread she had eaten while vacationing in Southern Italy.  The caller couldn’t remember the name of it exactly, but said it was made with chickpea flour, and that it was often topped with cheese and veggies.  Kasper knew exactly what she was talking about – it’s called Socca.
When I got home I looked it up online.  I clicked on the first site that came up with a recipe and it’s great!  And so easy!
The recipe I use is from http://www.thekitchn.com/how-to-make-socca-a-naturally-gluten-free-chickpea-flatbread-169513
It’s essentially a 1:1 ratio, chickpea (garbanzo bean) flour to water, some olive oil and herbs, but here’s exactly what I do when making Socca into pizza.

1 1/2 cups garbanzo bean flour (I use Bob’s Red Mill)
1 1/2 cups water
1 1/2 T olive oil
1 t sea salt
1/4 t black pepper
1 t thyme
1 t basil
1 t oregano
1/2 t dill
1/2 garlic powder

Whisk the flour, water, and olive oil together in a large bowl, then fold in the herbs.  Let sit for 30 minutes to 2 hours.  Preheat the oven 400.  Pour the batter into your pizza pan (I use a 12×17″ rectangular pan for a good size pizza).  It will be really runny, like pancake batter, but it will stiffen up while it cooks.  Cook the batter for about 10 minutes or so before adding any toppings.  It’s done when the sides start to lift away from the side of the pan and it feels firm to the touch in the center.

Then top with your favorite toppings, and cook about 8-10 minutes more.
I usually top my crust with pesto, mozzarella, broccoli, tomatoes, peppers, kalamata olives, and feta.
This recipe is enough for 2-4 people depending on how hungry everyone is:)
Love this GF pizza!!