Dough – How to improve the gluten-free pizza dough

I would go out an buy some.

Dough textures for gluten-free breads are fragile and the result of extensive testing with various non-wheat flours (at least, good ones like Serious Eats are). None of the other flours you have available will have the same water absorbsion or starch content which rice flour does. If you substitute, you'd have to make the recipe several times in order to recalibrate it.

Besides, rice flour is generally pretty useful if cooking for someone who can't eat gluten. So you'll use the rest of it. And if you can find it in a bulk foods store, it's quite cheap.

I've tried making pizza crust w Garbanzo bean flour (Besan or Gram flour) with some success. Starting w a recipe similar to this: Chick Pea Tortillas. Leave the fried onions in, and add some olive oil. Fry until nicely browned, and use as crust for pizza. First time I tried, I left the batter too thick, and pizza was overly bready, almost pancakish. Up'd the water on second try and result was crispier, but too flimsy. Perhaps an egg. and some spicing? Haven't tried adding baking powder to the thin batter, but it seems there might be a workable recipe in there somewhere.