This recipe is another of Judith Fertig's from her book 200 Fast & Easy Artisan Breads. I have not made it, but am posting it by request. You will use half of Easy Artisan Gluten-Free Dough, Easy Artisan Gluten-Free Dough for the crust. Use your choice of preferred toppings, gluten-free of course. Judith uses a cookie sheet & makes a rectangular pizza, I am sure you could make a traditional round pizza, just make sure to use baking parchment on your pizza pan. She says it will feed 8 - 12 people, I have cut that back to 4 - 6 servings. If you are feeding a teenage boy feel free to change this to 1 or 2 servings. I have created a gluten-free recipe book in my shared cookbooks that includes all of the gluten-free recipes from this book. If you don't have a baking stone, you can still make artisan breads, just make sure your oven has preheated for at least 30 minutes & add the 2 cups of water to a broiler pan. .