Try a gluten free pizza once. The sauce can be amazing, the cheese the best, the toppings local, organic, whatever. The crust on a gluten free pizza is merely a conveyance. Often the crust on a gluten free pizza resembles nothing more than a stale cracker, bearing zero resemblance to the yeasty, thin, crispy-yet-chewy crust that a pizza should have. Gluten free pizza is, generally, not worth the time it takes to order.
So today is about pizza.
I made crust with my gluten free AP flour mix. There is promise here; the dough feels vaguely elastic as I am kneading it, and the yeasty fragrance floats up for a moment. There are, in fact, little bubbles in the dough where the yeast is going to work, eating and farting and eating and farting. The bubbles are small, though, and the crust is still a bit crumbly without the stretchy, satiny feel of a good pizza dough.
Half will go in the freezer; the other half will be dinner.
Awkward update: it was, indeed, like a cracker. Beyond the initial promise of springy dough and gassy bubbles, the dough rose no more and resolved itself into a thin, over-crispy base for sauce and cheese. Not awful, per se, but not pizza.
I still have half of the dough in the freezer, and I may turn them into crisps of some sort, maybe with some fresh parmesan and cracked black pepper. Back to the drawing board.