i'm currently working on creating one myself. i've almost got it to where i want it and will post the recipe and pictures as well soon when it's 100%.
there's also this one from Shauna of gluten-free girl & the chef (http://glutenfreegirl.blogspot.com/
Makes two 10-inch crusts if you like them thick, 12-inch if you like them thin
125 grams (1 cup) cornstarch
125 grams (3/4 cup plus 2 tablespoons) corn flour
125 grams (3/4 cup) potato starch
125 grams (3/4 cup) sweet rice flour
1 tablespoon xanthan gum
1 teaspoon guar gum
1 ½ teaspoons kosher salt
375 grams (1 ¾ cup) warm water, heated to about 110°
50 grams (1/4 cup) extra-virgin olive oil
15 grams (4 teaspoons) active dry yeast
gluten-free cornmeal for sprinkling on pan (not all are gluten-free due to manufacturing practices)
olive oil, for brushing
Combining the dry ingredients. Sift cornstarch, corn flour, potato starch, and sweet rice flours into large bowl. Add xanthan gum, guar gum, and salt. Sift mixture into bowl of stand mixer.
Activating the yeast. Combine warm water, olive oil, and yeast in small bowl. Stir gently. Let rest for a minute.
Making the dough. Pour yeasty water into dry ingredients. Mix at medium speed (using the dough hook attachment) for 2 minutes, until dough comes together and feels soft and pliable. Set dough aside in a warm place and let rise for 1 hour.
Preparing to bake. Preheat the oven to 550° (or as hot as your oven will allow it). If you have a pizza stone, put it in the oven now. Sprinkle a pizza tray or baking sheet with cornmeal.
Rolling out the dough. Cut the dough ball in half. Put one of the balls of dough between 2 pieces of parchment paper. Through the paper, roll out the dough as thin as you can make it.
Pre-baking the crust. Carefully transfer dough onto the pizza pan. Brush dough with olive oil. Bake until the dough feels firm and you can lift it off the pan and will hold its shape, about 7 minutes.
Take the crust out of the oven and top it as you wish.
You can make the second crust immediately (and really, you probably will). Or, you can put it in the refrigerator and have pizza again the next day.