I would say the least weird one to start with, and my favorite, is Chebe. It is a box mix, usually 3-4 dollars, and makes two 11 inch pizzas or one 14 inch pizza. It calls for an egg, a little oil, milk, and a cup of shredded cheese-I use parmesean. It isn't sticky like some of the other gluten-free pizza crust mixes, and you actually do knead it a little. It is mostly tapioca starch. Makes a nice thin crust, and I prebake it before adding toppings. It doesn't use yeast, so it is faster and easier than some other mixes. It tastes like regular pizza. You can also find some gluten-free pizza crusts in the freezer section of the store, there are a couple different ones out there, but I never cared for any of them.
For sauce I use classico pizza sauce, says gluten-free on the back and perfect for two pizzas. Hormel pepperoni is gluten-free (also says on the package so no guesswork) and you can go crumbled sausage or bacon, too. And of course, veggies- nom nom! If you do pineapple on the pizza, squeeze as much liquid out as you can so it doesn't make the pizza soggy.