Gluten Free Tomato & Courgette Pizza

It turned out really good. Not too gooey. I did some substitutions, rice milk instead of usual, and ground flaxseed instead of egg, and our own topping. I make gluten free pizzas regularly and have found it easier to just put the ready dough onto the baking sheet and spread it out with the back of a spoon. It may not turn out a completely round pizza, but who cares? I also didn't have time to let it rise, but I couldn't be happier with the result. I used a mixture of brown rice flour, tapioca flour , both organic, and some xantham gum.

I love the pizza base this recipe makes. The dough is very wet, but I use a generous amount of flour to roll out and it's fine. I expect glutenfree dough to tear easily as I transfer it to a baking tray, but unlike wheat flour it's easy to pinch any holes back together or patch with scraps.
I miss out the yeast, sugar, and all the oil, out of preference to eat less of these, but it still tastes good. No rising time is needed without yeast, so this makes it very quick, although the pizza doesn't rise and is flat. I usually add up to a teaspoon of sugar to the tomato topping instead, and drizzle the finished pizza with a litle olive oil.
I find a mixture of 150g white bread flour with 100g brown bread flour gives a nice bready taste and smell.
It is neccessary to pre-bake the base before adding topping, as directed, otherwise the topping burns before the base is cooked.
I haven't tried the topping suggested here.

Followed directions but mixture was way too wet. I used a Panasonic bread maker on 'Pizza' programme to do the kneading but can't see doing by hand providing a different result.
Added large volume (perhaps 50% more) flour to make pliable but still too wet to roll.
At a loss as to how to improve.