In a medium sized-bowl, stir together sourdough starter and water.
Then add sea salt and olive oil.
Then add flours slowly until dough is easy to knead. If too dry, add a little more water. If dough seems sticky, add a bit more flour. But don't add too much as gluten-free dough will crumble as a result.
Knead dough on the counter or in a mixer for 1 to 2 minutes. Look for a soft dough that stays together, not a sticky, batter-like dough.
Grease a bowl, set dough ball in bowl, cover, and let sour for 8 to 24 hours.
After souring, preheat oven to 450 degrees Fahrenheit.
Then spread dough onto a parchment-paper lined cookie sheet or straight onto a greased pizza pan. Press it out with your hands instead of using a rolling pin.
Bake in the preheated oven for about 10 minutes, until slightly browned.
Add favorite toppings!*
Then bake pizza for 15 to 25 minutes in 450 degree Fahrenheit oven.
To serve, allow to cool for a few minutes before slicing.
To reheat leftovers, place in 325 degree Fahrenheit oven for about 20 minutes. This makes an incredibly easy lunch the next day!
For longer storage, freeze either whole or in slices.