In a stand mixer, combine the cassava flour, arrowroot flour, coconut flour, psyllium, yeast, baking powder, and salt. Mix to combine. Add the warm water to the flour mixture while it's running on low speed. Add the olive oil and one egg at a time. Turn the speed to medium and mix the ingredients until you achieve a smooth dough. Grease a medium-sized glass bowl with olive oil and pour the pizza dough into the bowl. Cover the bowl with plastic wrap, and place in a warm spot in your kitchen to rise for 1 hour.
After 1 hour, set one oven rack on the middle level, and one right below it. Preheat the oven to 350°F. Line two baking sheets with parchment paper.
Scoop out equal amounts of dough onto each baking sheet. Since this is a very sticky dough, be sure to dust the dough with arrowroot flour. Press the dough out into a pizza shape, about ½-inch thick. Repeat this process with the other dough. You should have two medium-sized pizza crusts. Place the pizza crusts into the oven and bake for 20 minutes, switching the location of the trays halfway through.
Once the crusts have pre-baked, turn the oven temperature up to 450°F, and top your crusts with equal amounts of the toppings. We find that a thinner layer of sauce is best, followed by the crumbled dairy-free ricotta, then a sprinkling of arugula, the tomato, mushrooms, onion, and then prosciutto. (We love using our Super Gyro blend to season a pizza, but this is optional.)
Bake the pizza with the toppings for 15-20 minutes, until the toppings are fully cooked. Once the pizza has baked with the toppings, you can choose to finish it on the grill, if desired. To do this, heat the grill to medium (about 450°F), and oil the grates before putting the pizza on. Grill the pizza for about 3-5 minutes, making sure that it does not burn. Rotate the pizza as needed. Slice and enjoy.