I was recently diagnosed with celiac, so I'm trying to learn to make decent gluten free pizza. Before my diagnosis, I had never even made regular homemade pizza, so this is all new to me! Anyway, my first few attempts have been only so-so. My daughter's main complaint was that the cheese was rubbery. It did look just too smooth and not very inviting. It didn't have that bubbly, cooked cheese look to it. (I should mention that I have a lot of food intolerances and can't actually eat the pizza I make, so I personally don't know how it tasted. I'm making it for my 4 kids.) I'm hoping y'all can help me figure out how to make the cheese come out better next time. Some details: I used a pre-packaged Italian blend shredded cheese. If anything, I err on the side of too much cheese. I cooked one pizza on the top rack and one on the bottom. I switched them halfway through. I cooked them on metal pans. My gas oven was set to 425 degrees, and I checked the thermometer I keep in there to make sure it really was 425. Cooked about 18 minutes. I wasn't sure if I needed a higher temp, longer cooking time, only one in the oven at a time??? Thanks for any input! Any tips that'll help me cut down the number of times I experiment and come up short will help. Gluten-free crust mixes, flours, etc aren't cheap!