Feed the sourdough starter in the morning with 50g brown rice flour and 50 ml of water. Leave at room temperature for the day
Mix all ingredients and leave the dough covered, on the counter for an hour then into the fridge for the night.
The next morning add 1 tsp psyllium husk and enough white rice flour, that the dough rolls into a ball
Roll the dough out using your hands and shape on parchment paper to fit on a pizza stone or tray
Let rise for two hours in a warm place
While the dough is rising, make the garlic cheese sauce
Melt the 2 teaspoons of butter and add the crushed garlic. Sauté lightly, stir in the flour and add the milk, stirring continuously until it has thickened
Stir in 1 cup grated cheese and add the salt and pepper. Add more liquid if the sauce becomes too thick, but do not make it too thin by adding too much liquid. It has to spread on the pizza top like a sauce.
Add sliced tomatoes and bake at 450°F for 20 minutes. Then at 400°F for 10 minutes
Watch for any burning towards the end
Top with arugula or any other toppings you prefer.