Grilling the crust adds a layer of smoky, delicious flavor that will enhance the overall pizza once you add sauce, cheese and toppings.
I'm hoping you have a small kitchen scale -- I was taught in culinary school that when making yeast breads, and really for most baking, you should measure in weight whenever possible. *Makes 4 (8-inch) pizza crusts.
In a small bowl, combine the warm water (about 106°F) with the yeast and a pinch of granulated sugar. Stir to blend and let it sit until the top surface has little bubbles and is slightly frothy, about 5 minutes. (This is called proofing the yeast.)
Dust a clean, dry work surface with gluten-free flour, and pour the dough out of the bowl. Use your hands to group it all together.
Knead the dough for a few minutes, until it's soft and holds together. (This is not like kneading gluten-full dough -- it will not behave the same way. It will sort of break apart when you pull it, not stretch.)
Use a rolling pin to flatten it out a bit more. Ideally, the circles of dough should be about ¼ inch thick. Then use a fork to poke a few air holes in the crust.