Low-carb, vegetable-based pizza crusts are all the rage, and I enjoy trying new combinations. So far, our household favorite is a crust made from spaghetti squash. The mildly sweet squash is very sturdy, and works well with lots of toppings.
Of course, the crust is gluten free, which makes it that much better.
Note that in the recipe below, I recommend squeezing as much liquid as possible from the squash. Really put some muscle into it as the drier the squash, the better the crust!