Dan, ellemenno basically answered your question.

However, for years we've been told that whole grains are better for us than partial flours like white flour. Isolates and gluten flours are just that, partial flours. So why are we supposed to think that those partial flours are any better for us than white flour? I know, they are lower/low in carbs. But they are still incomplete foods.

Personally, though, I am not eating any grains or grain by-products and I definitely don't want to eat soy. So for me, I'll either just eat the toppings or replace the crust with whole foods such as eggplant or portabello mushrooms -- neither of which have I tried yet because I'm actually not a real pizza lover and therefore don't really miss it.