Begin by seasoning the short ribs generously with salt and pepper. Heat a large skillet over medium-high heat and sear the ribs for about 3-4 minutes on each side until browned and caramelized. Transfer the ribs to a slow cooker.

Pour in enough beef broth to cover the ribs by about half. Set the slow cooker to low and let the meat cook for 6-8 hours, or until it becomes incredibly tender and easily shreds with a fork. After cooking, shred the short ribs using two forks.

In a medium saucepan over medium heat, melt 2 tablespoons of butter. Add the chopped onion and minced garlic, cooking until the onion becomes translucent—approximately 3-4 minutes. Gradually stir in the heavy cream and bring to a gentle simmer for about 2 minutes. Mix in the smoked gouda until the sauce is smooth and creamy, then season to taste.

On a lightly floured surface, roll out the gluten-free pizza dough to your desired thickness. Transfer the rolled dough onto a pizza stone or a baking sheet lined with parchment paper.

Spread a generous amount of the smoked gouda cream sauce over the prepared pizza dough, leaving a small border for the crust. Next, evenly distribute the shredded short ribs over the sauce, adding any extra toppings you desire.

Preheat your oven to 475°F (245°C). Place your assembled pizza in the oven and bake for 12-15 minutes, or until the crust is golden brown and the cheese is bubbly.

Once baked, remove the pizza from the oven and let it cool for a minute. Sprinkle freshly chopped herbs on top. Slice the pizza and serve it warm.