Season and sear short ribs with salt and pepper in a preheated skillet for 3-4 minutes until browned.

Transfer seared short ribs to a slow cooker, add beef broth to cover halfway, and cook on low for 6-8 hours.

In a medium saucepan, melt butter over medium heat, then sauté chopped onion and minced garlic for 3-4 minutes.

Stir in heavy cream and shredded smoked gouda to the onion and garlic mixture, cooking until the cheese melts into a silky sauce.

Roll out gluten-free pizza dough to ¼ inch thickness, transferring it to a preheated pizza stone or lined baking sheet.

Spread smoked gouda cream sauce over the rolled dough, add shredded short ribs, and customize with additional toppings if desired.

Preheat oven to 475°F (245°C) and bake the pizza for 12-15 minutes until the crust is golden brown and crispy.

Allow pizza to cool for a few minutes, slice, and serve hot, garnished with fresh herbs.