I've read before that it isn't tasteless wheat we miss but the smell and taste of yeast. There are recipes where yeast is added only as a flavoring, don't expect anything to rise. I haven't tried this crust myself, but the source is reputable.
http://www.briana-thomas.com/low-carb-pizza-crust/. When you delve into her baking mix you find you would need to buy a lot of alternate flours...Fathead is much easier in that respect. Everyone is into these low carb baking mix combos, so they can sell the mix itself or offer Amazon store links to their unique blend of odd ingredients, whatever. I stick to the simpler one or two ingredient recipes.

Next time I make a Fathead pizza though, I may throw in a tsp. of yeast for flavor.