Begin by seasoning your short ribs generously with salt and pepper. Heat a large skillet over medium-high heat and sear the short ribs for about 4-5 minutes on each side until browned. Transfer the seared ribs to a slow cooker, add broth, and cook on low for 6-8 hours until tender. Once cooked, shred the meat and set it aside.

In a saucepan, melt 2 tablespoons of butter over medium heat. Add finely chopped onions and minced garlic, sautéing for about 3-4 minutes until translucent. Pour in heavy cream, stirring constantly, then blend in smoked gouda cheese until melted and creamy. Season with salt and pepper to taste, then remove from heat.

Preheat your oven to 475°F (245°C) and line a baking sheet with parchment paper. Roll out the gluten-free pizza dough to desired thickness—about ¼ inch is ideal. Transfer the rolled dough to the prepared baking sheet.

Spread an even layer of the creamy smoked gouda sauce over the pizza dough, leaving a slight border for the crust. Distribute the shredded short ribs over the sauce, and add any additional toppings as desired.

Place the assembled pizza in the preheated oven and bake for 12-15 minutes until the crust is golden and cheese is bubbling. Remove from oven and let cool slightly before slicing.

Sprinkle fresh herbs over the top before serving. Slice and serve warm.