Dust the surface of the refrigerated prepared Gluten-Free Pizza Crust dough with the rice flour.  Pull off a 4-ounce (peach-size) piece of dough.  Quickly pat it into a ball on a pizza peel prepared with rice flour.  Smooth the surface and shape into a 7 to 8-inch flattened disk by gently pressing with flour-dusted fingers.  As you work, pat the sides to round them off.

Heat a heavy 8-inch cast-iron or other skillet over medium-high heat on the stovetop.  When water droplets flicked into the pan skitter across the surface and evaporate quickly, the pan is ready.  Add the ghee, butter or oil.

Slide the disk into the skillet, decrease the heat to medium, and cover the skillet to trap the steam and heat.

Check for doneness with a spatula at 3 to 5 minutes, or sooner if you're smelling overly quick browning.  Adjust the heat as needed.  Flip the naan when the underside is richly browned.

Continue cooking, covered, for another 3 to 5 minutes, or until the naan feels firm, even at the edges, and the second side is browned.

Remove the naan from the pan, brush with additional ghee or butter if desired, and serve immediately with Indian foods or as an appetizer with prepared chutneys or your favorite hummus.