I'm gonna give you the lazy version here, not just because I like fairly quick recipes when I cook - but I also prefer scone bases to yeast bases. Its a bit more cakey, and absorbs the flavour of the pizza more, in my opinion anyway!
Heat the oven to 200 degrees celsius. Grease some kind of tray, either using baking paper or grease and flour.
Start off with deciding how many people you're making pizza for - then get some self raising flour and margarine/butter. I Personally like Lurpak but there are plenty of lower calorie spreads you can use. Put the flour and butter in a large bowl, using the ratio four parts to one part. This doesn't have to be exact as you can probably tell, but I find the more butter I use the greasier the base, and the more flour I use, the more the base cracks. I quite like putting some cayenne pepper in the base to give it a bit of a kick. Put your hands in the bowl and rub the butter and flour together until it looks like fine breadcrumbs, then splash some milk or water in until it forms a dough. It doesn't say to in my recipes, but give it a good knead - this makes the base a bit stretchier and you can get it to go thinner before you cook it!
Now cover a surface with lots of flour, and a rolling pin. Squish your ball of dough until its the size you want. Remember the thicker it is, the longer you have to leave it in the oven, the more cremated your topping is going to be, so I try and get my base pretty thin! I also like folding over the edges to make a crust, and I have put cheese in this fold before! It's pretty good, give it a go.
For the fun part - pick whatever toppings you like and go wild! My favourite just now is a layer of tomato paste, then drizzle pesto over this. I chop up olives and parma ham and mushrooms and cover the base evenly. Grab a handful of mozzarella and sprinkle over so all the ingredients are covered. I love seeds and nuts, so if they're handy top it off with some pumpkin seeds, pine nuts and sprigs of basil.
Put the pizza in the oven for around 10-15 minutes, or until the edges of your base are starting to look a little crispy. It should rise a tiny bit so the base has a nice doughy texture. Enjoy!