This sort of celiac pizza will not brown. At 500 degrees your pizza will look more like a soft, Italian inspired quesadilla.
That actually sounds yummy in a "im hungry for italian and mexican tonight" kinda way
I think ive had a few doughs end up like what you described smelling a bit sour with little rise and not brown very much at all. Luckily my oven cooks at over 700F so they came out atleast edible.