I've had my pizza with very little or no cheese for a long time now. If you use good tomato sauce and add herbs (oregano, basil) and crushed garlic on top of the pizza after cooking you will soon get used to the no-cheese option.

Use a bit more of the sauce and spread it evenly. As a base topping use something that isn't in very chunky (finely chopped ham or flaked tuna works well, as well as quite finely chopped veggies like red pepper). This way the chunky bits will stay on top of the pizza more easily. Cook as you'd cook a pizza with cheese, but keep an eye on the pizza towards the end of cooking to prevent it from getting overcooked.

My fav topping when pizza made with no cheese is tuna, onion, jalopeno and pineapple. Basically anything you like can be used as topping, but like I said you should have something quite finely chopped as a base. Pizza made this way is very nice when you fold it and have it as lunch the following day (no sticky fingers) :-D

If you want you can crush the garlic beforehand (say, at least two hours before you're planning to eat) and add some oil to it. You don't need a lot of garlic oil to get all the flavour!