Chicago style deep dish pizza

This No Gluten, No Problem recipe has been our absolute favorite gluten free homemade pizza since Cael's celiac diagnosis. I think there is no telling that it's GF and, while it requires a lot of ingredients and some time, it's been worth it. We do one 1/2 cheese, 1/2 pepperoni and one full sausage, pepperoni.

As written below, this makes two 9" pizzas. We do one 1/2 cheese, 1/2 pepperoni and one full sausage, pepperoni.

Crust

• 310 grams warm water
• 1 TBS sugar
• 2 tsp active dry yeast 
• 100 g brown rice flour
• 100 g cornstarch
• 100 g potato starch 
• 24 g cornmeal
• 24 g millet flour
• 2 tsp ground psyllium husk
• 2 tsp salt
• 2 tsp xanthan gum
• 6 TBS melted butter

1. In a small bowl, whisk together the water, sugar, and yeast. Set aside to allow the yeast to activate, about 5 minutes, until foamy.
2. In a medium bowl, whisk together the rice flour, cornstarch, potato starch, cornmeal, millet flour, psyllium husk, salt, and xanthan gum.
3. Pour 1 tablespoon of the butter into each of two 9-inch (23 cm) round nonstick cake pan. Use your fingers or a pastry brush to spread the butter over the bottom of the pan.
4. When the yeast mixture is foamy on top, add the remaining 4 tablespoons butter and stir to combine.
5. Pour the yeast mixture into the flour mixture and stir vigorously with a spoon until it is smooth, there are no lumps, and it forms a wet dough.
6. Use a spatula to scrape the dough into the prepared pans. Using a piece of plastic wrap, press the dough into a uniform layer on the bottom and 1½ inches up the sides of the pan. Set aside and allow to rise for 30 minutes.

Sauce

• 2 TBS olive oil
• 6 garlic cloves, minced
• 1/2 medium yellow onion, diced
• 2 cups canned San Marzano tomatoes, pureed
• 1 TBS tomato pasted
• 1 tsp dried oregano
• 1 TBS sugar
• 1/4 tsp salt
• 1/8 tsp red pepper flakes

1. Heat oil in a large saute pan over medium-high heat. Add the onion and saute until fragrant, about 2 min. Add the garlic and saute 1 additional minute. 
2. Add remaining ingredients and saute over medium-low heat for about 10 minutees, stirring occasionally until sauce is no longer watery.

Pizza

• 8 slices mozzerella
• 16 ounces shredded mozzerella
• 1/2 pound cooked italian sausage crumbles
• pepperoni

1. Preheat oven to 425 degrees
2. After the dough has risen, layer sliced mozzerella (4 slices per pizza) over the dough, tearing slices to be sure dough is fully covered.
3. Cover sliced cheese with shredded mozzerella.
4. Add toppings of choice to each pizza.
5. Divide sauce on top of each pizza's toppings and spread to fully cover. 
6. Bake pizzas side by side on the center rack for 30-35 minutes.
7. Use a spatula to lift pizzas out of their pans onto a wooden cutting board. Let rest 5 minutes before slicing with a large chef's knife.