Gluten-Free Chicago-Style Deep Dish Pizza Deeply delicious! 1 tsp. sugar 2 1/4 tsp. (or 1 pkg.) instant or rapid-rise yeast 1 1/4 Cups water, slightly warm to activate yeast (105°) 3 1/4 Cups gluten-free pizza crust mix 1/2 Cup fine yellow cornmeal (Colleen uses Bob’s Red Mill Organic) 1 1/2 tsp. salt 6 TB. butter, melted (Colleen uses unsalted) 1 lb. mozzarella cheese, sliced 1/4-inch thick 1 pkg. gluten-free sweet Italian sausage, removed from casings and pan-fried until fully cooked (optional—you could also use veggies or pepperoni) 1/2 oz. grated Parmesan cheese 2 TB. butter 1/4 Cup grated/finely minced onion 1/4 tsp. TURKISH OREGANO or FROZEN PIZZA SEASONING 2 garlic cloves, minced 1 28-oz. can crushed tomatoes 1/4 tsp. sugar 2 TB. coarsely chopped fresh basil (or 2 tsp. CALIFORNIA BASIL) 1 TB. olive oil

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