The recipe for the crust came from the Minimalist Baker, and the sauce came from Ree Drummond (who, by the way, is awesome).
The only changes I would make to the crust is to make a 1.5 batch. That way instead of making an approx. 14in pizza + having some dough leftover, you could make two approx. 14in pizzas and make even more people happy with the delicious-ness! (Or you could just make a whole bunch of baby pizzas...that could be fun!)
Also, I have this really bad (that sometimes turns out for the good) habit of not really ever following a recipe. I promise I did with the crust, but for the sauce I took a couple detours. I added more herbs and spices (basil, cilantro, thyme, etc., etc.) and I blended the tomatoes before throwing them in the pot since I absolutely cannot stand chunks of tomatoes. Oh, and I threw in some homemade salsa too, just because I felt like it.
Let me know if you end up making this + any changes you make + your people's response! And if you have any good (see above definition of good when it comes to gluten-free) gluten-free recipes, let me know, okay?