Prepare the gluten free pizza dough according to the recipe instructions.

Preheat your oven to 400°F.

Divide the tomato sauce equally among 6 individual oven-safe ramekins, each about 16 ounces in capacity. Line a rimmed baking sheet with parchment paper, place the ramekins on top and set aside.

Place a medium, heavy-bottom saucepan over medium-high heat and add the sausage.

Using a wooden spoon, break up the pieces until they’re bite sized. Cook, stirring occasionally, until the meat is cook through (about 8 minutes).

Remove the cooked sausage from the pan to a small heat-safe bowl and set it aside. You may now either drain all of the rendered fat from the sausage and add 2 tablespoons olive oil to the pan, or drain some of it and use 1 tablespoon olive oil. I usually do the former.

Add the onion and diced pepper, and cook, stirring frequently, until the onions are translucent and the pepper is softened (about 8 minutes). Add the garlic and cook, stirring frequently, for another 3 minutes or until the garlic is fragrant.

Divide the vegetable mixture and the cooked sausage among the ramekins, and mix to combine.

Divide the shredded mozzarella cheese among the ramekins, and set them aside.

Divide the prepared, chilled pizza dough into 6 equal pieces.

Place each on a lightly floured surface and, using a rolling pin and the method seen in this (oddly quiet) video, roll the dough into a round of dough at least 1/4-inch thick.

Transfer each piece of dough to its own ramekin, placing it on top, with the edges overlapping the top of the baking dish. Lightly press the dough down on the top of the shredded cheese.

Using a pastry brush, cover the pizza dough generously with the egg wash and top with a couple slices of sliced mozzarella cheese.

Place the ramekins, still on the baking sheet, in the center of the preheated oven and bake until the pizza dough is golden brown all over and the cheese on top has begun to brown (about 15 minutes).

Remove from the oven and allow to cool briefly before serving.