After rising, the crusts are par-baked for 10 minutes, then adorned with toppings and then go back in for another 10 to 15 minutes. I got good results by this method overall, but got better results when I par-baked in a pan and then finished the pie off on a pizza stone.
It seems likely to me that I might have even more success with mini-pizzas, just because they would cook faster and thereby produce a crisper crust. Too many toppings also seems to be a problem, so I'm not sure if I'll be able to create a GF deep dish like Lou's LaGrotto or Uno's. If GF Breadheads have had other successes, I'd love to hear from you. In the meantime, God bless and happy baking!