Yeah. Tough break. Sauces can be tough, but any ingredient can mess up a great looking pizza.
I've had a deep dish pizza go south in the flavor department when I used some not-so-fresh italian sausage that had been previously frozen and sat in my fridge just a little too long. Fresh is best.
I haven't perfected my sauce for thin crust yet, but I can tell you that if the sauce doesn't taste right before you put it on a pizza, it probably won't taste right after you bake it. Tomato paste is pretty concentrated. Maybe try puree or crushed next time. :-)
My last attempt at a thin crust sauce used a whole can of 6-in-1 ground tomatoes, a can of glen muir pizza sauce,a bit of basil, a good squeeze of sriracha rooster hot sauce, and a good amount of sugar.
I had to keep stirring and tasting as I added more sugar to get the right balance.
It was good, but next time I'm going to try leaving out the canned sauce.