This gluten-free deep dish pizza bakes up with a golden, crispy-edged crust and a soft, bready center. Each slice is stacked high with melty cheese, rich tomato sauce, and your favorite toppings. What really makes it stand out is the crust, it’s crispy on the edges, fluffy in the middle, and holds up beautifully without getting soggy.
❤️ Sandi’s Recipe Summary
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Friday night is gluten-free pizza night in our house, and we enjoy alternating between making a regular thin crust pizza and a deep-dish pizza. Both are equally good, but this pan pizza is our new favorite!
The toppings are nestled in the thick crust, making every bite flavorful! This gluten-free deep dish pizza is a pan-style pizza with a thick, fluffy crust baked in a cast-iron skillet. For a true Chicago-style version, I layer the toppings on the bottom, then the cheese, and the sauce on top.
This delicious gluten free crust is adapted from my popular Gluten-Free Pizza Crust recipe.
Allergen Information:
This homemade deep-dish pizza dough is:
- gluten-free
- dairy-free
- nut-free
- soy-free
- oat-free
- dairy-free (if you use dairy-free cheese.) VioLife makes good gluten-free mozzarella and Parmesan cheese.
- corn-free (if you skip cornmeal)
- yeast-free (using my Gluten-Free Yeast-Free Pizza Crust)
- gum-free (if you use my DIY All-Purpose Gluten-Free Flour Blend)
Ingredient Notes:
For the full list of ingredients and amounts, please go to the recipe card below.
- Gluten-Free Flour Blend – I used the older formulation of Cup4Cup for this deep-dish pizza recipe. I haven’t tested the newer version. My Gluten-Free DIY All-Purpose Flour Blend (linked above), Better Batter, and Pillsbury gluten-free flour blends also work nicely.
- Xanthan Gum – If your gluten free flour blend doesn’t contain a binder like xanthan gum or guar gum, please add 3/4 teaspoon.
- Parmesan Cheese – I love adding parmesan to the crust to add flavor. This is particularly good for thick pizza crusts.
- Dried Basil – I love adding dried basil to the crust for even more Italian flavors.
- Mozzarella Cheese – Gluten-free mozzarella cheese is typically gluten-free, but always check the label.
- Eggs – Use size large.
- Olive Oil – I use extra virgin olive oil because it adds a nice flavor to the crust.
- Active Dry Yeast – Double-check that the brand you use is gluten free. Red Star Platinum yeast is not gluten-free—avoid it!
- Pizza Sauce – Many brands are gluten-free, but always be sure to check the labels of any tomato sauce. My homemade Gluten-Free Pizza Sauce recipe is quick and easy to make!
- Pizza Toppings – The sky is the limit, whether you like a traditional pepperoni pizza or a Hawaiian pizza with ham and pineapple.
How to Make a Gluten-Free Deep Dish Pizza (Step-By-Step)
Note From The Kitchen: Gluten-free dough can be a little different depending on the flour blend you use. If your dough feels dry, add a splash of warm water or olive oil. If it’s too sticky, sprinkle in more flour, a tablespoon at a time. Don’t worry if it doesn’t look like traditional dough; once it rises and bakes, the texture turns out beautifully soft and chewy.
Step 1: In a small
Pour the yeast mixture into a standing mixer bowl with a paddle attachment and add the oil, eggs, and water. Whisk to blend the wet ingredients together.
Step 2: Add the dry ingredients to the mixer bowl and turn it on at a low speed. Mix until the flour is almost incorporated, then increase the speed to medium until you have a dough ball.
Step 3: Your dough will be similar in consistency and texture to this one. If your dough feels too wet or sticky to shape, add 1–2 tablespoons of flour until it’s easier to handle.
You will only get one good rise, so shape the dough in the pan before letting it rise.
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Step 4: Oil a 12-inch cast-iron skillet, baking sheet, or a pizza stone. Add the dough to the pan. Press the dough into the bottom of the pan and let it rise up the sides.
Step 5: Cover the crust loosely with plastic wrap and let it rise in the pan for 45 minutes. Don’t press down the dough. Gluten-free only gets one good rise.
NOTE: If you make this true Chicago style, you must switch the order. In Chicago style, the toppings are placed first on top of the crust, then the cheese, and finally the sauce.
Step 6: Preheat the oven to 425°F on the bake setting, not convection bake. Spread pizza sauce evenly on top of the dough. You can also use Gluten-Free Alfredo Sauce or this Nut-Free Pesto!
Step 7: Add the mozzarella cheese and your favorite pizza toppings. Make it fun and have a toppings bar so everyone can choose their favorite toppings.
Step 8: The actual baking time will vary by the size of the pizza and the pan or skillet you bake the gluten free deep dish pizza in. The delicious smells of the pizza will fill your kitchen, beckoning your family to come to dinner!
To check doneness, lift the edge of the crust with a spatula—it should be golden and firm on the bottom. I have tons of easy gluten-free dinner recipes on the blog if you need more easy meal ideas.
Storage and Reheating Tips:
- Fridge: Store in an airtight container for up to 3 days.
- Oven: Reheat at 350º F for 8–10 minutes.
- Air Fryer: 360º F for 5–8 minutes.
- Freezing: Freeze cooled slices in a freezer-safe bag or container.
What to serve with Chicago-style gluten-free pizza:
Frequently Asked Questions:
Yes, you can use instant yeast. Use it by adding it to the dry ingredients.
A true Chicago deep-dish pizza has the crust, toppings, cheese, and sauce layered on top.
You can make a deep dish pizza in several pans, including a cast iron pan, a cake pan, a pizza pan (with sides), or even a springform pan.
More Gluten-Free Italian Recipes:
- Homemade Gluten-Free Ravioli
- How to make homemade Gluten-Free Gnocchi
- Easy Gluten-Free Pizza Rolls
- Gluten-Free Cheese Manicotti
- Gluten-Free Flatbread – It makes a great pizza base.
Love This Recipe?
💬 Did you make this gluten-free deep dish pizza recipe? I’d love to hear how it turned out—and which pan or flour blend you used! Your feedback helps others (and helps me keep improving these recipes for you). ⭐⭐⭐⭐⭐
Easy Gluten-Free Deep Dish Pizza Recipe
Ingredients
Method
- In a small mixing bowl, add 1 tablespoon active dry yeast, 1 teaspoon cane sugar, and ¾ cup warm water. Let the mixture sit for 5-10 minutes until the yeast is frothy. Be sure your water is not too hot. I like to use this digital thermometer to test to ensure the temperature is around 110º F.
- Pour the yeast mixture into a standing mixer bowl with a paddle attachment and add the 3 tablespoons extra virgin olive oil and 1 large egg. Whisk to blend the wet ingredients together.
- Add the 2 ¼ cups gluten free flour blend, 2 tablespoons cornmeal, 1 teaspoon baking powder, ¾ teaspoon sea salt, and 1 teaspoon dried basil to the mixer bowl and turn it on low speed. Mix until the flour is almost incorporated in and then increase the to medium speed until you have a dough ball.
- Oil a 12-inch cast iron skillet or two mini skillets. Add the dough to the pan. Press the dough into the bottom of the pan and let it come up the sides of the pan. You can also do this with a round pan,
- Cover loosely with plastic wrap and let the crust rise in the pan for 45 minutes. if your kitchen is cold, let the dough rise near your oven or inside with the oven light on. Do not press the dough down because it will not rise back up. I like to heat my oven to 200º F, then turn it off. I place my dough there to rise.
- Preheat the oven to 425º F.
- Add the¾ cup pizza sauce and spread it evenly over the dough. Next, sprinkle the 2 cups shredded mozzarella cheese and your favorite pizza toppings over the sauce. Make it fun and have a toppings bar so everyone can choose what they like.
- Bake the pizzas for 20-25 minutes until done. The actual baking time will vary by size of the pizza and the pan or skillet you bake the gluten free deep dish pizza in.
Nutrition
Notes
- I used the older Cup4Cup version for this recipe. Pillsbury and Better Batter are also good blends that my readers have tested. Note: Many 1:1 blends do not work with yeast, so check on the brand’s website.
- Yeast – Rapid yeast will also work in this recipe. Double-check that the brand you use is gluten free. Red Star Platinum is NOT gluten-free!
- Xanthan Gum – If your gluten-free flour blend doesn’t contain a binder, add 3/4 teaspoon of xanthan gum.
- You can add any toppings you like.
- If you want this to be a more traditional Chicago style deep dish pizza, add the toppings first on top of the dough. Add the cheese, then sauce last on top before baking.
- Store leftovers in an airtight container in the refrigerator. It will last for up to 4 days.
Nutritional Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
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I was so thrilled when I found this recipe–I have been looking for a good gluten-free deep dish recipe, and I can’t wait to try this. I’m curious if you have tried adding psyllium husk to any of your pizza crusts? I’ve loved it in some of your other bread recipes, and I’m tempted to try adding it here, but I thought I would consult with the expert first 🙂
Thank you for sharing such reliably good recipes! You are a lifesaver!
Hi Rachel. If you use a flour blend without xanthan gum, you can swap and add psyllium husk. I would say 1 1/2 teaspoons should be enough?
Sandi – I made this pizza and it was delicious but the top of the crust was soggy. I used Cup4Cup and did everything you said to do. The one thing I forgot is to put grated Parmesan cheese into the crust. You didn’t say how much cheese to use. We loved the pizza and will make it again but maybe you could tell me what to do so the top of the crust would be crispy. My sister said I should par bake the crust first. I’m not sure that would do it. My crust looked a little softer than yours in the picture.
I am 83 years old and love your recipes. It’s a pleasure to have the recipes described so well and your tips are fantastic.
Thank you so much.
Hi Ellen, I am surprised. What did you bake the crust in, and what size pizzas did you make? My first recommendation would be to pre-bake the crust for 10 minutes before adding the toppings and cheese. Please keep me posted.
WOW. I made this on a whim. I’ve been coming back to this recipe for weeks and finally decided to try it. I only had bobs red mill 1: in hand so I took a leap of faith. And holy smokes, so stinking good! I followed the recipe completely besides the flour. Thank you! I haven’t had deep dish in years!
I am so glad to hear the Bob’s 1:1 worked well in this recipe. Thank you for letting me know.