This delicious homemade gluten free deep dish pizza recipe is so easy to make. It has a fluffy, thick crust, savory sauce, lots of melty cheese, and all of your favorite toppings. Make this into personal-sized pizzas or one big 12-inch pizza.
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Friday night is pizza night in our house, and we like to alternate between making a regular thin pizza crust and a deep-dish pizza crust. Both are equally good, but this pan pizza is our new favorite!
Note that this deep-dish pizza is not made in a Chicago-style pizza because the toppings are above the cheese. A true Chicago deep-dish pizza has the crust, toppings, cheese, and sauce layered on top. Unfortunately, with picky eaters, that is a no-go, so we made a regular deep-dish pizza in a more traditional sense.
The toppings are nestled in the thick crust, making every bite flavorful! This delicious gluten free crust is adapted from my popular Gluten Free Pizza Crust recipe.
Why we love this deep dish gluten-free pizza recipe:
- The crust is fluffy and light, making it not too heavy.
- The dough is easy to make ahead to save time.
- You can easily freeze the pizza crust dough.
- Everyone can choose their favorite toppings!
- Use dairy-free mozzarella cheese to make this pizza dairy-free.
- It bakes in a cast-iron skillet, which means easy cleanup. If you don’t have a skillet, you can use a deep dish pizza pan, springform pan, or even a cake pan.
Made this for dinner tonight. It was amazing. I used Steve’s blend because I haven’t got the cup4cup yet. It needed an extra splash of water to get the dough ball. Cooked it on my cast iron
kerrie w., facebook comment
pie pan and it worked perfectly.
Allergen Information:
This homemade deep-dish pizza dough is gluten-free, dairy-free, nut-free, soy-free, and oat-free.
This crust can be made corn-free using a gluten-free flour blend instead of corn meal. If you are yeast-free, this Gluten-Free Yeast-Free Pizza Crust recipe is very good.
Ingredient Notes:
For the full list of ingredients and amounts, please go to the recipe card below.
- I used Cup4Cup for this deep-dish pizza recipe because it rises better than many common gluten free flour blends. Note: Cup4Cup has dried milk powder and is not dairy-free. Better Batter and Pillsbury also work nicely.
- Xanthan Gum – If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1 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 additional Italian flavors.
- Mozzarella Cheese – Most gluten-free mozzarella cheese is gluten-free, but always read the label to be sure. I used shredded, but you can also use slices of mozzarella cheese.
- Eggs – Use size large.
- Olive Oil – I like to 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 is NOT gluten free!
- 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 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.
Step-By-Step Photos and Directions:
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. You will only get one good rise, so shape the dough in the pan before rising it.
📢 Sandi says: Every gluten-free flour blend has a different starch-to-grain ratio. The brand of gluten-free flour you use will affect the moisture of the batter. If your cake batter is too runny, add more flour, and if it is too thick, add more liquids.
Read Why Gluten-Free Flour Blends Vary to learn more about this.
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 loosely with plastic wrap and let the crust rise in the pan for 45 minutes. Please do not press the dough down because it will not rise.
NOTE: if you make this true Chicago style, you must switch the order. In Chicago style, the toppings go first on top of the crust, then the cheese, then the sauce!
Step 6: Preheat the oven to 425º F. Spread pizza sauce on the top of the dough. My homemade gluten free pizza sauce is quick and easy to make!
Step 7: Add the mozzarella cheese and your favorite pizza toppings. Make it fun and have a toppings bar so everyone can choose what they like.
Step 8: 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. The delicious smells of the pizza will fill your kitchen, beckoning your family to come to dinner!
I have tons of easy gluten free dinner recipes on the blog if you need more easy meal ideas. You may also enjoy this Gluten-Free Yeast-Free Pizza Crust recipe.
What To Serve With Deep Dish Pizza:
Frequently Asked Questions:
Yes, you can use instant yeast. Use it by adding it to the dry ingredients.
You can make a deep dish pizza in several pans, including a cast iron pan, cake pan, pizza pan (with sides), or even a springform pan.
This pizza will keep fresh for up to 3 days if stored in an air-tight container in the refrigerator.
Place the pizza in the oven or toaster oven at 350º F for 8-10 minutes to reheat it. If the pizza is frozen, you must heat it a little longer. You can also reheat slices of pizza in the air fryer. Cook at 360º F for 5-8 minutes.
You can easily freeze this pizza. Place cooled slices into a freezer bag or freezer-safe container.
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
- Easy Portobello Mushroom Pizzas
Love This Recipe?
If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. Please include which flour blend you used. This will help others know this recipe is delicious. Thank you!
Gluten Free Deep Dish Pizza Recipe
Ingredients
- 2 ¼ cups gluten free flour blend * see note
- 2 tablespoons cornmeal use a fine medium or fine grind
- ¾ teaspoon sea salt
- 1 teaspoon baking powder aluminum free
- 1 teaspoon dried basil
- 1 large egg
- 3 tablespoons extra virgin olive oil
- 1 tablespoon active dry yeast one packet
- 1 teaspoon sugar
- ¾ cup warm water
Toppings
- ¾ cup pizza sauce more if you like
- 2 cups shredded mozzarella cheese
- ⅓ cup pepperoni
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Instructions
- In a small mixing bowl, add the yeast, sugar, and 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 make sure the temperature is around 110º F.
- 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.
- Add the dry flour mixture 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. 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 the mozzarella cheese and add your favorite pizza toppings. 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.
Notes
- I highly recommend using Cup4Cup for this recipe. Other gluten free flour blends will work, but many do not rise well with yeast (King Arthur Measure for Measure and Bob’s 1 to 1 do not recommend their flour be used with yeast.) Pillsbury and Better Batter are also good blends with yeast, though I haven’t tested them in this recipe.
- Yeast – double-check 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 xanthan gum, psyllium husk, or guar gum, please add 1 teaspoon.
- You can use 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.
SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, you may need to adjust your moisture levels in your baked goods.
Nutrition
Nutrition 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.
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.