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 as 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 on this pizza are above the cheese. A true Chicago deep dish pizza has the crust, toppings, cheese, then 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 pizza sense.
The toppings are nestled in the thick crust, making every bite full of flavor! This delicious gluten free crust is adapted from my popular Gluten Free Pizza Crust recipe.
Why This Pan Pizza Is Great:
- 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.
Ingredient Notes:
- I used Cup4Cup for this deep dish pizza recipe because it rises better than many common gluten free flour blends. Better Batter and Pillsbury also work nicely. King Arthur Measure for Measure and Bob's 1 to 1 do not rise well for yeast recipes.
- 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 some parmesan to the crust to add more flavor. This is particularly good for thick pizza crust.
- Dried Basil - I love adding some dried basil to the crust for additional Italian flavors.
- Mozzarella Cheese - The majority of 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 just to be sure. 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 to a Hawaiian pizza with ham and pineapple.
Recipe Step By Step 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 low speed. Mix until the flour is almost incorporated in and then increase the speed to medium until you have a dough ball.
Step 3: Your dough will look similar in consistency and texture to this dough. You only will get one good rise so shape the dough in the pan before rising the dough.
Step 4: 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.
Step 5: 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.
NOTE if you are making this true Chicago style, you need to 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.
What To Serve With Deep Dish Pizza:
Tips and Recipe FAQ:
Deep dish pizza has a thicker crust that comes up on the sides to hold the toppings better. Toppings are layered either under the cheese in Chicago style, or layered on top of the cheese.
You can make a deep dish pizza in several types of 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.
To reheat the pizza, place it in the oven at 350º F for 8-10 minutes. If the pizza was frozen, you will need to heat it a little longer.
You can easily freeze this pizza. Place cooled slices into a freezer bag or freezer-safe container.
More gluten free Italian dinner ideas:
- Homemade Gluten Free Ravioli
- How to make homemade Gluten Free Gnocchi
- Easy Gluten Free Pizza Rolls
- Gluten Free Cheese Manicotti
Recipe
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 egg large
- 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
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.
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.
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