Authentic Chicago-Style Gluten-Free Deep Dish Pizza Recipe

Why this recipe works

Raised just south of Chicago, I grew up on great pizza. After going gluten-free, I missed deep dish the most. There are many pizza styles I love, and I’ve shared recipes for classic gluten-free dough, Detroit-style pan pizza, and dough for outdoor ovens—but not an authentic Chicago deep dish until now. While thin and tavern-style pies are more common locally, true deep dish remains special: a buttery, crisp crust baked high in a deep pan and loaded with cheese and toppings. If you want an authentic gluten-free version, this recipe delivers.

What makes it Chicago-style?

• Crust: Thin, buttery, crisp, and tall-sided—more flaky and structured than soft pan crusts.
• Layering: Cheese on the bottom, toppings in the middle, and chunky tomato sauce on top so the cheese doesn’t burn while everything cooks through.
• Pan-baked: A deep pan holds a generous amount of cheese and toppings, making the pie feel almost like a casserole.

Traditional deep-dish toppings

Common, time-honored toppings for Chicago deep dish include:

• Cheese only: A satisfying option when the pie is layered with plenty of gooey cheese.
• Italian sausage: Use bulk Italian sausage (not links) for the classic flavor—look for fennel-forward seasoning.
• The Special: A local favorite combination: sausage, onion, green bell pepper, mushroom, and sometimes black olive.
• Pepperoni: A universally loved topping that works well in deep dish.

Gluten-free dough ingredients

• Caputo Fioreglut gluten-free flour blend: Recommended for this dough. Note: it contains gluten-free wheat starch and is not suitable for those with a wheat allergy.
• Yellow cornmeal: Adds texture and flavor to the crust and helps create a crisp bottom.
• Instant yeast: Fast-rising yeast is easiest to use for gluten-free dough. If using active dry yeast, dissolve it in warm liquid first.
• Butter: Butter in the crust gives the characteristic rich, flaky texture associated with Chicago-style deep dish.

Sauce and filling ingredients

• Crushed tomatoes: Use good-quality crushed tomatoes for a flavorful, chunky sauce. San Marzano-style is ideal when available.
• Three-cheese blend: Provolone, mozzarella, and Parmesan create depth and richness beyond straight mozzarella.

How to make the dough

1. Whisk the dry ingredients together, including instant yeast.
2. Warm water to 120–130°F and add gradually while mixing until smooth.
3. Mix in softened butter and continue mixing about 2 minutes until incorporated.
4. Let the dough rise about 1 hour or until doubled. For easier handling, chill the covered dough in the refrigerator for at least 1 hour or overnight.

How to make the sauce

The defining sauce for Chicago deep dish is chunky but not watery. Start with quality crushed tomatoes and drain excess liquid.

1. Pour crushed tomatoes into a fine mesh strainer and let excess juice drain. Use the back of a spoon to press out extra liquid.
2. Combine the strained tomatoes with minced garlic, Italian seasoning, salt, and pepper. Stir to combine and set aside.

Assembling the deep-dish pizza

1. Grease a 10-inch cast iron or deep-dish pan generously with butter.
2. Sprinkle the pan bottom with cornmeal and some grated Parmesan to prevent sticking and add crispness.
3. Roll the dough on parchment about 2 inches wider than the pan, flip it into the pan, and peel the parchment away.
4. Press dough evenly across the bottom and up the sides without going past the rim; if excess hangs over, fold it under and press to align with the top edge.
5. Layer provolone slices, then shredded mozzarella. Add toppings, then dollop the tomato sauce on top and spread with the back of a spoon.
6. Sprinkle remaining Parmesan and bake in a preheated 425°F oven until the crust is golden and the center reaches 190°F, about 40–60 minutes depending on pan and oven.
7. Remove from oven and let rest about 10 minutes before slicing.

How to tell when it’s done

Signs your deep-dish pizza is ready:

• Temperature: Internal center should read 190°F or higher.
• Appearance and sound: The pie will look hot and may show slow bubbling in the center; it should still sound like it’s sizzling.
• Crust: Edges should be lightly golden and crisp and may pull slightly away from the pan sides.

How to serve

• Let the pizza rest about 10 minutes after baking to stabilize the cheese and toppings.
• Slice in the pan with a sharp or serrated knife, or transfer to a cutting board first. Deep-dish slices are filling, so smaller portions work well.
• Cut into eight slices for typical serving sizes.

Storage and reheating

Enjoy deep dish hot and fresh. Store leftovers in the refrigerator for a few days or freeze for longer storage.

• Microwave for 30–60 seconds if you want a quick reheat.
• For the best crust texture, reheat slices in a 350°F oven or an air fryer until warmed through.

Tips for success

• Weigh ingredients: Use a digital scale for the most consistent dough results.
• Plan ahead: Chilled dough is easier to shape—make it a few hours or a day before assembling.
• Make the sauce: Homemade strained crushed tomatoes give the right texture and moisture level; store-bought sauces are often too wet.
• Adjust baking time: Thin metal pans bake faster than cast iron; watch the pie and test the center temperature.
• Let it rest: Allow 10 minutes after baking so the cheese sets and the pie slices cleanly.

More with gluten-free yeast breads

If you enjoy using Caputo Fioreglut, it works well for other yeast breads too. Try bagels, pitas, brioche, or hamburger buns to explore more recipes using this flour blend.

Gluten-Free Chicago Deep Dish Pizza

Katie Olesen

Equipment

• 10-inch cast iron pan or deep dish pizza pan
• Digital kitchen scale
• Stand mixer
• Fine mesh strainer
• Rolling pin
• Parchment paper

Recipe FAQs