Gluten Free Deep Dish Chicago Style Pizza Crust (Vegan)

April 5, 2011

Gluten Free Deep Dish Chicago Style Pizza Crust (Vegan)

Gluten Free Deep Dish Chicago Style Pizza

I debated over posting this recipe now or waiting until after April in the Raw - decided I couldn't hold off :)

BUT Quickly I do want to mention the wonderful things happening right now in this event!

Yesterday- Christine @ Without Adornment Shared an Incredible recipe for Raw Tropical Carrot Cake with Coconut Cheesecake "Icing"

and Today Debi @ Hunter’s Lyonesse posted a recipe (that I have been anxiously waiting for) She shared aRaw Peppermint Mocha Truffle Cake.

Make Sure to head over to Silvana’s Kitchen tomorrow and the Vegan Culinary Crusade Blog on Thursday! Check out the rest of the schedule Here. Friday I will be doing a Photo recap of all of the recipes shared this week!

..SO about that Pizza Crust

Deep dish Pizza is something I wondered if I would EVER have the chance to eat again. Actually- no. I take that back. I didn't wonder that- because I refuse to think that way. There is ALWAYS ALWAYS a way around food allergies. Always. It's just a matter of figuring out how to make it happen..Which is what I LIVE for. I searched the internet high and far to try to find a recipe for Gluten Free deep dish crust. Did not find a SINGLE recipe dedicated to this. There were a few that suggested their thin crust might work as a thick crust- but none of them fit into what I had in mind. So my research and testing began... and this is what I came up with (it was a REALLY exciting moment biting into the first piece!)

Deep dish pizza crust contrary to logic is actually a thin(ish) crust. The difference of course is that the crust acts almost like a pie crust as it wraps around the sides. Another difference? It contains Cornmeal- not a huge amount- but just enough to give its wonderful texture.

I wanted my crust to have a crispy outside layer- but also a slightly goo-ey layer on the inside. and I achieved exactly that with the help of an all star ingredient: Gluten Free Bisquick. In general I stay away from mixes- I'm not crazy about them as I feel they tamper with my learning process of understanding how everything works. (Which is an endless journey of mine) Also- except for making cake I'm not crazy about using White Refined Flours. Once in awhile we splurge and this Pizza was a splurge. A WONDERFUL worth every bite splurge.

This recipe makes 1 - 9 inch Deep Dish Pizza. Using a Spring Form pan works best! If you opt to use a a Cast Iron Skillet plan to cook the pizza longer as it takes more time for the skillet to warm up. Also beware that it may stick- if you choose to use cast Iron make sure to cover its surface heavily with Corn Meal.

The Traditional Chicago style pizza layers its ingredients a little different than the normal pizza. The cheese goes down first! I recommend you do this as the Cheese and the crust taste WONDERFUL next to each other. Also if you are using a dairy free Cheese Alternative Such as Daiya it does not do the best under direct oven heat- it will work best hidden under the sauce.

After the Cheese- layer in some Italian Sausage (Ground or patties) And then top with your favorite sauce or Diced Tomatoes. A Classic Deep dish pizza is topped with some Parm. Cheese. Since this was not an option for us- I sprinkled just a little bit more Daiya on the top.

So as you have probably noted the fillings I have called for are obviously not Vegan.. The crust alone is. Feel Free to Experiment with the Filling- we just happen to be especially fond of the classic recipe!

Gluten Free Deep Dish Chicago Style Pizza Crust

Crust Ingredients

  • 2 TBS Corn Meal
  • 2/3 Cup Gluten Free Bisquick
  • 2/3 Cup Tapioca Flour
  • 2 TBS Almond Meal/Flour (You may also use Milk Powder or Nondairy Milk Powder or another nut meal instead)
  • 1 Tsp Gelatin (OR for a Vegan Crust use Ground Chia Seeds)
  • 1 Tsp Salt
  • 1 1/2 Tsp Xanthan Gum
  • 3 TBS Oil
  • 1 1/2 Tsp Apple Cider Vinegar
  • 3/4 Cup Lukewarm Water (Not too hot as it will kill the yeast)
  • I packet Yeast (fast acting) ( or 2 1/2 Tsp yeast from a jar)
  • 1 1/2 Tsp Sugar (Any Sugar will work)


Classic Deep Dish Pizza Toppings

  • 1 Bag of Mozzarella Daiya Cheese
  • ¾ Lb Italian Sausage (Preferably Hot)
  • 1 Can of Organic Diced Tomatoes (Drained)
  • Salt and Pepper
  • Optional additions: Fresh Basil, Garlic Powder, and Oregano.



1. Turn oven on to its lowest temp- (To create a warm environment for the Crust to Rise)

2. In a small bowl combine the lukewarm water/ sugar and yeast. Set aside and allow the yeast to develop.

3. In a Large bowl combine the Cornmeal, Bisquick, tapioca, almond meal, ground chia seeds, salt, and xanthan Gum. Mix Well.

4. To this flour mixture add the yeast/sugar/water mixture, Oil and Apple Cider Vinegar. Mix the dough together and gently kneed. If the dough is sticky coat your hands in oil for easier handling.

5. Prepare your pan- Cover the bottom and the sides of your pan with about 2 TBS of oil. Sprinkle in a little additional Corn Meal.

6. Place the Pizza Dough into the Pan- (again of needed- Lightly Oil your hands to prevent sticking)

7. Gently work the dough so that is flat across the bottom and then gently pinch up the sides – making the sides an inch or taller.

8. Turn the oven off and Place the prepared crust in- place a towel over it and allow it to rise for 25 minutes.

9. After this 25 minutes- pull the slightly risen crust from the oven and set aside. Preheat the oven to 425 Degrees. Once oven has reached this temp. Place the pizza crust back into the oven and par-bake for 7 minutes. Remove from oven and fill with toppings. Heavily cover the bottom with Mozzarella Cheese. Cover the Cheese with Pre-cooked Italian Sausage and then spoon the Diced Tomatoes on top. Sprinkle with Salt and Pepper. You may additionally add Fresh Chopped Basil, Garlic Powder and Oregano.

10. Place the pizza back into the oven and Bake for 30 minutes. Remove after 30 minutes and serve.

(This is what the crust should look like after it has "risen" prior to baking. Puffy and Bubbly!)

Gluten Free Deep Dish Chicago Style Pizza Crust

Gluten Free Deep Dish Chicago Style Pizza Crust


Gluten Free Deep Dish Chicago Style Pizza Crust

Gluten Free Deep Dish Chicago Style Pizza Crust



Brittany Angell

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Today I am SO honored and pleased to be sharing Several recipes from the Author of “RaweSome Recipes” Robyn Boyd. It has been a pleasure connecting with Robyn. She has a great Story – She took her health issues into her own hands and that is always a beautiful and inspiring thing. I love this quote by Robyn:
“My slogan is: “Don’t make food your religion, make it your wisdom”. What I have been shown, is that the choices we make in our food selections can absolutely have a direct impact on our bodies, minds and overall well being. But more importantly I was shown, in my long recovery process, that it is the renewing of our minds that truly sets us free. We can eat the purest, most wholesome, immune building foods yet if our minds are filled with negative, fearful, bitter thoughts, we can cause much internal damage. We are not any more spiritual or closer to God because of what we eat. However, making wise, informed food choices can clearly impact our energy, clarity of mind, and immune systems. “
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Ok… I know we are barely pulling out of winter into spring but hey I’ve got tomatoes and coconuts on the brain.
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I taught another workshop this past Sunday called “Going Coconuts“. We made a five course meal using young Thai coconuts. I couldn’t resist sharing this one with you as well, just because it is easy, fun and such a hit!
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March 7, 2011 / 26 Comments

Gluten Free Perfectly Fluffy White Cake

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This recipe is me in lazy mode.. ok no I take that back. This is me in Incredibly crazy busy needing the gurantee that a recipe would work mode. So I didn’t take risk’s this time around as I usually do. Hence why you are seeing eggs.. But this cake was just so delicious that I had to share! Its the best white cake I have ever had to be honest. It would be the ideal birthday cake .


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Make sure that you DO NOT cut off any fat. Leave it all intact.

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February 20, 2011 / 0 Comments

Gluten Free Blood Orange Cake

Call me the cake lady.. ever since my happy results with the Double Chocolate Chip Cake recipe- my desire to make endless cakes has returned. Of course after that hard earned Chocolate cake success I fooled myself into thinking that I had gained a new giant level of knowledge and could handle any cake recipe first try from here on out. Go ahead- have a nice little laugh. I got overconfident- and the glorious joys of finicky Gluten Free baking took its toll on me once again today. I made this cake 3 times today.. 3 times. Spending the time to do it didn’t phase me- but the expensive ingredients.. oh how I hate throwing out a failed recipe. Especially now that I’m not using refined sugar.

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A few things to know- Blood oranges- are they necessary for the recipe? Absolutely not. I just had happened to notice some at the supermarket this morning and thought I might experiment with them today. Do they affect the color of the cake? Maybe- just slightly. But not significantly. If you feel like keeping it quick- regular good ol orange juice will do the trick just fine!

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Today I thought I might show some love to some of my favorite bloggers. I have listed 10 recipes that I think fit the theme of today quite well- 8 of which come from other blogs the regularly impress me (that you should spend some time looking through!)

I think you you will thoroughly enjoy this lineup.

All of these recipes are of course Gluten Free- several also Dairy Free (many additionally free of other allergens)

Chocolate Raspberry Bars from The Sensitive Pantry

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February 11, 2011 / 7 Comments

Try this Gluten Free Chicken and Waffles Recipe

The combination of Chicken and Waffles was something that I had heard of here and there over the last few years! This was my first experiment. The traditional southern way entails the use of friend chicken and Maple Syrup. While I’m sure this is great (and I will be trying it at some point) I went a healthier route this time around.

This dish takes on almost a chicken and biscuit likeness- but of course with a slightly different twist! It was quick to throw together and a fun little meal. The waffles are the best I have ever had- My ideal waffle is light and extremely crispy. These fit that description. I have made them 4 times in the past 3 weeks. The downside to them is that they contain 2 eggs. I apologize to my egg intolerant friends out there! I recently added them back into my diet and found they did not cause problems for me. BUT I want you all to know that I will continue to write egg free recipes. The idea behind this site was to create recipes safe for everyone (Well almost everyone :) ) The eggs in THIS recipe represent me being in a rush this particular evening and really wanting a recipe that did not fight with me. Once in awhile I need to not think too hard about these substitutions (But only ONCE in awhile!)