Gluten Free Deep Dish Chicago Style Pizza Crust (Vegan)

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

30 comments | Leave your own

  1. Iris

    Amazing! You do it justice!

  2. @gfdiva

    Wow, that looks really good. What do you suggest as fillings? Might try this very soon.

  3. hunterslyonesse

    Looks so good, Brittany. I don't blame you one bit for working this one out. Last time I had deep dish was in Chicago a year and a half ago. I piece and I was done! lol

  4. Bean

    Oh, man does this look good. I've never had deep dish pizza before, but this makes me REALLY want to try it. I think it would be fantastic with some added mushrooms and peppers... Maybe I should have pizza for dinner tonight! haha.

  5. Lauren

    Wow -- It's awesome that you're able to make this gluten free -- i didn't think deep dish was possible -- I need to try it now!

  6. Lauren

    My eyes got as wide as saucers when I saw this! I seriously miss deep dish pizza. I would devour the whole pie!

  7. Ricki

    Looks amazing, amazing! Makes me want to go out and eat pizza NOW!

  8. Chris

    Oh my - you are evil "making" me read this right before dinner! That is a delicious deep dish pizza - I absolutely love pizza but haven't actually had a deep dish pizza for quite some time - I see one in my not so distant future... and I'm with your husband I wouldn't wait for a photo shoot with that tempting me either. :)

  9. Heather @Gluten-Free Cat

    I went to college outside of Chicago in the pre-gf days. Fell in love with Chicago deep dish so hard that we had a Gino's pizza shipped to us in Nashville years later for a special birthday! I never thought I'd have a chance to taste it again! After the raw month is over I'm all over this one!!! Thank you!

  10. Chris

    This is fantastic. Congratulations on a job awesomely-done! As a Chicago-ian, deep dish is the ONLY way to go.. Uno', Gino's East, Lou Malati's...ahhh the list goes on..thanks again, def printing and going to try soon!!!

  11. Todd H

    Sounds great. One question can this pizza crust recipe be used for thin crust pizzas?

  12. shelley

    i just finished baking (& eating!) my first gf deep-dish pizza, thanks to you and your website. it was spectacular!! i brushed a little butter on the finished crust (ala Giordano's in Chicago) and am so happy! thank you so much!!!

  13. Jackie

    I made this pizza for my Celiac daughter this was AMAZING...without a doubt the simplest and best pizza we've tried so far. She thought the crust tasted like breakfast pizza crust that she hasn't had since her diagnosis so I made another yesterday as a breakfast pizza...WONDERFUL...thanks so much for this great recipe!!! It was so nice to have a gf pizza crust that didn't dissolve in a powdery mess...crisp AND chewy...just like its supposed to be!!

  14. hickmom

    This looks so delicious! I just had a gf pizza from Pizza Pizza, here in Ontario, Canada....yeah it was pretty much cardboard. This looks amazing!!!! I might even share with my kids...however i have a problem. Where can I find gf biscuit mix? Is this only available in the States I wonder? Is there a flour mix I could use instead? Help, I so want to try this!!!!

  15. Diane Irving

    Made this today and it was fabulous!

    I used a mixture of chestnut, tapioca and buckwheat flour, with chia seeds instead of gelatin. I topped it with spinach, artichoke, mushrooms, onions, black olives and goats cheese and everyone loved it - even those who eat grains and nightshades normally. Thank you so much Brittany.

  16. AnnMarie Deis

    This has me drooling!!! :) I know that you cannot possibly plan for any substitutions, but do you know of anything that can be used in place of the corn meal? I'm willing to experiment and post my results, but I don't know if it's a texture thing or what. THANKS!!!!!!!!!! xo

    1. Serena

      I know this is a late response, but I've found ground millet works well as a cornmeal sub. (I'm allerfic to corn)

  17. Neville Metoyer

    your blog is really amazing.

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