Deep Dish Gluten Free Pizza Dough

Deep Dish Gluten Free Pizza Dough
Deep dish gluten free pizza dough is so easy to make and tastes just like you remember. Load up your pizza with your favorite toppings!

Deep dish gluten free pizza dough is so easy to make and tastes just like you remember. Load up your pizza with your favorite toppings!

I’ve been making this deep dish gluten free pizza dough, in one form or another, since 2012. It’s the sort of pizza that you really sink your teeth into. Maybe it’s the bit of cornmeal in the crust. That crust has a lot of work to do in deep dish pizza!

Gluten Free Deep Dish Chicago Style Pizza

Deep dish gluten free pizza dough is so easy to make and tastes just like you remember. Load up your pizza with your favorite toppings!

I love to bake these deep dish pizzas in 6-inch round baking pans, but of course it’s not necessary. You really just need something, well, deep. It is deep dish, after all.

The recipe includes cornmeal as an ingredient because it helps make the crust a little more sturdy and gives it the bite you want. The cornmeal does make the crust delicate to work with, as opposed to your standard gluten free pizza crust, but it’s worth it!

Deep dish gluten free pizza dough is so easy to make and tastes just like you remember. Load up your pizza with your favorite toppings!

I’ve included two versions of the recipe for the gluten free pizza crust below, in case you don’t have the bread flour ingredients. If you use my no-bread-flour recipe below, you’ll find that it is more difficult to handle.

The idea is to get the crust into the bottom of the pan however you can, as the pan will help it keep its shape during baking. You could probably even just press the crust into pan without rolling it out, but you’ll end up with thicker and thinner spots that will bake unevenly.

Deep dish gluten free pizza dough is so easy to make and tastes just like you remember. Load up your pizza with your favorite toppings!

Deep dish pizza is unique in more ways than one. Not only is it baked in a round pan, but most of the cheese is actually on the bottom of the pizza.

Just line the crust with thick slices of a semi-hard cheese. I really like provolone here, but asiago and Gruyere are also really nice. You don’t want a cheese with a lot of moisture, though, as the tomato sauce will have more than enough.

I always add cubed pancetta next, but you can leave it out entirely or add ground beef or pork for texture and flavor. Then, simply cover generously with tomato sauce and a layer of finely grated Parmigiano-Reggiano cheese.

It’s deep, baby.

Like this recipe?

Prep time: Cook time: Yield: 2 to 4 individual pizzas


Dough With Bread Flour
2 1/2 cups (350 g) Gluten Free Bread Flour*, plus more for sprinkling

1/4 cup (33 g) coarsely ground yellow cornmeal

1 1/3 teaspoons (4 g) instant yeast

2 teaspoons (8 g) granulated sugar

2 teaspoons (12 g) kosher salt

1/4 cup (56 g) neutral oil

3/4 cup (6 fluid ounces) warm water (about 95°F)

Dough Without Bread Flour
2 cups (280g) all-purpose gluten-free flour (I highly recommend (mock) Better Batter here), plus more for sprinkling

1 1/2 teaspoons xanthan gum (omit if your blend already contains it)

1/4 cup (33 g) coarsely ground yellow cornmeal

1 tablespoon (9 g) instant yeast

1 tablespoon (12 g) granulated sugar

2 teaspoons (12 g) kosher salt

1/4 cup (56g) neutral oil

3/4 cup (6 fluid ounces) warm water (about 95°F)

For the Pizza
2 tablespoons (28 g) unsalted butter, melted

5 ounces thickly sliced provolone cheese

4 ounces cubed pancetta

Leaves from 3 sprigs fresh oregano (or 2 teaspoons dried oregano)

1 cup Tomato Sauce (or store-bought)

2 ounces finely grated Parmigiano-Reggiano cheese


  1. 1 cup (140 g) Gluten Free Bread Flour, as discussed more fully on pages 8 to 10 of GFOAS Bakes Bread, contains 100 grams Mock Better Batter all purpose gluten free flour (or Better Batter itself) + 25 grams whey protein isolate (I use NOW Foods brand) + 15 grams Expandex modified tapioca starch.
  2. For a calculator that helps you build the flour without math, please see my Gluten Free Flour page.
  3. If you would like to use Ultratex 3 in place of Expandex, please see #6 on my Resources page for instructions.


  • To make the dough using bread flour, place the flour, cornmeal, yeast, and sugar in the bowl of your stand mixer (or a large bowl if you have a hand mixer with dough hooks). Use a handheld whisk to combine well. Add the salt, and whisk to combine. Add the oil and water, and mix to combine. Using the dough hook attachment for your stand mixer or the dough hooks attached to your hand mixer, knead the dough until smooth (about 4 to 5 minutes). Transfer the dough to a lightly oiled bowl or proofing bucket large enough for the dough to rise, and cover with an oiled piece of plastic wrap or the oiled top of the bucket. Place the dough in the refrigerator for at least an hour and up to 3 days.

  • To make the dough without bread flour, in a medium-size bowl or a stand mixer fitted with the paddle attachment, place the flour, xanthan gum, cornmeal, yeast and sugar, and whisk to combine. Add the salt, and whisk again to combine. To the flour mixture, add the oil and the water and mix to combine. Press the dough into a disk and place it in a greased bowl or bucket, and cover with oiled plastic wrap or the oiled top to the bucket. Place the dough in refrigerator for at least an hour and up to 3 days.

  • To shape the pizza dough, preheat your oven to 375°F. Grease two 8-inch round baking dish with sides that are at least 1 1/2 inches high, or 4 6-inch round pans. Set the pans aside. Remove the dough from the refrigerator and place on a lightly floured surface. Sprinkle lightly with extra flour and knead by folding it over on itself until it is smoother. This will be much easier if you used the bread flour recipe.

    Divide the dough into two or four equal portions (depending upon the size of your pans), and roll each into a ball. Working with one portion at a time, roll out the dough into a round that is about 1/4-inch thick, flouring the dough and the surface and moving it around to prevent sticking. Lift the prepared round of dough carefully into one of the prepared baking dishes and press it into the bottom and up the sides of the pan, as you would with a pie crust. Repeat with the remaining piece(s) of dough.

  • To assemble the pizzas, brush the bottom of each crust with the melted butter. Divide the sliced cheese evenly between the crusts, covering the bottom surface of each completely. Divide the cubed pancetta between the crusts next, followed by the oregano leaves and the tomato sauce. Sprinkle the tops evenly with the Parmigiano-Reggiano cheese. Cover each pan loosely with aluminum foil, and place in the center of the preheated oven. Bake for about 30 minutes, or until the sauce is bubbling and the pancetta is very fragrant. Uncover the pizzas and continue to bake until the crust is browned and some of the moisture has begun to evaporated from the tomato sauce (about another 15 minutes).

  • Remove from the oven and allow to cool briefly before removing from the pan, slicing into wedges and serving warm.

  • Original “without bread flour” recipe published on the blog in 2012. Bread flour recipe adapted from Deep-Dish Chicago-Style Pizza on page 193 of Gluten Free on a Shoestring Bakes Bread (Da Capo 2013).


Comments are closed.

  • Gustavo Woltmann
    February 6, 2017 at 3:31 AM

    What a devine looking dish! I love deep dish pizza, but never tried to make it at home. Maybe it’s time!

  • Elvwnk
    February 5, 2017 at 2:00 PM

    Thank you for 2 options of crust. Isolate upsets my stomach, so a version without it is great. I think I will try it today.

  • Avneet Singh
    February 3, 2017 at 12:13 PM

    I can’t eat corn – is there a way to replace the cornmeal, or omit it?

  • […] frosting. Not too many recipes (at least not lately) for naturally gluten-free entrees. Plenty of gluten-free pizza […]

  • lysa
    February 26, 2012 at 11:16 PM

    haha. Last night said to dh, “can you go to gf on a shoestring and find a pizza dough recipe for me?” yay for me this was on the front page! He made it while I bought cheese. It was good even with ice cream salt (because it’s kosher, dh reasoned) and baked in a 9×13 dish. we’ll definitely make this again. But with normal salt so I don’t have to pick huge salt chunks out of the crust.

    • February 27, 2012 at 9:07 AM

      Hi, Lysa,
      I love that you said that to your husband! Good to know that the recipe works well even in a 9×13 inch dish. Yeah, ice cream salt isn’t ideal. ;)
      xoxo Nicole

  • Kristi
    February 25, 2012 at 11:38 PM

    Nik, Jordan is wondering about Churros. Any thoughts?
    You ROCK!

    • February 27, 2012 at 9:08 AM

      Hey, Kristi,
      Yup. Churros are in the queue. They’ll make it to the top one of these days :)
      xoxo Nik

  • February 25, 2012 at 8:47 PM

    PIZZA? GLUTEN FREE? Yes, please. This is one of my favorite meals, ev-ah :) :) :) Love and hugs from the ocean shores of California, Heather :)

  • Sarah
    February 25, 2012 at 6:51 PM

    Saw this recipe this afternoon when I was looking up your crisp recipe, just had to make it (and had all the ingredients on hand). It was a breeze and came out so tasty! Thanks so much.

    • February 27, 2012 at 9:09 AM

      So glad you enjoyed it, Sarah. :)
      xoxo Nicole

  • Michele
    February 24, 2012 at 2:08 PM

    Hi Nicole,
    I love your site and recipes. I am wondering if you’ve ever made pizza on the grill. I’m having friends over tomorrow & kinda would like to try it.. I’m afraid it will fall apart and then, I will cry.

    One more thing, I couldn’t comment on the Cinnamon Toast Crunch so Im doing it here. It is so good! I’m trying to focus on cleaning (due to tom nights guests…) however I can’t stop munching on the cereal.

    Thanks for reading!

    Still eating,

    • February 24, 2012 at 5:01 PM

      Hi, Michele,
      It won’t fall apart. Just use a pizza stone, and go with high heat for a short time and then check frequently.
      So glad you’re enjoying the Cinnamon Toast Crunch! That’s a personal favorite of mine. :)
      xoxo Nicole

  • Kristi
    February 24, 2012 at 10:18 AM

    Hi Nik, I LOVE that you are bringing out old recipes with pictures. Some of us weren’t gluten free last summer! I have the round USA cake pan (I know you are happy about that!) and I assume that would work. I am thinking that it would server a family of four? Where did you find your cute mini deep dishes?
    Bring on more from the archives! Revive those babies! They have felt neglected and unloved.

    • February 24, 2012 at 10:31 AM

      Hi, Kristi,
      Your USA Cake Pan will work great. It’s definitely enough for a family of 4. The deep dish pies are filling, especially if you put something else in there other than sauce and cheese.
      The mini deep dish pans were from Williams Sonoma. I tracked them down, and they’re no longer available according to the W-S website!
      Glad you’re interested in recipes from the archives! Makes me happy. :)
      xoxo Nik

      • Kristi
        February 24, 2012 at 11:12 AM

        Thanks Nikki. You mention a cast iron skillet. I might try that one time too.

        I heart deep dish. My favorite pie comes from Pizzeria Due (the brother of Uno, basically the same thing!). I like it with finely chopped broccoli, mushroom and sausage. It is unreal!

        Somewhere along the way I lost my deep dish pan.

        Thanks for posting this. I can’t wait to make it.

      • February 24, 2012 at 1:29 PM

        A well-buttered cast iron skillet is a great idea, Kristi. Just be sure that it’s well-seasoned, and that it is a pan you didn’t use before you went GF since cast iron never really gets completely clean. A round cake pan will work just fine, too. Enjoy. :)

        xo Nik

      • Kristi
        February 25, 2012 at 2:46 PM

        Wow, didn’t know that about the pan never really getting clean. Gulp. Better get a new pan. I don’t think I cooked anything glutenous in there but I don’t want to find out the hard way.

  • Anneke
    February 24, 2012 at 9:20 AM

    Absolutely give us some old recipes! The pictures are great, and the step-by-step directions are very helpful. On another topic, I made the brown bread this week (took me a few days to find the Teff) and my kids love it. Love. It. So much that their faces fell when I went back to making the sourdough yesterday. Guess I’ll be making two kinds of bread at once, now! We certainly eat it fast enough to make it worthwhile. Thanks for feeding us so well! Anneke

    • February 24, 2012 at 9:29 AM

      Hi, Anneke,
      How great that your kids love the healthy bread! I love it when that happens. They sound like my kids, though—protesting one type of homemade bread in favor of another. Such problems they have. ;)
      I’m glad you’re into my sprucing up some old recipes. Otherwise, they tend to get lost in the shuffle, and they’re not doing anyone any good…
      xoxo Nicole

  • February 24, 2012 at 9:05 AM

    Yes please please spruce up old recipes. Especially ones that don’t have BB. I would love to see the oldies but goodies updated! =)

    • February 24, 2012 at 9:10 AM

      Hi, Mandy,
      Good to know. And … good idea!
      xoxo Nicole

  • December 1, 2011 at 4:33 PM

    Are you kidding?! Of course it does, Maryclaire. They ate it at the @drsteveshow!

  • Maryclaire Powell on Facebook
    December 1, 2011 at 4:29 PM

    No way! Does it work?

  • […] you want to eat what Dr. Steve eats, the recipes are Deep Dish Pizza, Lemon Bars, and Egg in the Hole, which suddenly sounds dirty, but […]

  • Susan
    October 13, 2011 at 4:23 PM

    Now I can eat pizza without regret.

    Thank you, thank you.

    • Nicole
      October 13, 2011 at 4:46 PM

      Hi, Susan,
      You’re very welcome. It sounds like maybe you thought that many familiar foods were out of your reach, and now you’re discovering that you really can have whatever you like — except gluten itself. It can be kind of overwhelming – or at least others sometimes experience it that way. Or maybe you’re just really happy! Either way, it’s my pleasure to help.
      xoxo Nicole

  • Sheri
    August 1, 2011 at 5:42 PM

    Hi Nicole,
    Do you think this recipe could be frozen to make a freezer meal at a later date? If so, at what point would be best to stop? Thanks! LOVE the blog and have your cookbook! I bought that first before realizing there was a blog! I’m THRILLED to see the yummy recipes keep on coming!

    • Nicole
      August 1, 2011 at 6:35 PM

      Hi, Sheri,
      Welcome to the blog, and thank you for supporting us by buying the cookbook. :)
      Since this crust is a yeast dough, I would bake it before freezing it. I think it would freeze quite well, actually, after it is already made. Just bake it for the first 20 minutes, allow it to cool for about 10 minutes, then wrap it tightly and freeze it. When you are ready to use it, allow it to defrost in the refrigerator for a bit if possible, and then finish baking it – uncovered – for the final 10 minutes that it takes to brown the crust. If it is not yet defrosted, I would even defrost it a bit in the microwave before baking it in the oven. Just be careful not to microwave it so long or at such a high temperature that you cook it in there. Then crisp/brown it in the hot oven.
      I hope that’s helpful, and I hope you’ll keep visiting me here on the blog. If you ever have a question about anything related to the book, just comment on the most recent blog post (even if it’s not related). I’ll answer speedy quick.
      xoxo Nicole

  • Tiffanny
    June 6, 2011 at 11:26 AM

    I can’t get Better Batter locally … any thoughts on another flour blend that would work well?

    • Nicole
      June 6, 2011 at 2:45 PM

      Hi, Tiffany,
      I order Better Batter through their website. You can use any all-purpose gluten-free flour you like, except for the bean flours (like Bob’s Red Mill all-purpose gluten-free flour) because it doesn’t not work the same at ALL. King Arthur Multi-Purpose gluten free flour is good (but expensive), and I understand that Gluten-Free Pantry’s all purpose gluten-free flour is good, too. I hope that helps!

  • Dawn Metzler Beachy via Facebook
    June 4, 2011 at 7:14 PM

    I made it tonight too! Big hit with the family! Very yummy! :) Thanks!!!

  • Linda Swirzewski via Facebook
    June 4, 2011 at 1:48 PM

    Another success! Thx Nicole for sharing this awesome recipe – made it last night – WOW! Yum! :)

  • Mary
    June 4, 2011 at 7:21 AM

    Hi Nicole,

    Will making the dough in my Kitchen Aid work? I don’t have a processor and I’m to lazy to mix it by hand.

    • Nicole
      June 4, 2011 at 8:02 AM

      Hi, Mary,
      Yes, definitely you can use your Kitchen Aid. And I like your style. :) Let us know how it turns out!

  • June 4, 2011 at 12:55 AM

    Don’t forget the spinach as an option in the deep-dish pizza! When I was first introduced to it in Chicago, our guide said, “People who hate spinach like spinach pizza, and people who like spinach LOVE spinach pizza.” I haven’t taken a poll, but I’m in the latter camp. I don’t think gf phylo dough is possible for spanikopita, but in lieu of gf phyllo dough, I’ll take gf deep-dish spinach pizza, please.

    I am protective of my time-commitment boundaries. I note the people who respect my limits, and the people who wheedle and beg. (I had to laugh when I found out my daughter related for show-and-tell the time that I closed the door on a couple of Comcast guys who were incredulous that I didn’t want to “save money.”) One way to stay centered is to choose my volunteer jobs before the jobs choose me.

    • Nicole
      June 4, 2011 at 8:01 AM

      Hi, Farida,
      Ooooh spinach deep dish. Yum. Good one. :)
      So what was your daughter showing and telling? You?!

  • June 3, 2011 at 9:44 PM

    I made this tonight and it was DELICIOUS! Seriously- just as good as Uno’s. Thank you SO MUCH for posting it. :) Even my non-Celiac husband thought it was awesome.

    • Nicole
      June 4, 2011 at 8:00 AM

      That’s great Julie!

  • Bonnie Sue
    June 3, 2011 at 8:59 PM

    Can you just open up a restaurant PLEASE! This looks like the ultimate deep dish pizza. I will definitely be trying this recipe. This recipe actually looks quite easy to make. I’ll let ya know! P.S. Did I read that correctly that you are writing another book, recipe book? If so, I want to reserve my copy NOW! :)

    • Nicole
      June 4, 2011 at 7:59 AM

      Hi, Bonnie Sue,
      Aw, thanks. :) But you don’t need me to make this for you. Like you said, it’s easy to make yourself!
      Hopefully, I’m writing another cookbook. My agent and I are finalizing the proposal for another book right now, and I’ll let you know what happens when we submit it to the publisher! Consider your theoretical copy reserved. :)
      Thank you for posting!

  • Dawn Metzler Beachy via Facebook
    June 3, 2011 at 6:20 PM

    Since going GF I’ve missed Deep Dish Pizza!!! Can’t wait to try this recipe!

  • Bonnie Sue Nobach Davis via Facebook
    June 3, 2011 at 10:20 AM

    Oh boy!

  • Anneke
    June 3, 2011 at 9:48 AM

    Just found the pan that I used years ago for deep dish pizza — can’t wait to try this one. (First I have to make more sauce. And then be home for dinner. Life is like that!) I’m sure this will be delicious! Thanks!

    • Nicole
      June 3, 2011 at 9:50 AM

      That’s awesome, Anneke!
      I love it when you can go ‘back to the future’ like that, and reclaim your pan — and your food!
      I wish you luck in getting home in time to make what you’d like. I would love to hear about how it all goes…
      Thanks for posting, always!

  • Julie
    June 3, 2011 at 9:43 AM

    This looks AWESOME! I can’t wait to try it either. I’ve missed a really good pizza. :)

    • Nicole
      June 3, 2011 at 9:45 AM

      Hi, Julie,
      I would love to know how it turns out. How long has it been since you have had good pizza?
      It’s also super simple to make regular crust pizza: https://glutenfreeonashoestring.com/gf-pizza-dough/ I’ve been thinking I should repost that recipe soon, with a few step by step pictures to show how easy it is. :)

  • June 3, 2011 at 9:34 AM

    I LOVED those books! I want to be more like Pooh. And, your recipe looks delightful! Thank you!

    • Nicole
      June 3, 2011 at 9:36 AM

      Hi, Kelsey,
      I’m so excited that you know the books! Benjamin Hoff is so smart. I wish I could be as smart as he is. And as taoist as Pooh. :) I have always always always loved the Pooh characters, and these books helped me understand why they always seemed so meditative to me. I hope you enjoy the recipe! Thanks for posting ….

  • Jo Ann
    June 3, 2011 at 9:23 AM

    thank you so much for this recipe….I know what I’m making for dinner tonight. Can’t wait.

    • Nicole
      June 3, 2011 at 9:24 AM

      Hi, Jo Ann,
      Entirely my pleasure. I hope you enjoy it! If not, just let me know and I’ll finish it for you. :)

  • Chris Cole Humberger via Facebook
    June 3, 2011 at 9:11 AM

    I pushed the “stumbleupon” button and left a review…hope it helps!!

  • chris
    June 3, 2011 at 9:08 AM

    Amazing…beautiful…and going on the dinner list for this weekend :) *muah* love you and your blog!!

    • Nicole
      June 3, 2011 at 9:13 AM

      Hi, Chris,
      This is seriously so freaking tasty. I am really all hopped up on this one. I can’t stop thinking about this deep dish pizza, and really want to make one that is all mine and keep it a secret from the children. Don’t tell.

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