Gluten Free Deep Dish Pizza

Ever had that moment where you’re craving a thick, cheesy pizza but your gluten-intolerant gut is like, “Nice try, buddy”? Well, put away that sad frozen GF pizza that tastes like cardboard with ketchup—I’m about to change your pizza game forever. This gluten-free deep dish pizza is so good, you’ll forget you’re eating something that won’t make your insides declare war on you.

Why This Recipe is Awesome

Let’s be honest—most gluten-free pizzas are sad, floppy discs of disappointment. Not this one! This deep dish monster has a buttery, crisp exterior with a soft interior that’ll make you double-check the package to make sure you didn’t accidentally use regular flour. It holds up to ALL the toppings without becoming a soggy mess, which is practically a miracle in GF baking. Plus, it’s customizable enough that you can trick your gluten-loving friends into thinking they’re eating “real” pizza. Stealth health for the win!

Ingredients You’ll Need

For the crust:

• 2 cups gluten-free all-purpose flour blend (with xanthan gum—if yours doesn’t have it, add 1 tsp)
• 1 packet active dry yeast (about 2¼ teaspoons—yes, GF pizza can rise too!)
• 1 tablespoon sugar (to feed those hungry yeast babies)
• 1 teaspoon salt (because bland pizza crust is a crime)
• ¾ cup warm water (not hot—you’ll kill the yeast and then what’s the point?)
• 2 tablespoons olive oil, plus extra for the pan (be generous—we’re not counting calories today)
• 1 teaspoon apple cider vinegar (the secret weapon for GF dough texture)
• 1 egg (the binding agent that prevents crumbly sadness)

For the toppings:

• 1½ cups pizza sauce (homemade if you’re fancy, jarred if you’re normal)
• 3 cups shredded mozzarella (freshly shredded, please—pre-shredded has anti-caking agents that mess with melting)
• Your favorite toppings (go wild—this crust can handle it!)
• 2 tablespoons grated Parmesan (the stinky kind from a real block, not the sawdust in a green can)
• 1 teaspoon Italian seasoning (optional, but why wouldn’t you?)

Step-by-Step Instructions

1. Prep the yeast mixture. Combine warm water, sugar, and yeast in a small bowl. Let it sit for about 5 minutes until it looks foamy and smells like a brewery. If nothing happens, your yeast is dead and so are your pizza dreams—start over.
2. Mix the dry ingredients. In a large bowl, whisk together the GF flour blend and salt. Create a well in the center like you’re making a flour volcano.
3. Combine wet and dry. Pour the yeast mixture, olive oil, vinegar, and egg into the flour volcano. Mix until combined. The dough will be wetter than traditional pizza dough—more like thick cake batter. This is normal! Don’t panic and add more flour.
4. Let it rest. Cover the bowl with a damp towel and let it sit in a warm place for 30-60 minutes. It won’t double in size like regular dough (let’s manage expectations), but it should puff up a bit.
5. Preheat and prep. Crank that oven to 425°F. Generously oil a 10-inch cast iron skillet or deep dish pizza pan. Don’t be shy with the oil—it helps create that crispy, fried-like crust edge.
6. Form the crust. Scoop the dough into your prepared pan. Wet your hands with olive oil or water and press the dough evenly across the bottom and up the sides. If it’s fighting back, let it rest for 5 minutes then try again—sometimes GF dough needs a timeout.
7. Pre-bake the crust. Pop the naked crust in the oven for 10-15 minutes until it looks dry and slightly set. This prevents the dreaded soggy bottom when all those toppings go on.
8. Add toppings. Layer in this order: half the cheese (important!), all the toppings, sauce, remaining cheese, and finish with a sprinkle of Parmesan and Italian seasoning. Yes, some cheese goes UNDER the sauce—this is Chicago-style, baby!
9. Bake until bubbly perfection. Return to the oven for 15-20 minutes until the cheese is golden, bubbly, and Instagram-worthy.
10. Rest (the pizza, not you). Let it cool for 5-10 minutes before slicing. I know it’s torture, but your taste buds and the roof of your mouth will thank me later.

Common Mistakes to Avoid

Overworking the dough. GF dough doesn’t have gluten to make it elastic and forgiving. Treat it gently, like that friend who’s always going through a breakup.

Skipping the pre-bake. Unless you enjoy pizza soup, don’t skip this step. The pre-bake is non-negotiable for GF deep dish.

Using cold ingredients. Cold cheese doesn’t melt evenly. Room temperature toppings are your friends.

Cutting into it immediately. I get it—you’re hungry and impatient. But if you cut this beauty too soon, you’ll have a molten cheese avalanche and no defined slices.

Forgetting to oil the pan. The oil isn’t just to prevent sticking; it creates that amazing crispy exterior. Be generous!

Alternatives & Substitutions

Flour blend options: I like Bob’s Red Mill 1-to-1 or Cup4Cup, but any GF blend with xanthan gum works. Just avoid bean-based flours unless you want your pizza night to become an unintended digestive cleanse.

Dairy-free? Use dairy-free cheese substitutes. Violife and Miyoko’s melt decently. The crust will still be amazing, but IMO the cheese factor will suffer slightly.

Egg-free version: Replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes). The texture will be slightly different but still delicious.

No cast iron? Any oven-safe deep dish pan works. In desperate times, I’ve even used a cake pan. The crust won’t get quite as crispy on the sides, but it’s better than no pizza!

FAQ (Frequently Asked Questions)

Can I make this dough ahead of time?
Absolutely! You can refrigerate it for up to 24 hours. Just let it come to room temperature for 30 minutes before pressing into the pan.

Why is my dough so sticky?
That’s just how GF dough rolls! Resist the urge to add more flour. Use oiled hands to work with it, and you’ll be fine.

Can I freeze the leftover pizza?
You have leftover pizza? What kind of superhuman restraint do you possess? But yes, wrap slices individually in foil, then in a freezer bag. Reheat in a 350°F oven for best results.

Is it really worth making from scratch?
Have you tasted frozen GF pizza? Then you know the answer. This takes maybe 20 minutes of active time, and the results are incomparable.

Can I use this dough for thin crust pizza instead?
Technically yes, but why would you want less pizza? If you must, divide the dough in half and press it thinner on two pizza pans.

My pizza came out gummy in the middle. What went wrong?
You likely didn’t pre-bake the crust long enough. GF dough needs more time to set than regular dough. Next time, give it a few more minutes in the initial bake.

Final Thoughts

Congratulations! You’ve just mastered what most restaurants can’t even get right—a genuinely delicious gluten-free pizza with a proper deep dish attitude. This isn’t just “good for gluten-free”—it’s legitimately good pizza, period. Next time someone says they feel sorry for you because you can’t eat gluten, just smile knowingly while mentally planning to make this pizza again. Sometimes dietary restrictions lead to even better cooking adventures!

Now go forth and spread the gospel of gluten-free deep dish. Your GF friends will worship you, and your gluten-eating friends won’t even know the difference. That’s what I call a pizza miracle!