Gluten Free/Vegan Deep Dish Chicago Style Pizza Crust

by Brittany on April 5, 2011

Posted April 5, 2011 by Brittany
Authentic Chicago Style Deep Dish Pizza Crust- gone Gluten Free and Vegan!

Posted in :, , , , , Cuisines :
  • Ready Time :
    0 min



  • 2 TBS Corn Meal
  • 2/3 Cup Gluten Free Bisquick
  • 2/3 Cup Tapioca Flour
  • 2 TBS Almond Meal (You may also use Milk Powder or Nondairy Milk Powder Instead)
  • 1 Tsp Gelatin (OR for a Vegan Crust use: Ground Chia Seeds or 1/2 tsp of Agar Powder)
  • 1 Tsp Salt + 1/2 tsp Pepper 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 (quick Rising) ( or 2 1/2 Tsp yeast from a jar)
  • 1 1/2 Tsp Sugar (Any Sugar will work)


Deep dish Pizza. Something I wondered if I would EVER have the chance of eating 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.

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 the BEST. Using a Cast Iron Skillet  is possible BUT you will need to to Cook the Pizza longer as it takes a longer period of time for the skillet to warm up. Secondly you will need to heavily douse the skillet with corn meal as the pizza will stick otherwise.

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.

Feel Free to Experiment with the Pizza Filling- we just happen to be especially fond of the classic recipe!

And by the way- the photo above is not mine- It looks very similar to the one I made (a quick shot I took of our pizza is below- my starving  husband wanted to EAT and not wait on a food photo shoot )

ok- Here’s what you do!

  1. Preheat oven to 400 Degrees.
  2. In a small bowl or cup combine the Lukewarm Water/ Sugar and Yeast. Set aside and allow it to begin to bubble and froth. If it does not bubble -start over as this means either your yeast was dead or your water temp was too hot or too cool.
  3. In a Large Bowl Combine the Cornmeal, Bisquick, Tapioca, Almond Meal, Gelatin, Salt, and Xanthan Gum. Mix Well.
  4. To this mixture add the Yeast /sugar/water mixture add the Oil and Apple Cider Vinegar . Mix the dough together- it will be sticky.
  5. Prepare your pan- Drizzle 2 TBS of Oil into it – using your hands make sure the sides are also covered. Sprinkle in a little additional Corn Meal.
  6. Place the Pizza Dough into the Pan- Drizzle a little oil over it and on your hands. Having oily hands will allow you to work the dough into the pan without it sticking to your hands.
  7. Gently work the dough out so that it is evenly flat and coming up around the sides (all the way).   Once you have done this drizzle just a little more oil across the top of the crust.
  8. Place the prepared crust on your preheated stove- place a towel over it and allow it to rise for 25-30 minutes. It will not rise significantly- just a tiny bit.
  9. After this 30 minutes- place the slightly risen crust into the oven and par-bake it for 5 minutes.  Remove from oven and fill with toppings.
  10. Place the pizza back into the oven and Bake for 30 minutes (until the crust is done and the pizza is bubbly)
  11. Remove from oven and EAT IT!! :)


{ 12 comments… read them below or add one }

Marissa Solomon-Garcia November 6, 2011 at 9:14 pm

your recipes look fantastic and I am so excited to have found your site!! My question is, for breads such as this one, can we freeze them? If so, at what step? making a bunch in bulk and having them on hand would make the life of this busy mama a LOT easier!!


Brittany November 6, 2011 at 10:07 pm

I would partially bake the crust and then freeze! So- after the first bake before adding the toppings would be a good time. You might want to wrap your pan in tinfoil so that it’s easy to just lift the crust out and wrap up to freeze ( don’t freeze until it has cooled down!) good luck!


Jessica December 21, 2011 at 5:01 pm

This looks fantastic! We can’t use gluten free bisquick though, is there any kind of gluten free flour mix you would suggest we sub?


Brittany December 21, 2011 at 5:06 pm

At this point I don’t. I’m working on a homemade bisquick recipe. I’ll post it once I have it perfected.


Robin March 3, 2012 at 9:28 pm

Thanks, Brittany! This looks fabulous!


leslie March 5, 2012 at 2:03 pm

what about a neapolitan pizza crust???


Tamara Dever March 31, 2012 at 10:09 pm

I’ve been craving deep-dish pizza, but can’t do corn. Is there a good alternative to the corn meal? Thanks!


Erin April 12, 2012 at 1:41 am

This is seriously THE BEST pizza I have made since becoming gluten free. I can’t eat regular cheese, but I can eat goat’s milk cheese which totally only made this crust that much better. I’ve made it numerous times already and my husband wants me to make it weekly! Thanks for a great recipe!


Erin October 26, 2012 at 2:14 am

Hi Brittany!

I’ve made this recipe numerous times and just LOVE it. I’m due to have a baby in about 6 weeks- do you think this pizza would freeze well? I’d love to try to make some and have them frozen for my husband to just throw in the oven to warm up while I’m recovering.


Brittany October 26, 2012 at 2:36 am

I think it should freeze great!!!


Erin October 26, 2012 at 6:49 pm

Thank you! :)


Brittany October 26, 2012 at 9:16 pm

Ps. Congrats on the babe!! Good luck to you :)


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