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Gluten-Free Deep Dish Chicago Style Pizza
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Prep Time:
15 minutes
Total Time:
40 minutes
Gluten-free Chicago deep dish pizza ready in just 40 minutes!
Ingredients:
  • 2 cups all-purpose gluten-free flour
  • 1 1/2 teaspoons xanthan gum
  • 1/4 cup coarsely ground yellow cornmeal
  • 1 tablespoon active dry yeast
  • 1 tablespoon sugar
  • 2 teaspoons kosher salt
  • 4 tablespoons canola (or other neutral) oil
  • 3/4 cup warm water (about 100° F)
  • 1 to 2 tablespoons extra virgin olive oil for drizzling
Instructions:
  • Combine flour, xanthan gum, cornmeal, yeast, sugar, and salt in a medium bowl or food processor.
  • Combine the 4 tablespoons of canola oil and water into the flour mixture gradually, either by pulsing in a food processor or stirring with a spoon/fork until well mixed. If using a food processor, pulse while adding water until a ball forms. If stirring by hand, keep stirring while adding water until mixture starts coming together. If the dough is too sticky, add more flour one tablespoon at a time and mix until combined. Shape the dough into a disk.
  • Transfer the dough to a medium-sized bowl and gently drizzle the olive oil over it. Ensure the dough is evenly coated with the oil to avoid forming a crust while it rises. Cover the bowl with plastic wrap and leave it in a cozy, draft-free spot until it expands to about 1 1/2 times its initial size, approximately 1 hour.
  • Once the dough has doubled in size, cover it with plastic wrap and refrigerate for at least an hour.
  • Preheat your oven to 425°F. Grease a 12-inch round baking dish with canola oil, ensuring the sides are at least 1 1/2 inches high. A deep-dish pizza pan, round cake pan, or springform pan works well for this recipe.
  • Spread the pizza dough evenly in the pan, making sure to leave a small clean edge at the top to prevent burning while baking. The corn meal may make the dough less smooth, but the unparalleled taste in the end makes it all worth it. Trust me on this one.
  • To assemble the pizza, spread softened unsalted butter on the bottom and sides of the crust for a deliciously buttery taste when baked. Layer provolone cheese slices, preferred toppings, chopped fresh herbs like oregano and basil, then cover with tomato sauce and a sprinkle of finely grated Parmesan cheese.
  • Cover the pan with shiny aluminum foil and position it in the middle of the hot oven.
  • Bake uncovered for an additional 10 minutes until the sauce and cheese are bubbling and the crust is nicely browned.
  • Allow to cool in the pan for at least 10 to 15 minutes until it easily releases from the pan. Serve immediately.

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