Gluten free Chicago style pizza proves you don’t need wheat to enjoy real deep dish flavor. I’m Matteo Romano — Tuscan-born, Chicago-trained — and this recipe is my way of keeping my Italian roots alive, even without gluten. My gluten free Chicago style pizza has a buttery crust, chunky tomato sauce, and layers of gooey cheese that hold together bite after bite. If you love my gluten free sourdough cinnamon rolls, you’ll know I never compromise on taste. Craving more? Pair this pizza with my gluten free dairy free pizza for your ultimate gluten free pizza night!
Table of Contents
1: The Crust — Your Gluten Free Chicago Style Pizza Foundation
Why the crust makes all the difference
Every good gluten free Chicago style pizza starts with a crust that can handle serious layers. It has to be thick enough to hold all that sauce and cheese, buttery enough to melt in your mouth, and sturdy enough to lift a heavy slice. When I first went gluten free, my deep dish crusts were too crumbly or too thin. I finally cracked the code with a simple blend of rice flour, cornmeal, tapioca starch, and just enough xanthan gum to give it stretch. Always pre-bake the crust so it doesn’t turn soggy under the sauce.
Trust me, once you master this base, you’ll never settle for less. For another dough that holds its own, try my gluten free sourdough cinnamon rolls — they prove gluten free can rise beautifully every time.
The right prep for the perfect bite
Temperature is key. Let your dough rise at room temperature — not too warm, not too cold. I swear by adding melted butter straight into the dough for richness. Press the dough into a deep dish pan or cast iron skillet, pushing it up the sides to get that iconic Chicago edge. Pre-bake until golden, then let it cool before layering.
While the crust bakes, you could even test my gluten free dairy free pizza to compare crust textures. Once you get the hang of my method, you’ll see: gluten free pizza can be just as satisfying as any classic deep dish you remember.
2: Build the Layers — The True Chicago Way
How to layer your gluten free Chicago style pizza like a pro
The best part about a real gluten free Chicago style pizza is the way it’s built — upside down compared to regular pizza. First goes the cheese, then the toppings, then that bright, chunky tomato sauce. This keeps the crust crisp and the cheese gooey without burning. Use slices of fresh mozzarella first. They melt beautifully and lock in the sauce. Next, layer your toppings — cooked sausage, sautéed mushrooms, or roasted peppers. Keep them bite-sized so every forkful has a little of everything.
Once you’ve mastered this order, you’ll see why deep dish is so satisfying. If you want to experiment with a twist, check out my pizza gluten free recipe — it’s lighter but uses the same layering logic.
The sauce that makes it real Chicago
The soul of a good gluten free Chicago style pizza is the sauce. Use whole peeled tomatoes — San Marzano if you can — and crush them by hand. Simmer with olive oil, garlic, and oregano until thick. This sauce sits right on top of the cheese and toppings, bubbling and caramelizing in the oven. Sprinkle with extra parmesan for a sharp finish.
Deep dish takes time, so make it an event. While the pizza bakes, whip up something sweet for later — my gluten free waffle recipe fluffy is a perfect brunch for the next day. Good layering and a good sauce turn this pizza into a gluten free masterpiece every time.
3: Bake and Serve Your Gluten Free Chicago Style Pizza Like a True Chicagoan
Get that perfect bake every time
A true gluten free Chicago style pizza needs a slow, steady bake. Too hot and the top burns before the crust cooks through. Too cool and the cheese won’t bubble. I bake mine at 425°F for about 30–35 minutes. Watch for that golden edge and bubbling sauce on top — that’s your sign it’s ready.
Use a deep dish pan, cast iron is perfect. The heavy pan helps the crust crisp up while the inside stays soft and cheesy. After baking, let your pizza sit for 10 minutes. This helps the layers settle so you can slice it without losing that glorious stack. If you love hearty classics, my gluten free chocolate chocolate chip cookie recipe is a sweet way to finish pizza night.
How to serve deep dish at home
Cutting deep dish is an art. Use a sharp knife and a pie server to lift those big wedges. Each slice of this gluten free Chicago style pizza holds its shape — thick crust, melted cheese, chunky tomato topping — exactly like the real deal in Chicago. Pair it with a crisp salad to balance the richness.
Want inspiration for another iconic American classic done gluten free? Try my California Pizza Kitchen gluten free copycat — same big flavor, no gluten, simple steps.
This pizza is best eaten fresh, but leftovers reheat beautifully. Just warm a slice in the oven to get that crust crisp again. Next up: toppings you can switch up to keep this deep dish fresh every time.
4: Toppings & Twists — Keep Your Gluten Free Chicago Style Pizza Fresh
Try new toppings, same deep-dish soul
A true gluten free Chicago style pizza is more than crust and sauce — it’s a canvas for bold toppings. Classic deep dish is loaded with sausage, pepperoni, green peppers, and mushrooms, but don’t stop there. I love adding roasted garlic or caramelized onions for a sweet, rich bite. Fresh spinach or arugula tossed on after baking gives your deep dish a fresh twist.
One secret? Pre-cook heavier toppings like sausage and veggies. This keeps extra moisture out of the crust so your gluten free Chicago style pizza stays crisp underneath. Want to go mini? My gluten free pizza rolls use the same dough and layering tricks — perfect for snacks or parties.
Switch up your style without losing the spirit
Sometimes I like my deep dish traditional, other nights I play with bold flavors — buffalo chicken, smoked gouda, or spicy roasted peppers. The thick crust handles it all. Keep your sauce simple to let your toppings shine. Extra cheese on top helps lock everything in place.
Feeling like something different but still hearty? My blended baked oats recipe is another gluten free favorite for breakfast or dessert. That’s how I keep my cooking fun — traditional at heart, but always fresh.
Every time you bake this deep dish, you’re proving gluten free can be big, bold, and full of joy. Chicago style was made for sharing — so invite friends, slice thick, and show them gluten free pizza is never second best.
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5: Conclusion
No gluten, no compromise — that’s my promise with this gluten free Chicago style pizza. From a buttery, sturdy crust to rich tomato sauce and gooey cheese, every bite brings you straight to the Windy City. I’m Matteo Romano, and I hope this recipe inspires you to reclaim every classic you thought you’d lost when you went gluten free. Try it, share it, and let your kitchen smell like Chicago tonight.
Can I make gluten free Chicago style pizza ahead of time?
Yes! You can prep the crust and sauce a day in advance. Keep the crust wrapped in the fridge and assemble right before baking. This keeps it fresh and the crust crisp.
What’s the best flour for gluten free Chicago style pizza?
A blend works best — rice flour, cornmeal, tapioca starch, and xanthan gum create structure and chewiness that hold all those layers.
Can I freeze leftover gluten free deep dish pizza?
Absolutely. Wrap slices tightly in foil and freeze. Reheat in the oven at 375°F until hot and crispy again.
How do I keep my gluten free crust from getting soggy?
Pre-bake the crust, use cooked toppings to reduce moisture, and always layer cheese under the sauce. This classic Chicago method keeps your pizza firm and satisfying.
Gluten Free Chicago Style Pizza
- Total Time: 1 hour 5 minutes
- Yield: 1 deep dish pizza 1x
- Diet: Gluten Free
Description
Gluten free Chicago style pizza proves you don’t need wheat to enjoy real deep dish flavor. This buttery crust, chunky tomato sauce, and layers of gooey cheese hold together bite after bite. Perfect for your ultimate gluten free pizza night!
Ingredients
- 2 cups rice flour
- 1 cup cornmeal
- 1/2 cup tapioca starch
- 1 tsp xanthan gum
- 1/2 cup melted butter
- 1 packet yeast
- 1 tsp sugar
- 1 cup warm water
- 1 tsp salt
- 2 cups fresh mozzarella slices
- 1 lb cooked sausage or sautéed mushrooms
- 1 can whole peeled tomatoes (San Marzano preferred)
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1/4 cup grated parmesan
Instructions
- Combine rice flour, cornmeal, tapioca starch, xanthan gum, sugar, salt, and yeast. Add warm water and melted butter, mix to form dough.
- Let dough rise at room temperature until doubled. Press into deep dish pan, pushing up the sides.
- Pre-bake crust at 425°F until golden. Let cool.
- Layer slices of mozzarella first, then cooked sausage or veggies.
- Hand-crush tomatoes and simmer with olive oil, garlic, oregano until thickened.
- Spread sauce over toppings, sprinkle with parmesan.
- Bake at 425°F for 30–35 minutes until crust is crisp and sauce bubbles.
- Let rest 10 minutes before slicing and serving.
Notes
Pre-bake crust and use cooked toppings to keep it from getting soggy. Can prep crust and sauce a day ahead. Leftovers freeze well — wrap tightly and reheat at 375°F.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 5g
- Sodium: 820mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 50mg