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
Scale
- 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