Gluten Free Deep Dish Pizza Recipe

I have an ego the size of a small planet right now, so you’ll have to excuse any perceived narcissism in this post*.

So, if you have to go gluten free, you KNOW how hard decent pizza is to come by. The premade store bought ones are more like a weird chewy cracker (that squeaks against the teeth!), than anything that should ever be called “pizza”. Restaurant ones aren’t much better, and cost a fortune.

What I’ve been craving lately has been Jet’s Pizza. I loved their pillowy, crispy-on-the-outside, deep dish crust. Forget the weird gluten free cracker crusts, I wanted something bready and yeasty and awesome.

I finally made the final crossover to the dark side. I was flirting with it for a bit there, playing with some pre mixed “all purpose” gluten free flours… now, I’m .. Darth Vader. YES! (Or just really high on the fact that I Just. Ate. Pizza.)

If you hadn’t guessed, I developed a proper gluten free pizza crust today. (Well, yesterday by the time I post this!). I abandoned the premixed all purpose flour in favor of looking at the individual properties/ flavors of various gluten free flours, and …daaamn. It looks AND tastes like the real deal. I mean, to the point where hubby pointed out that it’s better than most normal frozen pizzas, and a lot of lower-end, full gluten restaurant pizzas. It’s doughy and yeasty, not a cracker. Soft on the inside, golden and crispy on the outside… it browned well, didn’t squeak against the teeth, and you could pick up a slice and eat it. It held up well, and had no weird mouthfeel OR aftertaste.

If you’ve ever had to suffer through gluten free pizza dough before.. then you know why I am REALLY excited right now!

Not sure what else to say, partially because I’m super giddy. The use of oat flour was a bit of brilliance, if I do say so myself… it really gives it a hearty, bready taste. The crust has a “rustic” sort of taste to it – more earthy (nutty?) than a plain white crust, but not quite to the point of a whole wheat crust flavor. Might just be my greatest accomplishment to date…

Oh, it was good. I hope you enjoy this as much as I am!

* To be fair, I DID just create a gluten free pizza crust that looks, tastes, and feels like the real thing, so… really, there should be a Nobel with my name on it, right?

Gluten Free Deep Dish Pizza

1 1/2 cups warm water
2 tbsp honey
2 tsp salt
4 1/2 tsp active dry yeast
1 1/4 cups brown rice flour
3/4 cup oat flour
1/2 cup millet flour
1/2 cup cornstarch
1/3 cup potato starch
3 tsp xanthan gum
1/4 cup olive oil
Extra olive oil


Add honey and salt to warm water, stir till well blended. Add yeast and stir again. Allow to sit (somewhere warm!) for 10 minutes.

In the bowl of a stand mixer, combine flours, starches, and xanthan gum. Add olive oil, mixing until evenly distributed. Add yeast mixture, mix well. Dough should ball up a bit, but be a bit sticky.

Grease the bottom and sides of a 12″ round pizza pan (or, what we used – a 9 x 13″ baking pan). Press the dough evenly throughout the bottom pan, with a bit pushed up around the sides as an outer crust. Cover loosely with plastic wrap, allow to rise in a warm area for 1 hour.

Preheat oven to 500F

Using a pastry brush, spread a very thin coat of olive oil over the entire top side of the crust. Bake for 5 minutes.

Remove crust from the oven. Spread sauce over prepared pizza crust. Scatter toppings across the pizza, top with shredded cheese. Bake for another 15 minutes.

As pictured, we used:

~ 1/2 cup of gluten free BBQ sauce
2 chicken breasts, sliced and sauteed
1/2 red pepper, sliced
1/2 yellow pepper, sliced
1/2 green pepper, sliced
1/4 small onion, sliced
~ 1 cup Italian cheese mix
~ 1 cup shredded cheddar

10 thoughts on “Gluten Free Deep Dish Pizza Recipe

  1. Looks amazing, Marie. I noticed you used oat flour. Was that also gluten free? Where did you find it locally?

    1. I bought it at Cub on 36th/hwy 100. Not all Cubs have it – this is Bob’s Red Mill oat flour. It’s not made in a gluten free facility, so it’s probably not celiac friendly (I just have gluten allergy secondary to autoimmune hypothyroid, not full out Celiac), but there ARE gluten free oat flours out there – even from the same company.

      I’d highly recommend picking some up. It’s not the BEST pizza crust I’ve ever made in my life, but it’s by FAR the best gluten free one I’ve ever had. ALso, if you discount the full-gluten pizza crusts that I’ve made, personally… it’s definitely one of the better crusts I’ve had, gluten free or not. I really think the oat flour is key to this.

    1. Whoops! That was pasted from my directions for another of my pizza crust recipes, referring to use of beer. (I get lazy when re-typing instructions between my recipes!). Fixed now!

  2. hey Marie, That looks Lovely. I believe that Bobs Redmill now does have a separate GF free facility next door to there usual one.

    Do you have any suggestions on what to sub for the rice flour as I am now rice free as well?

  3. Based on what I have seen in the freezer aisle for gluten free options you totally deserve many awards for this!! Going to make this over the weekend (or actually get hubby to make it). They are testing me for celiac but all i know is I feel a lot better since going gluten free. so regardless of what any test says I will be trying to avoid 🙂

  4. You can make your own oat flour by putting rolled oats into a food processor. I do this for the oat flour I use in meatloaf. Most oats are not gluten free, unless otherwise marked.

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