Gluten-Free Deep Dish Pizza

Recipe by Jonathan Brasil

Who knew gluten-free pizza could have such a delightfully crispy, light crust? We did — thanks to our Gluten-Free '00' Pizza Flour. This pizza is a clone of our smash-hit 2020 Recipe of the Year, Crispy Cheesy Pan Pizza. With soft, melting cheese on top and crunchy baked cheese down the sides and around the edges, it's seriously taste-tempting — and, of course, gluten-free. 

20 mins
25 to 30 mins
2 hrs 30 mins
one 9” to 10” pan pizza
Gluten-Free Deep Dish Pizza - select to zoom
Gluten-Free Deep Dish Pizza - select to zoom
Gluten-Free Deep Dish Pizza - select to zoom


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  1. To make the dough: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. 

  2. In a large bowl or the bowl of your stand mixer, combine the flour, sugar, yeast, salt, water, and 1 tablespoon (13g) of the olive oil. 

  3. Beat everything together to make a soft, smooth, sticky dough. 

  4. Scrape down the sides of the bowl, cover, and let rise for 1 hour. 

  5. Pour the remaining 1 1/2 tablespoons (18g) olive oil into a well-seasoned cast iron skillet that’s 10” to 11” diameter across the top, and about 9” across the bottom. Heavy, dark cast iron will give you a superb crust; but if you don’t have it, use another oven-safe heavy-bottomed skillet of similar size, or a 10” round cake pan or 9” square pan. Tilt the pan to spread the oil across the bottom, and use your fingers or a paper towel to spread some oil up the edges of the pan, as well.   

  6. To shape the pizza: Transfer the dough to the pan and turn it once to coat both sides with the oil. After coating the dough in oil, press it out to the edges of the pan, dimpling it using the tips of your fingers in the process. The dough may start to resist and shrink back; that’s OK, just cover it and let it rest for about 15 minutes, then repeat the dimpling/pressing. At this point the dough should reach the edges of the pan; if it doesn’t, give it one more 15-minute rest before dimpling/pressing a third and final time. 

  7. Cover the crust and let it rise for 30 minutes while you preheat the oven to 450°F, positioning a rack in the lower third. 

  8. When ready to bake, sprinkle about 1 cup (113g) of the cheese evenly over the crust, covering it completely from edge to edge. Dollop small spoonfuls of the sauce over the cheese, then sprinkle the remaining 1/4 cup (28g) cheese over the top. 

  9. To bake the pizza: Bake the pizza until the crust is well browned and the cheese is melted and bubbling, about 25 to 30 minutes.  

  10. Remove the pizza from the oven and place the pan on a heatproof surface. Carefully run a table knife or spatula between the edge of the pizza and side of the pan to prevent the cheese from sticking as it cools.  

  11. If desired, sprinkle freshly grated hard cheese and fresh herbs over the hot pizza. Let the pizza cool briefly, and as soon as you feel comfortable doing so transfer it from the pan to a cooling rack or cutting surface. Serve pizza hot or warm. 

  12. Storage information: Store any leftovers, well wrapped, in the refrigerator for a day or so; freeze for longer storage. 

Tips from our Bakers

  • Be aware: some of your baking ingredients can be a hidden source of gluten. Learn more at our blog post: For gluten-free baking, think beyond just flour. For additional information on King Arthur-produced products, read the complete details of our allergen program, including our contact-prevention practices.

  • To use your bread machine to prepare the dough, add all of the ingredients to the bucket of your machine and then allow it to go through the mixing, kneading, and rising cycles in the machine. Remove the dough after the first rise, and then proceed with the recipe as written, shaping by hand and baking in the oven.