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Gluten Free Deep Dish Pizza

This gluten free deep dish pizza is so good that even the non gluten free people in my family love it!
Gluten Free Deep Dish Pizza

Over the last few months I have shared pictures of my gluten free pizza cooked in cast iron pans on Instagram and Facebook. Many of you asked for the recipe, but I was still working on getting it just right.

Well, I finally have it just how I want it and today I am sharing it with you!

Deep Dish Gluten Free Pizza

I am sorry that it took me so long to share this recipe. I really wanted to get it just right. This is one of those recipes that took me forever to get how I wanted it. I have been working on this pizza crust for at least 2 years.

I kept changing up the flours and the amounts. I played around with the xanthan gum until I got it just right.

And then I changed up the pans I cooked the pizza on.

Gluten Free Deep Dish Pizza

It may not be the prettiest of homemade pizzas, but it is delicious and you can’t always say that about gluten free pizza.

My favorite way to cook this pizza crust ended up being in cast iron pans. Cooking it in cast iron pans gives it a deep dish style pizza that we loved. But if you don’t have cast iron pans you can still make this pizza. It won’t be 100% the same, but it is still very good.

If you don’t have cast iron pans, or don’t have enough to do several pizzas, you can press this dough into a pyrex pan to make it deep dish style or press it out onto a cookie sheet that has been lined with parchment paper for a thinner gluten free pizza crust.

This dough is pretty versatile, so no matter how you make it, it is so good. It has become my favorite pizza dough to work with. Cooking it in cast iron though is definitely my favorite way to cook it.

Deep Dish Gluten Free Pizza

I love this gluten free dough. It is not the exact same as regular pizza dough, it doesn’t have gluten, so it won’t be, but it is one of the easiest gluten free yeast doughs that I have worked with.

It is slightly sticky when pressing it out, but it is not as bad as many gluten free doughs that I have worked with and a little gluten free flour on your hands and dough keeps it from sticking as much when pressing it out.

Gluten Free Deep Dish Pizza

I make this recipe in three cast iron pans. You can really vary though what you make it in. If you want a deeper thicker crust you can make it in two or three pans. If you want a thinner crust use four pans. Or make it in one cast iron pan and one cookie sheet or pizza pan.

And even if you don’t like deep dish pizza I think you will like the results with cooking pizza in cast iron. It helps the crust crisp up and gives it a great texture. If you don’t like a thick deep dish type of crust, just press it out thinner in the cast iron pan.

Gluten Free Deep Dish Pizza

On gluten free pizzas I also prebake the crust. I bake it for about 8 minutes than I top it and bake it for 8-10 more minutes. I have found that prebaking the crust seems to give it the best texture.

One of the things I get asked all the time when it comes to gluten free baking has to do with gluten free flour blends and if they will work in specific recipes. If you have read my site for long you know that I am not a huge fan of gluten free flour blends. I do use them some and they work in some things, but this recipe is not one of them.

I have tried this recipe many times with several blends and it is just not the same. Yes, it works and you can eat it. It is okay, but it is not the same.

If you want the best gluten free pizza dough use the individual flours. It really does make a big difference in the final results because you control the flours and the amount of gums in the recipe. You can’t control those things with a blend.

Now for the recipe!

Gluten free Deep Dish Pizza

Lynn's Kitchen Adventures
Lynn's (Gluten Free) Kitchen Adventures

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  1. Karin Goodman says

    What size Cast Iron Pan do you use? If you change the size of the pan does the baking time change? I have several size cast iron. Thanks

    • My pans range from 9 to 12 inches. I don’t really vary the cooking time much for the different sizes. If I do a really thick crust I will add on a little bit of time or if I was doing a really small one I would reduce it, but I have found that 8-9 minutes for the first bake and 8-10 minutes for the second bake works most of the time. It may vary by oven and how crispy you like the toppings, etc., but that works for me for most sizes. I know I wasn’t really specific on that in the recipe, but I think it will vary some by how thick you make it and how done you like it. I hope you enjoy it!

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