[RECIPE] Gluten Free Chicago Style Deep Dish Vegetarian Pizza

After a week of traveling with minimal quality food, I was absolutely craving pizza. But not just any kind of pizza, Chicago Style deep dish pizza. When these cravings set in, all I think about is how satisfying it would be to have it, but how much pain I’ll be in from the long list of ingredients involved that I shouldn’t be having.

Gluten Free Vegetarian Chicago Style Deep Dish Pizza using Bob Mills Gluten Free Pizza Crust

Luckily, I’ve figured out recently that I can tolerate cheese (within moderation), so my bigger concern was the gluten. I knew I had a whole cabinet full of alternative flours at home, but couldn’t remember how much I had of each while pulling into the grocery store on the way home. I usually prefer to make everything from scratch (and avoid buying anything pre-mixed), but I saw Bob Mill’s gluten free pizza crust mix at Whole Foods and figured it would save me a lot of money to buy the package, rather than buying all of the different flours I could need to make it on my own.

Some typical ingredients you’ll see in gluten free pizza crust recipe options are millet flour, brown rice flour, xantham gum, arrowroot flour, etc. The Bob Mills package even came with the yeast already in it, so it was a one stop shop.

Gluten Free Vegetarian Chicago Style Deep Dish Pizza using Bob Mills Gluten Free Pizza Crust

I had no idea I would be blogging about this, so I didn’t take the detailed photos I normally wood and just documented it with my iPhone after it was done. To be quite honest, I had very little hope it would even cook properly, let alone taste good. In my mind coming into this, nothing can compare to Lou’s. I was so pleasantly surprised when the crust didn’t taste very “gluten free-like” and the pizza turned out shockingly delicious! I will definitely make this again and update the photos in this post, but for the sake of sharing this recipe with the few people that have already asked me for it, please excuse the photos and enjoy!

For those looking to buy Bob Mills Gluten Free Pizza crust, most whole foods or specialty/health groceries will carry the brand. I’ve even seen it at some Ralphs stores in the past in Los Angeles. You can buy a pack of 4 on Amazon as well for a reasonable price.

Gluten Free Vegetarian Chicago Style Deep Dish Pizza

  • Servings: 4-6
  • Difficulty: easy
  • Print

A gluten free and vegetarian alternative to your favorite Chicago dish.


    I used Bob Mills Gluten Free Pizza Crust, but you could also buy (or make) your own gluten free baking flour blend and yeast to make your own. This route just saved time and money for this one-off dinner.

  • (crust) 1 bag Bob Mills Gluten Free Pizza Crust mix
  • (crust) 2 large Eggs (or as stated by pizza crust mix)
  • (crust) 2 tbsp Olive Oil (or as stated by pizza crust mix)
  • (crust) 1 ½ cups Water (or as stated by pizza crust mix)
  • (sauce) 1 29 oz. can crushed fire roasted tomatoes
  • (sauce) 3 tbsp fresh minced Basil
  • (sauce) 2 tbsp dried oregeno
  • (sauce) 2 tbsp Olive oil
  • (sauce) ¼ Onion diced
  • (sauce) 1 Zucchini cut into small slices
  • (sauce) 1 Jalapeno (de-seeded and diced)
  • (sauce) 1 heaping handful of spinach
  • (sauce) 1 clove garlic minced
  • (sauce) ¼ cup grated Romano Cheese
  • (sauce) Salt and Pepper to taste
  • 1 package of sliced Provolone
  • 1 medium sized block of mozzarella (shredded with a cheese grater – or you can buy pre-shredded mozzarella)
  • 2 tbsp of olive oil
  • 1 clove garlic, minced
  • Fresh basil for garnish (optional)
  • Red pepper flakes for garnish (optional)
  • Freshly grated parmesan or Romano cheese for garnish (optional)


  1. Prepare the crust as instructed by the package (to the point of letting the dough rise). For the Bob Mills package, this meant dissolving the yeast provided by Bob Mills in the 1.5 cups water then adding all wet ingredients and mixing. After this, the gluten free Bob Mills package (the whole package) was added and mixed until completely combined. Dough sat for 20 minutes to rise.
  2. While dough is rising, begin making the sauce. Warm up the olive oil in a pan over medium heat and add garlic. Stir until fragrant then add the zucchini and Onion. let the veggies soften a bit, but no need to cook all the way as they’ll warm up in the oven as well. I cooked them for about a minute because of how thin I sliced the veggies. Next add your can of crush tomatoes, jalapeno, basil, oregano and salt and pepper. Stir for about another minute then add your spinach and 1/4 cup Romano cheese and immediately turn the heat off. Stir until all is well combined.
  3. Preheat your oven to 425 degrees Fahrenheit.
  4. Once your dough has risen, pull out 2 separate 8″ circular pans (or even better, spring form pans to make serving easier), and lightly grease the bottom and sides with oil. Separate the dough into two equal halves and begin spreading in each pan. Be sure to create a higher crust along the sides of the pan as well, similar to what a pie crust looks like.
  5. Add the garlic and olive oil from the assembling phase together in a cup and use this combination to lightly brush the dough’s sides.
  6. start adding the provolone cheese and grated mozzarella in layers to the deep dish pizza, alternating as you go up. Add as much as you want, but make sure you still leave room to add the sauce to the top.
  7. Once your cheese is added, divide the sauce into two and pour over your two pizzas respectively and place in the oven for 20-25 minutes. Check it periodically.
  8. I checked for the dough to be completely cooked by lifting up a side of the pizza from the pan and pushing a fork through the bottom.
  9. When done, add any garnishes of your choosing and serve! Enjoy!
  10. I you’ve used a spring form, the pizza will be easy to take apart and cook. If not, you may need to use a small pie spatula to get the pizza out of the pan for serving. We ended up using a knife and fork to pull the first couple of pieces out, after which it became much easier to serve the remainder of the pizza.

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