It’s not very common for us to make or buy gluten-free versions of breads or other grain-based foods, despite the number of cookies, cakes, and other goodies on our recipe list. We compile the recipes for these rare occasions — times when we just have to have a taste of something we haven’t had in years.

There might be better crust recipes or mixes out there, but since we don’t make crusted pizza very often we have only tried Bob’s. Let me know if you have a variation that you like better and the next time we’re drooling for a pie we’ll give it a try! We might even try making a meatza version of this recipe some day.

Thick and hearty deep-dish pizza. Now THAT is a pie!

Thick and hearty deep-dish pizza. Now THAT is a pie!

  • 1 recipe of Bob’s Red Mill Gluten-Free Pizza Crust (see note below)
  • 1 can pizza sauce. Try to avoid sauces with sugar and vegetable oils. I use Trader Joe’s organic tomato sauce, then add minced garlic, oregano, basil, onion powder, salt, pepper, red pepper flakes, and a touch of olive oil.
  • 6 oz. sliced low-moisture, whole milk mozzarella cheese (you want a dryer cheese or else you’ll have a soupy pizza)
  • 3/4 lb. sliced pepperoni, ham, crumbled sausage, or other meat
  • Sliced or diced onion, olive, mushroom, peppers, artichoke hearts, pineapple, or whatever toppings you like
  • Grated parmesan cheese
  • 9-inch springform pan, plus a cookie sheet or 9-inch cake pan

Preheat the oven to 425 degrees. Grease the bottom and sides of the springform pan with olive oil. Do the same with a 9-inch circle of the cookie sheet or the 9-inch cake pan. Press about half of the dough into the springform pan and up the sides, using wet hands. NOTE: Get it as thin as you can, as Bob’s mix puffs up a lot when cooking and becomes quite a thick crust. Don’t leave too much in the corner of the pan. Press some into just the bottom of the other pan as well for the top of the pie; you’ll likely have some dough left over. Since the crusts are pre-baked, the lid doesn’t adhere to the bottom crust during the final bake so I’m thinking next time of “gluing” them together with some of the leftover dough before doing the second bake. Bake the two crusts for about 8 minutes, then remove from the oven.

Reduce oven temperature to 375 degrees. Put a layer of mozzarella cheese along the bottom of the main crust. Then layer meat, toppings, and sauce. Repeat until the crust is full.

Put the top crust over the filled pie (maybe put a little of that extra dough around the edge of the bottom first to get them to bind). Top it with a little more sauce and some grated Parmesan cheese.

Bake for about half an hour. Let it sit for a few minutes before cutting. Use a very sharp knife and a sawing motion or everything will just slip and slide out. Leftovers are great reheated!