Recipe of the Week: Chicago Deep Dish Pizza

I used a recipe off of the Food Network, but I used the gluten free Bisquick mix for the crust. I had never had deep dish pizza before and it sounded good so I decided to experiment.  It turned out good. 

  • gluten free Bisquick recipe for pizza crust
  • chunky tomato sauce
  • mozzarella
  • toppings


  1. Preheat the oven to 475 degrees F.
  2. Oil a seasoned 12-inch round deep-dish pizza pan with the extra-virgin olive oil. Press 1 piece of dough into each pan, pressing to the edge and stretching about 1 1/2 inches up the sides. (follow directions on box for pizza crust)
  3. Layer the mozzarella cheese all over the bottom of the pies. Top each with half of the pepperoni, mushrooms, bell pepper rings, onions, black olives and sausage.
  4. Ladle the sauce evenly over each pizza and top with Parmesan.
  5. Bake until the top is golden and the cheese is bubbly and the crust is golden brown, about 30 minutes. Remove from the oven, slice and serve hot.


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