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+ servings
a whole Chicago deep dish pizza on a round sheet pan
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5 from 1 vote

Chicago Deep-Dish Pizza

This Paleo Deep-Dish Pizza delivers a thick, but fluffy and crispy crust that stands up to any traditional Chicago-Style pizza!
Prep Time45 minutes
Cook Time30 minutes
Total Time1 hour 15 minutes
Course: Dinner
Cuisine: American
Servings: 6 servings
Author: Cassy

Ingredients

Yeast Mixture::

  • 100 grams lukewarm water about a scant 1/2 cup
  • 1 tablespoon instant yeast
  • 2 teaspoons coconut sugar
  • 1 teaspoon gelatin

Pizza Dough::

  • 97 grams blanched almond flour about 2/3 cup
  • 55 grams potato starch or sweet potato starch about 1/3 cup
  • 27 grams tapioca starch about 1/3 cup plus 2 teaspoons
  • 2 teaspoons xanthan gum or guar gum
  • 1 teaspoon kosher salt
  • 1 teaspoon double-acting aluminum-free baking powder
  • 62 grams oil of choice about 1/4 cup plus 1 tablespoon, plus more for the pan
  • 1 tablespoon apple cider vinegar

Toppings::

  • 6 links or 1.5 lbs hot Italian sausage
  • 1 1/2 cups shredded mozzarella cheese dairy or non-dairy
  • 1 14 1/2-ounce can diced tomatoes, slightly drained
  • 1/2 cup grated Parmesan cheese optional
  • 1/4 cup sliced pickled jalapenos *my personal addition

Instructions

  • Preheat the oven to 400 degrees to warm it up as a "hot box" for the pizza dough to proof. Oil an 8-inch round pan, an 8-inch cast-iron skillet, or, for a pretty presentation, a springform pan (this is what I used).
  • In a small bowl, mix together the lukewarm water, yeast, sugar, and gelatin; set aside.
  • In the bowl of a stand mixer, using the whisk attachment, mix the almond flour, starches, xanthan gum, salt, and baking powder until blended.
  • Add the oil, vinegar, and yeast mixture and mix until it comes together into a sticky dough that holds together.
  • Place the dough in the prepared pan. Press the dough across the bottom of the pan and 1 inch up the sides. Cover the pan with a towel.
  • Turn off the oven and place the covered pan in the warm oven to proof for a total of 30 minutes. Leave the oven door open a crack for the first 15 minutes, and then close the door for the last 15 minutes.
  • While the dough is proofing, cook the sausage: Remove the casings. Break the sausage meat into small pieces and brown in a skillet over medium heat. Remove with a slotted spoon and set on paper towels to drain.
  • After 30 minutes of proofing, remove the pan from the oven. Preheat the oven to 400 degrees.
  • When the oven is full preheated, remove the towel from the pan and place the pan in the oven. Prebake the crust for 5 minutes, and then remove from the oven. (But leave the oven on!)
  • It's time to layer on the toppings! Put the mozzarella cheese on the bottom, followed by a layer of sausage, then pour on the diced tomatoes, and top with the Parmesan cheese, if using.
  • Bake for 30 minutes, until the cheese has melted and the crust is golden brown.

Nutrition

Calories: 719kcal | Carbohydrates: 22g | Protein: 31g | Fat: 57g | Saturated Fat: 17g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 23g | Trans Fat: 0.2g | Cholesterol: 111mg | Sodium: 1730mg | Potassium: 561mg | Fiber: 4g | Sugar: 4g | Vitamin A: 523IU | Vitamin C: 8mg | Calcium: 328mg | Iron: 3mg