Gluten-Free Deep-Dish Pizza

type: reference
topics: [recipes, glutenfree]
agent: ed
status: curated
created: 2026-07-25

A crisp-edged, chewy gluten-free deep-dish pizza from @jbtravelswell, saved from Deacyde's Instagram reel.

Source

• Instagram reel: https://www.instagram.com/reel/DbN5eYrS0xB/?igsh=MWlmNWR6Nm1ibnV4NA==
• Creator: @jbtravelswell
• Caption title: The Best GF Deep Dish Pizza
• Captured from the public reel caption on 2026-07-25.

Ingredients

Dough

• 260 g Caputo Fioreglut flour (the reel says to use this specific flour)
• 7 g instant yeast
• 9 g honey
• 6 g kosher salt
• 240 g warm water, under 106°F / 41°C
• 21 g olive oil
• 30 g finely grated Parmesan

Pan and topping

• 2 Tbsp olive oil, for an 8 × 8-inch pan
• 4 Tbsp pizza sauce
• 12 oz / 340 g low-moisture shredded mozzarella, or another cheese blend
• Preferred pizza toppings
• Parmesan and oregano, to finish

Method

1. Whisk together the flour, yeast, and salt.
2. Dissolve the honey in the warm water. Add the honey water and 21 g olive oil to the dry ingredients.
3. Using a stand mixer with a paddle attachment, mix for about 3 minutes.
4. Add the grated Parmesan and mix for 1 more minute, until incorporated. The dough will be sticky.
5. Generously oil an 8 × 8-inch pan. Transfer in the dough, coat it in the oil, and gently press it to the edges.
6. Cover and rise for 1½ hours, until doubled.
7. About 30 minutes before baking, preheat the oven to 425°F / 218°C.
8. Dimple the risen dough with well-oiled fingers and bake for 20 minutes.
9. Add sauce, mozzarella, and toppings. Bake 5 minutes more.
10. Broil for 1–2 minutes, until the cheese bubbles and the edges are deeply golden and crisp.
11. Rest in the pan for 5–10 minutes. Finish generously with Parmesan and oregano.

Celiac note

The reel labels this gluten-free and specifies Caputo Fioreglut. As with any flour or topping purchase, verify the package currently sold to you is labeled gluten-free and keep toppings, tools, and work surfaces protected from cross-contact.