This is the holy-grail, make-you-drool-just-thinking-about-it, Gluten-Free, EASY 5-Ingredient Chicago Style Pizza. Ok, I cannot take credit for the recipe in its entirety as it’s so ridiculously simple you will laugh. However, I find it my duty as a native Chicago-Suburbanite, and as a pizza-lover, to share this recipe with you on my blog. YOU ARE WELCOME! 😍
I am originally from a suburb of Chicago and grew up eating Chicago-Style pizza. You know the kind, right? Deep dish pies that have loads of ooey-gooey cheese, topped with a layer of salty and herbed sweet Italian sausage, topped with bright and fresh tomatoes and a sprinkle of parmesan. The kind that you literally find yourself closing your eyes and ‘hmmm-ing’ out loud after each bite. The kind that fills you up after just one piece, but yet you eat another 2 after that anyway…. Yep, you know the kind.
When I moved to NY back in 2001, I was saddened to only find NY-style thin crust pizza. But then, I found a delivery service that would ship me my beloved Lou Malnati’s pizza on dry ice directly to me. That sustained me for years, but I am so incredibly happy to say that not only have I made my own Chicago style pizza, but I have found the PERFECT Gluten-Free dough for this recipe!
Here are the 5 simple ingredients:
- Gluten-Free dough
- Sweet Italian Sausage (see my Lighter Version Recipe for homemade Turkey Italian Sausage!)
- San Marzano canned peeled tomatoes
- Mozzarella cheese
- Grated Parmesan Cheese (optional)
So, let’s start with the dough. I used Wholly Wholesome Gluten-Free Pizza Dough. This dough is perfect for this pizza because you need a dough that is pliable enough to spread up the sides of the pan. Because the Gluten-Free dough is not as elastic as pizza dough made with wheat flour, when you spread it in the pan, it stays in place. I buy this dough from Fresh Direct.
Of course, feel free to use any gluten-free dough that your local grocery store sells. After spraying an 8-9″ round pan with Olive Oil cooking spray or rubbing it with Extra Virgin Olive Oil, place the dough in the center of the pan and press it out to cover the bottom and then up the sides, making sure to pinch any holes back together.
The first layer that goes on the bottom of this amazing Chicago Style Pizza is the cheese – Mozzarella Cheese. Now, fresh mozzarella has more moisture than processed shredded mozzarella, therefore, the best way to avoid this moisture from oozing out into the pizza is to slice the mozzarella 1 hour ahead (you can do this the night before) and lay it layered in paper towels to soak up the excess moisture.
Layer the de-moisturized mozz all over the bottom. This is one of the things that set this pizza apart, the layers are flipped vs. a traditional thin crust.
Next, layer Sweet Italian Sausage. To save on fat and calories, but keep the amazing Italian Sausage flavors, see my Lighter Version Recipe for homemade Turkey Italian Sausage!
For this recipe, I use sausage links, so it takes about 4 links removed from the casings and pressed out into a single layer.
The final layer to go on top is the tomato layer. This isn’t a sauce, there aren’t a bunch of herbs and spices, it is very simply San Marzano whole peeled tomatoes that you mash in your hands and go on the pizza a little chunky. Squeeze and mash the whole tomatoes in your hands and make sure that you really strain the liquid out so that it doesn’t make the pizza soggy.
Spread the tomatoes all over the sausage.
Sprinkle grated parmesan cheese on top and bake in a 450 degree oven for 30-35 minutes until the crust is golden brown. Let sit for 5 minutes.
Cut, serve, and enjoy!!
Chicago Style Pizza, the Lighter Version (Gluten-Free)
This Chicago Style Pizza is a lighter and healthier version, but still AMAZING! It still has all of the gooey mozzarella cheese, but instead of high fat and calorie pork sausage, this recipe uses homemade turkey Italian Sausage. This sausage is easy and unbelievably delicious. Finally, a Gluten-Free crust!
Ingredients
Pizza layering ingredients
- 1 Pizza dough ball, approx. 14oz
- 28 oz San Marzano whole peeled tomatoes
- 16 oz Fresh Mozzarella
- 4 tbls Parmesan Cheese, grated
Turkey Italian Sausage
- 16 oz Ground Turkey, lean breast, free-range, raised without antibiotics
- 2 cloves Garlic, minced
- 3 tbls Parsley, Chopped
- 1 tsp Fennel Seed
- 1 tsp Salt
- 1 tsp Fresh Ground Pepper
- 1 tbls Extra Virgin Olive Oil
Instructions
1-8 hours before:
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Fresh mozzarella has more moisture than processed shredded mozzarella, therefore, the best way to avoid this moisture from oozing out into the pizza is to slice the mozzarella 1 hour ahead (you can do this the night before) and lay it layered in paper towels to soak up the excess moisture.
Make Turkey Italian Sausage:
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Add the Ground Turkey to a large mixing bowl. To the turkey, add the minced garlic, 3 Tbls of the chopped parsley (save 1 tbls for garnish), 1 tsp of fennel seed, 1 tsp Salt, 1/2 tsp fresh ground pepper.
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Mix to combine.
Build Pizza:
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Preheat oven to 450 degrees F.
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Spray a 8-9″ round pan with Olive Oil cooking spray or rub with Extra Virgin Olive Oil. Place the dough in the center of the pan and press it out to cover the bottom and then up the sides, making sure to pinch any holes back together.
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Next, layer the de-moisturized mozz all over the bottom. Layer the turkey Italian Sausage. Completely cover the cheese in a single layer.
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Put a strainer over a bowl and squeeze and mash the whole tomatoes in your hands over the strainer keeping big chunks of tomato in the strainer and allowing all of the excess liquid to fall through into the bowl. Make sure that you really strain the liquid out so that it doesn’t make the pizza soggy.
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Spread the tomatoes all over the sausage.
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Sprinkle grated parmesan cheese on top and bake in a 450 degree oven for 30-35 minutes until the crust is golden brown. Let sit for 5 minutes.
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Slice and enjoy!
We made this and it was fantastic!