Chicago Deep Dish Pizza

Chicago Deep Dish Pizza is a hearty and indulgent dish characterized by its thick crust and layers of cheese, meat, and rich tomato sauce. This gluten-free version ensures everyone can enjoy a slice of this iconic American favorite without compromising on flavor or texture.

Ingredients

• Gluten-free pizza crust mix - 150 grams
• Warm water - 180 ml
• Olive oil - 2 tablespoons
• Shredded mozzarella cheese - 200 grams
• Italian sausage - 100 grams, cooked and crumbled
• Bell pepper - 1/2, diced
• Onion - 1/4, diced
• Garlic - 2 cloves, minced
• Canned crushed tomatoes - 400 grams
• Dried oregano - 1 teaspoon
• Dried basil - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Parmesan cheese - 50 grams, grated

Steps

1. Preheat your oven to 220°C (425°F).
2. In a mixing bowl, combine the gluten-free pizza crust mix with warm water and 1 tablespoon of olive oil. Mix until a dough forms.
3. Grease an 8-inch round cake pan with the remaining olive oil. Press the dough into the bottom and up the sides of the pan evenly.
4. In a skillet, sauté the diced onion, bell pepper, and minced garlic over medium heat until softened, about 5 minutes.
5. Add the cooked sausage, crushed tomatoes, oregano, basil, salt, and black pepper to the skillet. Simmer for 10 minutes to meld the flavors.
6. Layer half of the mozzarella cheese on the bottom of the crust, then add the sausage and tomato mixture, followed by the remaining mozzarella cheese.
7. Sprinkle grated Parmesan cheese on top.
8. Bake in the preheated oven for 30-35 minutes, or until the cheese is bubbly and golden.
9. Allow the pizza to cool for 5-10 minutes before slicing and serving.

Nutrition

• Calories: 620
• Protein: 28 g
• Carbs: 56 g
• Fiber: 4 g
• Sugar: 6 g
• Sodium: 850 mg
• Cholesterol: 60 mg
• Total Fat: 30 g
• Saturated Fat: 10 g
• Unsaturated Fat: 15 g
• Water: 0.18 L

Health Benefits

• Provides a good source of protein from cheese and sausage.
• Rich in vitamins and minerals from vegetables like bell pepper and onion.

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