There’s something about deep dish pizza night that just feels like comfort food at its best. Crispy golden crust, layers of gooey cheese, savory sausage, chunky tomato sauce, and that unmistakable bakery-style pizza aroma filling the kitchen — it’s the kind of meal that brings everyone to the table.
This version delivers all of the cozy, indulgent deep dish flavor you crave, but made with Scotty's Everyday Pizza Crust Mix for a gluten free, low carb twist that still tastes incredibly authentic.
And yes — the yeast dough makes all the difference.
The crust bakes up golden around the edges with a soft, chewy interior that feels much closer to a true Chicago-style pizza experience than you’d expect from a better-for-you pizza night.
Deep Dish Pizza (Made Better)
Kathy S
Rated 5.0 stars by 1 users
Servings
6-8 Slices
This recipe is proof that gluten free and low carb comfort food can still feel indulgent, cozy, and completely satisfying.
Whether it’s family movie night, weekend dinner with friends, or simply a craving for real deep dish pizza, this recipe brings classic pizza night flavor back to the table — without sacrificing the foods you feel best eating.
A special thanks to our friend Kathy S. for another great recipe
26 oz canned chopped tomatoes, drained well (yields about 1¼ cups)
2 cloves garlic, minced
¾ teaspoon dried oregano
¼ teaspoon salt, or to taste
Crust
1 package Scotty's Everyday Pizza Crust Mix
¾ cup + 3 tablespoons warm water (100–110°F)
1 teaspoon maple syrup or sugar
1½ teaspoons rapid rise yeast (instant yeast)
Filling
6 oz provolone cheese, sliced
1 lb Italian sausage
Sliced Black olives
Sliced Mushrooms
6 oz shredded mozzarella cheese
Topping
¾ cup grated parmesan cheese
Directions
Prepare the Dough
Add the maple syrup or sugar to the warm water and stir to dissolve. Sprinkle the yeast over the water and let sit for 5–10 minutes, until foamy.
Place the pizza crust mix into the bowl of a stand mixer fitted with a paddle attachment. Add the yeast mixture and mix on low speed until a dough forms. Continue mixing for about 1 minute.
Shape the dough into a ball and place into a lightly greased bowl. Cover with plastic wrap and let rest at room temperature for 45 minutes.
Prepare the Filling
Remove the casings from the Italian sausage and cook in a skillet over medium heat, breaking into crumbles as it cooks. Drain excess grease if needed and set aside.
Place the chopped tomatoes into a strainer over a bowl and allow excess liquid to drain well. Stir in the garlic, oregano, and salt. Set aside.
Prepare the Pan
Grease a 9-inch springform pan, deep-dish pie pan, or 10-inch cast iron skillet well. Line the bottom with parchment paper and grease the parchment.
Preheat oven to 350°F.
Shape and Pre-Bake the Crust
Roll the dough between two sheets of plastic wrap until large enough to fit your pan.
Transfer the dough to the prepared pan and press it into the bottom and up the sides. Prick the bottom and sides lightly with a fork.
Pre-bake the crust for 15 minutes at 350°F.
Remove from the oven and let cool slightly. Increase oven temperature to 425°F.
Assemble the Pizza
Layer the ingredients in this order:
Provolone cheese
Italian sausage, mushrooms, and olives
Shredded mozzarella
Thick tomato sauce
Parmesan cheese
Place the pan on a baking sheet to catch any overflow.
Bake for 45 minutes, or until the parmesan is golden brown and the cheese is bubbling beneath the sauce.
Allow the pizza to cool for 10 minutes before slicing and serving.
