Gluten Free Chicago Deep Dish. 1/2 cup (100 ml) of sunflower oil*. I mean, when folks are chowing down on deep dish at pequod’s…or lou malnati’s.
Measures are taken to limit the exposure to gluten and possible cross contamination. 1 cup (200 ml) of warm water*. Mix on low speed until incorporated, about 1 minute.
Lou malnati's gluten free deep dish pizzas are tested and confirmed to be gluten free, but processed in a facility that uses wheat.
In the bowl of a stand mixer fitted with a dough hook, combine the pizza crust mix, cornmeal and salt. Mix on low speed until incorporated, about 1 minute. 2 teaspoons of gluten free organic yeast. Both our thin and deep gluten free crusts are produced in a certified gluten free kitchen.