Gluten-Free Stuffed Crust Deep Dish Pizza
A showstopping deep dish pizza featuring melted string cheese tucked into the crust perimeter and topped with mozzarella and pepperoni. The sauce simmers for 35-40 minutes, building savory depth with tomato paste, dried herbs, and a touch of MSG for umami richness. This version prioritizes a moist crust by spreading sauce before baking and finishing under the broiler for browned cheese. Perfect for casual gatherings, game day, or when you want impressive homemade pizza without delivery. The stuffed crust standard pizza into comfort food theater.
Ingredients
- 18 ounce pizza dough, at room temperature
- 2 cup shredded mozzarella cheese, whole milk
- 6 string cheese, whole sticksmozzarella sticks1:1dairy
similar melting behavior
- 24 pepperoni slices
- Crisco, for greasingbutter1:1dairyadds dairy
adds richness, less neutral
- 1 can tomato pastecrushed tomatoes1 can pasteFull guide →
- 1 ½ cup water
- ½ teaspoon dried oregano
- ¼ teaspoon dried basil
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon granulated sugar
- ⅛ teaspoon garlic powder
- ⅛ teaspoon onion powder
- ⅛ teaspoon MSGsalt0.125 tsp MSG
Instructions
- 1
Grease a 9x13 inch baking pan with Crisco.
- 2
Spread pizza dough evenly in the prepared pan.
- 3
Arrange string cheese sticks around the perimeter of the dough.
- 4
Stretch dough over and tuck cheese sticks underneath.
- 5
Combine tomato paste and water in a saucepan and bring to a boil.
- 6
Add oregano, basil, salt, black pepper, sugar, garlic powder, onion powder, and MSG to the boiling mixture.
- 7
Reduce heat and simmer sauce for 35-40 minutes.
- 8
Spread sauce evenly over the dough.
- 9
Bake at 500 degrees F for 15 minutes.
- 10
Top with shredded mozzarella and pepperoni slices.
- 11
Bake for 10 minutes more.
- 12
Broil for 2 minutes until cheese is browned.
- 13
Remove and serve.
Tips
Simmer sauce low and slow for 35-40 minutes so flavors meld and intensity concentrates. Rushing shortchanges the depth.
Spread sauce before the first bake to keep dough moist and prevent a dense bottom crust.
Good to Know
Wrap cooled pizza tightly in plastic wrap and refrigerate up to 3 days. Reheat in a 350F oven for 8-10 minutes until warmed through.
Prepare sauce up to 2 days ahead; store in an airtight container in the fridge. Assemble pizza and bake fresh on serving day.
Cut into 6-8 squares and serve warm with extra marinara for dipping if desired. Pairs well with cold beverages or a light salad.
Common Mistakes
Skip the sauce-before-baking step to avoid a soggy, undercooked crust.
Don't shortcut the sauce simmer to avoid flat, one-dimensional flavor.
Over-broil to avoid burnt cheese and bitter crust edges.
Substitutions
Dairy-Free Swaps
similar melting behavior
General Alternatives
FAQ
Can I use store-bought pizza sauce instead of making my own?
Yes. Use about 1.5 cups store-bought sauce and skip the 35-40 minute simmer. Spread directly on dough before the first bake. You'll lose the slow-build flavor depth of the homemade version.
What if I don't have MSG?
Omit it or replace with an equal pinch of salt. MSG adds savory depth; without it the sauce tastes slightly thinner. A pinch of soy sauce (0.25 tsp) also adds umami if you have it.
How long does leftover pizza keep in the fridge?
Stored in an airtight container, it stays fresh 3 days. Reheat in a 350F oven for 8-10 minutes. Microwave speeds things but softens the crust; avoid if possible.