Try a tasty alternative to the Chicago favorite with authentic Italian ingredients and fresh vegetables and herbs from Hy-Vee.

Gluten-Free Veggie Deep-Dish Pizza

Preheat oven to 425 degrees. Generously spray a 9-in. springform pan with nonstick spray; set aside.

For dough, stir together water, vinegar and olive oil in a large bowl. Add pizza dough mix and rosemary; stir until dough forms a ball.

Spray hands with nonstick spray. Pat dough into bottom and 1 in. up side of prepared pan. Pierce dough several times with a fork. Bake crust without toppings for 15 to 17 minutes or until edge begin to brown.
 

Remove from oven; reshape crust, if needed. For pizza, top crust with pizza sauce, ½ cup mozzarella cheese, artichoke hearts, bell pepper strips, olives and remaining 1 cup mozzarella cheese.
Bake for 12 to 15 minutes or until crust is golden brown and cheese is melted. Release spring on pan and remove side to serve. Garnish with red onion, feta crumbles and arugula, if desired.


Remove from oven; reshape crust, if needed. For pizza, top crust with pizza sauce, 1/2 cup mozzarella cheese, artichoke hearts, bell pepper strips, olives and remaining 1 cup mozzarella cheese.

Bake for 12 to 15 minutes or until crust is golden brown and cheese is melted. Release spring on pan and remove side to serve. Garnish with red onion, feta crumbles and arugula, if desired.