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These "crustless" pizzas are a gluten free, low carb option made with Lou's lean sausage as the base and topped with gooey mozzarella cheese and vine-ripened tomato sauce!
Lou Malnati began making deep-dish pizzas with his father Rudy in the 1940s, and he opened his own pizzeria in 1971; it's been a Windy City icon ever since, and today it's run by Lou's son Rick. Lou Malnati's uses only the highest-quality ingredients in its legendary pizza, which has a flaky, buttery crust, a proprietary sausage blend, and a chunky tomato sauce, and it's been called the best deep-dish pizza in Chicago.
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