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Deep Dish Pizza

One of the things I miss most being gluten free is PIZZA. Luckily, we no longer live in close vicinity to good pizza, but this doesn’t change the fact that I crave cheesey goodness. Yes you can order a GF pie, but first you have to find a restaurant that actually does this. And since that is no where near my residence, I either have to eat it there or bring it back and risk it getting cold.

As I mentioned, I have found a wealth of recipes on Pinterest. Recipes that I could certainly Google but sometimes I don’t even know they exist. Like a gluten free deep dish pizza. This recipe was adapted by Gluten Free on a Shoestring (which is an amazing blog! The blogger gives you a recipe to make GF cinnamon toast crunch!!) from a recipe from Uno’s pizza. So my gluten friends, click here to learn more about the crust making process.

Here’s what you need for the crust:

  • 2 cups of Bob’s Red Mill all purpose GF flour
  • 1 1/2 tsp Xantham gum
  • 1/4 cup cornmeal
  • 1 tbsp instant yeast (I only had 1/2 tbsp and it worked out fine)
  • 1 tbsp sugar
  • 2 tsp salt
  • 4 tbsp canola oil
  • 3/4 cup warm water (100 F)
  • 1 – 2 tbsp olive oil for drizzling
  • 8 or 9” cake pan

In a food processor, pulse the dry ingredients. Measure out your warm water and add the canola oil. In a steady stream, slowly add to the dry ingredients while the food processor is on. NOTE – you may not need all of the oil/water mixture. I used about 3/4 of it. The dough will form into a ball. If it’s too sticky, add more flour.

Place dough ball into another bowl and drizzle olive oil on it. Place somewhere warm and let rise for 60 minutes. It should double its size (mine did not – and it was fine!).

Preheat your oven to 425. Place dough on a piece of waxed paper and flatten a bit. Cover with another piece of waxed paper and pop in the freezer for 5 – 10 minutes until firm. Roll out into a circle to fit your cake pan. Grease cake pan with canola oil and gently flip the dough into it. Press down into the bottom and work your way up the sides. You may need to tear pieces to repair holes or build up the crust. This is okay – the crust is pretty sturdy.

To actually assemble the pizza, you can use any array of toppings. I bought fresh mozzarella which I cut into 1/4” slabs, fresh basil, homemade meat sauce and frozen peppers.

Start by laying down the cheese, then layer in your “toppings” (in my case the basil and peppers). Finish by spreading sauce over the top. I then grated some Asiago cheese on top. Cover with tin foil and bake for 20 minutes. Remove the tip foil and bake for another 10. Let cool for 5 – 10 minutes before serving.

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