Best 2 Gluten Free Deep Dish Pizza Recipes
Chicago deep dish pizza, a Windy City staple, is a culinary masterpiece that has captured the hearts and taste buds of pizza enthusiasts worldwide. With its thick, buttery crust, layers of cheese, and hearty toppings, this pizza is a feast for the senses. This article delves into the art of creating a gluten-free version of this iconic dish, providing three delectable recipes that cater to various dietary preferences and tastes.
The first recipe, "Classic Gluten-Free Deep Dish Pizza," offers a traditional take on this beloved pie. It features a crispy, gluten-free crust made from almond flour, tapioca flour, and other wholesome ingredients. The rich and flavorful tomato sauce is simmered to perfection, and the gooey mozzarella cheese is melted to perfection.
For those seeking a vegan alternative, the "Vegan Gluten-Free Deep Dish Pizza" recipe is a delightful option. This plant-based pizza is made with a crust that combines gluten-free flours and flaxseed meal. The creamy cashew cheese sauce provides a luscious and flavorful substitute for mozzarella, while the roasted vegetables add a vibrant array of colors and textures.
Lastly, the "Gourmet Gluten-Free Deep Dish Pizza" recipe takes this classic dish to new heights of decadence. It features a crust made from a blend of gluten-free flours and quinoa, giving it a unique texture and nutty flavor. The toppings include tender slices of grilled chicken, caramelized onions, and sautéed mushrooms, all nestled in a bed of melted mozzarella cheese.
Whether you're a gluten-free aficionado or simply seeking a unique and delicious pizza experience, these recipes will guide you in creating an unforgettable deep dish pizza that rivals the best of Chicago's offerings. So, let's embark on this culinary journey and savor the flavors of this iconic dish, reimagined for a gluten-free lifestyle.
GLUTEN FREE CHICAGO STYLE DEEP DISH PIZZA
1. In the bowl of a stand mixer with the paddle attachment, dissolve the yeast with water and sugar. 2. Add the corn oil and blend. 3. Add the flour and salt
Provided by Orly Gottesman
Categories Lunch, Main
Time 2h45m
Yield 1 12 Servings
Number Of Ingredients 13
Steps:
- 1. In the bowl of a stand mixer with the paddle attachment, dissolve the yeast with water and sugar. 2. Add the corn oil and blend. 3. Add the flour and salt and mix thoroughly for 4 minutes at medium speed, until the dough is smooth. 4. Add olive oil to a deep bowl. Place the dough ball into the bowl and turn it twice to coat it with the oil. 5. Cover the bowl with plastic wrap or a kitchen towel and let dough rise at room temperature for 2 hours. 6. Once the dough has doubled in size, start the sauce. In a mixing bowl, combine the canned ground tomatoes, oregano, basil and Romano cheese and mix together. You can alternatively use your favorite jarred sauce. 7. Set aside. 8. Preheat oven to 475°. 9. Coat the sides and base of a 12" x 1½" deep dish pizza pan or cake pan with olive oil or olive oil spray. 10. Spread and push the dough ball across the bottom of the pan and up the sides. 11. Lay the slices of mozzarella and provolone on top of the dough, overlapping the slices to cover all of the dough. 12. Spread the tomato mixture evenly over the cheese. 13. Bake 25-30 minutes until crust is golden brown. 14. Remove from pan with two spatulas, slice and serve! Optional: sprinkle some grated Romano cheese or Parmesan cheese on top. Visit www.blendsbyorly.com for more recipes and baking tips.
Nutrition Facts :
GLUTEN-FREE DEEP DISH CHICAGO STYLE PIZZA
A deep dish Chicago-style pizza that's gluten free and ready in 40 minutes? Sign us up!
Provided by Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- In a medium-size bowl or the bowl of your food processor, place the flour, xanthan gum, cornmeal, yeast, sugar and salt and stir or pulse to combine.
- To the flour mixture, add the 4 tablespoons of canola oil and the water in a steady stream, either pulsing in a food processor or mixing with a spoon or fork to combine. If you are using a food processor, pulse while streaming in the water, until a ball begins to form. Otherwise, stir constantly while streaming in the water and continue stirring until the mixture begins to come together. If the dough seems super sticky, add some more flour a tablespoon at a time, and stir or pulse to combine. Press the dough into a disk.
- Place the dough in another medium-size bowl and drizzle it with the olive oil. Turn the dough to coat it with oil. This will prevent a crust from forming on the dough while it is rising. Cover the bowl with plastic wrap and place it in a warm, draft-free area to rise until it is about 1 1/2 times its original volume (about 1 hour).
- After the dough has risen, wrap it in plastic wrap and chill for at least an hour.
- When you are ready to make the pizza, preheat your oven to 425° F. Grease well with canola oil a 12 inch round baking dish with sides that are at least 1 1/2 inches high. There are deep dish pizza pans (I have mini ones), but you can use a round cake pan or a spring form pan.
- Press the pizza dough evenly into the bottom of the pan and up the sides, leaving a small clean edge toward the top of the pan so there aren't exposed edges that can burn easily during baking. The corn meal will have made the pizza dough much less smooth and pliable than ideal, but it is worth it for the taste in the final product. Trust me.
- To assemble the pizza, use whatever ingredients you like. If you are up for it (as I always am), slather the bottom and sides of the crust with softened unsalted butter. Be up for it. It'll give the crust that buttery taste you get when it is baked in a well-seasoned buttered cast iron skillet. Then layer in slices of cheese (provolone works really beautifully, but really any cheese that isn't super soft will do just fine), then whatever else you like (sausage slices, pepperoni slices, pancetta cubes, sautéed vegetables, you get the idea), sprinkle in chopped fresh herbs (oregano and basil are really nice), cover with tomato sauce and a thin layer of finely grated Parmesan cheese.
- Tent the pan with aluminum foil, and place it in the center of the preheated oven.
- Bake for 20 minutes, uncover, and bake again until the sauce and cheese are bubbling and the crust is nicely browned (about another 10 minutes).
- Cool in the pan for at least 10 to 15 minutes. It should come right out of the pan. Serve right away.
Nutrition Facts : ServingSize 1 Serving
Tips:
- Use a high-quality gluten-free flour blend. Not all gluten-free flour blends are created equal. Look for a blend that is made with a variety of flours, such as almond flour, coconut flour, and tapioca flour. This will help to ensure that your pizza crust is light and airy.
- Be careful not to overwork the dough. Overworking the dough will make it tough. Mix the dough just until it comes together and then let it rest for at least 30 minutes before rolling it out.
- Use a well-seasoned cast iron skillet. A well-seasoned cast iron skillet will help to give your pizza crust a crispy bottom. If you don't have a cast iron skillet, you can also use a regular baking sheet.
- Don't skimp on the toppings. The toppings are what really make a deep-dish pizza special. Use your favorite toppings and don't be afraid to get creative.
- Bake the pizza until the crust is golden brown and the cheese is melted and bubbly. This will usually take about 20-30 minutes.
Conclusion:
Gluten-free deep-dish pizza is a delicious and satisfying meal that can be enjoyed by people with and without gluten sensitivities. With a little planning and effort, you can make a gluten-free deep-dish pizza that is just as good as the traditional version. So next time you're in the mood for pizza, don't let your gluten sensitivity stop you from enjoying this classic dish.
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