So before we dive into the post, I wanted to give you guys a few quick updates on everything else. I’m still at the Wednesday Green Market at Marina Square in Fort Pierce 12-6p every Wednesday barring weather. I’m also now at the Stuart Green Market on Sundays in downtown Stuart 9a-1p. And I have feelers out for a new market to attend on Saturdays. Stop by to ask questions about gluten-free cooking, ingredients, local restaurant recommendations, and to pick up your favorite gluten-free cookies, cakes, and more!
Oh, and I’m currently watching The West Wing. I was only 10 when it came out, and Netflix wasn’t a thing back then, so now that I’m an adult with Netflix, I’ve very quickly succumbed to the addiction. I’m now deep in Season 4, and a deep dish pizza seems like the perfect addition to a West Wing marathon, so let’s dive into the recipe.
I was recently dating a guy from the Chicago area, and although that didn’t work out, my recipe for deep dish did. In my quest to perfect the gluten-free deep dish, it occurred to me that a spring-form pan could suit my needs when it came time to de-pan the finished dish. And so I went to work developing the perfect gluten-free deep dish pizza, described here in this post.
Ingredients:
Crust-
1 ½ c. brown rice flour
1 c. gf all-purpose flour
¼ c. coconut flour (or more AP flour)
2 tbsp. sugar
1 ½ tsp. salt
1 tbsp. xanthan gum
1 tbsp. live active yeast
½ stick butter, cut into chunks
¼ c. olive oil
1 ½ c. warm water (120°)
Filling-
1 lb. ground Italian sausage
2 tsp. minced garlic
1 tbsp. Italian seasoning
Salt
Pepper
2-3 handfuls fresh spinach, stems removed
6-8 fresh basil leaves
8-10 slices mozzarella
1 28-oz. can crushed tomatoes, strained
Dusting of canned parmesan
Directions:
- Preheat oven to 375°. Line spring-form pan with foil by laying out foil on the counter, setting the lower disc over the foil, then folding foil over the disc. Apply ring section of pan, then open foil over the ring section. See video for demo.
- Add flours, sugar, salt, and xanthan to bowl of food processor. Pulse a few times to incorporate all ingredients.
- Add yeast and butter, then pulse a few more times to incorporate (never add yeast and salt together because the salt will kill the yeast). Process on low speed and drizzle in olive oil and water.
- Turn dough out into prepared pan and press to fill the bottom and sides evenly. Blind-bake ~15 minutes at 375°, or until crust starts to brown.
- While dough bakes, prepare filling ingredients. Pull stems off spinach, mince garlic if using fresh, strain crushed tomatoes, etc. Remove crust from oven and increase oven temperature to 400°.
- Fill crust after baking. Press sausage into bottom of crust. Add garlic, Italian seasoning, salt, and pepper. Layer in spinach and basil. Top leaves with mozzarella. Cover all with crushed tomatoes. Add more salt and pepper.
- Bake at 400° ~1hr. Top finished dish with canned parmesan and let rest 5-10 mins. De-pan by removing outer ring, pulling back foil, and lifting bottom disc out of the foil lining.
- Slice and serve with a refreshing beverage!
So that’s how you make a basic gluten-free deep dish pizza. Could you add more fillings? Yes. Just keep the layering the same with meats on the bottom, then veggies, then cheese, then tomato. Also, I like using sliced cheese for this dish just to act as an anchor to weigh down the leafy stuff. Shredded cheese falls into the nooks and crannies and the edges of the leaves poke up through the spaces. Even slicing fresh mozzarella doesn’t give you the full coverage of deli-style sliced mozzarella. You could also toss in a few slices of provolone.
I hope you all enjoy the supremely sexy cheese-pull that comes from a properly made deep dish pizza at home. Really, it’s a lot of cheese. Please leave your thoughts in a comment below, or get in touch with me directly by filling out the form on the contact page.
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