Grain Free Chicago Style Deep Dish Pizza!
My husband was born and raised in Chicago and deep dish pizza is his everything. So of course..to make him happy I spent a lot of time perfecting this recipe. We have tried a lot of pizza over the years (homemade and takeout with and without gluten) and this recipe remains his favorite. I make it for him every year on his birthday. <3
If you have never had deep dish before- give it a try. It may become your favorite too!
Grain Free Chicago Deep Dish Pizza! (Egg & Gluten Free)
· 100 grams lukewarm water (about a scant 1?2 cup)
· 1 tablespoon instant yeast
· 2 teaspoons coconut palm sugar 1 teaspoon gelatin
· 97 grams blanched almond flour (about 2?3 cup)
· 55 grams potato starch or sweet potato starch (about 1?3 cup)
· 47 grams tapioca starch (about 1?3 cup plus 2 teaspoons)
· 2 teaspoons xanthan gum or guar gum 1 teaspoon kosher salt
· 1 teaspoon double-acting, aluminum- free baking powder
· 62 grams oil of choice (about 1?4 cup plus 1 tablespoon), plus more for the pan
· 1 tablespoon apple cider vinegar
· 6 links hot Italian sausage
· 1 1/2 cups shredded mozzarella cheese (dairy or nondairy)
· 1 (14-ounce) can diced tomatoes, slightly drained
· 1/2 cup grated Parmesan cheese (optional)
1. Preheat the oven to 400 degrees to warm it up as a “hot box” for the pizza dough to proof. Oil an 8-inch round pan, an 8-inch cast-iron skillet, or, for a pretty presentation, a springform pan.
2. In a small bowl, mix together the lukewarm water, yeast, sugar, and gelatin; set aside.
3. In the bowl of a stand mixer, using the whisk attachment, mix the almond flour, starches, xanthan gum, salt, and baking powder until blended.
4. Add the oil, vinegar, and yeast mixture and mix until it comes together into a sticky dough that holds together.
5. Place the dough in the prepared pan. Press the dough across the bottom of the pan and 1 inch up the sides. Cover the pan with a towel.
6. Turn off the oven and place the covered pan in the warm oven to proof for a total of 30 minutes. Leave the oven door open a crack for the first 15 minutes, and then close the door for the last 15 minutes.
7. While the dough is proofing, cook the sausage: Remove the casings. Break the sausage meat into small pieces and brown in a skillet over medium heat. Remove with a slotted spoon and set on paper towels to drain.
8. After 30 minutes of proofing, remove the pan from the oven. Preheat the oven to 400 degrees.
9. When the oven is fully preheated, remove the towel from the pan and place the pan in the oven. Parbake the crust for 5 minutes, and then remove from the oven. (But leave the oven on!)
10. It’s time to layer on the toppings! Put the mozzarella cheese on the bottom, followed by a layer of sausage, then pour on the diced tomatoes, and top with the Parmesan cheese, if using.
11. Bake for 30 minutes, until the cheese has melted and the crust is golden brown.