With all of the running around at this time of the year, it’s difficult to not find the need to eat out. To save on expenses, our family has been making our own pizzas with much delight. My kiddo shape their creations into all sorts of shapes with homemade (or pre-made) dough.
Gluten free pizza dough, on the other hand, is not so readily available. I have been able to find “rice flour” crusts that are xanthan gum free but they honestly don’t taste amazing. In making pizzas with this type of crust, I discovered that reversing ingredients, putting the cheese down first, helped to infuse some flavor into the crust and keep it tender in the middle and crispy on the outside and bottom.
So off I went, looking for some homemade crust ideas, when I came across the idea of making a deep dish pizza. It was a bit of a duh moment for me. What is the challenge with gluten free baking? Spread! So… let’s contain it!
One of my down falls is a nice Chicago deep-dish so this recipe jumped right out at me at Sally’s Baking Addiction. I have always loved that site so knew it would be a good foundation to start.
Of course I needed to make some adaptations, and of course xanthan gum was NOT on the list. The added moisture in the wet dough allows the leaveners to do their job and we do a double duty on the leaveners with the combination of baking powder and yeast. Honestly, I nearly flipped when I saw the dough actually rise! Be sure your yeast “bubbles” to a nice silky texture to show it is activated. If it does not and sits there clumped like the flaxseed, you will need to start that process again as you may have killed your yeast :(. I am definitely not a yeast expert though!
Gluten free, xanthan gum free deep dish pizza crust
1 C water- warm (but not hot)
1 packet pizza yeast or quick yeast
1 teaspoon flaxseed
1/4 cup cornmeal (4 leveled Tbsp)
1 1/2 Cup Gluten Free Flour blend (no xanthan gum)- may need up to 1/4 C more based on your fluid measuring 🙂 ) King Arthur is my favorite.
1 tsp granulated sugar
1 tsp baking powder (leveled)
3 tbsp butter plus more for coating pan. (can substitute olive oil if you like)
Mix warm water, yeast and flaxseed together and set aside.
Melt butter, set aside.
Mix together remaining dry ingredients. Sifting them is nice but not necessary.
Add melted butter and mix until butter is evenly dispersed throughout mixture.
Add water mixture, 1/4 cup at a time until 3/4 cup. You can add slightly more ( 1 tbsp at a time) if needed- so that dough is wet but still pulls away from sides. It will not be in typical “dough” form and will seem really wet.
Set aside under kitchen towel for about 30 min and preheat oven to 425 degrees F.
At this point you can continue with the “deep dish” recipe at Sally’s Baking Addiction, or you can top this pizza any way you like, just remember to add your cheese directly onto the crust dough first! If you are like me, you might actually double your cheese and add a bit to the top too. (I never said this was healthy!)
Grease 9 inch round cake pan with butter, olive oil or original Pam and gently pat dough down to the edges. Do not over work. I really like the buttery flavor of this crust so typically choose butter to grease the pan. If you are dairy free, olive oil both in the recipe and as the coating for the pan also works beautifully as well. Glass or metal pan will work. The metal pan tends to brown the edges and bottom really nicely.
Bake 22-28 minutes. Outside crust should be golden brown. Allow to cool slightly before cutting or removing from pan. (Yeah, I have dumped the pizza trying to take the whole thing out too quickly. Oops!)
Be sure to store any leftovers in a sealed container in the fridge- if eating the next day- or the freezer- if eating past 1 day. GF baked goods tend to get hard quickly!
I would love to know if you give this recipe a try. Leave me a comment if you do!
Thanks for stopping by!