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Gluten Free Deep Dish Chicago Style Pizza Crust (Vegan)

April 5, 2011

Gluten Free Deep Dish Chicago Style Pizza Crust (Vegan)

Gluten Free Deep Dish Chicago Style Pizza

I debated over posting this recipe now or waiting until after April in the Raw - decided I couldn't hold off :)

BUT Quickly I do want to mention the wonderful things happening right now in this event!

Yesterday- Christine @ Without Adornment Shared an Incredible recipe for Raw Tropical Carrot Cake with Coconut Cheesecake "Icing"

and Today Debi @ Hunter’s Lyonesse posted a recipe (that I have been anxiously waiting for) She shared aRaw Peppermint Mocha Truffle Cake.

Make Sure to head over to Silvana’s Kitchen tomorrow and the Vegan Culinary Crusade Blog on Thursday! Check out the rest of the schedule Here. Friday I will be doing a Photo recap of all of the recipes shared this week!

..SO about that Pizza Crust

Deep dish Pizza is something I wondered if I would EVER have the chance to eat again. Actually- no. I take that back. I didn't wonder that- because I refuse to think that way. There is ALWAYS ALWAYS a way around food allergies. Always. It's just a matter of figuring out how to make it happen..Which is what I LIVE for. I searched the internet high and far to try to find a recipe for Gluten Free deep dish crust. Did not find a SINGLE recipe dedicated to this. There were a few that suggested their thin crust might work as a thick crust- but none of them fit into what I had in mind. So my research and testing began... and this is what I came up with (it was a REALLY exciting moment biting into the first piece!)

Deep dish pizza crust contrary to logic is actually a thin(ish) crust. The difference of course is that the crust acts almost like a pie crust as it wraps around the sides. Another difference? It contains Cornmeal- not a huge amount- but just enough to give its wonderful texture.

I wanted my crust to have a crispy outside layer- but also a slightly goo-ey layer on the inside. and I achieved exactly that with the help of an all star ingredient: Gluten Free Bisquick. In general I stay away from mixes- I'm not crazy about them as I feel they tamper with my learning process of understanding how everything works. (Which is an endless journey of mine) Also- except for making cake I'm not crazy about using White Refined Flours. Once in awhile we splurge and this Pizza was a splurge. A WONDERFUL worth every bite splurge.

This recipe makes 1 - 9 inch Deep Dish Pizza. Using a Spring Form pan works best! If you opt to use a a Cast Iron Skillet plan to cook the pizza longer as it takes more time for the skillet to warm up. Also beware that it may stick- if you choose to use cast Iron make sure to cover its surface heavily with Corn Meal.

The Traditional Chicago style pizza layers its ingredients a little different than the normal pizza. The cheese goes down first! I recommend you do this as the Cheese and the crust taste WONDERFUL next to each other. Also if you are using a dairy free Cheese Alternative Such as Daiya it does not do the best under direct oven heat- it will work best hidden under the sauce.

After the Cheese- layer in some Italian Sausage (Ground or patties) And then top with your favorite sauce or Diced Tomatoes. A Classic Deep dish pizza is topped with some Parm. Cheese. Since this was not an option for us- I sprinkled just a little bit more Daiya on the top.

So as you have probably noted the fillings I have called for are obviously not Vegan.. The crust alone is. Feel Free to Experiment with the Filling- we just happen to be especially fond of the classic recipe!

Gluten Free Deep Dish Chicago Style Pizza Crust

Crust Ingredients

  • 2 TBS Corn Meal
  • 2/3 Cup Gluten Free Bisquick
  • 2/3 Cup Tapioca Flour
  • 2 TBS Almond Meal/Flour (You may also use Milk Powder or Nondairy Milk Powder or another nut meal instead)
  • 1 Tsp Gelatin (OR for a Vegan Crust use Ground Chia Seeds)
  • 1 Tsp Salt
  • 1 1/2 Tsp Xanthan Gum
  • 3 TBS Oil
  • 1 1/2 Tsp Apple Cider Vinegar
  • 3/4 Cup Lukewarm Water (Not too hot as it will kill the yeast)
  • I packet Yeast (fast acting) ( or 2 1/2 Tsp yeast from a jar)
  • 1 1/2 Tsp Sugar (Any Sugar will work)

 

Classic Deep Dish Pizza Toppings

  • 1 Bag of Mozzarella Daiya Cheese
  • ¾ Lb Italian Sausage (Preferably Hot)
  • 1 Can of Organic Diced Tomatoes (Drained)
  • Salt and Pepper
  • Optional additions: Fresh Basil, Garlic Powder, and Oregano.

 

Directions

1. Turn oven on to its lowest temp- (To create a warm environment for the Crust to Rise)

2. In a small bowl combine the lukewarm water/ sugar and yeast. Set aside and allow the yeast to develop.

3. In a Large bowl combine the Cornmeal, Bisquick, tapioca, almond meal, ground chia seeds, salt, and xanthan Gum. Mix Well.

4. To this flour mixture add the yeast/sugar/water mixture, Oil and Apple Cider Vinegar. Mix the dough together and gently kneed. If the dough is sticky coat your hands in oil for easier handling.

5. Prepare your pan- Cover the bottom and the sides of your pan with about 2 TBS of oil. Sprinkle in a little additional Corn Meal.

6. Place the Pizza Dough into the Pan- (again of needed- Lightly Oil your hands to prevent sticking)

7. Gently work the dough so that is flat across the bottom and then gently pinch up the sides – making the sides an inch or taller.

8. Turn the oven off and Place the prepared crust in- place a towel over it and allow it to rise for 25 minutes.

9. After this 25 minutes- pull the slightly risen crust from the oven and set aside. Preheat the oven to 425 Degrees. Once oven has reached this temp. Place the pizza crust back into the oven and par-bake for 7 minutes. Remove from oven and fill with toppings. Heavily cover the bottom with Mozzarella Cheese. Cover the Cheese with Pre-cooked Italian Sausage and then spoon the Diced Tomatoes on top. Sprinkle with Salt and Pepper. You may additionally add Fresh Chopped Basil, Garlic Powder and Oregano.

10. Place the pizza back into the oven and Bake for 30 minutes. Remove after 30 minutes and serve.


(This is what the crust should look like after it has "risen" prior to baking. Puffy and Bubbly!)

Gluten Free Deep Dish Chicago Style Pizza Crust

Gluten Free Deep Dish Chicago Style Pizza Crust

 

Gluten Free Deep Dish Chicago Style Pizza Crust

Gluten Free Deep Dish Chicago Style Pizza Crust

xo,

Brittany

Brittany Angell
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Seasonal Sunday (04-03-11)

April 3, 2011 / 10 Comments

Happy Seasonal Sunday!! Sorry to Anyone that tried to come link up last Sunday- I was hacked and shutdown for several days. So Its spring. Its really spring- its getting a little warmer here in Rochester Ny. The last several mornings I was awoken by a piercing bright light in my eyes coming through our… Read More ›

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RAWsome Garden Burgers with all the fixings from Robyn Boyd

April 2, 2011 / 9 Comments

 RAWsome Garden Burgers

Today I am SO honored and pleased to be sharing Several recipes from the Author of “RaweSome Recipes” Robyn Boyd. It has been a pleasure connecting with Robyn. She has a great Story – She took her health issues into her own hands and that is always a beautiful and inspiring thing. I love this quote by Robyn:
“My slogan is: “Don’t make food your religion, make it your wisdom”. What I have been shown, is that the choices we make in our food selections can absolutely have a direct impact on our bodies, minds and overall well being. But more importantly I was shown, in my long recovery process, that it is the renewing of our minds that truly sets us free. We can eat the purest, most wholesome, immune building foods yet if our minds are filled with negative, fearful, bitter thoughts, we can cause much internal damage. We are not any more spiritual or closer to God because of what we eat. However, making wise, informed food choices can clearly impact our energy, clarity of mind, and immune systems. “
So without further Ado- Meet my Brilliant New Friend Robyn Boyd:
——-
Ok… I know we are barely pulling out of winter into spring but hey I’ve got tomatoes and coconuts on the brain.
Two weeks ago I taught a workshop on “dehydrator delights” and I made some garden burgers. I must have been on a roll because I was playing in the kitchen trying to come up with condiments for the burgers and was absolutely jazzed with what seemed to effortlessly come through my recipe dream mind! I now am the proud creator of a mayonaise that is dairy, soy, egg and oil free (aside from the oil in the mac nuts)! Could not be happier with this mayo. As if I wasn’t happy enough that day, I also stumbled on an idea for a bar-b-q ketchup. Still hungering for warmer days and the foods we love to eat in the backyard, the bar-b-q smokey flavors were wafting through my thoughts. I’m loving these two condiments and it is funny how they can make such a difference to many raw food creations. I wanted to offer you something today that you could use in many contexts. Raw mayo and ketchup… what a concept!

I taught another workshop this past Sunday called “Going Coconuts“. We made a five course meal using young Thai coconuts. I couldn’t resist sharing this one with you as well, just because it is easy, fun and such a hit!
Eat well and be well!
Cheers,
Robyn Boyd

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Decadent 16 Layer Cacao & Peanut Butter Raw Cake

April 1, 2011 / 34 Comments

 Decadent 16 Layer Cacao & Peanut Butter Raw Cake If you follow my site- or check in now and again you may have picked up on the love that I have for cake. So what better way to kick off the event? A cake so decadent- yet Healthy? Oh yes. A cake completley void of… Read More ›

Gluten Free Chocolate-Espresso Angel Food Cake (A Complete Tutorial)

Gluten Free Chocolate-Espresso Angel Food Cake (A Complete Tutorial)

March 30, 2011 / 6 Comments

Gluten Free Chocolate-Espresso Angel Food Cake Ahh Angel Food Cake- one of life’s greatest pleasures. A dessert fluffy and totally fat free. And for the Allergy Free Community this Cake further is a gift as it naturally contains no Milk Product- and what else.. Angel Food Cake is one of the rare recipes that actually… Read More ›

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Seasonal Sunday turned Tuesday ( I’m Back!! )

March 27, 2011 / 13 Comments

I’m BACK!!! I’m so happy I could cry! For those of you that did not hear via Twitter and Facebook- last Saturday I was hacked- A BIG BIG thank you goes out to my friend Jason Berardi for saving Real Sustenance. After that mess and experiencing the fear and anxiety that all my hard work… Read More ›

Gluten and Allergy Free Expo; Chicago, IL

Gluten and Allergy Free Expo; Chicago, IL

March 25, 2011 / 1 Comment

April 29th-May 1st, 2011 Will you be attending? This Expo is paradise for anyone suffering from Food Allergies. Everything there will be gluten free- with many foods and samples also catering to other food Allergies. Picture Over 70 vendors sampling and selling their products. On Saturday and Sunday, there will be a kids craft area… Read More ›

Thai Beef & Broccoli Slaw Spring Rolls

Thai Beef & Broccoli Slaw Spring Rolls

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Thai Beef & Broccoli Slaw Spring Rolls Easy. Easy.Easy. That’s the best way to describe this recipe. And Delish. I discovered just how wonderful and useful a bag of broccoli slaw can be a few months ago. We eat a solid 4 bags every week. My favorite way to eat it? Sauteed. Talk about an… Read More ›

Be Free Wellness Event THIS Saturday Evening 3/19  (6-8pm) in Rochester, NY

Be Free Wellness Event THIS Saturday Evening 3/19 (6-8pm) in Rochester, NY

March 16, 2011 / 4 Comments

My Dear Friends and Readers, This past week I have spent all of my time testing and perfecting the recipes that I will be sharing at this wonderful “Be Free Wellness Event” happening this coming Saturday! Due to the fact that the days only contains 24 hours and that beyond Real Sustenance I work a… Read More ›

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Dairy Free Vanilla-Chai Banana Smoothie

March 13, 2011 / 5 Comments

Dairy Free Vanilla-Chai Banana Smoothie About a month ago- after getting my haircut at the Scott Miller- I felt enticed to check out the new Breathe Yoga right next door. I was psyched when I figured out I would actually be able to order a smoothie off of their lengthy menu that I had been… Read More ›

Gluten Free Perfectly Fluffy White Cake

Gluten Free Perfectly Fluffy White Cake

March 7, 2011 / 26 Comments

Gluten Free Perfectly Fluffy White Cake

The inspiration for this recipe came from Amanda’s Random Ramblings Blog. I was looking for an easy dessert to throw together for a quick photo shoot with a local paper. This is a basic white cake recipe that I added a colorful flair to by using some food coloring. Food Coloring is usually something I avoid- but in this case I wanted my cake to pop with color for the photo. So yes- I took the shortcut. You could try coloring the batter with natural ingredients by using say pureed beets or blueberries. If you do this use your puree in place of part of the milk.

This recipe is me in lazy mode.. ok no I take that back. This is me in Incredibly crazy busy needing the gurantee that a recipe would work mode. So I didn’t take risk’s this time around as I usually do. Hence why you are seeing eggs.. But this cake was just so delicious that I had to share! Its the best white cake I have ever had to be honest. It would be the ideal birthday cake .

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Decadent Orange Zested Raw Cacao Truffles (Gluten/Dairy/Soy/Egg/Corn/Rice/Refined Sugar Free & Vegan)

March 6, 2011 / 7 Comments

Decadent Orange Zested Raw Cacao Truffles You can NEVER go wrong with Chocolate truffles. (and a glass of wine!) Especially when they are as natural and wonderful as this. These were the easiest and MOST decadent treat I have made to date. And honestly if you are a chocolate fan- they might be the best… Read More ›

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Gluten Free Thai Peanut Noodles (Gluten/Dairy/Egg/Corn/Soy Free and Vegan)

March 3, 2011 / 7 Comments

Gluten Free Thai Peanut Noodles I must come clean.. these are not my photos. My life has become drastically busy (Which I’m thankful for as its all wonderful food related things) The particular night I made this recipe my camera battery died. Excuses .. excuses. I hate making them. My recipe- looks pretty close to… Read More ›

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Raw Kiwi & Lime Cheesecake (Naturally Gluten/Dairy/Soy/Rice/Egg/Corn Free & Vegan)

February 27, 2011 / 15 Comments

Whoever first came up with the idea for Raw Cheesecake was a genious. This easy, fresh and flavorful dessert blew my taste buds. I went with the Kiwi-Lime Flavor as I thought it would be fun.. and it was! The kiwi’s lend a delicious bright flavor and a great color. It has a creamy tropical… Read More ›

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Gluten Free Stuffed Pork Roast with Bacon, Caramelized Onion and Spinach (Naturally Gluten/Dairy/Soy/Rice/Corn Free)

February 24, 2011 / 7 Comments

Gluten Free Stuffed Pork Roast

I love making stuffed pork roast- they are fun and a great platform to experiment with flavors and fillings. I made a roast similar for Christmas this year- and have been playing with the stuffing since. This recipe won high praise from my dinner guest. What I loved more than anything is just how easy it is to make- and how appealing it is visually. All you will need is an inexpensive Boneless Pork Roast, A sharp knife and some twine- and the basic stuffing ingredients that you might already have in your fridge (they are staple ingredients in our house anyways!)

Make sure that you DO NOT cut off any fat. Leave it all intact.

The only tricky thing for some people with this recipe is understanding how to cut the pork- I’ll do my best to describe it.(I should have taken pictures.. next time) Think about unrolling the pork as if it were a wrapped up carpet. You begin by cutting into it and following its bottom edge as your guide and slowly unrolling it- until it becomes a flat Square or rectangular shape. Its quite easy to do provided you have a sharp knife to work with. After the pork is in this flat shape- use a Meat Mallet to pound it out as this as your can get it. The more surface area your have to work with- the better! This also tenderizes the meat and will allow the flavors of the stuffing unify with the pork. Rub the pork with Olive oil (or other oil of choice) and generously sprinkle it with Salt and Pepper and some Garlic Powder. Set aside and make the filling:

Gluten Free Blood Orange Cake (Gluten/Dairy/Soy/Corn & Refined Sugar Free)

Gluten Free Blood Orange Cake (Gluten/Dairy/Soy/Corn & Refined Sugar Free)

February 20, 2011 / 0 Comments

Gluten Free Blood Orange Cake

Call me the cake lady.. ever since my happy results with the Double Chocolate Chip Cake recipe- my desire to make endless cakes has returned. Of course after that hard earned Chocolate cake success I fooled myself into thinking that I had gained a new giant level of knowledge and could handle any cake recipe first try from here on out. Go ahead- have a nice little laugh. I got overconfident- and the glorious joys of finicky Gluten Free baking took its toll on me once again today. I made this cake 3 times today.. 3 times. Spending the time to do it didn’t phase me- but the expensive ingredients.. oh how I hate throwing out a failed recipe. Especially now that I’m not using refined sugar.

BUT.. was it worth it? Yes! The final Gluten Free Blood Orange Cake made me quite happy. Its the hard earned recipes that always bring the most joy when success finally shows itself.

A few things to know- Blood oranges- are they necessary for the recipe? Absolutely not. I just had happened to notice some at the supermarket this morning and thought I might experiment with them today. Do they affect the color of the cake? Maybe- just slightly. But not significantly. If you feel like keeping it quick- regular good ol orange juice will do the trick just fine!

The Sugar- Of course you can use regular white refined sugar here- Do I recommend that? Well no- its crud. I tried making this cake once with xylitol and another time with sucanat. Palm Sugar or Cane Sugar would also work great! Just make sure that whatever sugar you go with you use a dry sugar- Do not use all agave nectar or honey- it will make the cake too moist and it will end up flat and gooey. (Yes- that happened to me!)

The Mimiccreme- is it essential? No. I really like it personally- but to make things easier you could use just about any nondairy milk- or dairy milk. Except for maybe Hemp- sometimes it can make baked goods gummy.

Gluten Free Potato Gnocchi Stuffed with Italian Sausage

Gluten Free Potato Gnocchi Stuffed with Italian Sausage

February 17, 2011 / 3 Comments

First I must confess- this is not my photo. I put this recipe together last November and filed the recipe away in my-“To be posted” folder. I’m just now getting around to sharing it- and I can’t for the life of me track down the accompanying photo. The difference in my pastas appearance is that… Read More ›

Rasp Bars

10 Gluten Free Valentine Desserts!

February 14, 2011 / 11 Comments

Today I thought I might show some love to some of my favorite bloggers. I have listed 10 recipes that I think fit the theme of today quite well- 8 of which come from other blogs the regularly impress me (that you should spend some time looking through!)

I think you you will thoroughly enjoy this lineup.

All of these recipes are of course Gluten Free- several also Dairy Free (many additionally free of other allergens)

Chocolate Raspberry Bars from The Sensitive Pantry

Gluten Free Chicken and Waffles with Gravy (Gluten/Dairy/Soy Free)

Gluten Free Chicken and Waffles with Gravy (Gluten/Dairy/Soy Free)

February 11, 2011 / 7 Comments

Try this Gluten Free Chicken and Waffles Recipe

The combination of Chicken and Waffles was something that I had heard of here and there over the last few years! This was my first experiment. The traditional southern way entails the use of friend chicken and Maple Syrup. While I’m sure this is great (and I will be trying it at some point) I went a healthier route this time around.

This dish takes on almost a chicken and biscuit likeness- but of course with a slightly different twist! It was quick to throw together and a fun little meal. The waffles are the best I have ever had- My ideal waffle is light and extremely crispy. These fit that description. I have made them 4 times in the past 3 weeks. The downside to them is that they contain 2 eggs. I apologize to my egg intolerant friends out there! I recently added them back into my diet and found they did not cause problems for me. BUT I want you all to know that I will continue to write egg free recipes. The idea behind this site was to create recipes safe for everyone (Well almost everyone :) ) The eggs in THIS recipe represent me being in a rush this particular evening and really wanting a recipe that did not fight with me. Once in awhile I need to not think too hard about these substitutions (But only ONCE in awhile!)