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"
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!
- 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.
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!)