One thing I’ve been missing the most since going gluten-free has been deep dish pizza! Being from Chicago, I love a nice thick slice of the stuff, oozing with cheese and piled with various fillings- and of course, smothered in sauce (my favorite part of pizza). Tonight, I embarked upon Project Pizza to make dinner for my mom, dad, and myself.
2 c. All-Purpose Gluten Free Flour
1/4 c. Corn Meal
1 packet Rapid-Rise Active Dry Yeast
1 Tbsp. Sugar
2 tsp. Kosher Salt
4 Tbsp. Canola Oil
3/4 c. Warm Water
3 Tbsp. Olive Oil
8 Button Mushrooms
12 slices Pepperoni
6 c. Mozzarella (or other cheese)
2 and 1/2 c. pizza sauce
1/4 c. Parmesan
First, I combined the flour, corn meal, yeast, sugar, and salt in a food processor. Next, I added the canola oil and water while pulsing. Scrape down the sides of the food processor and pulse a couple more times. Shape the dough into a disk and place in a medium-sized bowl. Coat the dough in olive oil on both sides, and cover the bowl with plastic wrap. Store in a warm area for 45 minutes.
Preheat the oven to 425 degrees F. Meanwhile, chop and saute the mushrooms in olive oil for 5 minutes. When the dough is ready, spread evenly the dough along the bottom and sides of a 12-in spring form pan. Layer about 6 cups of shredded cheese on the crust (I used a mixture of mostly Mozzarella- and some Asiago). Then, I layered the sauteed mushrooms and pepperoni on top of the cheese. After that, I spread about 2 and 1/2 cups of pizza sauce on top (this is a generous quantity, as I am a sauce fiend). Finish it off by sprinkling the parmesan cheese on top. Put foil on the pan and cook for 20 minutes. Then, uncover and continue cooking for 5 more minutes. Let cool for 3-5 minutes, and enjoy!
**Above are some pictures I took with my phone, as my camera is temporarily out of service.