Saturday, October 11, 2014

Deep Dish Chicago Style Pizza

My favorite Pizzeria, back in my gluten-eating days that is, served the most amazing deep dish Chicago Style Pizza I had ever eaten!! Man I miss that pizza! Who says we non-gluten eaters have to go without our favorite dishes? Certainly not me! I finally have a delicious gluten-free version of that pizza for you! Your're welcome!

I used my pizza crust recipe and Emeril Legasse's technique, cheese on the bottom and sauce on the top. This method keeps your crust from getting soggy. Brilliant!

  • 1 Recipe for pizza crust (enough for a 12 inch pan)
  • large cast iron skillet or 12 inch baking dish
  • oil for your pan
  • Gluten-free pizza sauce or marinara sauce
  • Toppings of choice
  • Mozzarella cheese
  • Italian herb blend
  • 1 tablespoon olive oil or melted butter
  • 1/4 teaspoon garlic powder
Preheat your oven to 450F. 
Combine the garlic powder with 1 tablespoon of olive oil or melted butter, set aside.
Prepare the dough according to recipe's directions. 
Prepare your work surface with parchment paper that has been lightly floured.

Heavily oil your pan, this ensures the crust won't stick and gets nice and crispy! 

Place the dough on top of the parchment. 

Using floured hands, flatten the dough into a circle a little smaller than your pan. 

Pick up the crust, still on the parchment, and flip the crust over into your prepared pan. Using oiled hands, gently press the dough at least 3/4 inch up the sides of the pan.

Allow the crust to rise in a warm place for 15-20 minutes. Par-bake the crust for 10 minutes.

Top the crust with as much mozzarella cheese as you wish and lightly sprinkle with Italian herbs.

Add your favorite pizza toppings.

Then smother them with pizza sauce or marinara sauce.

I added an Italian cheese blend to the top of my pizza but that is optional.

Place the pan into your oven and bake for an additional 20-30 minutes, until golden brown.
Mmmm! Look at that deliciousness!


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