My husband has recently had to make some food changes including removing gluten and soy from his diet due to medical reasons. I strongly believe the easiest way we can support our family in their dietary needs is to adjust with them. I have been working over the past couple of months to learn the basics of gluten free baking, gluten free cooking, and to go through all of our existing food in the fridge and pantry and remove it if it has gluten or soy.
The biggest loss for my husband has been pizza. An avid pizza lover he could enjoy a slice or two several times a week. We are fortunate to live in an area with some gluten free pizza options at local restaurants but these are traditionally thin crust pizzas. Over the years we have regularly made at home Sicilian pizza, one year we even served it at our Christmas party. The year we served the pizza at our Christmas party some of our guests were honest that they were disappointed in finding out we were serving pizza as compared to some of the more gourmet options we had served in previous years, however upon eating it people commented that they had never had homemade pizza that tasted so good and it felt like eating at a good pizza place.
The hunt for a good gluten free pizza option has not been met without issues. I have tried to construct a gluten free Sicilian with a 1 to 1 gluten free flour. I also tried adding Xantham gum to help with the binding of the dough and tested regular yeast versus quick rise yeast. What I discovered was a recipe from King Arthur Flour and was able to turn the pizza into a gluten free deep dish.
As you make this dish keep somethings in mind:
- your crust will not be as deep as a traditional deep dish
- your pan is key, the deeper the more you can play with
- you do not roll out gluten free dough, you form it to make it work for you
- you need to carefully form the pizza crust, try indenting around the edge to make the crust stand out
- cook this for 8 to 10 minutes before adding toppings
- a glass pan will not cook as evenly as a metal or ceramic
- Thin Crust- place on a pizza pan and carefully press till your crust is 12-14” in diameter
- Deep Dish- I used a 9″ cake pan
- Sicilian- since the dough is small try a square pan such as an 8 x 8
Ingredients: (Based on King Arthur Gluten-Free Pizza Crust Recipe)
- 1.5 cups gluten free flour
- 2 tablespoons nonfat dry milk powder
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1 teaspoon Xanthan Gum
- 1.5 teaspoons instant yeast
- 1 cup warm water
- 4 tablespoons olive oil (2 for the pan and 2 for the dough)
- Place the dry ingredients (except the yeast and sugar or honey, if you’re using it) into a large mixing bowl; the bowl of your stand mixer is perfect. Mix until thoroughly blended.
- Place the warm water, olive oil, yeast, and about 1/2 cup of the dry mixture into a small bowl. Stir to combine; a few lumps are OK. Set aside for 30 minutes or so, until the mixture is bubbly and smells yeasty.
- Add this mixture to the dry ingredients, and beat on medium-high speed for 4 minutes. The mixture will be thick and sticky; if you’ve ever applied spackling compound to a wall, that’s exactly what it’ll look and feel like. Note: you must use a stand mixer or electric hand mixer to make this dough; mixing by hand doesn’t do a thorough enough job.
- Cover the bowl, and let the dough rest for 30 minutes or so.
- Preheat the oven to 425°F.
- Drizzle 2 tablespoons olive oil onto the center of the pan you are using based on the pizza being made. Scrape the dough from the bowl onto the puddle of oil.
- Using your wet fingers, start at the center of the dough and work outwards, pressing it out to fit the type of crust you are making (see pan suggestions and tips above).
- Let the dough rest, uncovered, for 15 minutes.
- Bake the crust for 8 to 10 minutes, just until it’s set; the surface will look opaque, rather than shiny.
- Remove from the oven and top with whatever you like. Return to the oven to finish baking, about 10 to 15 minutes depending on the toppings you’ve chosen.
- Remove from the oven, and serve warm.