Deep Dish Gluten Free Pizza Recipe

Seriously though, who doesn’t love pizza? I mean with so many different varieties, crust types, and toppings, there is something for everyone! Now I admit, I love making pizza. I didn't love the process to begin with, but it's become a favorite of mine. At first, it seemed like such a daunting task. Now, it has become family time. Typically, I’m in the kitchen with my guys making multiple pizzas with suggestions from the group on topping combinations. This particular time, though, I was asked for a deep dish pizza and well, that is a meal all within itself. So, one pizza it was. I have made this one so easy and it was so well received by my guys that it is now in the meal rotation at home. Not only is this dough gluten free, but I tested it egg free too and it worked like a charm. You can, of course, make this your own with whatever toppings you want, but I was asked for Italian sausage, so that’s what I did. I allowed the dough to rest while I browned the sausage. That way the prep and wait time are cut down. I’m all about making things easier in the kitchen. Think about it: thick crusty bread filled to the brim with cheeses, meat and sauce . . . um, yum! I hope you all love this as much as my crew did!

Deep Dish Pizza

Makes one 10-inch pizza Dough:

• 1 1/2 cups Bob's Red Mill Gluten Free 1-to-1 Flour
• 3 Tbsp Pea Protein Powder
• 3 Tbsp Cornstarch
• 1 Tbsp Rapid Rise Yeast
• 2 tsp Baking Powder
• 1/4 tsp Salt
• 3/4 cup Water, warmed to about 100°F
• 1 Egg or 1 Tbsp Bob's Red Mill Gluten Free Egg Replacer, prepared according to package directions
• 2 Tbsp Apple Cider Vinegar
• 1 Tbsp Honey
• 1 Tbsp Olive Oil
• 2 Tbsp Gluten Free Cornmeal

Topping:

• 6 Slices Provolone
• 6 Slices Mozzarella
• 1 lb Italian Sausage, browned
• 2 cups Marinara Sauce
• ¼ cup Freshly Grated Parmigiano Reggiano

Preheat the oven to 450°F. Oil the bottom and sides of a 10-inch cast iron skillet then sprinkle the cornmeal to coat the bottom of the pan. In a bowl of a stand mixer, combine the flour through salt. Next, add the water through olive oil and beat for 5 minutes with a dough hook or paddle attachment (this can also be done by hand). Allow the dough to rest for 15 minutes. With wet hands, press the dough into the prepared pan all the way up the sides. You will need to keep wetting your hands, to keep the dough easy to work with. Bake for 5 minutes. Top the pizza dough with 6 slices of provolone, 6 slices of mozzarella, browned sausage, 2 cups of sauce, and freshly grated Parmigiana Reggiano. Return to the oven and bake for another 25 to 30 minutes, or until the crust is golden brown on the sides.