Description
Gluten Free Deep Dish Pizza is the perfect, easy to make gluten free deep dish pizza you’ve been craving! The crust is only three simple ingredients, made crispy by baking it on top of the fillings! Stuffed with your favorite veggies, plant based meats and cheese, it’s a gluten free pizza lover’s dream come true! Especially if you’re a #Chicagogirl like me!
This recipe is roughly based upon the one by Cooklikeimbook.
Ingredients
For the Pizza Dough
- 1 2/3 cups (210g) Gluten Free 1:1 flour
- 300g Nonfat Greek Yogurt
- 1 tablespoon baking powder
For the Filling
- 1–2 tablespoons butter, softened
- nonstick spray
- 16 ounces fresh mozzarella cheese, divided
- 4 breakfast sausage links, browned and sliced
- 10 ounces frozen broccoli, cooked and thoroughly drained
- 1 large red pepper, diced
- 1 cup pizza or marinara sauce
Instructions
For the Pizza Dough
- In a large bowl knead together the flour, yogurt and baking powder.
- Form into a ball and wrap in plastic wrap. Set aside.
For the Filling
- Preheat oven to 375°F.
- Grease a 10-inch x 2-inch round quiche pan with butter. Make sure to grease half way up the outside of the pan as well. Spray the inside of the pan with nonstick spray.
- Spread half of the mozzarella over the bottom of the pan, then layer the sausage links, broccoli, red pepper and sauce over it. Finish with the remaining cheese.
To Finish
- On a greased sheet of parchment paper, roll out the dough to 13-inches in diameter. You can sprinkle the top of the dough with 1:1 flour if necessary to help rolling the dough out.
- Flip the dough over the filling, having around an inch and a half overhang.
- Evenly adjust the dough around the edge of the pan, leaving the overhang.
- Spray the top of the dough with nonstick spray.
- Place the pizza onto a 12-inch pizza pan to bake, then bake for 35-40 minutes until golden brown on top.
- Allow the pizza to rest for 10 minutes.
- Place a pizza pan over the top of the pizza crust, then in one fluid motion, flip the pizza over onto the pizza pan.
- Run an offset spatula or knife around the edge of the crust to detach it from the pan.
- Carefully lift the quiche pan from the pizza, then cut into six slices.
Equipment
OXO Good Grips NEW Large 4-Inch Pizza Wheel and Cutter
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Deedro Pizza Baking Pan Pizza Tray 12-inch
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Sur La Table Porcelain Quiche Dish
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Corning French White 10.5 inch Quiche Pan
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Bob’s Red Mill Gluten Free 1-to-1 Baking Flour
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This is one of those recipes that is better dairy. Theoretically, you could use plant based Greek yogurt, butter and cheese if you must make it dairy free. It might actually work well because I’ve found that dairy free cheese melts best when covered/steamed. Please let me know if you try it!
This pizza dough is pretty versatile. You can roll it out onto a large pizza pan for a traditional pizza as well.
As with most of the Kosher Everyday recipes, feel free to use your own fillings in this pizza.
Make sure there is at least an inch overhang when covering the pizza fillings with the dough.
It’s essential to grease the outside of the quiche pan. This facilitates removal of the crust from the pan, otherwise it will stick.
Make sure to thoroughly drain any vegetables you put into the pizza. Failure to do so will result in a runny pizza.
Fresh mozzarella works best!
Nutrition
- Serving Size:
- Calories: 369
- Sugar: 5.2 g
- Sodium: 846.1 mg
- Fat: 6.7 g
- Saturated Fat: 2.5 g
- Carbohydrates: 40.9 g
- Fiber: 4.5 g
- Protein: 37 g
- Cholesterol: 39.8 mg
