I needed to make more of a "bready" crust which meant I couldn't use my regular pizza crust recipe. I wanted it to be kinda-sorta like my Bagel Squagel, Bagel Sticks and Bagel Bread recipe...but not exactly. So, I came up with a nice dough that was easy to spread out in the skillet and it rose nicely and became fluffy, too. I was very pleased with how it turned out. I pre-baked the crust in my skillet until almost done and then added the toppings and baked it until done. I was a bit nervous trying this pizza out in a brand new cast iron skillet because from everything I've read, some foods (like breads) tend to stick more easily to a new skillet until it has been used repeatedly and become well seasoned. I just liberally greased the skillet with coconut oil (not enough to saturate the crust) to make sure it wouldn't stick. As my pizza baked, I kept my fingers crossed that I would be able to actually take a slice out of the pan. It worked amazingly!!! So, I did a double "happy dance"...both for my successful maiden voyage using cast iron and second for my first attempt ever at making a Chicago style deep dish pizza. My deep dish pizza crust recipe makes enough dough for a 12-inch pizza. Since I only used a 10-1/2-inch skillet, I had about a tennis ball sized piece of dough left. I will use it for something else this weekend. If you've missed enjoying deep dish pizza since going grain free...you will enjoy this pizza recipe. This isn't just "kind of like" deep dish pizza dough...it IS deep dish pizza dough. I put pepperoni, onion, red, yellow, orange and green peppers on mine. I snapped a few photos below as well as the recipe for my wheat, grain and gluten free Chicago Style Deep Dish Skillet Pizza. Enjoy!
Chicago Style Deep Dish Skillet Pizza
For the Crust
3 tablespoons coconut flour, sifted
1/2 cup blanched almond flour
3/4 cup golden ground flaxseed
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon Italian seasoning
1/2 teaspoon sea salt, or to taste
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1 cup shredded mozzarella cheese
1/4 cup finely grated Parmesan cheese
3 large eggs, lightly beaten
1/4 cup PLUS 2 tablespoons buttermilk
3 tablespoons olive oil
For the Toppings, Etc.
3/4 to 1 cup pizza sauce, or to taste
1-1/2 to 2 cups shredded mozzarella cheese
Olive oil or coconut oil for greasing pan
Toppings, as desired (pepperoni, cooked sausage, peppers, onions, cooked mushrooms, etc.)
Preheat oven to 375 degrees F. In a medium sized bowl, mix first 9 ingredients together with a whisk to help break up any lumps; stir in 1 cup mozzarella cheese and Parmesan.
Add eggs, buttermilk and olive oil; mix until combined and a dough is formed. Dough will be thick and slightly sticky. Generously grease a 10 to 12-inch cast iron skillet with olive oil or coconut oil (an ovenproof skillet can also be used). Using a rubber spatula sprayed lightly with oil, place the dough in the center of the baking pan and begin working your way pressing the dough out toward the edges, about 3/4 to 1-inch thick spreading the dough up the sides of the pan about 1-inch high.
Bake for 20-25 minutes, or until light golden brown. Remove from oven and add sauce, mozzarella, and desired toppings. Bake an additional 8 to 10 minutes or until the cheese is melted. If additional browning is desired, run under broiler for a few minutes until bubbly and cheese is lightly browned. Carefully remove from oven and let sit about 5 to 10 minutes for cheese to set. Cut into wedges and serve. If using a nonstick ovenproof skillet, adjust baking time as necessary (it will heat more quickly than cast iron), then slide finished pizza onto a cutting board before slicing so you don't damage your pan.
*Note: Pre-cooking vegetables containing lots of moisture like mushrooms, spinach, etc. will help prevent the pizza from becoming soggy.