Tuesday, April 29, 2014

Deep Dish Pizza (Chicago Style) -- Low Carb, Wheat, Grain & Gluten-Free

This evening I was in the mood for my deep dish pizza. A couple of weeks ago, I created my first wheat and grain free Chicago Style Deep Dish Pizza. Traditional "Chicago Style" deep dish pizza has sauce on top rather than on the bottom...but the beauty of making it yourself means you can put it wherever you want to! So, being the rebel I am...I put my sauce on the bottom. The crust on this pizza is absolutely amazing. It is thick, bready and has a light texture rather than dense and heavy. This dough would make an amazing foccacia bread by adding herbs, cheese and some olive oil and maybe a few veggies. It's a dough that is versatile and can be used for a variety of uses. Tonight's pizza was topped with a little pizza sauce, provolone, mozzarella, pepperoni, oven roasted tomatoes packed in oil, cooked fresh mushrooms, diced red bell pepper and thinly sliced onions. When it came out of the oven, I topped it with sliced fresh basil. It was awesome! It is so thick and satisfying that one slice is all I can eat. It's a nice change of pace from my regular pizza crust. It reminds me so much of the deep dish pizza I used to get at Uno's Chicago Style Pizzeria. I snapped a few photos below. I made this pizza in my 10-inch Lodge cast iron skillet that I greased well with coconut oil. It is the perfect pan to make a deep dish pizza with. The pizza slices easily and comes out of the skillet beautifully. The link to the recipe is here: Chicago Style Deep Dish Pizza. Enjoy!



sunshine2 said...

This pizza looks amazing. I love your thin crust pizzas but I'm looking forward to trying this one too. It looks even higher than the first Chicago style one you have photos of. Did you do the recipe exactly the same? I don't have a cast iron skillet but I'm going to use what I have and put foil on the handle if it's not metal. Wish me luck.

Gourmet Girl Cooks said...

Hi Sunshine2! I do believe this one rose a bit more for whatever reason. I made it the same except I believe my eggs were a bit larger this time. If you pan is not made for the oven (they usually say "safe to 400 degrees, etc.") I would be concerned about placing it in the oven. My regular ovenproof skillets all say they are oven safe to a certain temp. It would not be worth messing up your oven, destroying your pan, etc. I would say if you don't have an ovenproof skillet or cast iron pan, use a round cake pan (9 inch or larger) as your pizza baking pan since it has sides. I will wish you luck but please make sure your pan will withstand the temp to bake it! Let me know how it turns out. Thanks. :-)