This evening I created ANOTHER pizza crust (as if I don't have enough versions already). I wondered if I could make one that combined my Cheese Head Pizza Crust
with my Chicago Style Deep Dish Pizza Crust
. Well, it turned out DELICIOUS! It created a thick and lighter more "bready" crust like traditional deep dish pizza yet still formed a nice crispy edged crust. This crust recipe was very good and I will definitely be making it again. With it being a thick crust pizza, I could only eat one piece. I used my 10-inch Calphalon Unison non-stick pan (oven safe) and it yielded 6 nice sized pieces. A cast iron skillet would also work nicely for this crust. The process for making the crust is almost identical to my Cheese Head Pizza Crust but has additional ingredients to create the "breadiness" more along the lines of my Chicago Style Crust (it adds a little ground golden flaxseed which I reduced significantly for this crust, baking powder, baking soda and a little buttermilk so the acidity can react with the baking powder and soda to create a bit of rise). If you don't have buttermilk, simply add about 1/4 to 1/3 teaspoon lemon juice or white vinegar to 1/4 cup milk, half-n-half or cream (or almond milk) and let it sit for a few minutes. It works just as well to add some acidity to help with the rise. I topped my pizza with sauce, Sargento's shredded Mozzarella & Provolone blend cheese and sliced red bell peppers and Vidalia onions. It was absolutely delicious! Check out the photos and recipe below. You will be amazed that this pizza was made without regular flour. Enjoy!
|Deep Dish Pizza - Low Carb, Grain Free, Gluten Free, LCHF, Keto - AWESOME!|
|How deep is your love...for DEEP DISH Pizza? I really need to know...|
Deep Dish Pizza Crust - Low Carb
For the Crust
2 cups shredded mozzarella cheese
3 ounces "brick-style" cream cheese
1/4 cup finely grated Parmesan cheese
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 - 1 teaspoon Italian seasoning or dried basil
1/4 teaspoon sea salt, or to taste
1/4 teaspoon onion powder
1/8 teaspoon garlic powder
1 large egg, lightly beaten
1/4 cup buttermilk
2 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 for greasing pan
Toppings, as desired (pepperoni, cooked sausage, peppers, onions, cooked mushrooms, etc.)
Preheat oven to 400 degrees F. In a medium sized bowl, place mozzarella cheese and cream cheese. Heat cheese in microwave on high for 45 seconds; stir and heat an additional 30 to 45 seconds or until a hot melty mass of cheese is formed.
While cheese is melting in microwave, combine next 9 dry ingredients together in a medium bowl and stir with a whisk to help break up any lumps. In a separate small bowl, combine egg, buttermilk, and olive oil. When cheese is melted, add flour mixture to bowl of hot melted cheese. Working quickly, fold and stir mixture together with a rubber spatula until a ball of dough is formed. Add egg, buttermilk and olive oil mixture, folding with a rubber spatula until combined and a sticky dough has formed (make sure the cheese mixture is hot before adding flour and egg mixture).
Generously grease a 10 to 12-inch cast iron skillet or oven proof skillet with olive oil. 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 golden brown. Remove from oven and add sauce, mozzarella, and desired toppings. Reduce oven temp to 375 degrees F. 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.