It’s been…well, a dang long time since I have eaten my absolute favorite style of pizza – Chicago-style. I have no idea what brought it to the front of my mind the other day, but once it was there, the thought of this thick pizza would not go away.
You know how it is – once you start craving something, nothing else could possibly take it’s place and it’s all you think about until you get it.
So this was the case here. I looked at blogs, picked through cookbooks, flipped through the recipes in The Vault…and found no crust recipe that appealed. In the process, though, I found that my copy of The Joy of Cooking has a small gluten-free breads section! I should look at my current cookbooks a little more closely, hm?
Finally, I went back the crust recipe that I used to make all the time and made an attempt at converting it. While the results aren’t bad, it certainly isn’t the worst gluten-free pizza crust I have ever eaten, and there have been a few.
I used a springform pan for this recipe. Instead of cutting my finger while trying to cut through the side crust, I figured it would be easier to be able to pop off the sides, cut my slices, and then put the sides back on for storage. And I was right.
My camera’s on the blink, so I will hopefully post pictures soon.
Adapted from The Vault
For the crust:
1 cup sorghum flour
1 cup brown rice flour
3/4 cup potato starch
1/4 cup cornstarch
1 tbsp xanthan gum
1 tbsp sugar
1 tbsp yeast
1/2 tsp kosher salt
1 tbsp cornmeal
1 cup warm water (112 degrees or so)
2 tsp olive oil + extra for the bowl and pan
2 tbsp cider vinegar
A sprinkle of dried basil
A sprinkle of garlic powder
For the sauce:
1-28 oz can crushed tomatoes
2 cloves garlic, minced
2 tsp dried basil
1 tsp dried oregano
1 tsp onion powder
1 tbsp olive oil
1/2 tsp kosher salt
For the filling:
1 medium-sized ball mozzarella, sliced into 1/2″ slices
Favorite pizza toppings of choice (I used Italian sausage, mushrooms, green pepper, and red onion)
1 tbsp grated parmesan
Dissolve the yeast in the warm water and allow to sit for 5 minutes so the yeast can bloom. Add thesalt olive oil, sorghum flour, brown rice flour, potato starch, cornstarch, xanthan gum and cider vinegar. Mix with a mixer until well blended. Place into a clean, oiled bowl, cover, and allow to rise for an hour in a warm place.
Preheat the oven to 425 degrees.
Lighly oil the bottom and sides of a springform pan or any round pan with at least 2″ sides. Sprinkle the bottom and sides with the cornmeal. Break off pieces of the dough and pat them into the pan until they are mushed together and the crust is about 1/4″ to 1/2″ thick. Make sure you pat the dough up the sides of the pan – when doing thing, think about the volume of topping you are planning on using (the more toppings, the taller the sides need to be).
Once the inside of the pan has been covered by pizza dough, place into the oven and bake for 1o to 15 minutes (the thicker the crust, the longer you will need to bake it) without toppings to ensure the crust gets cooked most of the way through.
To make the sauce, pour the olive oil into a saucepan and saute the garlic for 2 minutes over medium heat. Add the crushed tomatoes, garlic, basil, oregano, onion powder, and salt. Stir well and simmer until cooked through.
To prepare the pizza, layer in the following manner (from the bottom):
- Mozzarella cheese
- Italian sausage (or other meat you may be using)
- Any veggies you’re using
- Lotsa sauce (cover the veggies completely)
Place into the oven on a jelly roll pan to catch any juices. Bake for 20 to 25 minutes, depending on the overall thickness of the pizza. At the end of the baking time, allow to sit for at least 5 minutes.
To serve, remove the sides of the springform pan and cut into wedges.