Gluten Free Chicago Style Stuffed Deep Dish Pizza

Stuffed Deep Dish Pizza is So Hard To Find

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Hi Friends,

Today I bring you a pizza… well in Chicago it’s THE pizza. Italians may recognize this style pizza as something close to timpano (any fans of the Stanley Tucci classic “Big Night” out there????) None of that really matters, what is important is how delicious this creation is, and how sadly few gluten free options are available!! Earlier this year we took a quick family trip to Chicago - and I was THRILLED to find the safe and delicious option at Chicago’s Pizza (pictured above), and that they SHIP nationwide! However, many people on social media let me know that the shipping option was a bit too cost prohibitive for them, and because I love you all and want you to have delicious pizza, I decided to create a recipe for this treat.

Also, soon after my trip I had a gluten free pizza class with a gentleman from Chicago who’s been making these pies for years, but wanted to make them gluten free so I got quickly to work. After the class I’ve kept tweaking and I just LOVE the result. This recipe is based on my usual pizza or calzone dough, but adds the tweaks and techniques that make it truly Chicago style.

This dough, thanks to the psyllium husk is easy to handle. Don’t leave this ingredient out! It truly is the magical pixy dust that makes this a stuffable not crumbly dough. You should be able to find it in better grocers in the supplements section or you can always order it online.

I suggest rolling your dough out on parchment paper, so you can slide the dough onto the pan and over the top of the filled pizza, the paper just helps move it around without breaking the dough. But… if the dough does happen to crack, just patch it up with a little excess dough, it’s no big deal and with time and practice you’ll get less tearing.

Feel free to change up the cheeses and fillings here to your liking, veggies, meats, change the cheeses to what you love, but to keep it Chicago style, the fillings go inside the doughs (including the cheese) and the sauce goes on top. If you do something else, you’ve left the realm of Chicago style pizza and invented a new food.

Friends, what kind of pizza do you like? What pizza would you like a gluten free recipe for? Drop me a comment below.

Happy Baking,

Rachel

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Gluten Free Chicago Stuffed Pizza
yield: Dough for 1 large stuffed pizza

2 ½ c (600g) water (warm tap water)
2 Tb (10g) psyllium husk powder
4 tsp (16g) sugar
1 ½ Tb (14g) instant (or quick) yeast
1 3/4c (225g) brown rice flour, plus additional to shape dough
1c (118g) sorghum flour
¾ c (120g) tapioca flour
½ c (95g) potato starch
3/4c (37g) potato flakes (like the instant mashed potato kind!)
2 tsp (12g) salt
4 Tb (56g) butter
Fillings of choice
Tomato basil sauce (for the TOP!! Recipe below.)

Whisk together water and psyllium husk, set aside for 5 minutes to hydrate.  In a medium bowl whisk together sugar, yeast, all flours, potato flakes, and salt.  Add the water mixture and butter to the dry ingredients, mix thoroughly with an electric mixer or large sturdy spoon to form a dough.  Cover with a tea towel and let rise 20 minutes. 

Preheat the oven to 475 (if you’re oven goes higher, like 500 even better you want the highest heat.  If you have a baking stone or steel put that on the middle rack of the oven. 

Take out two pieces of parchment paper.  Sprinkle both with a little brown rice flour.  Divide your dough into 2 pieces. Using lightly brown rice floured rolling pin, roll one half of the dough into a 16 inch round, slide that into a buttered 9-10 inch Chicago pizza pan or round cake pan.  Roll the other half of the dough.  Fill the pizza with fillings of choice (see suggestions below). Top the filled pizza with the other rolled dough, removing the excess and pinching to seal the top piece to the bottom.  Top with tomato sauce (below).  Bake Pizza 22-25 minutes.  Remove from oven and let cool 10 minutes then slice and eat!

Chicago stuffed pizza filling suggestions:

8oz shredded mozzarella cheese plus 1/2 cup (45g) grated parmesan cheese

1/2 cup sliced pepperoni
½ cup cooked Italian sausage
4 slices bacon, cooked and crumbled
½ cup cooked spinach
½ cup diced artichoke hearts
½ cup roasted peppers

Tomato-Basil Pizza Sauce

Yield: 1 quart

¼ c. extra virgin olive oil
2 cloves of garlic, thinly sliced or minced
1 lb tomato puree
2 Tb. packed basil leaves, thinly sliced
Salt and pepper to taste

Pour the olive oil into the sauté pan.  Sauté garlic, over medium heat stirring often, until just beginning to color. Add tomatoes and cook, stirring often, for about 10 minutes, and remove from heat and stir in basil and season with salt and pepper.

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Gluten Free Chicago Stuffed Pizza

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