Gluten Free Pan Pizza (Deep Dish Focaccia Style)
Like the Personal Pan Pizza you know and love, but gluten free
Hi friends,
I’m just back from a cooking adventure in Italy, so it seems fitting that today I bring you pizza. This is a deep dish focaccia style pizza. Focaccia style pizza is really popular in bars, bakeries and coffee shops across Italy but in Milan I really saw it everywhere. Cafes were loaded with incredibly tall and thick slices being consumed for breakfast lunch or dinner. In fact, the first time I ordered a slice in Milan I really had no idea how huge it was going to be, and really could have shared my slice with the whole family. (If you’re headed to Milan it was from Spontini, a local chain that has many locations, some of which are 100% gluten free so look at the signs to see if that location is a gluten free location or a wheat flour location when you’re there.)
Am I the only one with a special love of deep dish pizza? It must be all those years of reading books in grade school, with the fabulous reward of my own personal sized deep dish in the pan fried edge pizza. When friday night rolled around and my hardworking parents needed a break, it was definitely the deep dish we hoped they’d have delivered. Now, as a gluten free house most of the pizzas that are available at restaurants and frozen at the store are thin, very very thin and sometimes I just want something I can sink my teeth into!!
This gluten free pizza is based on focaccia dough and actually makes fabulous garlic cheese bread which I’ve given you a variation for. The olive oil in the pan becomes that fantastically crispy crust and the chew in the fluffy interior is exactly how I remembered. You can make the dough a day ahead if you’d like and let it slowly rise in the refrigerator for 24 hours instead of at room temperature for 45 minutes. The flavor will be slightly more developed if you give it the longer rise, and sometimes it’s easier to plan ahead!
Make sure that you measure the dough ingredients by weight, it makes a HUGE difference in the way gluten free baked goods come out - especially yeasted doughs like breads and pizzas. I’ve given you LOTS more information about why and how to weigh flours and what flours can substitute for others in my guide to gluten free flour, check it out!
You can top the pizza with whatever toppings you love at your house, I’ve gone for a classic pepperoni here for my kids to enjoy. I’ve included a quick marinara sauce recipe as well, but feel free to use your favorite gluten free sauce! I also really enjoy pesto and fresh mozzarella.
Gluten Free Deep Dish Focaccia Style Pizza
8-12 slices
For the dough:
1 cup (140g) millet flour
1 cup (150g) sorghum flour
2 cups (230g) tapioca starch (or potato starch)
2 Tb (32g) psyllium husk powder
2 tsp (10g) fine salt
2 tsp (8g) dried Italian herbs – optional
2 Tb (15g) instant yeast
2 Tb (30g) sugar
2 ½ cups (580g) warm water (100 degrees)
2 tsp (9g) cider vinegar or white balsamic vinegar
3 tbsp (38g) olive oil
For Shaping:
3 tbsp (38g) olive oil
For the Top:
See topping suggestions below
In a large bowl, weigh and mix together the flours, psyllium, salt, yeast, sugar, and herbs. Add the water, vinegar and olive oil to the flour.
Mix well with a large spoon or the paddle attachment of an electric mixer. Beat the mixture for a good 5 to 10 minutes until the dough is thick and even. Scrape down the sides of the bowl a couple of times during the mixing process.
While the dough is mixing line a half sheet pan with parchment paper, add the olive oil to the paper. Scrape the dough into the center of the pan on top of the oil. Turn the dough over a couple of times so its completely covered in oil. Gently push the dough out into a rectangle that covers most of the pan. Cover with plastic wrap and leave to rise 45 minutes to an hour until almost doubled.
Preheat the oven to 425 degrees. Spread marinara sauce (see below), cheese and toppings of choice (see below) over the pizza crust. Top with foil to prevent overbrowning and bake 45 to 50 minutes until the internal temperature reaches 205.
Allow the pizza to cool in the pan 10 minutes, then transfer it out of the pan onto a wire cooling rack. Enjoy fresh, or reheat leftovers in a warm oven!
Garlic Breadstick variation: Instead of sauce and pizza toppings, spread olive oil, roasted garlic and salt over the top of the dough and bake as directed. Cut into sticks and enjoy dipped in marinara!
Quick Basil Marinara Sauce
yield: 2 cups
2 T Olive Oil
¼ Onion Diced
2 Garlic cloves minced
12 oz Tomatoes canned, or fresh Roma tomatoes chopped
2 Tb Tomato Paste
2 Tb Fresh Basil
1 Tb Fresh or 1 tsp dried Oregano
½ tsp salt
¼ tsp fresh black pepper
In a 1 large pot, heat the olive oil for 1 minute and add the onion. Sweat the onions over medium heat until almost clear. Add the garlic and continue to cook, stirring so the garlic does not burn. Cook for 2-3 minutes, and add the tomatoes, tomato paste, herbs, salt, and pepper. Stir well for 2 minutes and reduce heat to low.
Simmer for 15-20 minutes, stirring gently every 5 minutes or so. Serve over pasta, with meatballs, or on pizza.
