Happy Friday! We made it through another week… and the first full month of 2014! How quickly time flies. I love finally getting to the end of the week so I can enjoy my weekends. This weekend we’re relaxing at home since the following weekends will be pretty busy for me. I’m looking forward to lounging around in my pajamas, playing with some new recipes in the kitchen and of course, enjoying quality time with my boys and attending a Superbowl party. To finish off the week of Superbowl eats, I had to include this recipe for pizza. A lot of folks enjoy pizza for the Superbowl so here’s a GF Chicago Deep Dish Sausage & Pepperoni Pizza to share. Pizza takes on a Chicago spin with a gluten free dough baked in a cake pan and filled with savory pepperoni and sausage. This is one slice you need to enjoy with a knife and fork!…
Since becoming gluten free, I was afraid that I wouldn’t be able to enjoy a good Chicago style pizza. Thankfully, now I can and when I made this, The Baron was impressed. I think I restored his thoughts about gluten free pizza since the first time I made it he wasn’t a fan. This recipe is a keeper and it’s one that I can play with by making other versions of GF pizza!
For tomato sauce
1 (15-ounce) can crushed tomatoes with added purée
4 1/2 teaspoons extra-virgin olive oil
1/2 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon dried oregano
For pizza crust
3/4 cup tapioca flour
1/2 cup white rice flour*
1/3 cup chickpea flour
1/3 cup sorghum flour
1 teaspoon xanthum gum
1 teaspoon kosher salt
1/2 cup whole milk
2 1/4 teaspoons active dry yeast, from 1 (1/4-ounce) package
2 teaspoons sugar
2 large egg whites, lightly beaten
3 tablespoons plus 1 teaspoon extra-virgin olive oil
4 teaspoons extra-virgin olive oil
4 large fresh basil leaves, roughly torn
In a 4-quart nonreactive saucepan over very low heat, add the oil and onions, cooking until softened. Stir in the tomatoes and bring to simmer. Continue stirring occasionally until sauce is thickened and reduced to 1 cup, in about 20 to 25 minutes. Stir in sugar, salt, and oregano. Cover to keep warm if using shortly after or store in the fridge, covered up to 5 days.
In bowl of a stand mixer fitted with a whisk attachment,combine together tapioca flour, white rice flour, chickpea flour, sorghum flour, xanthum gum, and salt. *Be sure to use white rice flour… using brown rice flour will result in a gritty crust.
Brush 1 teaspoon olive oil over each crust. Sprinkle the bottom of the crusts with mozzarella cheese and then add your desired toppings. Once topped, cover the tops with pizza sauce and Parmigiano-Reggiano.