Grain-Free Deep-Dish Skillet Pizza Crust

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Grain-Free Deep-Dish Skillet Pizza Crust
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    [post_date] => 2020-09-08 09:20:41
    [post_date_gmt] => 2020-09-08 15:20:41
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    [post_title] => Grain-Free Deep-Dish Skillet Pizza Crust
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09.08

Call me basic, but ultimately, a good pizza is my favorite (savory) food in the world. I mean, how can you argue with the combination of gooey cheese + chewy bread?! While I usually go for a traditional red sauce, there are endless delectable pizza sauces and toppings.

And I plan to try as MANY of them as possible, using this grain-free skillet pizza as the base!

Now I will say, my particular pizza taste tends towards thick-ish crusts. I want a little 'doughiness' in the middle, with a crunchy crust that I can dunk into olive oil, marinara or ranch dressing (see below for a recipe wink wink). Those of you who grew up with Chicago-style deep dish pizza will say this isn't quick as hefty, but it gets close!

That's what I've created in today's recipe; a home-made semi-deep-dish pizza crust that happens to be grain and dairy-free, so all of my gluten sensitive/intolerant friends can enjoy it! It's so fast and easy to throw together, totally sliceable and leftovers are even better.

The key with this recipe is to get your SMELL on, when the dough is searing in the pan. You want it to get golden-brown on the bottom, with a nice toasty smell, but you want to avoid the 'burning' smell. You can use a spatula to gently peek underneath if you're not sure. And, of course, it's ok if it goes a little too far; the result will still be delicious.

Now onto toppings: you can truly use whatever you like. The main thing is to avoid 'weighing it down' too much, a moderate amount of sauce and a handful of toppings. For this particular pizza (pictured), I went for a 'white crust'; I buttered the crust and topped it with white cheddar and tomatoes from our garden, then I drizzled homemade ranch on top. BONUS if you've made it all the way down here, I'm sharing my Ranch Dressing Recipe with ya:

RANCH DRESSING: In a medium-sized mixing bowl, whisk together in the order listed: 1 cup sour cream or plain Greek yogurt, ¼ cup water, ½ cup mayonnaise, 2 teaspoons lemon juice or vinegar, ¼ teaspoon each salt, pepper, garlic powder and onion powder and fresh herbs.  Refrigerate. Can stay in the fridge one week.

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TOTAL TIME :30minutes10minutes
4servings
INGREDIENTS
  • 1 cup water
  • 1 large egg
  • 1 tablespoon apple cider or white vinegar
  • 1 cup tapioca flour (sub arrowroot starch)
  • 1 1/2 cups blanched almond flour *
  • 1/4 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon baking soda
  • 1 tablespoon avocado oil
DIRECTIONS
  1. *NOTE: can sub GF all-purpose flour, but the batter will be thicker. Just use a dampened spatula to spread! Preheat oven to 350 degrees F.
  2. In a small(er) mixing bowl, whisk together water, egg and vinegar. In a large mixing bowl, whisk together tapioca flour, almond flour, salt, garlic powder and baking soda.
  3. Add wet ingredients to dry and whisk until creamy.
  4. Heat a 10” castiron or other nonstick skillet to medium-high and add avocado oil. Turn on exhaust fan. When oil moves quickly around the pan, add batter and quickly spread into an even layer. Allow to sear 5-7 minutes, or until the edges start to pull away and you can smell “browning” but not burning.
  5. Carefully add pan to the oven and bake 5 minutes. Remove and turn oven to 475 degrees. While oven is heating, add whatever toppings you like. Add pizza back to the oven and cook 12-15 minutes, or until the edges are golden-brown and any cheese is bubbling.
  6. Allow to cool 5 minutes before slicing and enjoying! Leftovers will keep tightly sealed in the fridge up to 4 days. Reheat in the oven at 350, on an unlined baking sheet, until warmed through.
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