Taking a deep dive into this Grain Free Deep Dish Pizza may be the best move you make this week.
True story, it’s the 2nd day of Passover during a pandemic and I’m posting a yeasted crust deep dish pizza recipe. I’d like to say it’s because IDGAF, but that’s not true. I definitely GAF but I also am having to use my energy sparingly.
Each year I try to scramble and put on my best Passover game face, at least offering some matzo ball soup  and store bought GF matzo if I don’t have time to make the best GF matzo from The New Yiddish Kitchen . This year though, this year I just used everything I had to just get the family fed.
I’m not even sure how to put it all into words except some days lately, I just can’t. So we ordered sushi to support a local business and then got ice cream. Basically no part of it was kosher or Passover related. But you know what is? Trying to survive a terrible time with my Jewish family. We even (finally) hung our mezuzahs this week to make sure our first born was spared. I hate to LOL at that but even I find the humor in our timing.
So that’s how we are rolling. And that’s why I am posting a recipe with yeast at the peak of Passover. Because right now surviving and loving other humans is as mitzvah as we can get.
Grain Free Deep Dish Pizza
- 1/4 cup maple syrup
- 1/2 cup warm water
- 2 packets quick rise yeast
- 3 eggs, room temperature
- 3 tablespoons olive oil
- 1/2 teaspoon sea salt
- 1 tablespoon apple cider vinegar
- 3 tablespoons psyllium husk powder
- 1 cup potato starch
- 1.25 cups tapioca starch
- Avocado or olive oil
- 14 ounces pizza sauce
- 10 ounces mozzarella
- 16 ounces ground sausage
- Parmesan cheese to top the pizza
- Start by combining the warm water and maple syrup. If your maple syrup is cold from the fridge, warm it just slightly.
- Stir in the active yeast into the maple/water mixture and set aside for at least 10 minutes or until it is activated and frothy
- While the yeast proofs, combine the flours, sea salt and psyllium husk powder in a separate bowl. Do not add any wet ingredients YET
- In a 3rd bowl, combine the eggs, apple cider vinegar, and oil
- Once the yeast has bloomed, combine the mixture with the egg/oil mixture
- Whisk them together thoroughly
- Then pour wet ingredients into the dry starch mixture and stir QUICKLY
- The starches will start absorbing the liquid quickly and there will be lumps so the quicker you stir the easier will be to smooth the dough
- Once smooth, cover the bowl and set aside in a warm spot to let the dough rise. You will let it rise twice.
- The first rise is 30 minutes. After 30 minutes has passed, “punch” the dough down in its bowl and cover it once more
- The 2nd rise is 1 hour. Make sure to cover your bowl as the dough can dry out
- Preheat your oven to 400F
- Take a cast iron skillet and oil it with a few tablespoons of oil. I used a 10 inch skillet
- Press the dough into the pan and up the sides, this might take awhile and the dough may try to slide back down
- Poke a few holes in the bottom of the dough and bake it for 15 minutes
- Cook your sausage, breaking it up into smaller crumbles, in a medium skillet until cooked through
- Add in the pizza sauce and combine well; remove from heat
- Remove your pizza dough from the oven carefully as the cast iron is hot
- Reduce the heat to 375F
- Press the dough flatter again into the cast iron – it will poof some while baking (I did this wearing an oven mitt)
- Sprinkle the bottom of the pizza with the mozzarella
- Now spoon in the sausage and cheese mixture
- Bake for 20-25 minutes, watching to make sure the crust doesn’t get too dark
- Remove and top with parmesan and serve once cooled for 10-15 minutes