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Grain Free Deep Dish Pizza

Taking a deep dive into this Grain Free Deep Dish Pizza may be the best move you make this week. 


Grain Free Deep Dish Pizza

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 [1] and store bought GF matzo if I don’t have time to make the best GF matzo from The New Yiddish Kitchen [2]. This year though, this year I just used everything I had to just get the family fed. 

Grain Free Deep Dish Pizza

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

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Grain Free Deep Dish Pizza

Grain Free Deep Dish Pizza
  • Author: Jennifer Robins
Scale

Ingredients

  • 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

Instructions

  1. Start by combining the warm water and maple syrup. If your maple syrup is cold from the fridge, warm it just slightly.
  2. 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
  3. While the yeast proofs, combine the flours, sea salt and psyllium husk powder in a separate bowl. Do not add any wet ingredients YET
  4. In a 3rd bowl, combine the eggs, apple cider vinegar, and oil
  5. Once the yeast has bloomed, combine the mixture with the egg/oil mixture
  6. Whisk them together thoroughly
  7. Then pour wet ingredients into the dry starch mixture and stir QUICKLY
  8. 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
  9. Once smooth, cover the bowl and set aside in a warm spot to let the dough rise. You will let it rise twice.
  10. The first rise is 30 minutes. After 30 minutes has passed, “punch” the dough down in its bowl and cover it once more
  11. The 2nd rise is 1 hour. Make sure to cover your bowl as the dough can dry out
  12. Preheat your oven to 400F
  13. Take a cast iron skillet and oil it with a few tablespoons of oil. I used a 10 inch skillet
  14. Press the dough into the pan and up the sides, this might take awhile and the dough may try to slide back down
  15. Poke a few holes in the bottom of the dough and bake it for 15 minutes
  16. Cook your sausage, breaking it up into smaller crumbles, in a medium skillet until cooked through
  17. Add in the pizza sauce and combine well; remove from heat
  18. Remove your pizza dough from the oven carefully as the cast iron is hot
  19. Reduce the heat to 375F
  20. Press the dough flatter again into the cast iron – it will poof some while baking (I did this wearing an oven mitt)
  21. Sprinkle the bottom of the pizza with the mozzarella
  22. Now spoon in the sausage and cheese mixture
  23. Bake for 20-25 minutes, watching to make sure the crust doesn’t get too dark
  24. Remove and top with parmesan and serve once cooled for 10-15 minutes

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