I tried piecing together a gluten free Chicago style pizza recipe and would love some feedback.

My wife has terrible migraines and some pizza ingredients can be triggers, and we both don't do well with gluten and so I tried to cobble together a pizza recipe that would work for us. I sorta combined different things I saw in different recipes. I tried it once and I didn't feel like I got a good rise, I think there was too much water in the dough. So, I adjusted it some and want to try again tonight. I'd love to get some feedback!

Here is it:

Gluten-Free Chicago-Style Deep Dish Pizza

(with Molasses, Garlic Butter, & Migraine-Friendly Marinara Sauce)

Yields: Two 9-inch deep-dish pizzas

Prep Time: 30 minutes | Rise Time: 90 minutes to 2 hours | Bake Time: 25-30 minutes

Ingredients

For the Dough:

  • 1 tablespoons active dry yeast
  • 1 tablespoon sugar
  • 3/4 cups (20 tablespoons) warm water (~100°F)
  • 2 Tsp psyllium husk powder
  • (3 tablespoons) warm water (~100°F) for psyllium husk gel
  • 2  cups all-purpose gluten-free flour
  • ¼ cup coarsely ground yellow cornmeal
  • 1 tablespoons molasses (for richer flavor & slight sweetness)
  • 1 teaspoons kosher salt
  • 4 tablespoons canola oil (or other neutral oil)
  • 2 tablespoons extra virgin olive oil (for brushing the crusts)

For the Garlic Butter Finish:

  • 3 tablespoons unsalted butter, melted
  • 1 teaspoon garlic powder (or 1 minced garlic clove)
  • ½ teaspoon dried oregano
  • ¼ teaspoon salt
  • ¼ cup grated Parmesan cheese (for crust topping)

 

For the Migraine-Friendly Marinara Sauce:

  • 1/2 tsp Garlic Powder
  • 1 cans (28 ounces each) whole peeled tomatoes, preferably San Marzano
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • ½ tsp of sugar (optional, to balance acidity)

Instructions

Step 1: Make the Marinara Sauce (Can Be Made Ahead of Time)

  1. Prepare the Tomatoes:
    • Drain one can of tomatoes to reduce excess liquid for a thicker sauce.
    • Hand-crush the tomatoes in a large bowl for a chunky consistency (avoid using a food processor).
  2. Simmer the Sauce:
    • Add the hand-crushed tomatoes, stirring to combine.
    • Stir in Garlic powder, oregano, basil, salt, and black pepper.
    • If the sauce is too acidic, add a pinch of sugar.
    • Bring to a gentle simmer and reduce heat to low. Cook uncovered for 30-40 minutes, stirring occasionally, until thickened.
  3. Final Adjustments:
    • Taste the sauce and adjust seasonings as needed.
    • Remove from heat and set aside for assembling the pizza.

Storage Tip: This sauce can be refrigerated for up to a week or frozen for longer storage.

 

Step 2: Activate the Yeast

  1. In a small bowl, combine 3/4 cups warm water (100°F) with 1 tablespoon sugar, and 1 tablespoons active dry yeast.
  2. Stir gently and let sit for 10 minutes until frothy and bubbly.

Step 3: Prepare the Psyllium Husk Gel

  1. In a separate small bowl, mix 1 tablespoon psyllium husk powder with 3 tablespoons warm water.
  2. Stir and let sit for 5-10 minutes until it forms a thick gel-like consistency.

Step 4: Mix the Dough

  1. In a large mixing bowl, whisk together:
    • Gluten-free flour
    • Cornmeal
    • Salt
  2. Add the molasses, yeast mixture, psyllium husk gel, and canola oil to the dry ingredients.
  3. Mix until a smooth dough forms. If it's too dry, add 1 teaspoon of warm water at a time until soft and pliable.
  4. Knead the dough for about 5 minutes (if using a stand mixer, use the dough hook on medium speed).

Step 5: First Rise (90 min - 2 hours)

  1. Shape the dough into a ball and place it in a lightly oiled bowl.
  2. Cover with a kitchen towel or plastic wrap and let it rise in a warm, draft-free place for 90 minutes to 2 hours (or until nearly doubled in size).
  3. Cold Rise Option: For even better texture, cover the bowl and refrigerate the dough for 6-12 hours, then bring it to room temperature before shaping.

Step 6: Prepare the Pans & Shape the Dough

  1. Grease two 9-inch round cake pans or deep-dish pizza pans with olive oil.
  2. Divide the dough into two equal portions.
  3. Press each portion into the bottom and slightly up the sides of the pans to form a thick crust.
  4. Cover and let it rest for 15-20 minutes before adding toppings.

Step 7: Preheat the Oven

  • Set oven to 400°F for a more even rise.

Step 8: Assemble the Pizzas

  1. Brush the crusts with a little olive oil.
  2. Sprinkle 2 cups of mozzarella cheese per pizza directly onto the crust (this helps prevent sogginess).
  3. Add cooked Italian sausage (or other toppings of choice).
  4. Spread 1 cup of the prepared marinara sauce over each pizza.
  5. Sprinkle each with:
    • ¼ teaspoon oregano
    • ¼ teaspoon basil
    • ⅛ teaspoon salt
    • ⅛ teaspoon black pepper
  6. Finish with ¼ cup grated Parmesan cheese per pizza.

Step 9: Bake with foil tent

  • Place both pizzas in the oven and bake at 425°F for 20 minutes
  • If the crust browns too quickly, tent with foil for the last 5 minutes.

Step 10: Prepare the Garlic Butter Topping

  1. In a small bowl, mix:
    • 3 tablespoons melted butter
    • 1 teaspoon garlic powder (or 1 minced garlic clove)
    • ½ teaspoon dried oregano
    • ¼ teaspoon salt
  2. As soon as the pizzas come out of the oven, brush the crust edges with the garlic butter mixture.
  3. Sprinkle the crust with grated Parmesan cheese for extra flavor.

Step 11: Serve

  1. Let pizzas rest for 5-10 minutes before slicing.