MAIN DISH: CHICAGO STYLE DEEP DISH PIZZA(click here to print)

Chicago Style Deep Dish Skillet Pizza

Ingredients:

For the Crust
3 tablespoons coconut flour, sifted
1/2 cup almond flour
3/4 cup golden flax seed meal
2 teaspoons baking powder(without cornstarch)
1/2 teaspoon baking soda
1 teaspoon Italian seasoning
1/2 teaspoon sea salt, or to taste
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1 cup shredded mozzarella cheese (whole milk grate or cut yourself)
1/4 cup finely grated Parmesan cheese (fresh from a block of cheese)
3 large eggs, lightly beaten
1/4 cup PLUS 2 tablespoons heavy whipping cream
3 tablespoons olive oil 

For the Toppings, Etc.
3/4 to 1 cup pizza sauce, or to taste (sugar free)
1-1/2 to 2 cups shredded mozzarella cheese(from a block of fresh cheese)
Olive oil or coconut oil for greasing pan
Toppings, as desired (pepperoni, cooked sausage, peppers, onions, cooked mushrooms, etc.) 

Directions:

Preheat oven to 375 degrees F.  In a medium sized bowl, mix first 9 ingredients together with a whisk to help break up any lumps; stir in 1 cup mozzarella cheese and Parmesan. 

Add eggs, cream and olive oil; mix until combined and a dough is formed.  Dough will be thick and slightly sticky.  Generously grease a 10 to 12 inch cast iron skillet with olive oil or coconut oil (an ovenproof skillet can also be used). Using a rubber spatula sprayed lightly with oil, place the dough in the center of the baking pan and begin working your way pressing the dough out toward the edges, about 3/4 to 1-inch thick spreading the dough up the sides of the pan about 1-inch high.

Bake for 20-25 minutes, or until light golden brown. Remove from oven and add sauce, mozzarella, and desired toppings. Bake an additional 8 to 10 minutes or until the cheese is melted. If additional browning is desired, run under broiler for a few minutes until bubbly and cheese is lightly browned. Carefully remove from oven and let sit about 5 to 10 minutes for cheese to set. Cut into wedges and serve. If using a nonstick ovenproof skillet, adjust baking time as necessary (it will heat more quickly than cast iron), then slide finished pizza onto a cutting board before slicing so you don't damage your pan.

*Note: Pre-cooking vegetables containing lots of moisture like mushrooms, spinach, etc. will help prevent the pizza from becoming soggy.

For nutritional values please click here



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