Detroit Style Pizza (wheat free!)
Someday I’ll do a travel guide for Austin – considering I live here it’s almost embarassing that I haven’t done one yet – but until I get my act together I’ll tell you the one place you MUST go if you’re in Austin: Via 313 Pizza. Specifically the food truck on East 6th. It’s right next to a dive bar with cheap strong drinks, and you can sit outside and eat delicious Detroit style pizza, the best gluten free pizza I’ve ever had (minus my own, of course 😉).
However, if you don’t have a trip to Austin planned, never fear. I’ve got you covered with a pizza recipe that is pretty darn close to the original. I mean, the original is still the best, and there’s nothing quite like eating pizza that’s been baked in an industrial steel tray from Detroit (that’s how Detroit style originated, in case you’re wondering). But this one is pretty good!
And, I mean, you know that if I’m saying it’s good then it’s good. I’m very convinced that Italian style pizza is the best pizza, but this stuff is in a league all it’s own. The secret to the deliciousness is the cheese. They use mozzarella, of course, but then add a layer of cheddar around the edges. This melts into the crust and gets really crispy, creating a delicious and addictive crunch! Mind-blowing, I know.
We used pepperoni here with some arugula to top it off, but I’m also a huge fan of prosciutto + arugula. The pizza world is your oyster!
For the crust recipe, I started with this gluten-free focaccia bread recipe. Unlike my Italian style pizza recipe, this dough stays very wet – we literally pour it in the pan to bake. This keeps the dough from getting dry and crumbly, but we do want more of a cake-like consistency here. (Literally, the last time we ate this I dubbed it “pizza cake.” Not the most appetizing, but it’s an accurate description!) So don’t be alarmed by not being able to pick the dough up – it’s ok, I promise.
The other thing to note is that it’s very important to pre-bake the crust before adding toppings. The first time we made this I didn’t pre-bake it for that long, and we ended up baking it for another 45 minutes… I don’t want to put you through that!
- 1 cup warm water
- ¼ teaspoon sugar
- 1 packet yeast (2 ¼ teaspoons)
- 2 eggs
- ¼ cup olive oil
- 1 tablespoon maple syrup
- 1 teaspoon salt
- 1 teaspoon apple cider vinegar or other neutral vinegar
- ½ cup millet flour
- ½ cup sorghum flour
- 1 cup sticky rice flour
- ⅓ cup vital wheat gluten
- ⅔ cup tapioca starch
- Olive oil
- White cheddar cheese grated
- Mozzarella cheese grated
- Other desired toppings (pepperoni, prosciutto, etc.)
Microwave the water for about 15-20 seconds (it should feel warm but not hot). Add the sugar and yeast and mix to dissolve. Set aside for 5-10 minutes or until about doubled in size.
In a medium bowl, whisk together the flours. In a large bowl (or a stand mixer if you have one), beat the eggs, olive oil, maple syrup, vinegar, and salt. Add the yeast mixture and stir until combined. Add the flours and stir vigorously until smooth (about 3 minutes with a stand mixer or until your arm is numb if you're just using a spoon). The dough should still be sticky. Set aside for 5-10 minutes to thicken.
Pour enough oil in a 10" cast iron skillet or equivalent sized baking dish to coat bottom and sides. Pour the dough into the pan and shake gently to even out. Let rise in a warm place (optimally 100F) for 45 minutes.
After 45 minutes, turn the oven on to 400F and leave the dough in while the oven heats up. When the oven reaches 400, bake for 10-15 minutes, or until the dough is set but not 100% done.
Remove crust from oven and brush with olive oil. Sprinkle grated cheddar cheese around edges and mozzarella cheese in center of crust. Add any other desired toppings. Bake for another 5-10 minutes or until mozzarella is melted and cheddar is crispy around the edges.
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