Deliciously Organic

Organic, Grain Free, Gluten Free, Paleo Recipes and Thyroid Health

Deep Dish Pizza (Grain-Free)

Grain Free Deep Dish Pizza Recipe via DeliciouslyOrganic.net #grainfree #pizza #recipe
Grain-Free Deep Dish Pizza. Do I really need to say more?

It’s very important to use a cast iron skillet or enameled cast iron skillet for this recipe – I tried to make it with a stainless steel skillet and the crust didn’t bake evenly.

You can pick whatever toppings you’d like – cheese, meats, onions, olives, bell peppers, etc. Enjoy!

Serves 6-8

Deep Dish Pizza (Grain-Free)
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Ingredients

Instructions

  1. Place a 12-inch cast iron or enameled cast iron skillet in the oven and preheat to 425ºF. Let the oven preheat and then keep the skillet in the oven for 10 minutes after the oven has reached 425ºF.
  2. Place the tapioca flour, coconut flour, eggs, sea salt, Italian seasoning, and olive oil in the bowl of a food processor or blender (do not try this in a small food processor or mini blender – the mixture will be too thick). Pour in 1 cup of boiling water and immediately process until smooth. Let the mixture sit for 10 minutes (if it sits for longer than 10 minutes, it will be totally fine).
  3. Remove the skillet from the oven. Add 1 tablespoon of palm shortening, lard or tallow and swirl to coat (I don’t use olive oil here, because the oil will burn and oxidize due to the high heat). Pour (or spoon) the dough into the hot skillet and spread evenly with a spatula. Place in the oven and bake for 15 minutes.
  4. Remove the crust from the oven and put your toppings on top. Place the pizza back in the oven and bake for an additional 20-25 minutes until the toppings are hot and the cheese is bubbling and just turning golden brown. Let the pizza sit for 10 minutes before serving.

Notes

I only test the recipes on my site with the listed ingredients and measurements. If you would like to try a substitution, you are welcome to share what you used and how it turned out in the comments below. Thanks!

7.8.1.2
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https://deliciouslyorganic.net/deep-dish-pizza-grain-free/

 

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28 Comments

    • Debbie Kane

      January 31, 2016 at 4:26 am

      The other night I was making Carrie's brownie recipe (a favorite here!) and realized too late that I only had 1/2 of the amount of tapioca flour needed to finish the recipe. So, after a Google search I learned that arrowroot and tapioca can be interchanged at a 1:1 ratio. And the brownies turned out just as awesome as always!
      Reply to this comment

  6. Margey

    February 1, 2016 at 12:12 am

    My family was so excited about this recipe!! So I just made it for dinner.....I used my Vitamix to mix the dough. I waited 10 minutes, like you said and it was still liquid. I put the exact ingredients listed! So I decided to add another cup of tapioca...and 1/2 cup coconut flour...still liquid...so I ended up adding yet another cup of tapioca...which doubled the flour of the recipe. I'm wondering...Is 2 cups of boiling water too much? Was it suppose to be 1 cup?I didn't add extra eggs....I followed the rest of the recipe exactly and it came out great. I ended up making 2 pizza's. We enjoyed it. But I am wondering....should it have been 1 cup of boiling water instead of 2? I am curious and want to know what you think....why it was still liquid?
    Reply to this comment

    • Margey

      February 1, 2016 at 12:34 pm

      Thanks for your reply about the 2 cup water mistake. Got it in my email. It's okay....we ended up with 2 pizza's, and the family liked it so much they and said they would like me to make it again! =) Love your blog. Keep up the sharing!
      Reply to this comment

  8. Kimberlee

    February 4, 2016 at 8:01 am

    Made this last night. After I started measuring I only had 1 cup of arrowroot so I halved the entire recipe. It was the perfect size for my two kiddos with me and dad getting a small taste. It was DELICIOUS! My kids, who were skeptical, took one bite and both screamed "more please". Definite winner in my household! Thanks Carrie. I love your site! Can't wait to replenish my arrowroot and make a full-size pizza!
    Reply to this comment

  10. Judy

    February 13, 2016 at 3:07 pm

    I made the pizza this afternoon. It tastes wonderful. HOWEVER, while the outside of the crust was nice and crispy, but the inside of the crust was gummy, uncooked, and rubbery. No matter how long I cooked it, (I cooked it an extra 25 minutes until I gave up), it just wouldn't get done. I followed the recipe to the letter and used my LeCreuset 12 inch enameled cast iron pan to cook it in. Do you think the extra cup of water had anything to do with it coming out like that?
    Reply to this comment

  13. Hayley

    March 29, 2016 at 9:26 pm

    Very good. I used coconut oil in place of palm oil and sea salt in place of the cultic sea salt. We would probably not use all the dough mixture next time to make the crust a little thinner.
    Reply to this comment

  14. Emily

    April 1, 2016 at 9:25 pm

    I tried this as written the first time. It was very good but I wanted more toppings with the amount of crust that I was getting and it was a little gummy on the inside (just the nature of tapioca flour). So, this time, I preheated my pizza stone and then poured the mixture on there and it was great... it made it regular crust and not deep dish but it was SO easy and delicious and a great ratio of crust to toppings for me. I may try it again on the pizza stone and not spread it out all over the stone to try an in-between thickness. Thanks so much for the recipe!
    Reply to this comment

  15. Evie

    April 8, 2016 at 9:49 pm

    I am SO glad you made this recipe. I'd try it right now but it's almost 11 pm at the moment, so I'll have to make this in a day or two and let you know how it turned out! I haven't had a deep dish pizza (or, a GOOD deep dish pizza) since I went gluten-free, which was a few years ago.
    Reply to this comment

  16. Alena

    March 16, 2017 at 6:06 pm

    I've made this crust about 6 times now, and it's perfect every time. I usually make it as a thin crust on my pizza stone, but the cast iron version is amazing too. Seriously, my mind is blown by how good it is! Last year I discovered that I'm intolerant to all grains, so I thought I'd have to say goodbye to pizza for good (or at least nice crusts). But this crust is so doughy and tasty. This recipe has been such a blessing and has provided me with a great dinner I can make any time! Thank you SO much for sharing it with us!
    Reply to this comment

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