Deliciously Organic

Healthy recipes and information about nutrition and thyroid disease

Deep Dish Pizza (Grain-Free)

Jump to Recipe

Grain-Free Deep Dish Pizza. Do I really need to say more?

Grain Free Deep Dish Pizza Recipe via DeliciouslyOrganic.net #grainfree #pizza #recipe
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!

Print

Deep Dish Pizza (Grain-Free)

Print Recipe

★★★★★

5 from 1 reviews
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 1 hour 15 minutes
  • Category: Main Dish
  • Diet: Gluten Free

Ingredients

Units
  • 2 cups tapioca flour
  • 1/2 cup coconut flour
  • 2 large eggs
  • 1/2 teaspoon Celtic sea salt
  • 3 tablespoons olive oil
  • 1 teaspoon Italian Seasoning Blend
  • 1 tablespoon of palm shortening, lard, or tallow
  • Toppings of your choice: cheese, marinara, pepperoni, sausage, peppers, onions, olives, etc.

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!

Nutrition

  • Serving Size: Serves 6-8

Keywords: deep dish pizza

Did you make this recipe?

Share a photo on Instagram and use the tag #carrievitt — I can't wait to see what you've made!

 

Did you enjoy this post?

Sign up for FREE updates!

Receive my "Top 50 Tips to Help Heal Your Thyroid" when you subscribe!

You may also enjoy these posts

Chicken Fried Steak (Grain-Free, Gluten-Free)Cheesy Ranch PotatoesHomemade Cherry Pie Filling

37 Comments

  6. Margey

    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?
    to Margey" aria-label='Reply to this comment to Margey'>Reply to this comment

  8. Kimberlee

    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!
    to Kimberlee" aria-label='Reply to this comment to Kimberlee'>Reply to this comment

  10. Judy

    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?
    to Judy" aria-label='Reply to this comment to Judy'>Reply to this comment

  14. Emily

    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!
    to Emily" aria-label='Reply to this comment to Emily'>Reply to this comment

  16. Alena

    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!
    to Alena" aria-label='Reply to this comment to Alena'>Reply to this comment

  19. Alice

    It worked! And made for a delicious pizza, I'm shocked at how simple this was! Next time I will spread the dough thinner and have it go up the sides of the pan more, as the center was a bit too thick for my liking. I let the dough sit in the blender until I was ready to spread it in the hot pan, and next time I will take the dough out of the blender to make it easier to transfer to the pan, as it was quiiite sticky and messy to deal with. But it turned out wonderful and literally all I will change next time is my methods (have the dough ready to go on a plate, and spread thinner in the pan). Thanks for this awesome recipe!

    ★★★★★

    to Alice" aria-label='Reply to this comment to Alice'>Reply to this comment

Trackbacks

  1. […] It’s a simple toss-up of grain-free flours including fibre-rich coconut flour and tapioca starch which lends the crusts on our lists their chewy texture – arguably one of the most vital components of a successful deep dish crust! Get the recipe from Deliciously Organic. […]
    to Top 10 Paleo Pizza Crust Recipes - Happy Body Formula" aria-label='Reply to this comment to Top 10 Paleo Pizza Crust Recipes - Happy Body Formula'>Reply to this comment

Leave a Comment

Your email address will not be published.

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆