One of the benefits of making your own pizza is that you have options. From the toppings you use, to the type of crust you make, and even to the style of pizza you choose – when it comes to pizza, the possibilities are endless.
As I’m sure you know, we like to test things around here. So today, instead of focusing on all the toppings you can use, we’re going to show you three different ways you can bake up our gluten-free pizza crust recipe to give you a totally different style of pie.
For those of you who’ve tried this recipe, then you know it’s a winner. But it’s usually just made thin-crust style. Ready to see what else it can do? Let’s dive in!
Gluten-free pizza: thin crust
This is how we initially created the recipe to be: crisp and perfectly chewy. Think of this more as your “traditional” pizza. We like to make it round and add loads of toppings, because truth be told, it really is the perfect base for all your favorite toppings.
If you haven’t made our gluten-free pizza crust yet, you should know that the dough is quite wet and needs to be spread with your fingers (not rolled or stretched like a traditional pizza crust). And once you’ve spread it out on the pan, the crust bakes for 8 to 10 minutes before you can add your toppings.
Gluten-free pizza: Sicilian-style thick crust
If you’ve never had Sicilian-style pizza, then you’re in for a treat. It’s made in a square or rectangle, and traditionally has a thicker crust. I like to think of it as a blend between pizza and focaccia.
To make Sicilian-style pizza, I decided to go with a 9″ square pan. I figured the smaller surface area of the pan would help me get that thicker crust I was looking for; and using a pan with sides would support the crust as it baked.
Gluten-free pizza: deep dish
While I personally have never been to Chicago to experience deep-dish pizza in the most traditional sense, I’ve always been a fan of this style of pizza. It was also the style I was most worried about re-creating, because gluten-free pizza dough is NOT like regular dough. You can’t really shape it, and you certainly can’t roll it out. This was going to be a bit of an experiment.
I opted for a 9″ round cake pan and decided I’d try to first spread the dough into the bottom of the pan, then push it up the sides to make it deep dish. I was pleasantly surprised that this method worked really well. I let it rise, then reshaped it a little just before baking.
Side note: make sure you grease the heck out of the sides and bottom of the pan. This baby will stick if you don’t!
It also took a bit longer to bake (5 minutes, to be exact), but the result was spectacular. Just what I was hoping for: thick, chewy, and full of sauce, cheese, and pepperoni!
Please try these variations as you bake, taste, and review our recipe for Gluten-Free Pizza Crust.