Gluten-free Cast Iron Skillet Pizza
Pizza is so easy. I love the fact that there are few dishes (well, at least after the crust is made). Tonight, I made the best cast iron skillet pizza. I’ve had cast iron skillets on the brain - and on the stove top ever since the latest edition of Cook’s Illustrated showed up. This edition has some easy steps for seasoning and re-seasoning cast iron skillets. A few years ago, we bought a set of three. I have never been able to convince my love that he shouldn’t use soap with it. However, this weekend, I laid claim to one of the set and made it “soap free” for good! This required a bit of reseasoning. So there it was, a perfectly seasoned cast iron skillet - begging to be used. So I did. Deliciously too.
Cast-Iron Skillet Pizza Crust
Dry ingredients:
1/2 cup sorghum flour
1/3 cup tapioca flour
1/2 teaspoon. sugar
1/2 teaspoon salt
2 teaspoons xanthan gum
2 Tablespoons dry milk
1 Tablespoon dry active yeast
1 teaspoon gelatin
2 teaspoons dried garlic/onion mix Wet ingredients:
3/4 cup of warm water
1 teaspoon olive oil
1 teaspoon cider vinegar
Pizza toppings:
1/3 cup pizza sauce (half tomato sauce, half tomato paste. Season with oregano, salt, pepper, garlic, fennel and onion.)
3-4 turkey/chicken Italian sausage links, cooked and sliced thinly. (We use Applegate brand - it’s precooked)
1 and 1/2 cups mozzarella cheese.
other toppings as desired/available.
1. Preheat oven to 425F
2. Mix together the dry ingredients. Add wet.
3. Beat on high for 4 minutes.
4. While the mixture is being worked by the mixer, lightly oil a cast iron skillet with EVOO (Extra Virgin Olive Oil)
5. When done mixing, scrap dough into cast iron skillet. Using wet hands, press into the skillet and up the sides at least 2/3 - 3/4 of the way. Make sure to have the dough as evenly as possible on the bottom of the pan.
6. Bake crust for 10 minutes. It will puff up a bit while baking.
7. Remove from oven. Sprinkle crust bottom with cheese. Top with pizza sauce, turkey/chicken Italian sausages and mozzarella cheese.
8. Bake an additional 15 - 22 minutes until brown.Enjoy!
7 comments
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August 6, 2007 at 7:25 pm
glutenfreecookingschool
That’s a great idea. I wonder if you would get a really crisp crust if you preheated the skillet in the oven and then put a rolled out pizza dough on it. It would be the same concept as cornbread - you preheat the iron skillet with oil, so that when you pour in the batter the hot skillet makes a crunchy crust.
Mary Frances @www.glutenfreecookingschool.com
August 6, 2007 at 9:24 pm
Kate
I cooked it in the skillet for that reason, Mary. I didn’t preheat the skillet as I thought (1) it would be too hot to handle and (2) it would over-crisp the crust with the two different cooking times. Thus I precooked the crust for 10 minutes before filling. =)
Thanks for the comment and look - you’ve made my night!
September 18, 2007 at 6:12 am
Karina
This looks delicious- and I’m thrilled it has no eggs. I’ll be giving this a go (funny- I just made cornbread in my cast iron skillet on Sunday).
I am having a new found love affair with my cast iron too. The only reason why I didn’t preheat the pan… well.. ’cause I’m a klutz and I burn myself with ice cubes. LOL. I figured the pan would retain heat well enough to crisp up the crust - and it did! Hope you like it! =) -Kate
September 24, 2007 at 11:48 am
gfgrandma
May I suggest that along with soap-free you designate that skillet as gluten-free also. Cast iron is porous, that is why it must be seasoned, which means that gluten can hide in all those little pores. Cooking gluten-free should only be done in a pan that has not been used for cooking food containing gluten.
I have been using the cast iron to bake on the gas grill during the hot months. I used an oven thermometer to figure out how to get the temperature to the right level then have baked biscuits and hamburger buns on the grill with a cover. A large dutch oven also works well. the big plus was fresh bread eaten in a cool air-conditioned kitchen.
gfgrandma
Great idea! =) Kate
October 31, 2007 at 10:05 pm
GF: Speedy Pizza « Gluten Free Gobsmacked
[...] Have more time on your hands than I did? Maybe you want to try these pizza recipes then too: GF Breakfast Pizza GF Cast Iron Skillet Pizza [...]
November 3, 2007 at 10:16 am
Slacker Mom (aka Mrs. G.F.)
I missed this post, I wasn’t online this week.
What a great idea to use a cast iron skillet!! I have been looking for dark deep dish pizza pans; I might try this instead.
Thanks for the idea!
Hiya Slacker! I haven’t made a deep dish pizza yet…. wasn’t really one of my favorites back in the day, lol - but my love misses his Chicago pizza, so we might just have to try that. Let me know how the cast iron works for you.
-Kate
May 11, 2008 at 7:06 pm
My Adopted Gluten Free Blogger- Kate of Gluten Free Gobsmacked | Book of Yum
[...] course, the hard part was picking just ONE recipe. I flirted with the idea of making Kate’s Cast Iron Skillet Pizza Recipe for a recent Celiac Bay Area potluck, but since I had limited time I decided against it. (Although [...]