DETROIT-STYLE VEG PIZZA

Pizza. What is it sbout pizza? If there has been anything I have craved since I went Paleo ten years ago, it’s pizza. When you’re living the gluten-free dairy-free lifestyle, pizza isn’t an option. But those commercials get under my skin every time. And I’ve tried several pizza recipes, doughs, toppings, plant-based cheeses, all with results that were “ok if you want to eat that sort of thing.” But it never hit those pizza memories. Finally as I was perusing TikTok recently, I came across a video from Dave’s Pizza, demonstrating a gluten-free Detroit-style crust. Yes he used dairy for the cheese, and he topped it with about a pound of pepperoni. Of course my brain goes into modification mode, and using his crust recipe, developed my version, dairy-free-plant-based with sauteed vegetables that would rival my favorite old-school pan pizza supreme from my high school days. (IYKYK). I’ve made it again and again, it’s become my Friday night go-to.

The key to the crust is the Italian gluten-free flour and the resting time. I have not tried it with anything other than Caputo Italian Gluten-Free flour.* (This is the Amazon link, and I have found it locally in an imported goods store.) It needs 8 to 10 hours, to properly rise, then 20 minutes to rest after the first bake, so plan accordingly. The recipe here fits perfectly in my rectangle 9’X13”X2” cake pan. You could try it in a quarter sheet pan, or purchase a specific pizz pan.

Be sure to follow this method exactly to get the perfect results, including weighing the ingredients on a scale in metric. Top it with your favorite sauce and ingredients, I outline the veggie version here. It’s perfect for vegan, Lenten or fasting days, too.

*An important note. This flour contains wheat starch, however the product claims that it is Gluten free wheat starch (meets the FDA requirements for Gluten Free products). Please advise your health care practitioner to ensure it is safe for your dietary needs.

Yield: 6-8

Tina Wells Health Coach: Tina Wells

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Detroit-Style Gluten and Dairy Free Veg Pizza

Prep time: 30 MinCook time: 30 MinInactive time: 10 HourTotal time: 11 Hour

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Ingredients

Pizza Crust

• 360 gr Caputo Gluten Free Pizza Flour (I have not tested this recipe with any other brand)
• 5 gr instant dry yeast
• 7 gr sugar (I prefer coconut sugar)
• 9 gr salt
• 350 gr water
• 18 gr organic olive oil

Pizza Toppings

• 1 medium red onion, sliced
• 2 colorful bell peppers, sliced
• 8 ounces organic Baby Bella mushrooms, sliced
• 1-2 cloves garlic, minced
• Your favorite organic pizza sauce (I prefer Muir Glen for the no-added sugar)
• Plant-based mozzarella shreds (I prefer Violife, ingredients are clean)
• any other ingredients you prefer, I love artichoke hearts and Kalamata olives
• 1 stick plant-based butter, (I prefer Melt brand, as it contains no seed oils)
• Fresh basil, red pepper flakes, drizzle of olive oil, or any other finishes you prefer

Method

Pizza Crust

1. Combine all of the ingredients in a mixing bowl of a stand mixer and mix with the paddle attachment until completely combined. Scrape down the bowl to ensure there are no dry pockets from the flour. (You can also do this by hand but I prefer the mixer for convenience and prodictivity.)
2. Generously prepare a 9" X 13" baking pan with 2" sides with avocado oil spray or olive oil. The dough will absorb some of the coating as it rests, so be sure to use enough. Spread the dough evenly into the pan, gently pressing out to the edges.
3. Cover with plastic wrap and allow to rest in the refrigerator for 8 to 10 hours. (Please plan accordingly.)
4. When ready to bake, preheat oven to 500ºF with a rack in the center. Bake for 10-12 minutes.
5. Remove the crust from pan and place on a cooling rack for 20 minutes. While it is cooling, prepare the toppings.

Toppings and Assembly

1. In a skillet large enough for all of the vegetables, heat some olive oil on medium-high heat. Add the onion and pepper slices. Saute until softened and slightly browned on the edges.
2. Add the mushrooms and saute until they release their liquid. (they will look dry at first, them magically glossy).
3. Add the minced garlic and saute just until fragrant. Remove from heat.
4. When ready to assemble the pizza, using the stick of plant-based butter, generously coat the bottom and sides of the baking pan, getting into the edges. The "butter crust" is what makes it Detroit-Style.
5. Place the crust back into the coated pan. Cover with as much pizza sauce as you desire. Add your desired amount of cheese and the sauteed vegetables. Top with any additional toppings you prefer (artichokes, kalamta olives or any other favorites).
6. Place the pizza back into the oven for 10-13 minutes, until the cheese is melted and the vegetables have taken on additional color.
7. Remove from the oven and allow to rest for about 5 minutes. Top with fresh chiffonade of basil, red pepper flakes, olive oil drizzle, or however you prefer to finish your pizza. Cut into desired size slices and serve.

Pro Tip

Please use a kitchen scale on the metric setting to accurately weigh the crust ingredients. I cannot emphasize enough, especially in baking, how important it is to weigh, rather than measure, your ingredients. It's a small but worthwhile investment. Here is one of my favorite scales.

https://www.tinawellshealthcoach.com/recipe/detroit-style-veg-pizza

©Tina Wells Living, LLC

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