I used to love Pizza Hut’s Pan Pizza – that chewy, crispy crust, thickly topped with sauce and cheese – it was so heavenly – and even better the next day! Their new gluten free crust – all 1/8 inch of it – just isn’t the same at all… so I created this recipe to help fill the gap. This recipe makes one large or three personal sized pizzas. Now if only I can figure out how to make their tiny ice cubes…
3 3/4 cups (15 oz) Better Better Gluten Free Flour, divided
1 Tbsp psyllium husk powder (we prefer Konsyll)
1 ½ tsp salt
1 Tbsp granulated sugar
2 tsp active dry yeast
2 c warm water
1 6oz can tomato paste
1 ½ c warm water
1/8 tsp black pepper
1/8 tsp dried basil
1/8 tsp Fruit Fresh (absorbic acid)
¼ tsp salt
¼ tsp dried oregano
¼ tsp dried thyme
½ tsp dried parsley
½ tsp dried rosemary
½ tsp dried minced onion
½ c high heat vegetable oil
1/8 tsp butter flavoring
3 cups part skim mozzarella cheese
1-2 cups assorted other toppings, if desired
Cast Iron Pan (s)
Mix together the Better Batter flour , psyllium husk, and salt. Set aside. In a separate bowl, mix together the sugar, yeast and water. Allow the yeast to sit until completely dissolved – about 5 minutes.
In the bowl of a stand mixer, with the paddle attachment, place half of the flour – about 2 cups. Add the yeast water and stir until well combined. Increase the speed to medium and beat for about 5 minutes. The mixture will be very wet, like a batter. Increase the speed to high and beat for 5 additional minutes. Set the bowl aside and allow to proof, covered, in a warm area for 2-3 hours.
Meanwhile, combine oil and butter flavoring. Rub oil all over the inside of the cast iron pan, then pour the remaining oil into the pan, until it is about 1/8 inch deep. Set aside
Remove dough bowl from proofing area. Add the rest of the flour and return to the stand mixer. Beat on medium speed until well combined – about 4 minutes. The dough should be between the consistency of cookie dough and bread dough and should adhere in a single lump. Place dough on a lightly floured surface and roll out to fit the size of the pan – you may divide the dough evenly if using multiple small pans to make personal pizzas .
Place the dough into the prepared pan – pressing with oiled or floured hands until the dough meets the edge of the pan. With your fingers, form a ‘lip’ around the edge – about ½ inch. Cover the pan and set into a warm area to rise for an hour.
Place your oven to the highest heat – for an electric oven, set the heat to 500 degrees. For a gas oven with a bottom broiler you can either set it to 500 degrees or use the Hi Broiler function. Allow the oven to get hot while the dough is rising.
Meanwhile make the sauce: combine all Sauce ingredients in a small saucepan over medium heat, and simmer until it thickens slightly, about ten minutes. Set aside.
When the dough has risen, spoon the sauce onto the pizza until it covers the pizza to a depth of about 1/8 inch. Top with cheese then with any additional toppings you may want. Place into the hot oven and bake for about 12-15 minutes, or until the crust puffs and the crust and cheese become golden brown.
Remove the pan from the oven and allow to cool for about 5-7 minutes – it will be very hot! – then use a pizza cutter to cut it into wedges. Serve in the pan at the table.