American · Dinner
Detroit-Style Pepperoni Pizza (Gluten-Free)
Detroit-style square pizza built on a gluten-free rice-flour crust pressed into an oiled pan, edged with caramelized cheddar and mozzarella frico, topped with cupping pork pepperoni and finished with racing stripes of tomato sauce over the cheese.
$5
25 minsPrep
15 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
1633Calories
57.9gProtein
119.6gFat
76.9gCarbs
6.9gSugar
4.3gFiber
4270mgSodium
270mgChol
39.5gSat Fat
485mgPotassium
420mgCalcium
3.2mgIron
1.8mcgVitamin B12
8mgVitamin C
gluten-free
protein-rich
cheat-day
gluten-free
Instructions
1
Prep
Combine gluten-free flour blend, yeast, sugar, and salt, then mix in warm water to a wet sticky dough with no dry patches.
2
Proof
Cover and leave in a warm spot 60 minutes until puffed and bubbled.
3
Build
Oil a small square metal pan with half the olive oil and press the dough into the corners with oiled fingers to line the base.
4
Proof
Cover loosely and rest the panned dough 30 minutes until spread to the edges.
5
Simmer
Cook the crushed tomatoes, minced garlic, and oregano over medium-low heat 8 minutes until thickened and the raw tomato smell has gone.
6
Bake
Scatter mozzarella and cheddar to the pan edges, lay pepperoni on top, and bake at 500F for 15 minutes until edges are deep golden and crisp.
7
Plate
Transfer to a cutting board and serve hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g pork pepperoni
- 7 oz200g gluten-free rice-and-tapioca flour blend
- 5 oz140g mozzarella cheese
- 2.8 oz80g sharp cheddar cheese
- 7 oz100g, a quarter of a 14.5 oz can canned crushed tomatoes
- 2 tbsp2 tbsp olive oil
- 1 tsp1 tsp instant yeast
- 1 tsp1 tsp sugar
- 1/2 tsp1/2 tsp salt
- 1 tsp1 tsp dried oregano
- 2 clove2 clove garlic
- 5.45.4 fl oz (160ml) warm water
