Fructose Free Chicago Deep Dish Pizza
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Learn more →Ingredients
6 servings
For the dough
- 2 ¼ tsp active dry yeast (1 standard packet)
- 1 tsp granulated sugar
- ¾ cup warm water (105–110°f / 40–43°c)
- 1 ¾ cups all-purpose flour, plus more for dusting
- ¼ cup yellow cornmeal
- ¾ tsp kosher salt
- 4 tbsp unsalted butter, melted and cooled slightly
- 2 tbsp olive oil, divided
For the filling
- 1 lb bulk italian sausage
- 12 oz low-moisture mozzarella cheese, sliced ¼-inch thick
For the sauce
- 1 can (28 oz) whole peeled tomatoes, drained
Ingredient noteTomatoes carry a little excess fructose that a low fructose diet watches in larger servings; the small amount used here keeps the fructose load low, so it is likely Low Fructose. If you prefer to always avoid whole peeled tomatoes, please tap it and change its rating to Red.
- 3 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp dried oregano
- ½ tsp dried basil
- ½ tsp granulated sugar
- ½ tsp kosher salt
- ¼ tsp red pepper flakes (optional)
For serving
- 1 oz parmesan cheese, finely grated (about ¼ cup) (optional)
Instructions
- 1
In a large mixing bowl, combine the yeast, sugar, and warm water. Let stand for 5–8 minutes, until foamy and fragrant.
- 2
Add the flour, cornmeal, salt, melted butter, and 1 tbsp of the olive oil to the yeast mixture. Stir with a wooden spoon until a shaggy dough forms, then turn out onto a lightly floured surface and knead for 4–5 minutes, until the dough is smooth and slightly tacky but no longer sticky. Shape into a ball.
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