Gluten Free Upside Down Pizza Recipes

UPSIDE DOWN ONE PAN PIZZA RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (200°C).
• Heat 1 tablespoon of olive oil in a 12-inch (30 cm) cast-iron skillet over medium-high heat. Once the pan is hot, add the onion and cook until softened, about 4 minutes. Remove from the pan and set aside.
• Add the green pepper and cook until softened, about 5 minutes. Remove from the pan and set aside.
• Turn off the heat. Grease the pan with nonstick spray.
• Arrange the pepperoni in an even layer on the bottom of the pan. Top with the green peppers, onions, Parmesan, and mozzarella. Arrange the provolone slices over the shredded cheese in an even layer. Top with the pizza sauce and spread evenly.
• On a lightly floured surface, roll out the pizza dough to a 12-inch (30 cm) round. Gently lay the pizza dough over the pizza sauce, making sure the dough reaches to the edges all around. Brush the dough with the remaining tablespoon of olive oil.
• Bake for 25 minutes, until the dough is golden brown.
• Carefully remove the skillet from the oven. Place a large baking sheet on top, then quickly invert the pizza onto the pan.
• Return to the oven and bake for another 20 minutes, until the pepperoni begins to crisp.
• Slice into 8 wedges, then serve.
• Enjoy!

UPSIDE-DOWN PIZZA BAKE

Steps:

• Heat oven to 350°F. In 12-inch skillet, cook beef, onion and bell pepper over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain.
• Stir in pizza sauce, pepperoni and olives; heat until hot. Spoon into ungreased 13x9-inch (3-quart) glass baking dish.
• In medium bowl, stir Bisquick mix, milk and eggs until blended. Pour evenly over pepperoni mixture.
• Bake uncovered about 25 minutes or until crust is light brown. Sprinkle with cheese. Bake uncovered about 5 minutes longer or until cheese is melted.

UPSIDE DOWN PIZZA CASSEROLE

Steps:

• In a large skillet over medium-high heat, brown ground beef and onions.
• Drain.
• Stir in olives, pizza sauce, pepperoni, seasoning, and mushrooms.
• Bring to a boil.
• Reduce heat to low; simmer uncovered 10 minutes, stirring occasionally.
• Meanwhile, in a small bowl, combine milk, oil and eggs; beat 1 minute at medium speed.
• Add flour and salt; beat 2 minutes at medium speed or until smooth.
• Spoon meat mixture evenly into ungreased 9 x 13 inch dish.
• Place cheese slices over hot meat mixture.
• Pour topping evenly over cheese, covering completely; sprinkle with Parmesan.
• Bake at 400 for 20-30 minutes or until puffed and golden.

GLUTEN-FREE PIZZA

Steps:

• Heat the oven to 220C/200 fan/gas 7 and put two baking sheets inside.
• Make the sauce: heat the oil in a small saucepan and cook the onion with a generous pinch of salt for 10 mins over a low heat until softened. Add the chopped tomatoes, purée and sugar and bring to a gentle simmer. Cook, uncovered, for 25 - 30 mins or until reduced and thick, stirring regularly. Blitz the sauce with a hand blender until smooth. Season to taste and stir through the basil. Allow to cool a little.
• Make the dough: mix the flour, sugar, baking powder, salt and xanthan gum in a large mixing bowl. Make a well in the centre and pour in 250ml warm water and the olive oil. Combine quickly with your hands, to create a thick, wet, paste-like texture, adding an extra 20ml warm water if the dough feels a little dry. Store in an airtight container or covered bowl in the fridge for up to 24 hours before using. Lightly flour two more baking sheets. Split the dough into two and flatten with your fingers into 20 - 25cm rounds on the sheets.
• Finish the bases with a thin layer of the sauce and torn up mozzarella. Place the baking sheets on top of the hot baking sheets in the oven and cook for 8 -10 mins or until crisp around the edges.

UPSIDE-DOWN PIZZA

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Heat a large skillet over medium-high heat and stir in the ground beef and Italian sausage. Cook and stir until the meat is crumbly, evenly browned, and no longer pink; drain. Stir in the spaghetti sauce, pizza sauce, and pepperoni, and heat until bubbly. Transfer the mixture to an 11x13 inch baking dish.
• Sprinkle evenly with the shredded pizza cheese. Top with the pizza dough.
• Bake in the preheated oven until crust is lightly browned, about 20 minutes.

UPSIDE DOWN PIZZA - GLUTEN FREE

Steps:

• Preheat Oven to 350 degrees
• Cook sausage and slice into pieces.
• Mix with the spaghetti sauce and put into a 9"x13" pan.
• Top with half of the cheese.
• Pour the batter evenly over the top and sprinkle with remaining cheese.
• Bake at 350 degrees for about 30 minutes, or until the crust is set and the top is lightly browned.

GLUTEN-FREE DEEP DISH CHICAGO STYLE PIZZA

Steps:

• In a medium-size bowl or the bowl of your food processor, place the flour, xanthan gum, cornmeal, yeast, sugar and salt and stir or pulse to combine.
• To the flour mixture, add the 4 tablespoons of canola oil and the water in a steady stream, either pulsing in a food processor or mixing with a spoon or fork to combine. If you are using a food processor, pulse while streaming in the water, until a ball begins to form. Otherwise, stir constantly while streaming in the water and continue stirring until the mixture begins to come together. If the dough seems super sticky, add some more flour a tablespoon at a time, and stir or pulse to combine. Press the dough into a disk.
• Place the dough in another medium-size bowl and drizzle it with the olive oil. Turn the dough to coat it with oil. This will prevent a crust from forming on the dough while it is rising. Cover the bowl with plastic wrap and place it in a warm, draft-free area to rise until it is about 1 1/2 times its original volume (about 1 hour).
• After the dough has risen, wrap it in plastic wrap and chill for at least an hour.
• When you are ready to make the pizza, preheat your oven to 425° F. Grease well with canola oil a 12 inch round baking dish with sides that are at least 1 1/2 inches high. There are deep dish pizza pans (I have mini ones), but you can use a round cake pan or a spring form pan.
• Press the pizza dough evenly into the bottom of the pan and up the sides, leaving a small clean edge toward the top of the pan so there aren't exposed edges that can burn easily during baking. The corn meal will have made the pizza dough much less smooth and pliable than ideal, but it is worth it for the taste in the final product. Trust me.
• To assemble the pizza, use whatever ingredients you like. If you are up for it (as I always am), slather the bottom and sides of the crust with softened unsalted butter. Be up for it. It'll give the crust that buttery taste you get when it is baked in a well-seasoned buttered cast iron skillet. Then layer in slices of cheese (provolone works really beautifully, but really any cheese that isn't super soft will do just fine), then whatever else you like (sausage slices, pepperoni slices, pancetta cubes, sautéed vegetables, you get the idea), sprinkle in chopped fresh herbs (oregano and basil are really nice), cover with tomato sauce and a thin layer of finely grated Parmesan cheese.
• Tent the pan with aluminum foil, and place it in the center of the preheated oven.
• Bake for 20 minutes, uncover, and bake again until the sauce and cheese are bubbling and the crust is nicely browned (about another 10 minutes).
• Cool in the pan for at least 10 to 15 minutes. It should come right out of the pan. Serve right away.