Gf + Vegan Detroit Style Pizza (2 ways)

I have been making pizza alll week on repeat (I think I made 6 or 7 versions?) . Over and over to figure out exactly what does what. I landed on two final versions that were both amazing- I couldn’t choose just one. So, this post includes both. Everyone seems to like their pizza different- so you can take your pick.

Version #1 has a vegan crust. It uses aquafaba as it egg replacement allowing for the dough to poof up just a bit - while also creating a gooey layer and crispy sides and bottom. This one really has a pan pizza vibe to it. I absolutely love it!!

Version #2 uses an egg (or eggs) Heck if you want your pizza extremely soft extra extra fluffy you can use 2 Large eggs & 1/2 Cup of Water and use only 1 Tsp of xanthan gum.

But let’s talk about the one actually posted below. It reminds me of sicilian style focaccia bread. Its really delicious too. You really cant go wrong..I tested both versions to absolute perfection.

This is the egg free version #1. Not quite as fluffy- but its gooey, crispy and amazing. The photos for this version arent as great- I made it at night and it was gone before I could take pics with good lighting.

So what is Detroit Style Pizza??? I saw this description written online somewhere and thought it was the perfect description.

Detroit syle pizza is a thick, square shaped (and cut) pizza with a crunchy fried bottom layer of crust overflowing with cheese. Its like a cross between a pizza hut pan pizza and sicilian style pizza.

I would say my version #1 recipe without eggs is on the money & the second version is close but is a fluffier version.

Its honestly incredible.. once I had it a few years back it became my instant favorite!

They key here is to liberally oil your pan with olive oil AND to par-bake the crust covered for ONLY 5 minutes. I found this really helped the dough rise in both versions - without parbaking the toppings sunk everything down.

Better lighting and the fluffier version that includes 1 egg!

To warm up your pizza the next day- nothing beats the air fryer!! It gets it crispy all over again. SO GOOD!! If you don’t have an air fryer a toaster oven is your second best option - and then of course the good old faithful microwave can get the job done too.

So fluffy and soft. I used well done crispy spicy italian sausage on both!

If like me- you need to make your pizza cows milk dairy free I recommend using shredded Goats Milk Cheese (Whole foods sells it) OR for a totally vegan cheese pizza use violife mozzarella. I think by and far its the best vegan shredded option and it melts decently in the oven. Daiya cheese baked is awful (I hate it.. in every form if I’m being honest).

PLEASE PLEASE PLEASE use the gram measurements. gluten free pizza is finicky and having exact measurements will make a huge difference in results.

Chewy & Gooey Version Detroit Style Crust (egg free)

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Author: Brittany Angell

Prep time: 15 MinCook time: 20 MinInactive time: 40 MinTotal time: 1 H & 15 M

If you like your pizza to have a nice crunchy texture and gooey interior with just a bit of fluff this is the version for you. It was my personal favorite. The photos of this version aren't as good as I made it at night! But don't be fooled - this pizza crust is incredible!

Ingredients US Metric Both

Dough

• 1/2 Cup Lukewarm Water (114g)
• 1 Tbsp Sugar 
• 2 Tsp Fast Acting Yeast
• 2 Tbsp Olive Oil
• 1/2 Cup Aquafaba (120 g)  bean juice from can of garbanzo beans.
• 1 cup + 1 tbsp (155 g) King Arthur Measure for Measure Gluten Free Flour.
• 1/4 Cup Expandex (30g)
• 1/2 Cup + 1 Tbsp Potato Starch (98g)
• 1 1/4 Tsp Xanthan or Guar Gum
• 1 Tsp Salt
• 1 1/2 Tsp Double Acting Baking Powder 
• 3 Tbsp Olive oil for the pan

Toppings (optional)

• Optional: 1/2 lb Italian sausage precooked or pepperoni
• 2 1/2- 3 Cups Mozzarella Cheese (or Violife mozzarella for vegan).
• 1/2-3/4 Cup Sauce 

Instructions

1. Preheat oven to 250 degrees.
2. In a small glass bowl add the water, yeast, sugar and oil. Whisk well and set on a preheating oven.
3. Add to the bowl of a stand mixer (or using a hand mixer) beat the aquafaba until extremely fluffy (5-6 minutes).
4. Add to the bowl the yeast mixture and all the remaining crust ingredients. Mix on high until dough thickens & is smooth.
5. Add 3 tbsp of olive oil to a 8x8 or 9x9 pan. Brushing it everywhere and on the sides. 
6. Brush your spatula in the oil- and then add the dough to the pan. Using the oiled spatula to press it down evenly. Oil will come up over the edges and get on the top.  
7. Turn off the oven. Place a towel over the pan and place it in the warm oven- leaving the door open a crack 5-10 minutes then closing it. Keep in the oven for 40 minutes total. 
8. Remove and preheat the oven to 475.  Cover the pan with tinfoil and par bake once oven is hot for 5 minutes. Remove the tinfoil and drizzle around the edges a bit more olive oil so that the edges get super crisp. Top with sauce, cheese and meat (or whatever you want.) Place back into the oven and bake 12-15 minutes until the cheese looks perfect. Remove from oven.
9. Run a sharp knife or fish spatula around the edges so that the cheese does not stick. Then using a spatula life the pizza out onto a cutting board and slice with a sharp knife. 

Notes:

If you prefer a less chewy crust 1/4 Tsp of Xanthan Gum may be omitted.

To heat up the next day- the best way if to use an air fryer.. but of course a toaster oven or microwave will also work.

Fluffy Sicilian Style Detroit Crust (with egg)

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Author: Brittany Angell

Prep time: 15 MinCook time: 20 MinInactive time: 40 MinTotal time: 1 H & 15 M

Fluffy Bready Pizza w/ crunchy bottom and sides.

Ingredients US Metric Both

Dough

• 3/4 Cup Lukewarm Water (171g)
• 1 Tbsp Sugar
• 2 Tsp Fast Acting Yeast
• 3 Tbsp Olive Oil
• 1 Large Egg
• 1 cup  (144g) King Arthur Measure for Measure Gluten Free Flour.
• 1/4 Cup Expandex (30g)
• 1/2 Cup + 2 Tbsp Potato Starch (115g)
• 1 1/4 Tsp Xanthan or Guar Gum
• 1 Tsp Salt
• 1 1/2 Tsp Double Acting Baking Powder
• 3 Tbsp Olive oil for the pan

Optional Toppings

• Optional: 1/2 lb Italian sausage precooked or pepperoni
• 2 1/2- 3 Cups Mozzarella Cheese (or Violife mozzarella for vegan).
• 1/2-3/4 Cup Sauce

Instructions

1. Preheat oven to 250 degrees.
2. In a small glass bowl add the water, yeast, sugar and oil. Whisk well and set on a preheating oven.
3. Add egg to stand mixer or using hand mixer beat the egg on high until frothy (2-3 minutes) 
4. Add to the bowl the yeast mixture and all the remaining crust ingredients. Mix on high until dough thickens & is smooth.
5. Add 3 tbsp of olive oil to a 8x8 or 9x9 pan. Brushing it everywhere and on the sides.
6. Brush your spatula in the oil- and then add the dough to the pan. Using the oiled spatula to press it down evenly. Oil will come up over the edges and get on the top.
7. Turn off the oven. Place a towel over the pan and place it in the warm oven- leaving the door open a crack 5-10 minutes then closing it. Keep in the oven for 40 minutes total.
8. Remove and preheat the oven to 475. Cover the pan with tinfoil and par bake once oven is hot for 5 minutes. Remove the tinfoil and drizzle around the edges a bit more olive oil so that the edges get super crisp. Top with sauce, cheese and meat (or whatever you want.) Place back into the oven and bake 12-15 minutes until the cheese looks perfect. Remove from oven.
9. Run a sharp knife or fish spatula around the edges so that the cheese does not stick. Then using a spatula life the pizza out onto a cutting board and slice with a sharp knife.

Notes:

If you want an ultra fluffy, less chewy crust use only 1 tsp of xanthan gum!