I heard about Jill Motew and her company Zema’s Madhouse Foods from my good friend, Roh Doylida. I heard about how great her recipes and gluten-free flours are from Roh so I decided to check them out. I came across this picture and couldn’t believe my eyes!
Oh, how I’ve missed Chicago-Style Deep Dish Pizza! Hailing from the Chicago area, it is something that I am proud we have an abundance of. The only current gluten-free deep dish pizza that I am aware of being offered in the Chicago area is crustless. The crust is the best part! What I love about this recipe too is that is healthy and dairy-free. Even better for someone like me who is becoming a health nut and is trying to stay as dairy-free as possible to avoid inflammation.
Jill developed gluten-free flours that use clean ingredients and ancient grains. Jill wanted ingredients that are clean, organic and minimally processed so they could be as healthy as possible for her and her family and at the same time offer vitamins, minerals and nutrients that we all need.
Jill now sells the flours under the name Zema’s Madhouse Foods. Jill came up with the name Zema’s using the initials of her children. Her flours are great for those who eat gluten-free, athletes, allergen-free and those who just love eating healthy. Zema’s mixes commit to being free of dairy, soy, rice, sesame, yeast, tree nuts, peanuts, sulfites, additives, trans fats, preservatives and sugar. The mixes are organic and contain natural superfood ingredients like teff, quinoa, amaranth, chia, flax and hemp seeds. In addition to the Seeded Multigrain flour used in the deep dish pizza recipe, Zema’s also has other flours available: GF Dedicated Cinnamon-Oatmeal, Rosemary-Millet, Vanilla-Cocoa Teff and Peruvian Sweet Potato-Pumpkin. Jill can be contacted at email@example.com or you can order through her Facebook page, click here. Her website zemasfoods.com is currently under construction.
As my grand finale for my A-Z countdown, I now bring you the recipe for this wonderful deep dish pizza, courtesy of Jill Motew from Zema’s Madhouse Foods. Enjoy!
Zema’s GF/DF Seeded Multigrain
Chicago-Style Deep-Dish Spinach & Mushroom Pizza
Preheat oven to 350 degrees F. You will need a 9 ½ inch non-stick tart pan, with removable bottom.
1 pkg. Zema’s GF Seeded Multigrain mix
½ t. sea salt
¼ t. black pepper
½ t. garlic powder
8 T. cold DF butter substitute(Earth Balance Buttery Sticks)
1 large organic egg
2 T. organic apple cider vinegar
3-4 T. ice-cold water
2-15 oz. cans of organic diced tomatoes
2 t. dried oregano
1-2 T. olive oil
½ t. sea salt
¼ t. ground pepper
1 pkg. Daiya dairy free shredded mozzarella cheese (about 2 cups)
2 T. olive oil
3 cups organic spinach
1-2 cloves organic garlic chopped
1 cup organic mushrooms, sliced
In food processor, pulse together Zema’s mix, salt, pepper and garlic powder. Add in the butter and pulse until mixture is coarse, and there are pea-sized pieces of butter throughout(about 35 pulses). Add in the egg and vinegar and pulse until further combined (10 pulses). Slowly add 3 T. of cold water and pulse 10 times. Touch the dough to see if it holds together. If it does, do not add any more water, if not, add the last tablespoon and check again. Wrap the dough in plastic wrap and flatten into a disc shape, let firm up in the refrigerator for about 10 minutes.
Spray two pieces of parchment paper with non-stick cooking spray. Once the dough is firm roll out between the two pieces of parchment paper, the dough should be in-between the sprayed sides. The dough may be slightly sticky, if so, use your hand to press into a circle shape. Gently lay it into the tart pan and pat into the pan (using slightly wet fingertips) and up against the sides, using a knife to get rid of any excess dough. Cover the tart pan with a sheet of parchment paper then use beans, or pie weights to weigh down the dough for baking (blind baking). Bake for 10 minutes, then remove from oven and uncover and bake for another 4 minutes. Set aside and prepare pizza sauce.
Put all the ingredients into a blender, and puree. Set aside.
In a skillet, heat the olive oil and sauté the spinach, garlic and mushrooms over medium-high heat, until spinach is wilted and mushrooms are tender.
Spoon the spinach and mushrooms into the crust, spreading them out. Next, cover the vegetables with the dairy free mozzarella cheese, making sure it is spread evenly. Finally, ladle on the pizza sauce. Put into preheated oven and bake for 35 minutes, or until DF cheese is completely melted. Let cool a bit and cut into 8 pieces. Enjoy, and marvel at the fact that, YES, this is gluten and dairy free. You can finally enjoy a piece of deep dish Chicago-style pizza!
Daiya dairy-free cheeses can be found at Whole Foods. For those of you who do not have a dairy intolerance or are not on an anti-inflammatory diet, knock yourself out and substitute with real cheese!
Note: You may also use Zema’s GF Rosemary-Millet baking mix in this recipe the same way.