MyNutriCounter / Gluten-Free Sicilian Pizza



For the Pizza Dough

220g/7.75oz brown rice flour

80g/2.75oz potato starch

25g/1oz tapioca starch

40g/1.5oz cornmeal

1/2 tsp. salt

2 tsp. xanthan gum

2.5 tsp. active dry yeast

15ml/0.5fl oz maple syrup

50ml/1.75fl oz olive oil

For the Toppings

140g/5oz mozzarella cheese

80g/2.75oz Roma tomatoes, sliced

40g/1.5oz anchovy fillets

15g/0.5oz garlic, minced


1.Stir the yeast and maple syrup with 1 cup of warm water.

2.Set aside for 5-10 minutes.

3.Whisk together the brown rice flour, potato starch, tapioca starch, cornmeal, salt, and xanthan gum in a bowl.

4.Make a well in the centre of the dry ingredients. Pour in the active yeast mixture, and olive oil. Stir until fully incorporated.

5.Turn the dough on a work surface and knead for 5-7 minutes.

6.Set the dough in a lightly oiled bowl, cover with a kitchen towel, and leave in a warm place for an hour.

7.Pre-heat your oven to 220C/425F.

8.Prepare a baking sheet.

9.Lightly brush with olive oil and dust with cornmeal. Set the dough onto the pan and press into a crust.

10.Pre-bake the crust for 5-7 minutes.

11.Take the crust out of the oven and put the toppings on.

12.Finish baking for another 10-15 minutes.



Update Message: Sicilian pizza is known for its spongy and thick crust.

Tags: dinner, recipes, gluten-free, lunch, Mains

Revision: 1