Sicilian pizza is known for its spongy and thick crust. This can be hard to achieve when you are avoiding gluten, but this is the right recipe to accomplish that goal. Tomatoes, anchovies and cheese top this pizza to form the perfect marriage of ingredients.
Stir the yeast and maple syrup with 1 cup of warm water.
Set aside for 5-10 minutes.
Whisk together the brown rice flour, potato starch, tapioca starch, cornmeal, salt, and xanthan gum in a bowl.
Make a well in the centre of the dry ingredients. Pour in the active yeast mixture, and olive oil. Stir until fully incorporated.
Turn the dough on a work surface and knead for 5-7 minutes.
Set the dough in a lightly oiled bowl, cover with a kitchen towel, and leave in a warm place for an hour.
Pre-heat your oven to 220C/425F.
Prepare a baking sheet.
Lightly brush with olive oil and dust with cornmeal. Set the dough onto the pan and press into a crust.
Pre-bake the crust for 5-7 minutes.
Take the crust out of the oven and put the toppings on.
Finish baking for another 10-15 minutes.
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|Serving Size: 1 Serving (816g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 452 (20%)|
|Amt Per Serving||% DV|
|Total Fat 50.2g||67 %|
|Saturated Fat 18.6g||93 %|
|Monounsaturated Fat 21.6g|
|Polyunsanturated Fat 5.5g|
|Cholesterol 113.6mg||35 %|
|Sodium 1026.2mg||35 %|
|Potassium 4117.2mg||108 %|
|Total Carbohydrate 347.9g||102 %|
|Dietary Fiber 45.7g||183 %|
|Sugars, other 302.2g|
|Protein 119.9g||171 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 2260
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