Sicilian Pizza by MyNutriCounter

Gluten-Free Sicilian Pizza

Gluten-Free Sicilian Pizza

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. On top of the crust being gluten free, the anchovies are heart healthy and good for lowering bad cholesterol. When tomatoes are combined with good fats, like those found in anchovies, it helps the body’s absorption of carotenoid phytochemicals that are said to help prevent cancer and improve cardiovascular health. Adding all these ingredients to your diet will keep your heart feeling good for many years to come, just like a good Sicilian marriage.

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Summary
recipe image
Recipe Name
Gluten-Free Sicilian Pizza
Published On
Preparation Time
Cook Time
Total Time
  • Serves

    1 pizza

  • Prep

    1 hr 15 mins

  • Cook

    20 mins

  • Total Time

    1 hr 35 mins

  • Dietary

    GF

  • PER SERVING

  • Calories

    187.34kcal

  • Protein

    4.93g

  • Carbohydrates

    26.25g

  • Fats

    7.19g

  • Saturated Fats

    2.34g

  • Monounsaturated Fats

    3.77g

  • Polyunsaturated Fats

    0.72g

  • Water

    35.59ml

  • Cholesterol

    8.77mg

  • Sodium

    169.78mg

  • Potassium

    113.86mg

  • Fibre

    1.83g

  • Sugar

    1.43g

  • Vitamin A

    65.63mcg

  • Vitamin C

    0mg

  • Vitamin D

    0.02mcg

  • Calcium

    65.70mg

  • Iron

    0.71mg

  • Vitamin B6

    0.20mg

  • Vitamin B12

    0.22mcg

  • Vitamin E

    0.41mg

  • Vitamin K

    2.84mcg

  • Magnesium

    30.03mg

  • Phosphorus

    115.77mg

  • Zinc

    1.05mg

  • Copper

    0.07mg

  • Manganese

    0.84mg

  • Selenium

    2.69mcg

  • Thiamine

    0mg

  • Riboflavin

    0.12mg

  • Niacin

    2.14mg

  • Pantothenic Acid

    0mg

  • Choline

    3.59mg

  • Folate

    0cmg

Ingredients:

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

Method:

  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.

Dinner, Gluten-free, Lunch, Mains, Recipes

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