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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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:
- 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.
