Gluten-Free Sicilian Pizza

1:15 prep
1:35 total

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.


prep 1:15       total 1:35




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.

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