Gluten-Free Sicilian-Style Pizza
Gluten-free Sicilian-style pizza carries a story as rich as its flavor. Born in Palermo, Sicily, this pizza was once the “people’s bread,” baked in square pans and sold on the streets to feed hardworking families.
Unlike the thin Neapolitan pie, it was made thick, airy, and comforting, with tomato sauce, onions, anchovies, and golden breadcrumbs on top—a humble dish that felt like a feast.
When Sicilian immigrants brought it to America, especially New York, it quickly became a bakery favorite, cherished for its hearty texture and bold taste. Over time, it transformed into a symbol of comfort food that could feed a crowd and spark memories of home.
Today, chefs reimagine this classic for modern diets with gluten-free flours, keeping the same pillowy base and vibrant toppings.
Each square slice is a bite of history—simple, rustic, yet endlessly satisfying—making you curious to discover how tradition can taste so timeless.
Gluten-Free Pasta and Pizza Flour Blend (makes ~1020 g total):
- 425 g Brown Rice Flour
- 340 g White Rice Flour
- 170 g Potato Starch
- 85 g Tapioca Starch
- 1 Tbsp Powdered Psyllium Husk
Mix all ingredients together thoroughly and store in an airtight container or a jar.
Instructions
16 stepsActivate the Yeast
Gather the necessary ingredients.
In a large bowl, mix the warm water, honey, and dry yeast. Stir well and let sit for 10 minutes until foamy.
Combine the Dry Ingredients
In a separate bowl, whisk together the gluten-free flour mix, tapioca starch, salt, and baking powder.
Mix the Dough
Add the yeast mixture and olive oil to the dry ingredients.
Mix well using a stand mixer or spoon until smooth and sticky.
Fermentation
Cover and let the dough ferment at room temperature for 1.5–2 hours, until slightly puffed.
Shape the Dough
Grease a full sheet tray (or 2 smaller pans) with olive oil.
Spread the dough evenly using your hands, pressing it gently into the corners.
Let rest for another 15–20 minutes while preheating the oven.
Prebake the Crust
Preheat the oven to 220°C (430°F).
Bake the crust without toppings for 15 minutes, until the surface is just set and slightly golden.
Add Toppings
Remove from the oven. Spread tomato sauce evenly over the baked base.
Top with shredded mozzarella, dot with mini mozzarella balls, and sprinkle oregano over the top.
Final Bake
Return to the oven and bake for another 10 minutes, or until the cheese is melted and bubbling with a golden edge.
Garnish & Serve
Top with fresh basil just before serving.
Slice and enjoy warm.
Recipe Notes
Storage Tips:
Store leftovers in the fridge for up to 3 days. Reheat in the oven or skillet for a crispy base.
