I LOVE, LOVE, LOVE this Gluten-Free Vegan Sicilian Pizza. No cheese; just tomato, parsley and lots more good stuff… Sicilian pizza is usually rectangular with a thicker, bread, deep base. Sicilian pizza is sometimes known as sfincione and traditionally does not have mozzarella, or in-fact any cheese, on it (Sicily is an island of mostly sheep and goats). There is also more parsley than basil in use in Sicily too which is what is used on this pizza. I promise you this is a great pizza.
Allergy Information – Gluten-Free Vegan Sicilian Pizza
Gluten-Free, Vegan Sicilian Pizza is gluten-free, vegan, low FODMAP* as well as… celery free, coconut free, garlic free, lupin free, mustard free, onion free, peanut free, sesame free, soya free, tree nut free.
*For low FODMAP, remember that tinned tomatoes, in a serving size of around 100 grams, are permitted on a low FODMAP diet. One serving of this pizza is low FODMAP.
Top Tips – Gluten-Free Vegan Sicilian Pizza
It is important not to heat the milk too much, otherwise it will be too hot for the yeast. Luke warm is ideal: just under body temperature.
This pizza will keep well for a day or two after cooking. Great cold or warmed thoroughly in a hot oven.
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Recipe – Gluten-Free Vegan Sicilian Pizza
Serves 8+ makes two large pizzas
Preparation time 60 minutes
Cooking time 10-12 minutes
Ingredients – Dough
250 millilitres unsweetened non-dairy milk
1 x 7 g sachet of dried yeast
2.5 teaspoons sugar
400 g gluten-free bread flour – plus extra for dusting
1 teaspoon sea salt flakes
1 tablespoon flax seeds
3 tablespoons hot water
3 tablespoons olive oil
0.5 teaspoon bicarbonate of soda
2 teaspoons cider vinegar
Ingredients – Rich Tomato Sauce
2 tablespoons olive oil
0.25 teaspoon asafoetida
0.5 teaspoon dried red chilli (or to taste)
0.5 teaspoon dried oregano
1 tin whole plum tomatoes in juice or 500 millilitres passata
Ingredients – Topping
Olive oil for frying
2 medium aubergines
1 yellow pepper
2 tablespoons capers (in brine)
60 grams of green olives (stones-in)
20 grams parsley
Method – Dough
1. Warm the non-dairy milk in a small pan or in the microwave until lukewarm. Place 50 millilitres of the non-dairy milk into a jug with the yeast and sugar and mix well. Set aside for a few minutes until the mixture starts to bubble
2. Place the flax seeds into a small bowl and add the water. Mix well and allow to stand for at least five minutes
3. In a jug, combine the flax mixture, three tablespoons of olive oil and the remaining non-dairy milk. Sieve the gluten-free bread flour and salt into a large bowl and make a well in the middle. Pour the flax mixture into the well along with the yeast mixture. Gently mix together with a fork until a smooth dough is formed
4. In a small cup combine the bicarbonate of soda and vinegar and quickly knead this into the dough
5. Take two large flat, thin baking sheets and oil them. Cut the dough in half and roll out into two large rectangles approximately one to two centimetres thick. Place the rolled-out dough on to the oiled baking sheets. Cover with a damp tea towel and leave to prove in a warm place for around one hour. The dough will increase in size.
Method – Rich Tomato Sauce
1. While the dough is proving warm the olive oil in a pan and add the asafoetida to the pan. Heat gently for a minute or so
2. Add the dried oregano and chilli and gently fry for one to two minutes
3. Add the tin of whole plum tomatoes and juice (or passata). Stir gently to mix and simmer gently for approximately 45-50 minutes. The sauce will reduce and become thicker
4. Take the tomato sauce off the heat and (if you used plum tomatoes) either use a hand blender to break down the tomatoes or do this by hand with a wooden spoon
5. Add a pinch of sugar, stir well and allow to cool.
Method – Topping
1. Slice the aubergine into finger thick slices
2. In a large frying pan add olive oil to a depth of approximately one centimetre deep. Warm gently
3. Once the oil is hot add the aubergine slices. Once the slices are golden brown on one side, turn the slices until golden brown on both sides. The aubergine will become soft and unctuous
4. Remove the cooked aubergines from the pan and drain on kitchen paper
5. Slice the peppers into long strips and add to the hot oil and cook until lightly browned and remove from the pan and drain on kitchen paper
6. Pit/de-stone the olives.
Method – Assembly
1. Preheat the oven to 220 C (fan)
2. Take the proved bases and add the cooled Rich Tomato Sauce as a base. Allow a border of around two centimetres around the sauce
3. Decorate the pizza bases with the aubergine, peppers, capers, olives and parsley – however you choose. Finish with seasoning and a drizzle of olive oil
4. Place the pizza bases into the preheated oven for 10 to 12 minutes or until golden and crisp
5. Slice the Sicilian Pizza and serve.