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    Sicilian Pizza

    February 12, 2016 By Meagan Fikes 2 Comments

    Paleo Sicilian Pizza | Pepperoni, salami, banana peppers, red onion, and fresh basil on a thin crust pizza made from my multi-purpose dough. Includes a dairy free option. | eatsomethingdelicious.com

    Paleo Sicilian Pizza | Pepperoni, salami, banana peppers, red onion, and fresh basil on a thin crust pizza made from my multi-purpose dough. Includes a dairy free option. | eatsomethingdelicious.com

    I think I broke some sort of Sicilian pizza rule. Whenever I think of Sicilian pizza, I think of the frozen California Pizza Kitchen Sicilian pizza I used to buy. It was thin crust with pepperoni, salami, basil,... But Wikipedia tells me Sicilian is just a style of pizza that is usually very thick crust or deep dish and rectangular in shape. Well, if I broke the rule, CPK did it first.


    Actually, the reason why I wanted to make this pizza in the first place was because I saw a similar pizza at a restaurant near Lake of the Ozarks last weekend. The restaurant had gluten free crust but I don't feel the prep was celiac-friendly. Anyways, this pizza was a "Sicilian" pizza but it was topped with banana peppers, red onion, and extra cheese! I had to try making one for myself.

    To make the thin crust, I just used my multi-purpose dough recipe and omitted the baking powder. I made a pizza for me and one for Lenny since I can't eat cheese. He got Imo's Provel cheese on his and I was super jealous! I just used Daiya mozzarella on mine. If you'd like a paleo option that's nondairy, I've used cashew cheese on my cheesesteak pizza and it was really good!

    Paleo Sicilian Pizza | Pepperoni, salami, banana peppers, red onion, and fresh basil on a thin crust pizza made from my multi-purpose dough. Includes a dairy free option. | eatsomethingdelicious.com

    I bought a new basil plant before making this recipe because my last one died. Actually, all of my basil plants have died. I just can't keep plants for some reason. You know those little kids who are obsessed with animals but just don't know how to behave around pets? They think they're being sweet by hugging (squeezing) them, dressing them up, and screaming real loud when they get excited but in reality they're just torturing the poor things. I'm like those kids when it comes to keeping plants. It's not that I'm overly loving and try to drown them in water then bake them in the sun. I'm just ignorant. My mom even took my aloe plant away from me because I was killing it. Can I be grounded as an adult? Because I think that's what going to happen when she hears I bought another victim plant.

    Print
    Paleo Sicilian Pizza | Pepperoni, salami, banana peppers, red onion, and fresh basil on a thin crust pizza made from my multi-purpose dough. Includes a dairy free option. | eatsomethingdelicious.com

    Sicilian Pizza

    • Prep Time: 10 mins
    • Cook Time: 20 mins
    • Total Time: 30 mins
    • Yield: one 12 inch pizza 1x
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    Description

    Pepperoni, salami, banana peppers, red onion, and fresh basil on a thin crust pizza made from my gluten free multi-purpose dough.


    Ingredients

    • 1 batch multi-purpose dough, omit baking powder
    • ½ Tbsp olive oil
    • ½ C pizza sauce
    • 2.5 oz pepperoni
    • 2 oz salami
    • ½ C banana peppers or pepperoncini, sliced
    • ¼ red onion, sliced
    • 8 oz cheese, regular or dairy free
    • ⅓ C fresh basil

    Instructions

    1. Preheat oven to 400°F.
    2. Dust a pizza stone with a little arrowroot starch and roll out the dough into a thin circle, about 12 inches in diameter, on top of the stone. Lightly brush the dough with olive oil and bake in the preheated oven for 10 minutes.
    3. Evenly spread the pizza sauce over the baked crust leaving a little room on the edges. Top with pepperoni, salami, banana peppers or pepperoncini, onion, and your choice of regular or dairy free cheese.
    4. Bake in the oven an additional 10 minutes or until cheese is melted and lightly browned. Allow the pizza to cool for a few minutes, then slice and top with fresh basil to serve.

    Notes

    Allow an additional 10 minutes to prep the multi-purpose dough if it's not already made.

    If you can eat cheese, I recommend Imo's Provel cheese, but you can use whatever you prefer. If you can't eat cheese, I used Daiya dairy free mozzarella. If you need a paleo option you can also try cashew cheese (the soft variety) or just omit the cheese altogether.

    Did you make this recipe?

    Tag @eatsomethingdelicious on Instagram and hashtag it #eatsomethingdelicious

     

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    Reader Interactions

    Comments

    1. Amy

      November 26, 2016 at 11:33 pm

      This pizza looks so delicious! I'm going to try out this recipe this weekend for my family!

      Reply
      • Meagan Fikes

        November 27, 2016 at 10:27 am

        Thanks so much, Amy. I hope you and your family enjoy!

        Reply

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    About Meagan

    About Meagan

    I started out with a passion for creating unique recipes and decorating cakes. In June of 2012, I discovered I was not only severely gluten intolerant but also, many of the foods I was eating I simply couldn't include in my diet anymore. Fortunately, my love for trying new recipes, ingredients, and cooking methods made re-learning how to cook seem more like a fun challenge than an unfortunate circumstance. I'm so happy to say that my dietary restrictions haven't stopped me from doing what I love. I hope you enjoy these recipes as much as I do.

    Some links on this site are affiliate links which means that if you make a purchase at one of these links, I may receive a small commission at no additional cost to you. I only link to products and services I personally recommend and believe will benefit my readers. These links help to cover some of my blogging expenses. I appreciate your support!

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    eatsomethingdelicious
    She’s finally here 🥰 Erika Claire Fikes was b She’s finally here 🥰
Erika Claire Fikes was born January 24th, 2022 at 1:35pm. 7lb 9 oz, 19 inches.
    Not really a new recipe but I shared my sons 4th b Not really a new recipe but I shared my sons 4th birthday cake on the blog today. Also wrote a recap on everything that’s been going on for the past year since I would normally write about it in my blog posts but haven’t written anything! I don’t know when I’ll be back on there. I’ve only had time for site maintenance and I really miss blogging but I’ll be back on once things slow down. The link to the new post is in my profile!
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#glutenfree #dairyfree #cakedecorating #foodallergies #celiacdisease
    I almost didn’t make this into a casserole becau I almost didn’t make this into a casserole because the sauce and pasta combined made a delicious side dish on their own! @beldolcefood #sponsored my most recent blog post and provided me with their new gluten free fusilli and penne to try out. I used the fusilli in this recipe and the sauce is a creamy, cheesy enchilada sauce made from just 3 ingredients.
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I ended up adding taco meat, fire roasted tomatoes, corn, black beans, and dairy free cheese to make a taco noodle casserole. Then we ate it all and I made it again! This is one of those recipes that will be going in our regular meal rotation.
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This is a pretty versatile recipe. It can be made vegan just by leaving out the meat and it’s just as good. And as I said earlier, the pasta with just the sauce makes a really good side dish. You can also top it with whatever you like such as cilantro, jalapeños, sour cream, scallions, or salsa.
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The recipe and details on @beldolcefood new gluten free pasta is linked in my profile:
@eatsomethingdelicious
Let me know if you try it!
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#glutenfree #dairyfree #glutenfreefacility #pasta #casserole #beldolce #foodallergies #f52grams #foodbloggerpro #celiac #glutenintolerant #eatsomethingdelicious
    I’ll just say it - I’m one of those bloggers t I’ll just say it - I’m one of those bloggers that makes cakes for their blogs “birthdays”. Or uses the blog birthdays as an excuse to make yet another cake recipe....yeah, that’s probably more accurate.
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Definitely felt like I needed a good excuse for this one because it’s my fifth variation of gooey butter cake! However, my site is seven years old so maybe I should have had seven gooey butter cakes ready to go? Guess I’d better get caught up before year eight 😉
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Anyways, I really enjoyed this carrot cake variation of gooey butter cake. The cake layer/crust swaps out the yellow cake mix with spice cake mix and I added in some shredded carrots and raisins. I kept the “gooey” top layer the same except that I topped it with a sprinkle of cinnamon and additional raisins before baking.
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If you want to try the recipe, the link is in my profile: @eatsomethingdelicious
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#gooeybuttercake #foodallergies #glutenfree #dairyfree #foodbloggerpro #baking #celiac #f52grams #f52sweets #glutenintolerant #carrotcake
#glutenfreelife #eatsomethingdelicious
    Couldn’t decide which to use on his birthday inv Couldn’t decide which to use on his birthday invites so got a big trifold card and used almost all of them 😅 This is the first time he’s cooperated (sort of) for his “milestone block” photos since he learned to roll over so it’s been a long time!
    Here are a few last minute treat ideas! The carame Here are a few last minute treat ideas! The caramel stuffed crispy rice treats recipe is written below. The other recipes (gooey butter cookies, salted caramel turtles, and pumpkin snickerdoodles) can be found at the link in my bio!
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CARAMEL STUFFED CRISPY RICE TREATS
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INGREDIENTS
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• ¼ C dairy free butter, divided
• 4 C mini marshmallows (regular and vegan both work), divided
• 6 C gluten free rice cereal *see notes*
• 1 tsp vanilla extract, divided
• 10-11 oz dairy free chewy caramels
• 11.25 oz can sweetened condensed coconut milk
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DIRECTIONS
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1. Melt 2 tablespoons of the dairy free butter in a medium sauce pan over medium-low heat. Add 2 cups of marshmallows and stir until they are melted with no lumps.
2. Remove from heat and stir in ½ tsp of vanilla then gently fold in 3 cups of cereal until it is well-combined with the marshmallows.
3. Using wet hands, press this mixture evenly into the bottom of a 7x11 inch casserole dish and set aside.
4. Unwrap the caramels and add them along with the sweetened condensed coconut milk to a small saucepan over medium-low heat. Stir often to avoid burning. Once this has turned to a completely smooth sauce, pour over the cereal layer.
5. Make your top cereal layer by repeating steps 1 and 2. Distribute this evenly over the caramel layer and pat down with wet hands.
6. Once the treats have cooled down, they will firm up and hold their shape when cut. Cut into squares and serve.
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NOTES
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• Potential allergens contained in this recipe may vary due to brands of ingredients used, product reformulations, etc. Please verify that all your ingredients are safe for you to consume and always be mindful of allergen cross contamination while cooking.
• Double check that the cereal you use is gluten free. At least one brand carries 2 different versions of rice cereal and only one is GF.
• Don't make both cereal layers in one large batch then divide it up. The top layer will cool and firm up before you can layer it on which will make the caramel seep out when you press it down.
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