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!
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
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 mins
- Yield: one 12 inch pizza 1x
Pepperoni, salami, banana peppers, red onion, and fresh basil on a thin crust pizza made from my gluten free multi-purpose dough.
- 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
- Preheat oven to 400°F.
- 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.
- 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.
- 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.
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.
This pizza looks so delicious! I'm going to try out this recipe this weekend for my family!
Thanks so much, Amy. I hope you and your family enjoy!