April 5, 2024

GF Easy Thick Crust Sicilian Pizza

This gluten free recipe was inspired by the spicy, PA-style thick crust Sicilian Pizza. Soft fluffy crust enhanced by a bold, oregano-forward sauce punched with crushed red pepper & topped with plenty of cheese.

GF Easy Thick Crust Sicilian Pizza

GF Easy Thick Crust Sicilian Pizza

Servings 12 |Prep Time: 30-40 min | Cook Time: 45-55 min

 

Ingredients


Dough
  • 2 packages /recipes Better Batter Pizza Crust Mix, prepared as directed on package, but not baked
  • extra virgin olive oil for pan
Sauce
  • 2-3 c canned tomato sauce or crushed tomatoes
  • 1 tsp (5.6g) salt
  • 1/4 tsp pepper
  • 1/4 tsp garlic powder or 1 small clove fresh garlic, crushed
  • 1 tbsp dried oregano
  • 1 tsp dried basil
  • 1/4 tsp crushed red pepper
  • 16 oz whole milk mozzarella or DF cheese
  • 2-3 c additional toppings, as desired


Special Tools
  • baking sheet

 

 

    Instructions

    Preheat and Prepare. Position an oven rack in the center of the oven and preheat to 425F. Pour a generous amount of oil into the bottom of  a 12-by-18-inch rimmed baking sheets - the oil should cover the surface entirely.

     

    Prepare dough as directed on package through the first proofing step.

     

    Place dough in pan.  Roll or pat dough out so that it fills the pan evenly. Some of the oil may leak over the surface of the dough - this is fine!

     

    Proof the dough. Let the crust rise in a warm place (90F) for 20 minutes.

     

    Parbake Crust. Place crust into oven and parbake for about 35 minutes or until puffed and golden brown.

     

    Make sauce. while crust is baking, place the sauce ingredients in a small saucepan and simmer together for 10 minutes. Set aside.

     

    Top Pizza. Remove crust from oven. Top crust with prepared sauce and cheese, plus any toppings you wish. 

     

    Bake Pizza. Return pizza to oven. Lower heat to 350 and bake for about 35 more minutes or until cheese is melted and bubbling and toppings are cooked to your liking.

    Allow to cool 5 minutes before serving

     

    This recipe was adapted from a recipe published by Naomi Poe in October of 2010. It was adapted in April 2024. Original photo replaced with photo by De Newsom 2024 (edited and enhanced with AI-assisted photo editing software).