This is finger sucking, crumb eating, beat-your-BFF-for-an-extra-piece kinda yumminess. Sicilian pizzas look very different than pizzas in other parts of Italy. They can have thick crusts, may be topped with bread crumbs, have two crusts with the ingredients between them, or even may be rolled closed.. but one thing they all have is artery clogging cheese. Try this vegan version to make your palate and innards smile and say “Mamma Mia!”
White Sicilian Garlic Pizza
The Crust (Sfinciuni)
Prepping the Dough
Combine the flour, salt, sugar, and yeast together. Add the water and oil and combine thoroughly. Knead the dough until it no longer sticks to your hands. Lightly oil it, place it in a bowl, and cover it. Allow the dough to rise for 1 ½ hours. Punch it down and allow it to rise 30 more minutes. Lightly oil a rectangular baking dish, about 12”x8”. Spread the dough into the dish.
Prepping the Toppings
While the dough is rising, soak the capers for 45 minutes to an hour, then rinse them. Mince the garlic. Take a few tears of nori and crush it into small flakes until you have about 2 tsp. worth. Spread the olive oil over the top of the dough with you fingers. Sprinkle garlic, capers, oregano, and crushed nori onto the dough. Add the Daiya cheese.
Finishing the Pizza
Bake the pizza on 400 degrees for 35 minutes. Cut the pizza into 6 rectangles.
Low‐fat Version : You can omit the olive oil from the crust, but you need to replace it with a like amount of water. Instead of using the cheese, use sliced tomatoes and make sure they cover the garlic. If they don’t, the exposed garlic will burn.
Recipe by Chef Jason Wyrick of The Vegan Culinary Experience
Tags: "Ethletic" Vegan sneaks, Chef Jason Wyrick, fat free pizza recipes, low fat pizza recipes, The Vegan Culinary Experience, vegan italian food recipes, Vegan Pizza, vegan pizza recipes, White Sicilian Garlic Pizza recipe, White Sicilian Garlic Pizza vegan recipe