Gluten-Free Sicilian Pizza

For the Pizza Dough

220g/7.75oz brown rice flour
80g/2.75oz potato starch
25g/1oz tapioca starch
40g/1.5oz cornmeal
1/2 tsp. salt
2 tsp. xanthan gum
2.5 tsp. active dry yeast
15ml/0.5fl oz maple syrup
50ml/1.75fl oz olive oil

For the Toppings

140g/5oz mozzarella cheese
80g/2.75oz Roma tomatoes, sliced
40g/1.5oz anchovy fillets
15g/0.5oz garlic, minced

1. Stir the yeast and maple syrup with 1 cup of warm water.
   
2. Set aside for 5-10 minutes.
   
3. Whisk together the brown rice flour, potato starch, tapioca starch, cornmeal, salt, and xanthan gum in a bowl.
   
4. Make a well in the centre of the dry ingredients. Pour in the active yeast mixture, and olive oil. Stir until fully incorporated.
   
5. Turn the dough on a work surface and knead for 5-7 minutes.
   
6. Set the dough in a lightly oiled bowl, cover with a kitchen towel, and leave in a warm place for an hour.
   
7. Pre-heat your oven to 220C/425F.
   
8. Prepare a baking sheet.
   
9. Lightly brush with olive oil and dust with cornmeal. Set the dough onto the pan and press into a crust.
   
10. Pre-bake the crust for 5-7 minutes.
    
11. Take the crust out of the oven and put the toppings on.
    
12. Finish baking for another 10-15 minutes.

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