Name: Gluten Free Sourdough Pizza
Yield: 6
Ingredients: 12 –15g psyllium husk (see Notes); 300 g filtered water, room temperature; 150 g gluten-free sourdough starter, can be active or fresh discard (see Notes); 80 g starch of your choice, such as potato starch, tapioca starch, or arrowroot starch; 145 g gluten-free whole grain flours of your choice, such as quinoa flour, sorghum flour, brown rice flour, or combination. I have tested with these three.; 10 g sea salt; Instructions:; Combine the psyllium husk and the water in a large bowl or the bowl of a stand mixer. Let it thicken and gel up for about 5 minutes.; Add in the sourdough starter and mix to combine.; Add in the starch, flour, and salt. Mix until a smooth dough forms. If the dough seems sticky, let it rest for a few more minutes to let the psyllium and flours absorb. Depending on how much psyllium you use, your dough will be pretty soft but should be workable. More psyllium will make it firmer and a bit easier to work with at this point.; If you want a thick crust, leave the crust in one ball and move to a greased bowl to rise. If you want thinner crusts, divide the dough into two, form into balls, and place in separate greased bowls to rise.; Let rise for 3 hours at room temperature, or for up to a day in the refrigerator.; When you’re ready to bake, preheat your oven with the Lodge Cast Iron Pizza Pan inside to 450°F.; Lightly grease a sheet of parchment paper and place it on a large cutting board or sheet pan. Flip the dough out onto the parchment. Drizzle the dough with some oil if needed to help it spread more easily.; Use your hands or a rolling pan to press the dough out into a circle, working from the inside towards the outside. You should be able to press it into shape pretty easily! It doesn’t need to be perfect, and remember, the texture of the dough will seem different than traditional pizza dough, because the lack of gluten makes it stretch in a different way.; Once it’s shaped, move the cutting board or sheet pan right next to the hot Pizza Pan. Slide the whole sheet of parchment, with the crust on top, onto the pan to bake.; Pre-bake the crust without toppings for about 10 minutes, depending on how crispy you want it. I like getting it a little golden on the edges, and firm enough to slide off the parchment paper.; Once it’s ready to go, remove it carefully from the oven. Slide the crust off the parchment and directly onto the pizza pan. Add all of your pizza toppings, and bake for 5 to 10 more minutes, or until the toppings are golden and the cheese is melted.

Ingredients

12 –15g psyllium husk (see Notes)

300 g filtered water, room temperature

150 g gluten-free sourdough starter, can be active or fresh discard (see Notes)

80 g starch of your choice, such as potato starch, tapioca starch, or arrowroot starch

145 g gluten-free whole grain flours of your choice, such as quinoa flour, sorghum flour, brown rice flour, or combination. I have tested with these three.

10 g sea salt

Combine the psyllium husk and the water in a large bowl or the bowl of a stand mixer. Let it thicken and gel up for about 5 minutes.

Add in the sourdough starter and mix to combine.

Add in the starch, flour, and salt. Mix until a smooth dough forms. If the dough seems sticky, let it rest for a few more minutes to let the psyllium and flours absorb. Depending on how much psyllium you use, your dough will be pretty soft but should be workable. More psyllium will make it firmer and a bit easier to work with at this point.

If you want a thick crust, leave the crust in one ball and move to a greased bowl to rise. If you want thinner crusts, divide the dough into two, form into balls, and place in separate greased bowls to rise.

Let rise for 3 hours at room temperature, or for up to a day in the refrigerator.

When you’re ready to bake, preheat your oven with the Lodge Cast Iron Pizza Pan inside to 450°F.

Lightly grease a sheet of parchment paper and place it on a large cutting board or sheet pan. Flip the dough out onto the parchment. Drizzle the dough with some oil if needed to help it spread more easily.

Use your hands or a rolling pan to press the dough out into a circle, working from the inside towards the outside. You should be able to press it into shape pretty easily! It doesn’t need to be perfect, and remember, the texture of the dough will seem different than traditional pizza dough, because the lack of gluten makes it stretch in a different way.

Once it’s shaped, move the cutting board or sheet pan right next to the hot Pizza Pan. Slide the whole sheet of parchment, with the crust on top, onto the pan to bake.

Pre-bake the crust without toppings for about 10 minutes, depending on how crispy you want it. I like getting it a little golden on the edges, and firm enough to slide off the parchment paper.

Once it’s ready to go, remove it carefully from the oven. Slide the crust off the parchment and directly onto the pizza pan. Add all of your pizza toppings, and bake for 5 to 10 more minutes, or until the toppings are golden and the cheese is melted.

Gluten Free Sourdough Pizza

Ingredients

Instructions

Steps

Nutrition Facts

Comments

Gluten Free Sourdough Pizza

Ingredients

Instructions

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.

Comments

Nutrition Facts