Gluten-Free Sourdough Pizza Crust
This whole grain gluten-free sourdough pizza crust is made with primarily brown rice flour and a little white rice flour. With the addition of gluten-free sourdough starter, this pizza is full of flavor!
Servings: 6 slices
Calories: 211kcal
Equipment
- 1 Pizza Stone
- 1 Kitchen Scale
Ingredients
- 305 g Warm water
- 12 g Whole Psyllium Husks
- 160 g Gluten-free sourdough starter
- 15 g Extra virgin olive oil
- 150 g Brown rice flour
- 70 g White rice flour
- 10 g Salt
Instructions
- Add psyllium husks to the warm water and stir well. Set aside for 5 minutes.305 g Warm water, 12 g Whole Psyllium Husks
- Add gluten-free sourdough starter and olive oil to a medium size mixing bowl. Then add the psyllium/water. Stir well to combine.160 g Gluten-free sourdough starter, 15 g Extra virgin olive oil
- Add brown rice flour, white rice flour, and salt to the wet ingredients and stir to combine, switch to using your hands to fully combine until no dry flour remains and you have a ball of dough.150 g Brown rice flour, 70 g White rice flour, 10 g Salt
- Cover the bowl and let sit at room temperature for about 5 hours. If you use a glass bowl, you will see lots of air pockets or bubbles all around the sides and bottom of the dough when it is ready. This can take less time in warm temperatures and more time in cooler temperatures.
- When ready to bake, preheat your oven to 450℉ with a pizza stone inside.
- Add a little olive oil to a piece of parchment paper and rub it around. Then place the dough on the parchment paper.
- Press the dough out into a large round. Use olive oil on your hands if it begins to stick. A rolling pin works well too.
- Once shaped, par-bake the crust for 10-12 minutes, until lightly golden.
- Add desired toppings and bake for an additional 15 minutes.
Notes
- If you are milling your own flour - reduce the water to 275g.
Nutrition
Calories: 211kcal | Carbohydrates: 40g | Protein: 3g | Fat: 3g | Sodium: 244mg | Fiber: 3g | Calcium: 7mg | Iron: 1mg