This pizza crust gets lift not only from the sourdough starter, but also from an addition of baking powder. It is light and fluffy and reminiscent of the wheat-based pan pizzas we are familiar with.
20 minutes
180 minutes
4
INGREDIENTS AND EQUIPMENT AVAILABLE AT CULTURES FOR HEALTH
Gluten-Free Sourdough Starter
Gluten-Free Sourdough Starter Culture
$14.99
Not eating gluten? No problem! With the help of our gluten free sourdough starter culture, you can make tangy, fluffy sourdough bread that’s gluten-free.
The GF sourdough starter is an heirloom culture, meaning you'll make endless bread dough all from one starter! Just add water and gluten-free flour.
Sourdough is perfect for beginners, and this gluten free sourdough bread starter is a very forgiving culture and one of the easiest to work with.
Grey Celtic Sea Salt
INGREDIENTS:
- 1-1/2 cups gluten-free sourdough starter
- 1/4 cup water
- 1 cup milk
- 1/4 cup olive oil
- 2 Tbsp. honey
- 1 cup sorghum flour
- 1 cup tapioca flour
- 1/4 cup rice flour
- 2 tsp. baking powder
- 2 tsp. sea salt
- 1 tsp. xanthan gum
INSTRUCTIONS:
- In a medium mixing bowl, whisk together sourdough starter, water, milk, olive oil, and honey. Mix in the remaining ingredients in the order they are listed. Then beat for several minutes with a wooden spoon or electronic mixer.
- Cover dough and allow to sour for 8 to 18 hours.
- When ready to bake, preheat oven to 450°F.
- Line a 10-inch cast-iron skillet with parchment paper. Place half the dough in a parchment-lined pan. Spread it around with a spatula or wet fingers until completely even.
- Very carefully remove parchment and dough from skillet and place skillet in oven to heat for 10 minutes. Carefully remove skillet, place dough back in pan, and return to oven to bake for 15 minutes or until firm around edges and in center. Top with your favorite toppings and return to oven for 10 to 15 minutes. Repeat with second crust.
