This simple pizza crust might be gluten-free but the crust is made much the same way as a wheat-based crust. Mix, knead, spread in pan, bake, and enjoy a delicious gluten-free pizza.
15 minutes
45 minutes
4
INGREDIENTS AND EQUIPMENT AVAILABLE AT CULTURES FOR HEALTH
Gluten-Free Sourdough Starter
Gluten-Free Sourdough Starter Culture
$8.99
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.
INGREDIENTS:
- 1 cup brown rice sourdough starter
- ¼ cup water
- 1 Tbsp. olive oil
- 1 large egg
- 1 tsp. salt
- ½ cup tapioca flour, plus more for kneading
- ½-1 cup sorghum flour
INSTRUCTIONS:
- Combine the sourdough starter, water, olive oil, and egg. Whisk to combine. Stir in salt and tapioca flour. Add ½ cup of sorghum flour and stir to combine. Add more sorghum flour as needed to make a soft dough that can be kneaded. Flour a surface with tapioca and knead the dough a few times to bring it together.
- Grease a bowl and turn dough into the bowl to oil the bottom then flip so that oiled portion is facing up. Cover with a tight lid or plate and sour for 8-24 hours.
- Preheat oven to 450°F.
- Oil a large rectangular baking pan or two smaller round pizza pans. Press the dough out into the pan, using wet fingers if the dough is sticky. Create a lip at the edge of the crust.
- Dock the dough all over with a fork and bake for 10 minutes or until it just starts browning around the edges.
- Remove from oven, top with favorite toppings, and return for an additional 20-25 minutes, or until cheese is melted and toppings are cooked.
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Remove and allow to cool briefly before slicing and serving.
