We’ve been making pizza dough with the gluten-free sourdough starter for months, but I’ve never posted the recipe. The sourdough starter changed the game for our gluten-free pizza crust.
- 1 tablespoon psyllium husk powder
- 1 cup warm water
- 1 cup gluten-free sourdough starter discard
- 1 cup room temperature water
- 2 1/2 cups gluten-free flour blend
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 2 tablespoons sugar
- 2 tablespoons olive oil
In a small bowl, whisk the psyllium husk powder into the warm water and let it set until congealed.
In a mixing bowl, dissolve the sourdough starter in the room temperature water. Add the rest of the ingredients, including the psyllium mixture, and mix until blended. Turn the dough into a bowl greased with olive oil. Cover lightly and let set in a warm place for 2-3 hours. The dough will almost double.
Preheat oven to 425 degrees Fahrenheit. Heat pizza stone or pan in oven. Prepare pizza toppings. When oven is to temperature and you are ready to assemble pizza, remove pan from oven and prep (cornmeal for stone, olive oil for metal pans). Press dough onto pan until size, shape, and thickness desired. Add sauce and toppings. Bake for 30 minutes. Makes 2 thin pizza crusts.
We top our pizzas with basil pesto and veggies, or Bob’s homemade tomato sauce. Bob likes vegan cheese while I prefer goat mozzarella. We mix it up with toppings.
I’d like to try a thick crust in a cast iron skillet with Margherita toppings next time.