Pizza is definitely the favourite meal of my gluten free kid (with or without his two front teeth). And this sourdough crust is amazing. It is full of flavour from the sourdough fermentation and doesn’t require any additional leavening. It is strong enough to hold the weight of a heap of ingredients without getting at all soggy or brittle.
Seriously… look at how beautiful this crust is!
- 2 cups sourdough starter (see Notes)
- 3 cups Gluten Free Bread flour mix (see Notes)
- 2 tbsp olive oil
- 1 tsp sugar
- 2 tsp salt
- 1 egg
- Mix all the ingredients together. You want a fairly firm dough, so you may have to add a bit more flour depending on the feel.
- Allow to sit somewhere warm for 2 to 4 hours.
- Divide into 2 balls and roll out on a parchment lined cookie sheet.
- Add your favourite toppings and bake in a preheated 400F (200 C) oven for 15-20 min (until the cheese is melted and the dough is starting to brown).
- Allow to cool for 5 minutes before slicing.
-Either start with an active sourdough starter, or spontaneously ferment a starter by leaving 1 1/2 cups of filtered water and 1 1/2 cups of rice flour out in a warm location for 2-3 days. It should start to bubble by that point, and though it might not be as active as a well fed starter, you could use it for this recipe.
-Here is my gluten free bread flour mix recipe.
-The egg is necessary for the structure. If you don’t want to add it, then use 1 tbsp xanthan gum, or some other binder.
-I like to add 1 tsp each of basil, oregano and thyme to the crust to add to the flavour of the crust.
Since I’m a fermentation geek, I had to try using my purple sauerkraut as a topping. It was really tasty! But next time I think I’ll try adding it on after cooking so that it keeps it’s tangy flavour and probiotic goodness.