Baking a gluten free pizza without any starches is a real challenge. Every commercial blend contains high amount of starches to guarantee a soft and fluffy pizza crust. This pizza crust recipe features a mix of millet and sorghum flour, that create a “whole grain” type of crust.
This recipe is naturally gluten free and vegan since it is without:
– commercial blends
However, the same recipe works also with rice flour and potato/corn starch. If you prefer to use these ingredients, check out this recipe: CLICK HERE.
Gluten free sourdough pizza crust
Using a sourdough starter in the ingredients allow us to not use any yeast. This is perfect for people allergic to yeast or who want to avoid it. But if you want a pizza crust recipe WITH yeast, check out this recipe of mine, ready in 4 hours: CLICK HERE.
The dough has to rest for at least 8 hours in the fridge. But the best is for 12 hours. After that, an additional rising of 4 hours is needed once we shape the pizza crusts. You can leave the dough in the fridge for longer to adjust to your schedule, just take it out 4 hours before the cooking time.
Step by step:
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I tried making this and it sat in the frig longer than 12 hours, and my son had it on the counter then for another 6 or 7 hours before I knew, because he misunderstood the directions. So when I got to it, it was one big mushy pile that had no stretch at all. Did it overproof? Did being in the frig too long kill it? Can I put it back in the frig and add flour tomorrow to fix it?
The dough is supposed to be sticky and it needs to be flatten between two parchment papers with a rolling pin. You can try to add some rice flour on both side to stretch it a bit with your hands.
I would try to remix it by hand, then let it on the counter one hour and bake it (after having shaped it).
In the recipe ingredients you show 1/2 starter. Is that supposed to be 1/2 cup
Yes it’s 1/2 cup, thanks for your feedback!