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:
Did you love the vegan + gluten free pizza without starch? I can understand! To follow me during my upcomingg gluten free experiments and several pizza trials, make sure to check my Instagram page or follow me on Pinterest.