@sourdoughwithrebecca: Weekend means pizza 🍕  This GF sourdough pizza crust is made with a variety of whole grain flours for extra nutrition and flavour. It bakes up crisp and chewy with a beautifully open crumb in the edge ❤️ Levain: 30 g active sourdough starter 60 g water 45 g brown rice flour* 15 g gf oat flour* Pizza dough (makes 3 crusts): 300 g water 16 g psyllium husk powder 150 g levain 60 g quinoa flour* 40 g oat flour* 40 g brown rice flour* 40 g light buckwheat flour* 60 g potato starch 6 g sea salt *I used flours from @detglutenfrieverksted 👌🏻  Build the levain: 1. Weigh 30 grams of active starter in a clean jar, then add the water and whisk together. 2. Add the flours and ferment the levain for 6-8 hours, or until it's bubbling and it has risen to a peak, before mixing it into the dough. Make the pizza dough: 1. In a large mixing bowl, add the water and psyllium husk powder. Whisk vigorously until it’s fully incorporated and starts to thicken. Set aside for 10 min. 2. Add the mature levain to the psyllium mixture and mix until everything is well incorporated. Add the flours, potato starch and sea salt and knead for 5-10 min until the dough is smooth. The dough will be a little sticky, it should be like that. 3. Transfer the dough to a lightly oiled surface and divide it into three equal pieces, about 236 g each. Shape each piece into a ball. 4. Place the dough balls in separate greased containers, cover and either proof in a warm place for 4-6 hours, or proof in a warm place for 1 hour before placing them in the refrigerator for 12-48 hours. If proofing in the fridge, take the dough out 1-2 hours before baking, so it’s easier to shape. 5. Place a baking steel, pizza stone or baking sheet on the middle oven rack and preheat the oven to 250°C. Lightly grease a sheet of baking paper with olive oil and place a proofed pizza dough ball on the sheet. With lightly oiled hands, gently press and stretch the dough out into a 23 cm circle. 6. Transfer the pizza (on the baking paper) to the preheated baking steel, pizza stone or baking sheet and bake for 10-12 minutes.  7. Remove from the oven and top the crust with your favourite pizza toppings, and bake for about 6-8 more minutes. Remove from the oven, slice and serve immediately. Enjoy! #glutenfree #sourdough #glutenfreerecipes #sourdoughpizza

Rebecca | GF SOURDOUGH

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Friday 20 June 2025 20:32:51 GMT