Bakerita · by Rachel Conners★ 5.0 (23)
Gluten-Free Pizza Crust
NUTRITION · PER SERVING70M COOK
CAL 31%·PRO 32%
CARBS 125G80% OF CAL
16G FIBER6G ADDED0G INTRINSIC103G OTHER6G TOTAL SUGAR
FAT 10G14% OF CAL
1G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A gluten-free and vegan pizza crust that's fluffy and crispy, made with psyllium husk and potato starch. Ready in about an hour.
componentitalianpizza🍪 sheet pan🥣 mixer🍳 skillet🔥 ovendairy freegluten freeveganvegetarian
View the full recipe on Bakerita →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 7 g (2.5 tsp) Bob's Red Mill active dry yeast
- 100 g warm filtered water
- 20 g maple syrup
- 12 g whole psyllium husk
- 275 g filtered water (room temperature)
- 80 g Bob's Red Mill Potato Starch (or another starch like tapioca starch or arrowroot starch, or a combination)
- 220 g Bob's Red Mill gluten-free whole grain flours
- 10 g sea salt
- Olive oil
At a glance
PER SERVING · TIME 70M
CAL 31%·PRO 32%
CARBS 125G80% OF CAL
16G FIBER6G ADDED0G INTRINSIC103G OTHER6G TOTAL SUGAR
FAT 10G14% OF CAL
1G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 20m
- Sodium
- 15mg
- Total sugar
- 6g
- Added sugar
- 6g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 421mg
- Calcium
- 78mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 15MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.