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 vegan, gluten-free pizza crust made with psyllium husk and potato flour that bakes fluffy and crispy. Works for both thin and thick crusts and is ready in about an hour. Ideal for pizza night when you need a grain-free base.
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.