Bakerita · by Bakerita | Rachel Conners★ 4.9 (80)
Gluten-Free Sourdough Pizza Crust
NUTRITION · PER SERVING210M COOK
CAL 64%·PRO 53%
CARBS 273G85% OF CAL
24G FIBER8G SUGAR241G OTHER
FAT 9G6% OF CAL
2G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A gluten-free sourdough pizza crust made with psyllium husk and starch instead of wheat flour. The dough is vegan, simple to mix, and yields one thick crust or two thin crusts. Use it as the base for any pizza topping you prefer.
componentitalianpizza🥣 mixer🍪 sheet pan🍳 skillet🔥 ovendairy freegluten freeveganvegetarian
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Nutrition & ingredients
Ingredients
serves 1- 12-15 g psyllium husk (see Notes)
- 300 g filtered water (room temperature)
- 150 g gluten-free sourdough starter (can be active or fresh discard (see Notes))
- 80 g starch of your choice (such as potato starch, tapioca starch, or arrowroot starch)
- 145 g gluten-free whole grain flours of your choice
- 10 g sea salt
At a glance
PER SERVING · TIME 210M
CAL 64%·PRO 53%
CARBS 273G85% OF CAL
24G FIBER8G SUGAR241G OTHER
FAT 9G6% OF CAL
2G 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
- 10m
- Cook
- 20m
- Sodium
- 941mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 635mg
- Calcium
- 147mg
- Iron
- 12mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 941MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.