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, starch, and flour. Ready for topping and baking, it yields either one thick or two thin crusts suitable for customization.
componentitalianpizza🥣 mixer🍪 sheet pan🍳 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 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.