Vanilla and Bean · by Traci York★ 4.9 (15)
Gluten-Free Sourdough Pizza Crust with Discard
NUTRITION · PER SERVING128M COOK
CAL 33%·PRO 23%
CARBS 113G68% OF CAL
7G FIBER3G SUGAR103G OTHER
FAT 20G28% OF CAL
2G SAT18G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A gluten-free sourdough pizza crust made with alternative flours and sourdough starter discard. Crispy, chewy, and flavorful, it yields two large pizzas. Make-ahead and freezer-friendly.
componentamericanbaked good🍪 sheet pan🔥 ovendairy freegluten freeveganvegetarian
View the full recipe on Vanilla and Bean →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 1 cup (150 grams) Bob's Red Mill Gluten Free 1-to-1 Baking Flour
- 1/3 cup (40 grams) Super Fine Almond Flour (I use Bob's Red Mill)
- 1/4 cup (30 grams) Tapioca Flour (I use Bob's Red Mill)
- 1 3/4 teaspoons Psyllium Husk Powder (I use Terrasoul PHP *see note on brands)
- 1 1/4 teaspoons Baking Powder
- 1 1/4 teaspoon Fine Sea Salt
- 1/2 teaspoon Quick Rise Yeast (or Rapid Rise Yeast)
- 1/2 cup (140 grams) Gluten Free Sourdough Discard (stirred down)
- 1 cup + 2 tablespoons (260 grams) Water (115 Fahrenheit (46 Celsius))
- 1 tablespoons Olive Oil (+ more for brushing the parchment paper)
At a glance
PER SERVING · TIME 128M
CAL 33%·PRO 23%
CARBS 113G68% OF CAL
7G FIBER3G SUGAR103G OTHER
FAT 20G28% OF CAL
2G SAT18G 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
- 15m
- Cook
- 23m
- Sodium
- 1816mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 200mg
- Calcium
- 155mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1816MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.