This gluten-free and grain-free sourdough pizza crust is sure to be a family favorite! Quinoa flour is fermented with kombucha (or other fermented liquid) and transformed into a delicious flatbread or pizza crust!
While almond flour or other grain-free flour makes a nice pizza crust, this quinoa flour combination makes an ideal sourdough crust! (Find my almond flour pizza recipe here.)
I follow my Sourdough Bread Recipe and use a bit more liquid to make it a little less “doughy.”
(Other flours may be added or substituted such as cassava flour, almond meal, flax meal, or TigerNut flour.)
Grain-Free Sourdough Pizza Crust Recipe
Combine 1 cup quinoa flour with 1 cup liquid. (1/2 cup kombucha, water kefir, or other fermented beverage and 1/2 cup water.)
Stir well.
Cover with tight-fitting lid and place on a shelf away from direct sunlight.
Repeat with smaller quantities and continue to add twice daily until mixture reaches the desired volume and is bubbly.
(I generally double this over the course of two days.)
If the mixture gets too thick, add a bit of water to make it thinner. It will make a better crust.
You can easily make this a flatbread. The baking time will be a bit longer, but it’s versatile and delicious!
Baking Instructions
Preheat oven to 400 degrees.
Add 1 teaspoon salt to mixture and pour onto a baking sheet or round cooking sheet lined with parchment paper. (I have not tried this using a pizza stone.)
Cook for approximately 15 minutes. The time will vary depending on the thickness of the dough.
Remove from oven and add your favorite toppings.
Place in oven for 5 more minutes until done.
Enjoy!
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Ingredients
- 1–2 cups quinoa flour
- 1/2–1 cup fermented beverage
- 1/2–1 cup water
- 1 teaspoon salt
Instructions
- Combine 1 cup quinoa flour with 1 cup liquid. (1/2 cup kombucha, water kefir, or other fermented beverage and 1/2 cup water.)
- Stir well.
- Cover with tight-fitting lid and place on a shelf away from direct sunlight.
- Repeat with smaller quantities and continue to add twice daily until mixture reaches the desired volume and is bubbly. (I generally double the ingredients over the course of two days.)
- When mixture is ready to bake, preheat oven to 400 degrees.
- Add salt to the mixture and pour onto a baking sheet or round cooking sheet lined with parchment paper. (I have not tried this using a pizza stone.)
- Cook for approximately 15 minutes. The time will vary depending on the thickness of the dough.
- Remove from oven and add your favorite toppings.
- Place in oven for 5 more minutes until done.
- Enjoy!
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What are your favorite toppings?
I’m struggling to find things for my hubby who doesn’t see the need for grain or dairy free in spite of years of mold exposure.
We add Applegate Pepperoni, raw milk cheese, or make it totally veggie. If the seasonings are right the family likes about anything. It’s hard to convince anyone to go grain-free. I like the book Grain Brain. If he’d be open to reading it I think he would learn a great deal.
I love this recipe! I would love to try it soon. Thanks for sharing this with us at Savoring Saturdays linky party!
Can you make this using cassava flour or tigernut flour?
I have not tried either, but I definitely think the cassava would work. Not sure about tigernut flour.