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Grain-Free Sourdough Pizza Crust




Yum

May 7, 2016 by Andrea Fabry 5 Comments

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!

Following a grain-free protocol? Looking for healthy alternatives to wheat-based 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.

Sourdough starter

(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!

flatbread

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.)

Sourdough pizza crust before baking

Cook for approximately 15 minutes. The time will vary depending on the thickness of the dough.

Grain-free sourdough pizza

Remove from oven and add your favorite toppings.

Place in oven for 5 more minutes until done.

nightshade-free marina sauce on pizza

Enjoy!

Grain-Free Sourdough Pizza Crust
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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

  1. Combine 1 cup quinoa flour with 1 cup liquid. (1/2 cup kombucha, water kefir, or other fermented beverage and 1/2 cup water.)
  2. Stir well.
  3. Cover with tight-fitting lid and place on a shelf away from direct sunlight.
  4. 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.)
  5. When mixture is ready to bake, preheat oven to 400 degrees.
  6. 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.)
  7. Cook for approximately 15 minutes. The time will vary depending on the thickness of the dough.
  8. Remove from oven and add your favorite toppings.
  9. Place in oven for 5 more minutes until done.
  10. Enjoy!
6.6.15
http://it-takes-time.com/2016/05/07/grain-free-sourdough-pizza-crust/

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Filed Under: Main Dishes, Recipes Tagged With: crust, fermented, GAPS, grain-free, kombucha, paleo, pizza, quinoa, quinoa flour, sourdough

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Comments

  1. Deb says

    May 15, 2016 at 12:17 pm

    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.

    Reply
    • Andrea Fabry says

      May 15, 2016 at 2:40 pm

      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.

      Reply
  2. Emily @ Recipes to Nourish says

    May 18, 2016 at 7:47 pm

    I love this recipe! I would love to try it soon. Thanks for sharing this with us at Savoring Saturdays linky party!

    Reply
  3. mary says

    December 31, 2017 at 12:09 pm

    Can you make this using cassava flour or tigernut flour?

    Reply
    • Andrea Fabry says

      January 1, 2018 at 8:25 am

      I have not tried either, but I definitely think the cassava would work. Not sure about tigernut flour.

      Reply

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MEET ANDREA

I am a certified Building Biology Advocate, a former journalist, mother of nine, and avid CrossFitter who likes to think outside the box. After our family's health crisis in 2008, I learned to ask questions about what's in our food, our water, and our air. I hope to empower you as you seek to live safely in a complex world. Thankfully, small steps lead to big changes. Let's travel this road together, one step at a time.

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