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!
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!
Related Posts
- 67This gluten-free & grain-free sourdough stuffing recipe is ideal for family gatherings - especially for those with special dietary needs! Grain-free Sourdough Stuffing Recipe This recipe relies on our family's tried and true sourdough bread recipe using quinoa flour and a combination of almond meal and flax meal. Kombucha offers…
- 60Who doesn't love the smell and taste of fresh bread straight from the oven? Enjoy this gluten-free, grain-free sourdough bread! This recipe uses a combination of quinoa and chickpea (garbanzo) flour. Kombucha is used to ferment the quinoa flour and create a sourdough starter. (See this recipe for brewing your…
- 51This 14 meal rotational plan comes in handy if I lose inspiration. These are dinners only. Breakfast and lunch look very similar unless a smoothie or juice substitute for a meal. Snacks include beef jerky, kale chips, fermented fruit leather, boiled eggs, and avocado ice cream. We currently follow a…
- 50Are you following a grain-free diet? Do you miss cold cereal? Try this sugar-free, Paleo, and GAPS-friendly sourdough cereal! Since we discovered Julian Bakery's Paleo Coconut Flakes Cereal I've been trying to come up with a homemade alternative. Our family loves the Coconut Flakes, but it's expensive. (The best price…
- 47
Deb says
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.
Andrea Fabry says
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.
Emily @ Recipes to Nourish says
I love this recipe! I would love to try it soon. Thanks for sharing this with us at Savoring Saturdays linky party!
mary says
Can you make this using cassava flour or tigernut flour?
Andrea Fabry says
I have not tried either, but I definitely think the cassava would work. Not sure about tigernut flour.