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.)
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!
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.
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