Gluten-Free Sourdough Pizza

Ingredients

• 270g non-chlorinated water

• 5g ground psyllium husk 

• 1 tbsp ground flax seed

• 1 tbsp ground chia seed

• 6g salt

• 100g active gluten free sourdough starter

• 228g Gluten Free Bread Flour Mix (I have also subbed for gluten free all purpose flour with success, just minor differences in texture)

• 1 tbsp avocado oil

Instructions

1. Combine the first 4 ingredients in a medium bowl and whisk quickly until a thick gel forms.

2. Add salt and again mix until thoroughly combined.

3. Add starter, and mix thoroughly.

4. Next add the flour and stir until flour is well incorporated. Then add oil, stirring until combined.

5. Cover and let ferment for approximately 4 hours at room temp (if your home is cold it may take up to 6 hours).

6. After it is done fermenting it will be slightly puffed up but not double in size. Preheat oven to 500*f with a pizza stone, cast iron skillet, or baking pan in it.

7. Gather two pieces of parchment paper big enough for your pizzas and divide the dough in two.

8. Put one piece of dough on each of the parchment papers and with wet hands shape the dough into the pizza shape you desire, leaving a ridge for a crust.

9. Once the pizza is shaped, use a fork to gently poke holes all over the flat (center) part of the crust.

10. When the oven is preheated, carefully lift the parchment with crust on it, onto the pizza stone (I use a dinner plate to help with the transfer).

11. Next, close the oven door most of the way and carefully use a spray bottle to spray water on the side of the oven wall to facilitate steam (this is what makes the crust rise) then quickly close the door the rest of the way.

12. Turn the oven to High Broil for approximately 1 minute. Then turn it back to 500° F to finish baking.

13. Bake for about 5-7 minutes or until finished rising but not all the way browned yet. Take out of the oven and top as desired.

14. Put back in the oven to finish baking at 500° F for another 7-10 minutes or until the crust is browning and the cheese or toppings are bubbly.

15. Repeat with other pizza!

Gluten Free Sourdough

FERMENTED SOURDOUGH BREAD

Ingredients

• 3 cups whole buckwheat groats OR 3 cup mixed grain (we like equal parts buckwheat/millet/rice)

• 1 tsp sea salt

• 1 tbs chia seeds 

• 2 tbs psyllium husk

• coconut oil, ghee, or butter

• sesame seeds, flax seed, pumpkin seeds, etc (optional for in the batter or sprinkled on top of the bread)

Instructions

1. Rinse all grains, cover with water, and soak overnight in a large bowl. Cover with a towel. Soak for 8 hours or overnight.
   

2. Combine grains with ¾ –1 cup of fresh water and sea salt and blend in food processor or  blender. Blend into a batter...it should be a loose toothpaste consistency. 

3. Pour the batter into a bowl, cover with a clean dish cloth, and leave out at room temperature for approximately 24 -48 hours to ferment.
   

  Note: I like to mix the batter once around the 24 hour mark to mix in any hooch that 

might be on top of the batter. You’ll notice it because it will be darker than the batter…

almost a purplish color. Just mix it back in and let it rise again.

4. Preheat oven to 400F. Grease a loaf pan and then sprinkle a mix of seeds in the bottom of the pan. This helps the bread to not stick. 

5. Before you pour the batter into the  pan, add chia seeds and a couple tbs of any other seeds you want. I like my bread more seedy so I like to add flax meal, pumpkin & sunflower seeds, etc. Once the seeds are mixed in then pour the batter in the loaf pan and  place in the oven. 

6. Baking usually takes 45-60 minutes and how I like to tell it’s done is that its golden brown on top, usually the top of the bread is cracked, and if you stick a toothpick in it then it will come out clean.

7. Remove from oven and allow bread to cool for at least 1 hour before removing from pan. Once completely cool, slice bread and enjoy, either plain or toasted.