Whole Grain Pizza Dough (gf sourdough)
100% wholemeal, gluten free and vegan with gf sourdough
Equipment
Ingredients
- 60 g (2.12 oz) buckwheat flour_
- 70 g (2.47 oz) rice flour_
- 60 g (2.12 oz) teff flour_
- 8 g (1.33 tsp) salt_
- 10 g psyllium husk powder_
- 150 g (5.29 oz) quinoa sourdough or rice sourdough
- 220 ml (7.92 floz) water
- 1 tsp olive oil_
- fine flour for rolling_ e. g. buckwheat
Instructions
- Mix all the dry ingredients together with a whisk, until well combined.
- Add the sourdough and water and mix until lump free.
- Pour the oil on top and press into dough ball with a spatula.
- Leave in the fridge for about 2 days (20 to 36 h).
- Divide the dough and roll out each pizza with some flour on a sheet of parchment paper.
- Let the rolled out pizzas rest for 20 to 30 minutes.
- Preheat the oven to approx. 430° F (220° C), leave an upside down baking tray inside to heat it up or alternatively use a pizza stone.
- Slide the pizza bases onto the hot baking tray, one at a time, with a pizza shovel, while keeping them on the parchment paper, to keep them stable.
- Prebake the bases for a couple of minutes, to seel the top and keep the dough frome getting soggy from the tomato sauce.
- Add the toppings, like tomato sauce, cheese ect..
- Then slide in the oven again for aprox 15 to 20 minutes, to finish baking. Baking time may vary due to thickness of the dough, amount of toppings and different ovens.
Notes
You can use two trays to bake both pizzas at the same time. You can turn up the oven to bake the pizzas in less time, experiment as you like, this is just a basic guideline, which you can adapt to your preferences. Using a pizza stone and high temperature, will cook the pizzas much quicker!
Nutrition Facts
Whole Grain Pizza Dough (gf sourdough)
Amount per Serving
Calories
510
% Daily Value*
Fat
7
g
11
%
Saturated Fat
1
g
6
%
Polyunsaturated Fat
2
g
Monounsaturated Fat
3
g
Sodium
1569
mg
68
%
Potassium
486
mg
14
%
Carbohydrates
98
g
33
%
Fiber
15
g
63
%
Sugar
1
g
1
%
Protein
15
g
30
%
Vitamin A
5
IU
0
%
Vitamin B3
5
mg
25
%
Vitamin B5
1
mg
10
%
Vitamin B6
1
mg
50
%
Vitamin E
2
mg
13
%
Vitamin K
3
µg
3
%
Calcium
86
mg
9
%
Folate
91
µg
23
%
Iron
6
mg
33
%
Manganese
3
mg
150
%
Magnesium
190
mg
48
%
Phosphorus
390
mg
39
%
Selenium
5
µg
7
%
Zinc
3
mg
20
%
* Percent Daily Values are based on a 2000 calorie diet.
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