Whole Grain Pizza Dough (gf sourdough)

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Dairy Free
|
Egg Free
|
Gluten Free
|
Low FODMAP
|
low sugar
|
Vegetarian

100% wholemeal, gluten free and vegan with gf sourdough

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Whole Grain Pizza Dough (gf sourdough)

100% wholemeal, gluten free and vegan with gf sourdough
5 from 2 votes
Prep Time 20 minutes
Cook Time 30 minutes
Rest Time 2 days
Total Time 2 days 40 minutes
Course Pizza
Cuisine Italian
Servings 2 pizzas
Calories 510 kcal

Ingredients
 

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.
Keyword Dairy Free, Egg Free, Gluten Free, Low FODMAP, low sugar, Vegetarian
Tried this recipe?Mention @catrionas.kitchen or tag #catrionaskitchen!

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Food blogger, Recipe Creator, Jewellery Designer