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100% wholemeal – gluten free with gf sourdough
Whole Grain Pizza Dough. (gf sourdough)
100% wholemeal – gluten free with gf sourdough
Equipment
- Parchment Paper
- pizza shovel
Ingredients
- 60 g buckwheat flour
- 70 g rice flour
- 60 g teff flour
- 8 g salt
- 10 g psyllium husk powder
- 150 g quinoa sourdough or rice sourdough
- 220 ml 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!
