You can’t go wrong with this tasty 12-inch grain-free sourdough pizza crust! A delicious baked treat—even for people that don’t need to be grain-free! See note in Step 1 if you’re hungry and don’t want to wait for your dough to rest/ferment.
Tools: Mixing bowl, measuring spoons/cups, kitchen scale, mixing spoon/soft spatula, unbleached parchment paper, pizza stone or baking sheet.
- 1/2 cup grain-free cassava sourdough starter, discard or active (132g)
- 1/2 cup tiger nut flour (44g)*
- 1/2 cup cassava flour (64g)
- 2 tablespoon golden flaxseed meal (18g)
- 2 tablespoons olive oil
- 1/2 teaspoon sea salt
- 1/4–1/2 cup plant milk (60g-120g)**
To a large mixing bowl, combine all the ingredients with 1/4 cup of plant milk. Mix well until everything is well combined. Add more milk in increments (up to 1/4 cup) if your dough is dry. Mix until a soft dough ball forms. The texture of the dough might not necessarily be manipulatable with your hands, but that’s ok. Cover your dough bowl and let rest at room temperature for 1-2 hours. NOTE: if you don’t want to wait, you can proceed to Step 2, and your crust will still be super good! But giving your dough some time will lighten the texture of the crust.
Preheat your oven to 450° F for at least 30 minutes before you shape your crust. If you have a pizza stone, preheat it at the same time. If you don’t, you can use a baking sheet. Have 1 to 2 sheets of unbleached parchment paper ready; 13 x 15 inches is perfect.
Transfer your dough ball from the bowl to your sheet of parchment paper. Use the backside of a large spoon or soft spatula to spread the dough to 8 inches round. At this point, you can use another piece of parchment paper to help flatten the dough into an 11 to 12-inch circle. If your dough is too soft and sticky, you can use a soft spatula and grease it with olive oil. Pat down the dough and shape it into a circular 12-in pizza crust.
Your crust is ready to bake. Carefully place your dough and parchment paper onto a baking sheet or directly onto your hot pizza stone in your oven. Bake for 20 minutes, add your toppings and bake for another 15-20 minutes until the toppings are warm and your pizza crust is golden on the edges.
*Tiger nut flour is nut-free and naturally gluten-free. Tiger nuts are little tubers. If you do not have a nut allergy, you can use almond meal/flour as an alternative.
**To make the crust I used homemade tiger nut milk. You can use your favourite homemade plant milk (hemp, rice, soy, oat, almond).
You can par-bake your crust and keep it for later if you are not ready to enjoy it right away. If that’s the case, remove it from the oven after 20 minutes and cool it on a wire rack before you store it for later. You can keep it on the counter at room temperature for one day, but after that, I would wrap it up and keep it in the fridge for up to 3 days. You could also freeze it for a good 1-2 months.
Another tip is that you could consider making the dough and place it in the fridge for 24-48 hours to shape and bake it at a later time.
Sub flaxseed meal with 1/2 tablespoon whole psyllium husk.
Keywords: Grain-Free Pizza Crust, Grain-Free Sourdough