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Homemade Gluten Free Sourdough Pizza Dough

Homemade Gluten Free Sourdough Pizza Dough


OK this recipe is an absolute star in my current line up. And I think it will become one in yours too.. It's so cheap, so delicious, and so easy to turn in to a Michelin star meal that you will be making pizza at least twice a week if you have a nice and healthy Starter.

 First things first, do you have a Gluten Free Sourdough Starter? If not, fear not! I have got you absolutely covered right here on my How To Make Gluten Free Sourdough Starter Recipe. It's super detailed and has everything you could ever want.

Now, we know that Gluten Free food is ridiculously expensive in the super market. A single Gluten Free pizaa crust from my local supermarket? $7.76. No joke. That is abhorrent!!!! This Homemade Gluten Free Sourdough Pizza Dough will cost you a tiny little fraction of that. I am talking.. Less than 50c. And I am all about saving money right now, so this is a value hero for me, because if you make two of these crusts, it is easily enough to feed a hungry family of four.

This recipe takes about 9 hours all up (8 hour+ rising time), and it makes up one very large pizza crust, enough to feed two people. If you have four people to feed, double it up.

1 Cup Gluten Free Sourdough Starter
1/2 Cup Warm Water
1 Tbs Salt
2 Tbs Oil
1 1/2 Cup Gluten Free Flour Blend (Again, remember, 1/3 of this must be starch, the other 2/3s can be anything) I personally use 1/3 Tapioca Starch, 2/3 Glutinous White Rice Flour


1. In a large bowl, stir together Sourdough starter, Water, Salt and Oil.

2. Add the flour gradually, mixing well after each addition.

3. The dough needs to be kneaded properly, like wheat dough, so add more flour or water accordingly. When the dough is the right consistency to handle, cover your hands in flour and get to kneading! Knead until you have a nice smooth dough ball.

4. Sprinkle a generous helping of flour back in to your bowl, making sure to coat the sides well. Place your dough ball back in to the bowl, cover loosely with cling film, and place it in a warm place to rise for 8-24 hours. It should just about double in size during this time.

5. If it isn't rising, give it some help. Place it in your oven and set it to its lowest setting, or, microwaves a mug of water for 1 minute, and then place the dough in the microwave with the mug.

6. When it has risen, you can do 1 of 2 things. You can freeze it for future use, or press it out and cook it now. I like to make 2 'dough's' at a time, and freeze one for later in the week, it's much easier.

7. When you are ready to cook, pre-heat your oven to 200 degree celsius (180 fan forced). If you have a pizza stone, congratulations! Use that. If you don't, just line a baking tray with baking paper. Sprinkle some flour on to the baking paper. Place your dough ball in the centre, and press it out to about 1-2cm thickness. Use your fingers, not a rolling pin, as this dough tends to be sticky. Flour your hands if the dough is sticking to them.

8. Brush your pizza crust with a little bit of olive oil, and maybe half a teaspoon of salt, just to make it even more delicious. Now, pop it in the preheated over for 10-12 minutes, or until it is firm and starting to brown.

9. The most fun part of all. Top your pizza! I've been using puree'd pumpkin lately instead of traditional pizza sauce, but you can top it with absolutely anything and everything (although don't over-crowd it). Keep it relatively simple.

10. Place it back in the oven for a further 15-20 minutes, depending on how crispy you like your crust. Take it out, serve, enjoy!

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