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  • Recipe

Gluten-Free Sourdough Crust

Gluten-Free Sourdough Crust

Ingredients

  • 950 g
    Water
  • 20 g
    Dry Active Yeast
  • 25 g
    Kosher Salt
  • 1000 g
    Gluten-Free Flour, such as Caputo Fioreglut
  • 50 g
    Extra Virgin Olive Oil, plus extra for drizzling

Preparation

In the bowl of a stand mixer, add water and yeast. Let sit for 10 minutes until frothy. Add remaining ingredients. Using the hook attachment, mix for 8 minutes or until fully combined.

Portion out dough and stretch into 12-inch circles. Drizzle olive oil over the top, cover with plastic wrap and proof for 45 minutes. Top with preferred ingredients and bake in preheated 450°F oven for 15 minutes or desired temperature and time.