Gluten Free Sourdough Pizza Crust (Use Discard!)

vanillaandbean.com

Keely Powley

1 cup (150 grams) Bob’s Red Mill Gluten Free 1-to-1 Baking Flour

⅓ cup (40 grams) Super Fine Almond Flour I use Bob's Red Mill

¼ cup (30 grams) Tapioca Flour I use Bob's Red Mill

1 ¾ teaspoons Psyllium Husk Powder I use Terrasoul PHP *see note on brands

1 ¼ teaspoons Baking Powder

1 ¼ teaspoon Fine Sea Salt

½ teaspoon Quick Rise Yeast or Rapid Rise Yeast

½ cup (140 grams) Gluten Free Sourdough Discard stirred down

1 cup + 2 tablespoons (260 grams) Water 115 Fahrenheit (46 Celsius)

1 tablespoons Olive Oil + more for brushing the parchment paper

Directions at vanillaandbean.com

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