Gluten-Free Sourdough Pizza Crust

12 to 15g psyllium husk (see Notes)

300g filtered water, room temperature

150g gluten-free sourdough starter, can be active or fresh discard (see Notes)

80g starch of your choice, such as potato starch, tapioca starch, or arrowroot starch

145g gluten-free whole grain flours of your choice, such as quinoa flour, sorghum flour, brown rice flour, or combination. I have tested with these three.

10g sea salt

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Directions at bakerita.com

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