Ingredients
Scale
- 1 cup active gluten-free sourdough starter (bubbly and happy)
- 1 ¼ cups warm water
- 2 tablespoons olive oil
- 2 ½ cups gluten-free all-purpose flour
- 1 teaspoon salt
- 1 tablespoon maple syrup or honey
- Cornmeal or gluten-free flour for dusting
Instructions
- In a bowl, mix your sourdough starter and warm water until smooth.
- Stir in olive oil, salt, and maple syrup (or honey), just until combined.
- Gradually add the gluten-free flour, mixing gently.
- Scrape the dough into a lightly greased bowl, cover and leave it for 4-8 hours to rise.
- Preheat your oven to 475°F and prepare a pizza stone if you have one.
- Plop the dough onto a sheet of parchment, dust with cornmeal, and shape it gently.
- Top with your favorite toppings and bake for 13-18 minutes until the edges are dark golden.
Notes
Let the dough rise overnight in the fridge for better flavor and texture. Use parchment paper for easy transfer to the oven.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 4g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 0mg