Gluten free Pizza Crust

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Feed 50 grams of sourdough with a cup of cassava flour and enough water to get a good consistency similar to Greek yogurt. After it noticeably grows, but hasn’t doubled or peaked, mix the dry ingredients. Then mix the wet ingredients. Combine wet and dry ingredients in a large bowl. Use more flour or water as needed to get a good consistency. Let the dough ferment for most of day or all night at room temperature. When dough is ready, Roll it out between two pieces of parchment paper until very thin. Preheat the oven to broil and preheat a cast iron griddle to about medium high. Add crust to the pan with the parchment still attached. After the parchment paper loosens off and the crust is partly cooked, add the pizza sauce and toppings. Then transfer the skillet to the oven and broil for 2 or 3 minutes. Watch closely so it doesn’t burn.