Whole30 Sourdough Pizza
Enjoy a guilt-free slice of your favorite comfort food with this Whole30 Sourdough Pizza recipe! Crafted with cassava flour and tapioca starch, this gluten-free pizza crust is elevated by a tangy Whole30-compliant sourdough starter for a delightful homemade taste with a healthy twist. The crust is perfectly golden and crisp, serving as the ideal base for a robust tomato sauce infused with garlic, onion powder, and oregano. Customize it with a colorful array of fresh veggies, Whole30-friendly proteins like grilled chicken or prosciutto, and optional fragrant basil for the ultimate flavor-packed experience. Ready in under two hours, this nourishing pizza recipe is perfect for satisfying cravings while staying true to your Whole30 goals.
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Recipe Information
Ingredients
- 2 cups Cassava flour
- 0.5 cup Tapioca starch
- 0.5 cup Whole30-compliant sourdough starter
- 0.5 cup Warm water
- 2 tablespoons Olive oil
- 0.5 teaspoon Salt
- 1 cup Crushed tomatoes (Whole30-compliant)
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Onion powder
- 1 teaspoon Dried oregano
- 0.25 cup Fresh basil (optional)
- 1 cup Vegetables (e.g., zucchini, bell peppers, mushrooms)
- 0.5 cup Whole30-compliant protein (e.g., grilled chicken, prosciutto)
Instructions
In a large bowl, mix cassava flour, tapioca starch, and salt.
In a separate bowl, combine the Whole30-compliant sourdough starter, warm water, and olive oil.
Pour the wet ingredients into the dry ingredients and mix until a dough forms. Knead gently for 2-3 minutes until smooth.
Cover the dough with a kitchen towel and let it rest for 1 hour at room temperature.
Preheat your oven to 425°F (220°C) and place a pizza stone or baking sheet inside to heat.
Roll out the dough between two sheets of parchment paper to form a pizza crust about 1/4-inch thick.
Transfer the rolled-out crust (with the bottom parchment sheet) onto the preheated pizza stone or baking sheet.
Bake the crust for 10 minutes until slightly firm and golden around the edges.
While the crust is baking, prepare your sauce by mixing crushed tomatoes, garlic powder, onion powder, and dried oregano in a bowl.
Remove the crust from the oven and spread the sauce evenly over it.
Top with vegetables and your choice of Whole30-compliant protein.
Return the pizza to the oven and bake for another 10 minutes, or until toppings are heated through and edges are crispy.
Remove from the oven and garnish with fresh basil, if desired. Slice and serve warm.
Nutrition Facts
Calories |
1917 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.8 g | 45% | |
| Saturated Fat | 6.1 g | 30% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 101 mg | 34% | |
| Sodium | 1343 mg | 58% | |
| Total Carbohydrate | 341.6 g | 124% | |
| Dietary Fiber | 16.9 g | 60% | |
| Total Sugars | 26.1 g | ||
| Protein | 51.1 g | 102% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 315 mg | 24% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 2262 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
