During the last few months our home has been filled with various new experiments in the gluten-free sourdough arena. This is particularly exciting for us because we often miss the taste of various breads, pizza, pies, and more. Today I’m excited to share with you some recipes that have been a hit with our family. We hope you enjoy them to!
This pizza crust gets lift not only from the sourdough starter, but also from an addition of baking powder. It is light and fluffy and reminiscent of the wheat-based pan pizzas we are familiar with.
This pizza crust recipe is reminiscent of those thin-crusted frozen or take-out pizzas we all know and love. Top with your favorite toppings and you can still slice and hold these tasty pieces of pizza.
This pie crust can be made quickly, soured, and then patted directly into two 9-inch pie pans, without rolling. Or, you can pat in the bottom crust and roll out the top for a beautiful fruit pie.
Over the next few weeks we will continue to roll out a few more fun recipes. If you make any of them, let us know what you think!