Gluten-Free Sourdough Pizza Crust

1. Prepare the sourdough pizza starter the night before baking. In a glass container or jar, mix your active gluten-free sourdough starter with water and a blend of cassava and black rice flour. Cover and leave it to ferment overnight or for 8 hours.

2. When ready to mix the dough, combine psyllium husk, lukewarm water, and olive oil in a bowl. Let it sit for up to 15 minutes to allow the psyllium husk to absorb the liquid. In a separate bowl, mix together the tapioca flour, cassava flour, and black rice flour. Add the water and psyllium husk mixture, followed by the sourdough starter and salt. Start mixing with a spatula, then use your hands to fully incorporate the ingredients. Since gluten-free dough doesn’t require folding to develop gluten, simply leave the dough covered on the counter for 2–3 hours.
3. When ready to bake, roll out the dough into a crust and brush with extra virgin olive oil. Preheat the oven to 230°C (450°F) and bake the crust for 10–15 minutes.

Vegan Pizza Filling

1. Meanwhile, prepare the vegan basil pesto if making it from scratch. Blend a bunch of fresh basil with 1/4 cup pine nuts, 1/4 cup extra virgin olive oil, 1/4 cup nutritional yeast, and 1 tbsp salt. Our broccolini walnut pesto is another great option for this recipe.

2. Next, prepare the mushrooms. We use cremini mushrooms here for their rich flavour. For a spooky twist, carve eyes and a mouth into the mushroom caps using a straw for the eyes and a toothpick or small knife for the mouth.
3. Spread the pesto over the prebaked crust, add broccolini florets and the “skeleton” mushrooms. Bake for another 10 minutes at 200°C (400°F). When ready, just sprinkle with vegan cheese – our favourite is Spread’em Cashew Cheese, top with fresh arugula and a drizzle of Extra Virgin olive oil.