How to Make Cultured Probiotic Rich Pizza Crust

Pizza, being the seeming American staple that it is, with it's overdose of congestive action, could really use a health makeover and still be accessible to the multitudes that consume it, and yet lend health during it's consumption.

If you are digestively sensitive, you know the plight of finding conventional foods that you can eat that won't cause belly upset later.  

I've been playing around with the health benefits of sourdough bread as opposed to regular breads, and the recipes in which you can use it.  

I still personally suggest a polysaccharide conscious diet (balanced carbs of any kind, with a 70% vegetation intake alongside quality protein), but if you are going to eat bread, you may want to employ your own "kitchen lab" and try some of these recipes I've concocted for your health.

Cultured Probiotic Pizza Crust  (gluten-free)

1 cup sourdough starter

1 cup gluten-free flour blend

1 teaspoon baking soda

1/2 teaspoon salt

Water, enough to make the dough pliable, as needed. (it still should look like a regular dough ball, not dry, flour mixed in, not crumbly and not overly moist)

Mix together, cover and let rest 8 hours on the counter (I mix it up in the morning, then it's ready by supper and it takes 10 seconds to whip up)

Before you use it, add in 2 beaten eggs, knead with a bit of flour to make it handleable again. (We don't add the eggs to the rest of the ingredients because you are not going to be refrigerating the dough)

Divide the dough in two, as it makes two pizzas.  Flour the pan and roll out the dough directly on the pan.  Unlike regular gluten free crusts, the cultured dough does NOT need to be baked before adding toppings. 

Add toppings and bake at 375° until bubbly brown.