Gluten Free Grilled Sourdough Pizza + Save The Bread!

Posted by: on Jun 8, 2014 | 30 Comments

Gluten Free Grilled Sourdough Pizza at www.Earthsprout.com

I love bread. I love bread a lot. There is something so deeply satisfying in the process of making bread and includes care, love, tradition, and nourishment on so many levels. In fact, entering the fantabulous world of sourdough bread was the first part of my Greenylicious adventure. Gardening, nutrition and total recipe/food extravaganza followed. At one point our fridge and kitchen (not to mention bathroom floor because of it’s warmth) were filled with bowls and jars of dried fruit wild yeasts, poolish sourdough starters, cold rising doughs, pre-warmed baking stones, bubbly almost-ready doughs and last but not least That Smell. The smell that fills the house and heart when bread is baking and a golden cracked crust is created is nothing other then pure effing magic. I truly hope you’ve experienced this. If not then (and I’m not joking) this pizza is a total must for you.

So.. I work with nutrition, I’m a full blown health nerd.. what about gluten? I can almost hear labels and presumptions colliding into a huge bang. Yes, I do eat gluten and yes, there were a couple of years when I gave bread the evil eye and always chose raw seed crackers instead. There was a time when I was so high on nutritional facts and hell-ish side effects of eating wheat/rye/barley and anything gluten. In short, during this time, gluten was the devil. I stopped baking bread but still enjoyed a slice of my mothers incredible bread once in a blue moon. Then last year I got pregnant and had a really hard time sneaking in anything green or even fruit during the first two months (come to mama, uncomplex carbs!). When that period finally ended I was just.so.hungry.all.the.time and the answer to my prayers came as warm, organic, made-with-love sourdough bread. I remember a few days during that first trimester where I would cut really thin slices of bread, spread some ghee on and eat non-stop because it was the only way I could keep the ”morning” sickness at bay. You gotta do what you gotta do. ..and no matter how tasty and healthy raw crackers might be, there is no way I will deny Caspian early memories of the process of making beautiful bread. 

Gluten Free Grilled Sourdough Pizza at www.Earthsprout.comGluten Free Grilled Sourdough Pizza at www.Earthsprout.comGluten Free Grilled Sourdough Pizza at www.Earthsprout.com

Fun & Fabulous Facts

As with everything in life I opt for top quality and intention when it comes to food (yes, some exceptions does sneak in) but bread is rarely one of those exception. I much rather enjoy some good real local sourdough bread once a month then shovel down industrially made air (bread) baked with god-knows-what flours, additives, stabilizers, refined sugar, scary uncool yeast and not the best salt, five times a day. (Actually, the next time you visit a supermarket, check out the list of ingredients on those packages!). Real bread should only have the three ingredients, Flour, water and salt (+ extra nuts/seeds whole grains of course). Let’s all go by that guideline weather or not we choose bread with or without gluten. All you eat counts so make sure it’s loaded with high vibes, packed with nutrients, preferably local, seasonal and overall top quality. Because you know what? It’s our responsibility to choose what we invite into our lives and bodys with as much mindfullness, knowledge and care as we can. We change this world with every decision and second that pass our cute noses. Bread is not an exception here either.

So how about gluten? That sneaky protein that gets more headlines then Lindsey Lohan nowadays. Well, did you know that gluten intolerance or celiac disease was rather unheard of before bread turned into an industry at the beginning of the 18th century. Before bread was made with industrially produced yeast and flour stripped of most of it’s nutrients, the making of a bread took time and the process of fermentation broke down a lot of the gluten. Bread made with sourdough is, regardless if it’s with or without gluten, easier to digest, the nutrients are more available to our system as the phytic acid has been broken down and there are healthy lactobacillus good-guys-bacteria from the fermentation process. It’s just plain better. There.

You’ve most likely heard that sourdough bread doesn’t cause as much of a spike in blood sugar as yeasted bread does and while that’s true it’s not an excuse to eat a hell of a lot of it (damn). Plain white sourdough bread is still just white bread although slightly more nutritious and more easily digested. Yes, the good bacteria has in the process of fermentation pre-digested a lot of the starches and thus much of the glucose (sugars) has already been consumed/used (cool, eh?!). But, if you really want to make sure the rise in energy is as slow and even as possible then choose a bread packed with whole grains/nuts/seeds. This will give your digestive enzymes something to work with for a longer period of time and as a result the release of energy is slower. Ps. this goes for GF bread too, meaning a plain GF toast (regardless if it’s super healthy and topped with avo+chili flakes+sea salt) will lead to a quick rise in blood sugar. It’s the same with noodles, spaghetti, crackers, hard bread etc. Totally ground flour = quickly digested = quick release of energy to our blood = quick spike in bloodsugar. I have this mental picture of my digestive enzymes slowly nibbling away on whole grains, nuts and seeds, being content and fully satisfied for a long time while if fed products made by ground flour they just swallow it whole and ask for more right after. Borrow that image and keep it in mind when making choices around flour-related food.

When you eat something – please eat it as it’s meant to be enjoyed. Whole. Respected. Handcrafted and eaten with a calm and centered mind. Let it take time and I assure you it will save you time and energy too. If you still don’t consider yourself to have the time, then find someone who handles that same food with all respect and care in the world. Then sit your gorgeous butt somewhere nice and enjoy the heck out of that meal.

Also.. Check Out These Links for some food for thoughts on how Bread Matters.

Gluten Free Grilled Sourdough Pizza at www.Earthsprout.com

Gluten Free Sourdough Pizza

A gluten free pizza made only with whole foods and love? Yes! There are no weird gums, staches, yeast, baking powder or crazy additives here! You can choose to either bake this pizza in the oven or grill it. Top it with the current vegetable season or maybe make a sourdough dessert pizza?! The sourdough starter for this pizza is actually my Oatghurt (seriously so versatile!) but you can use any gluten free sourdough starter you like.Here’s a link to good how-to’s

Pizza dough
Makes either 4 smaller pizzas or 1 big

1 1/2 cup gluten free sourdough starter (Tip! Use my Oatghurt)
1 cup whole buckwheat flour
1/2 cup quinoa or millet flour
1/3 cup flax meal
1/4 cup water
2 tbsp organic olive oil, virgin
1 tsp high quality salt
1 tsp honey, optional

1. Measure 1 1/2 cup sourdough and add into a large bowl.
2. Either grind your own flours from whole grains & seeds in the blender or use store bought and add those to the bowl of sourdough starter along with the water, salt, olive oil and optional sweetener. Gently stir/fold into a sticky dough using a wooden spoon or a spatula. Drizzle with a little oil, cover with plastic wrap/cling film.
3. Put on the the light in the oven – no heat- and put the bowl in the middle of the oven between 4-8 hours. You can prepare this dough in no time at all in the morning and be ready for pizza night when you come home from work! Or prepare it the night before, refrigerate overnight and put it in the oven (with only the light on!) in the morning.

Suggested warm toppings
Tomato sauce (a can of whole organic tomatoes, 1 clove garlic, 1 cut onion, some french herbs, salt)
Kale
Asparagus
Button mushrooms
Organic vegan or dairy based cheese (we’ve tried both sprouted rice mozarella, rawmesan (recipe to come) and dairy mozzarella

Suggested cold toppings
Baby leafy greens
red onion rings
chives
fresh herbs

Baking the pizza in the oven
1. Preheat oven to 200° C / 390° F
2. Sprinkle a little amount of flour onto a lined baking tray, divide dough in 4 (as seen in picture above), press into thin pizza crusts with generously floured hands/dough. 
3. Prebake crusts without anything on for 8-10 minutes or until slightly browned underneath.
4. Arrange warm toppings (see suggestions above) and bake pizza for another 7-10 minutes or until your toppings of choice are done.
5. Arrange cold toppings (see suggestions above) onto the pizza and enjoy with a big hearty salad and a smile.

Grilling the pizza
1. Get the grill going. If you have a grill thermomether then see if you can keep the temperature around 200° C/ 390° F. If not, check on your pizzas regularly to make sure they don’t burn.
2. Sprinkle a generous amount of flour onto a grill friendly baking tray or a baking stone, divide dough in 4 (as seen in picture above), press into thin pizza crusts with floured hands/dough.
3. Prebake crusts without anything on for around 5 minutes or until slightly browned underneath.
4. Arrange warm toppings (see suggestions above) and bake pizza for another 5-10 minutes or until your toppings of choice are done.
5. Arrange cold toppings (see suggestions above) onto the pizzas and enjoy with a big hearty salad and a smile. It’s summer!

Gluten Free Grilled Sourdough Pizza at www.Earthsprout.com

Gluten Free is not a miraculous health boost, in fact, a good real sourdough bread can be much better. So why is this pizza gluten free? So that absolutely everyone can enjoy it, silly! I’m not here to tell you what to eat or not, I’m merely suggesting a bigger awareness around the whole world of bread. Bread matters. Make what you eat count. 

..and you’re oh so welcome to share your thoughts on the subject right here below! I’d love to hear your wisdom and get even more inspired!

With Sun-day love from our Greenylicious neck of the woods to yours,

°°Elenore°°

 

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30 Comments

  1. Monika
    8 juni, 2014

    Thank you Elenore! For a quite long time I dream of coming back home from uni for summer and trying to bake my own bread. My family isn’t really into healthy food, and as I started learnig more and more about what’s better for me, it lead me to real anxiety problems (not only about food but you probably understand that changes in live need proper support from close ones and I don’t have it). I stopped eating many things that ”are not good for me” and felt still as bad as I did before. Your blog, Sarah B.’s and several other websites gave me a lot of inspiration, ideas, showed me that I CAN eat things that I used to like and there IS a way to prepare it the healthier way. I don’t have access to the oven here and I share my tiny kitchen with some other people, so it’s hard to make an oatghurt now. But I’m heading home in July and definitely trying this recipe. <3

    Reply
  2. Monika
    8 juni, 2014

    P.S. Do you mind if I send you an email with some questions?

    Reply
    • ElenoreEarth
      9 juni, 2014

      Please do, it might take me a long while to be able to get back to you but I always do my best when it comes to answering emails!

      Reply
  3. Chelsea
    8 juni, 2014

    This looks delicious! And thank you for sharing about bread. I wholeheartedly agree. Bread is delicious and smething humans have eaten for thousands of years. Like most foods, bread is not that bad for you when it is made with love from whole ingredients. Hooray for bread! And pizza!

    Reply
  4. Natalie
    8 juni, 2014

    Elenore, you’re a genius <3 <3 <3

    Reply
  5. Marlies
    8 juni, 2014

    These photos are beautiful and the recipe sounds wonderful! I absolutely love sourdough bread, and I’ve been itching to make my own for a whole now. Maybe this is the kick in the pants I needed to get to it! How could I say no with this beauty staring at my through my screen? :)

    I do have a quick question – I know the sourdough starter has great gut bacteria, but doesn’t baking the bread kill that bacteria? And if it does, does that mean the value to our guts is lost? (I’m a huge fan either way, I’m just curious) thanks!! :)

    Reply
    • ElenoreEarth
      9 juni, 2014

      Hi Marlies,

      It’s true that the live bacteria is killed in the process of baking. However, since the bacteria did a huge job in the process of fermentation (breaking down phytic acid and making the nutrients more available, ”eating” glucose”, making the bread less acidic etc) I world say they are still present in the gifts they give even after the oven. Have fun pizza partying! ..and thank you SO much for all your light and love!

      Reply
      • Marlies
        9 juni, 2014

        LOVE this way of thinking about it! Thanks :)

        Reply
  6. Maria
    8 juni, 2014

    Wow! I love your website, your food and how you write about it is just wonderful. I especially enjoy it now that you’ve gone a little bit more into cooked food.

    I tried to make your yoghurt, but out of buckwheat since I didn’t have any oats and just couldn’t stand the wait to go get some oats… :s It didn’t turn out so good, but now I wish I would’ve kept it as a starter for this, since at least it did ferment. But oh well.

    I was wondering about buckwheat flour. Do you soak it first and then dry it again before you grind it? I’m guessing this is the best way. I’m also guessing the store bought flours are just ground up without the soaking. Do you know?

    Reply
    • ElenoreEarth
      9 juni, 2014

      Hi Maria!

      Oh darn.. Well, at least you tried! One experience richer! When I have the time and energy I soak + dehydrate the grains I use but for this particular project I did not have sprouted flours at hand. However, the fermentation process does a lot of the good things that the soaking would otherwise do.

      Blessings!

      Reply
  7. Heather
    9 juni, 2014

    Oh yum!!! Eleanor you are absolutely brilliant for creating yet another delicious-looking and nourishing recipe! I generally stay away from bread but your version looks wonderful!
    Many blessings.

    Reply
  8. Briar
    9 juni, 2014

    I’m with you 100%, sweet lady – three cheers for real bread!

    Reply
  9. Leah
    9 juni, 2014

    GORGEOUS!. Question: if I want to make my own flours, do i soak/dehydrate the millet and buckwheat first? or how might you suggest. xoxo thank you Elenore!

    Reply
    • ElenoreEarth
      11 juni, 2014

      Hi my darling! If you choose to make your own flours (big yay! ..although I didn’t for this pizza..;) Then you soak, dehydrate and grind the whole buckwheat and millet/quinoa, yes. Hugs!

      Reply
  10. Kathleen
    9 juni, 2014

    I love this!! Yeah…I’m going to make it this weekend. I love bread too but can’t eat much gluten so this is wonderful! Great pics too.

    Reply
  11. Cynthia Micallef
    9 juni, 2014

    This looks so yummy! I tried to bake sourdough bread a few years ago and gave up after a few attempts. You inspired me to try again with these gluten free flours. I’m doing your oatghurt this week so this is the perfect next step.
    Thanks for this delicious bread recipe

    Cynthia

    Reply
  12. Felicity
    10 juni, 2014

    On this topic of gluten free, I have a gluten free friend who found that she reacted to gluten while here in Australia (her home country) and she was eating exclusively processed gluten foods (supermarket bread etc) but then when she lived in Chile with a Chilean family for a few months, she could eat gluten with no ill side effects and she was eating only home made gluten goods (i.e., bread and tortillas from scratch). Isn’t that interesting! I’m not saying this would be the case for everyone, but it’s merely an interesting tidbit that goes alongside with what you were saying, Elenore. :)

    Reply
    • ElenoreEarth
      11 juni, 2014

      Hi Felicity! I can tell you how many stories like this I’ve heard and it only makes me more and more passionate of speaking about this issue. Real real bread is a beautiful nutritious thing. Thanks for sharing lovely!

      Reply
  13. Kate
    10 juni, 2014

    Hi Elenore

    Thanks for this. Like you, I went through a phase of gluten being the devil and refusing to eat bread. However, being British, I grew up on toast and Marmite (yeast spread), and it’s a hard habit to kick. It’s certainly soul food on a cold winter afternoon…

    I have recently begun making spelt bread from organic wholegrain spelt flour. What is your view on spelt? I’d love to know.

    Love the blog and your recipes.

    Kate

    Reply
    • ElenoreEarth
      11 juni, 2014

      Hi Kate! Thank’s for sharing, lovely! I’m so happy that Spelt has gotten some well deserved attention this past decade. We really need to put the spotlight on the older varieties of grains as this earth needs more diversity and also, these are way more nutrient-packed then the modified grown-all-over-wheat. The best thing you can do is to grind your own flour though (even if spelt might be better it still looses enormous amounts of nutrients before it reaches your bread). Super easy to do in your own blender before you make that bread! :) It will have tons of more nutrients so if do it, then why not do it for real!? Biggest hug!

      Reply
  14. Lane | Green Spirit Adventures
    12 juni, 2014

    I made this bread yesterday (with the oatghurt – which I also loved!) and oh my, I don’t even have words for how happy that simple loaf of bread made me! haha!! Just the smell of it baking was heavenly.
    We used to have sourdough all the time when I was little, but I haven’t had it in years since finding out I couldn’t eat gluten anymore – so this was quite a treat to me.
    Many thanks to you Elenore for all of your wonderful recipes – and your beautiful words! I wish more people thought about food and life the way you do!

    Reply
    • ElenoreEarth
      12 juni, 2014

      Darling Lane! Your comments always warms my heart so much! Do you mean you actually baked a loaf of bread with the pizza base recipe? If so, I’m super keen to know alll the details! Gimmie! Biggest hug!

      Reply
      • Lane | Green Spirit Adventures
        12 juni, 2014

        Yes! It was a bit of an experiment, I didn’t know if it would turn out. I mixed all of the ingredients and let everything sit in the loaf pan overnight. When it was ready to be baked I preheated the oven to 400F, stuck the bread in the oven and lowered the temp to 350 and let it bake for around 30-35 minutes. It was so good still warm from the oven – and it makes excellent toast as well!!
        I still have some oatghurt left, so I’m hoping to have the chance to make this pizza sometime later in the week as well!! :)

        Reply
  15. Magdalena
    16 juni, 2014

    Underbara kreativa älskade dotter!
    Så vackert, inbjudande, inspirerande..
    med en stänk av nostalgi tripp,
    lilla Elenore i köket med nybakat bröd!:-)
    Kärlek

    Reply
  16. mirna
    17 juni, 2014

    THANK YOU SO MUCH!
    would I FERMENT BUCKWHEAT THE SAME PROCEDURE AS OATS?

    Reply
  17. Sonja {Dagmar's Kitchen}
    21 juni, 2014

    Oh, I have been exactly the same. Banishing everything wheat, and at times even anything containing gluten. But since I do not have an intolerance I’ve given up and now my philosophy is just the same – why give up totally on something so satisfying and delicious as bread? As long as we care for the quality of the bread we eat I think it’s totally fine. This looks SO amazing and as I’m feeling really lazy today I really wish I has some of these here to eat right now! xoxo, Sonja

    Reply

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