Ultra-thin, elastic gluten-free pizza base created with a homemade flour mix without starch or gums.  

I’ve created a method that allows me to shape a gluten-free sourdough pizza base without added starches or gums, and measuring over 33 cm, in one minute. Ideal for a quick Neapolitan-style bake in a blistering hot oven. As you can see in the crappy, but therefore beautiful anti-AI video below, the base is paper-thin and is quite elastic. You can be quite rough with it, and if a hole appears, it’s easy to fix. After one minute it was ready, but I took it a little too far. And I didn’t use enough rice flour to dust the worktop. Otherwise, the process would have been quicker and there would have been less chance of it tearing.

I’m not going to share a recipe. It’s just for inspiration. I want this to spark questions in your mind and encourage you to do your own research. I can tell you that it contains no starch, no xanthan gum or other gums, no egg, and no other animal products. The main ingredients of the flour mix that I made myself are water, psyllium, sorghum and white rice. No other flour of (pseudo) grains. I also used a touch of oil, sugar and salt. The challenge is to discover what ingredient, technique or process I did not mention. And no, it’s nothing outerworldly nerdy or anything you are not capable of doing yourself. No scalding, tangzhong or other pre-gelatinisation techniques. No added enzymes and no diastatic, malted grains. Skip AI to find answers, it’s dumb and totally ignorant when it comes to gluten-free. Use your brain and I’ll be happy to help you out.