• Prepare the Dough: In a large bowl, combine the almond flour, tapioca flour, psyllium husk, salt, and garlic powder (if using). Mix the dry ingredients until well combined.
• Activate the Starter: In a separate bowl, mix the Himalayan Tartary Buckwheat sourdough starter with the warm water and maple syrup (if using). Stir well to combine, and let it sit for about 10 minutes to activate the starter.
• Combine and Knead: Slowly add the wet mixture to the dry ingredients, stirring with a spoon or your hands until the dough begins to come together. Add the olive oil, and knead the dough for about 5-7 minutes, until it’s smooth and slightly elastic. If the dough feels too dry, add a little more warm water, 1 tablespoon at a time, until it reaches a soft, but not sticky, consistency.
• Let it Rise: Cover the dough with a damp towel or plastic wrap and let it rise at room temperature for 4-6 hours, or until it has visibly expanded. The fermentation process will help the dough develop flavor and texture.
• Preheat the Oven: About 30 minutes before baking, preheat your oven to 475°F (245°C). If you have a pizza stone, place it in the oven to heat up as well.
• Shape the Dough: Once the dough has risen, lightly flour your work surface with almond flour or tapioca flour. Roll out the dough into your desired pizza shape (about 10-12 inches in diameter), making sure it’s evenly thick. If the dough is a bit sticky, you can dust your hands and rolling pin with a little more flour to prevent sticking.
• Top and Bake: Transfer the shaped dough to a parchment paper-lined baking sheet or a preheated pizza stone. Add your favorite vegan toppings (like tomato sauce, veggies, plant-based cheese, etc.). Bake for 12-15 minutes or until the crust is golden and crispy, and the toppings are cooked to your liking.
• Serve and Enjoy: Once baked, remove the pizza from the oven and let it cool for a minute before slicing. Enjoy your flavorful, nutritious homemade sourdough pizza!
• Notes:
• If you don't have a pizza stone, you can use a baking sheet, but a stone will give the crust an extra crispness.
• Feel free to adjust the flour blend or add herbs/spices to the dough for extra flavor.

Sourdough Starter

• Combine the water and flour in a mixing bowl, stir well, then knead until smooth on a non-floured wooden board, roughly 3-5 minutes.
• Return to bowl and cover tightly with a towel or cheesecloth.
• Leave at room temperature for 12/15 hours, then add another 1/2 cup flour and 1/4 cup lukewarm water and mix thoroughly (called feeding the starter).
• Cover and rest again for another 12-15 hours, repeating another time for 24 hours. If it's risen and bubbly repeat the process a couple more times—or longer for a richer loaf—then taper down to a 12 then 4-8 hour window, tightly covering so no air gets in.
• When it's ready it should be bubbly with a tangy smell.
• Store in a Weck canning jar with a glass lid. You can also use a wide-mouth mason jar.