Nope, it's 1 1/2 cups of flour total. You'll use 1/2 cup of the dry ingredient mixture in the starter, and then add the rest of it. It may be helpful to look at the recipe page in addition to this blog post, in order to get all the details. You can find it here: Gluten-Free Pizza Crust recipe. Happy baking! Kat@KAF

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