Flavor, texture and easy to pull together, this delicious Gluten Free Sourdough Pizza Crust is a pizza night game changer! Use your Gluten Free Sourdough Starter discard to whip up a crispy, chewy and flavorful pizza. This recipe is make ahead ready, freezer friendly, vegetarian and a gluten free vegan sourdough pizza crust! For a non-sourdough crust, try my similar Gluten Free Pizza Crust. | This post is brought to you by Bob’s Red Mill.
A Gluten Free Sourdough Pizza Journey
After going gluten free for a trial, I developed a gluten free sourdough starter recipe to use in this seeded gluten free sourdough bread. Discard recipes followed. After receiving requests from Vanilla And Bean makers for a gluten free sourdough pizza recipe, I got to work. So, you can imagine there have been many iterations of this delicious gluten free sourdough pizza base recipe.
I’m back to my glutenous ways, but come to find out, Rob (my husband) prefers my gluten free pizza crust over my sourdough pizza crust recipe (I know, right?). After lots of testing and tweaking I’m excited to be sharing my best gluten free pizza dough, sourdough style, with y’all!
Ingredients Make All the Difference
Choosing high quality ingredients is important for flavor and health. It’s a reflection of the love and attention that goes into each recipe I create for my family, friends and the Vanilla And Bean community.
Bob’s Red Mill Gluten Free 1-to-1 Baking Flour is perfect for everyday. It’s a blend of white and brown rice flour and other gluten-free flours, starches, and xanthan gum. It’s helped me create light and fluffy cupcakes, pastry for apple pie and pumpkin pie, tasty cornbread and an absolutely fabulous homemade gluten free pizza dough recipe!
Using Bob’s Red Mill Gluten Free 1-to-1 Baking Flour and Almond Flour in this gluten free sourdough discard pizza dough recipe is a delicious way to create fabulous homemade pizza sans gluten and to enjoy that sourdough flavor we love without wasting discard.
Quick Guide: How to Make Sourdough Gluten Free Pizza Crust in Five Easy Steps
This gluten free pizza crust recipe yields 2 10″-11″ Pizzas. If you’d like to freeze one or both for later, do-so after par baking, then thaw at room temperature just prior to topping the pizza and baking. In summary, here’s how to make sourdough discard pizza crust (see recipe card for details):
- First: mix warm water, sourdough discard and olive oil.
- Second: into the water mixture, add all purpose 1:1 gluten free flour, almond flour, psyllium husk powder, tapioca flour, salt, quick rise yeast and baking powder all at once.
- Third: mix throughly, then set it and forget it for about 90 minutes to allow the to dough rise.
- Fourth: shape the pizza dough on oiled parchment paper.
- Last: pop the shaped dough in the oven for par baking!
It’s almost ready! …now, pile on the toppings de jour and bake the pizza for about 8 minutes.
Pour your favorite beverage and enjoy the best sourdough gluten free pizza!
About the Ingredients
- Sourdough Discard: I’m using my Gluten Free Sourdough Starter recipe in this pizza recipe. The sourdough starter is 130% hydration. If you use a lower hydration discard, you may need to add a bit more water.
- Gluten Free Flour Blend: I use Bob’s Red Mill 1:1 Baking Flour in this recipe. It complements the sourdough and contributes to a crispy/chewy pizza crust texture.
- Almond Flour: Bob’s Red Mill Super Fine Almond Flour bumps up the protein for structure and contributes to the earthy flavors sourdough is known for.
- Tapioca Flour: Assists in a crisp texture in part and helps manage water in this high hydration dough.
- Psyllium Husk Powder: Bob’s Red Mill has discontinued their psyllium husk powder, which is the brand I’ve used for a long time in this and other gluten free recipes. Because of this, I’ve transitioned to using Terrasoul Superfoods psyllium husk powder and found I needed to reduce the amount, because it’s a much finer powder. Otherwise I found if I subbed one to one, it made the dough too thick/gummy (difficult to shape). I’ve learned the finer the powder, the less is needed in the recipe. I’ve included both amounts in this recipe if you still have some Bob’s Red Mill PHP on hand (see notes on recipe card).
- Psyllium husk powder contributes to binding and a chewy texture in this egg free gluten free pizza recipe so I do not recommend subbing this ingredient. Be sure to use psyllium husk powder rather than whole husks.
- Quick Rise Yeast: aka Rapid Rise or Instant Yeast aids in flavor development and leavening the dough.
Gluten Free Sourdough Pizza Crust FAQs
Thin Crust or Thick Crust Pizza?
Depending on how you shape the dough will depend on whether you’ll create a thick or thin crust pizza. I typically go for a thinner crust by shaping the edges a little narrower (as shown in the pictures). However for a thicker crust, shape the pizza a bit smaller and allow for a little bulk around the edges.
What Kind of Pizza Pan to Use?
To bake the pizza, you can use either a pizza stone and/or the back of a sheet pan or one of each. When baking multiple pizzas, preheating the pan or stone will help create a crispy crust. You can use either because they both produce similar results with sourdough gluten free pizza dough.
Is the Pizza Crust Freezer Friendly?
Yes! There are two ways to freeze: 1. Freeze the dough balls in freezer bags or freeze the par baked pizza crust. Freezing the dough is convenient, however, it looses some of its leavening power and the final texture of the dough is compromised. 2. Freeze the par baked crust. This is the method I prefer because it’s super easy to thaw, top and bake in short order.
Is Sourdough Pizza Crust Gluten Free?
Yes and no. It depends on the sourdough starter and flours used in the recipe. If gluten free flours are used to make a starter and pizza dough, then sourdough pizza crust is gluten free. However, if gluten full flours are used to make the starter and pizza dough, then the pizza crust is not gluten free.
A Few Recipe Notes
- The gluten free pizza dough is par-baked meaning the crust is baked prior to piling on the sauce and toppings. I’ve made this recipe without par baking the gluten free pizza dough, but the crust didn’t finish baking by the time the toppings were done. So, after the crust is par-baked, add the pizza sauce or pesto and toppings.
- Shaping the gluten free pizza dough takes a little practice and finesse. Because the dough is wet, and you wet your hands in order to shape it (sans flour), it’s almost like trying to shape mashed potatoes into a pizza shape. The excess water will cook off, don’t worry.
- Par-baking the crust and finished pizza at 550 Fahrenheit contributes to a crisp outer crust and chewy interior. At that temperature, the assembled pizza will bake fast. Seven to nine minutes should do it!
- You’ll shape and bake the dough on parchment paper. Note that parchment paper is generally rated for use over 500 Fahrenheit. So at 550 Fahrenheit, with any overhang, the paper will char and become brittle.
- A pizza peel makes transferring the shaped gluten free pizza dough (with parchment supporting it) to the preheated stone/pan a snap. I recommend it. However, if not using a peel, the shaped pizza dough can be slid off the back of another pan and onto the preheated stone/pan. Just be careful as the oven is very hot!
For more recipes using Bob’s Red Mill Gluten Free 1-to-1 Baking Flour and other fabulous ingredients head to their website.
More Gluten Free Sourdough Recipes to Love
- Seeded Multigrain Gluten Free Sourdough Bread
- Gluten Free Sourdough Pancakes
- Gluten Free Sourdough Waffles (blender!)
Gluten Free Sourdough Pizza Crust
- 1 cup (150 grams) Bob’s Red Mill Gluten Free 1-to-1 Baking Flour
- 1/3 cup (40 grams) Almond Flour I use Bob's Red Mill
- 1/4 cup (30 grams) Tapioca Flour I use Bob's Red Mill
- 1 3/4 teaspoons Psyllium Husk Powder I use Terrasoul PHP *see note on brands
- 1 1/4 teaspoons Baking Powder
- 1 1/4 teaspoon Fine Sea Salt
- 1/2 teaspoon Quick Rise Yeast or Rapid Rise Yeast
- 1/2 cup (140 grams) Gluten Free Sourdough Discard stirred down
- 1 cup + 2 tablespoons (260 grams) Water 115 Fahrenheit (46 Celsius)
- 1 tablespoons Olive Oil + more for brushing the parchment paper
Mix the Dough:
- In a medium mixing bowl whisk the gluten-free flour, almond flour, tapioca flour, psyllium husk powder, baking powder, salt, and yeast so that the ingredients are evenly distributed. Set aside.In a separate medium mixing bowl, whisk the sourdough discard, warm water and olive oil. Add the dry ingredients to the wet using a fork to incorporate the flour. The batter will begin to thicken. Use the fork to scrape the batter off your hands, then knead by hand, in the bowl, for two minutes.The dough will become thicker and remain sticky, almost like mashed potatoes. Scrape the excess dough off your fingers using a fork. Use a water moistened silicone spatula, scrape the bowl and smooth the dough on the surface into a dome. Cover the bowl with a damp tea towel and leave on the kitchen counter or warm area to rise for about 90-120 minutes. I recommend putting it in a turned off oven with the light on. The dough should rise to about 1 1/2 times its size and be fluffy/springy to the touch.
- While the Dough is Rising: a. Prepare a sheet of parchment paper by generously brushing olive oil on the parchment, one for each pizza. This is the base to shape and bake the crust on. Have a pizza peel or sheet pan standing by to slide the shaped dough on to for baking. b. Prepare the oven by placing an oven rack at the center and if making two pizzas, another rack two settings down (leaving enough room to slide the pizza on to the pan).Place sheet pan(s) and/or pizza stones on racks. Two crusts or pizzas can be baked at the same time. c. Prepare the ingredients for the pizza. Just before you're ready to divide and shape the dough, preheat the oven to 550 Fahrenheit (288 Celsius).
Divide the Dough:
- At this point, you'll only use water to shape the dough. Fill a shallow dish with water so you can wet your hands as you work with the dough. Do not use flour here (as traditionally done with glutenous dough). Moisten a work surface with water. Turn the dough out onto the moist work surface. Dip your fingertips and palms into the water and pat the dough into somewhat of a disk, then divide the dough into two equal pieces. Moisten your hands again and shape each piece into a rough ball by tucking the edges under. Set the dough balls on a water-moist work surface.
Shape the Dough:
- On the oiled parchment paper, set a pizza dough ball in the center. Dip your palm and fingertips into the water. Working with both fingertips and palms, start pressing in the center of the dough, working your way towards the edges in a circular pattern leaving an edge all around that is thicker than the base of the crust (you can play with this if you like a thicker crust). It will feel almost like trying to shape mashed potatoes! There may be a bit of occasional tearing, if so, wet your hands/fingertips and smooth those areas back together. Turn the parchment as you work the dough so that a pizza shape can be achieved. Continue, wetting your hands and smoothing over the dough with light pressure as needed so the dough does not stick to your hands and you shape it by smoothing the dough in circular motions and/or pinching to create the edges, then smoothing with moist fingers again. It's okay that the parchment gets a little wet. I make my crust thin on the bottom and go for an 11" crust – but you can play with this if you like a little thicker crust (10" pizza). Note: If you plan on freezing the par baked crust, you'll need to make the crust *thicker* on the bottom – more of a 10 inch crust, as it tends to become brittle/fragile in the freezer in areas where it's *too* thin. Wet a fork and dock the pizza with the tines of the fork about 10 times. Tear off any excess parchment paper so that it's flush with the pizza dough, leaving enough overhang to use as a handle if needed. *Note that parchment paper is generally rated for use under 500 Fahrenheit. So at 550 Fahrenheit, with any overhang, the paper will char and become brittle.
Par-Bake the Dough:
- Slide the shaped pizza dough onto a pizza peel or the back of a sheet pan using the parchment as a handle if needed. Open the oven and pull out the rack with the stone/pan. Slide the pizza dough onto the preheated pizza stone or back of the preheated pan. Sometimes the center puffs a bit during baking. Check the dough halfway through baking and if it has puffed in the center, use a knife to poke a small hole to let some of the steam out from under the pizza – use the knife to press it down to release the steam. Par-bake for 11-13 minutes or until the dough is golden brown around the edges and center. Remove from the oven. The parchment will be brittle at this point, and can be removed before baking the pizza. It may stick a little, so remove it carefully. Top the par baked crust with your favorite sauce or lemon basil pesto and toppings. Pictured is basil, mushrooms, artichokes, mozzarella, mixed Italian cheese and ripe green olives. To Freeze: The par baked crust may be frozen at this point. Allow the crust to cool completely, then store it in a freezer or plastic bag. Thaw at room temperature and carry on!
Bake the Pizza:
- Bake the assembled pizza on preheated stone or pan at 550 Fahrenheit (288 Celsius) for about 6-8 minutes or until the cheese has melted and sauce is bubbly – a little cheese blistering is okay! The pizza bakes fast at high heat, so keep an eye on it. Remove from oven and allow to rest for five minutes. Cut into 8 equal pieces.
Store the Pizza:
- Store pizza leftovers in a lidded container in the refrigerator for up to three days. Reheat at 350F for about 12 minutes.