This delicious gluten-free sourdough pizza crust is incredibly easy to make with only two flours, no xanthan gum, and only one bowl! Use your sourdough discard for this recipe or active starter, either way it will be great. Sourdough really takes this gluten-free pizza to the next level!
This gluten-free sourdough pizza crust is so easy to make. I usually make the dough in the morning, around 9:00 or 10:00 and then just leave it to sit on my counter all day until I’m ready to make dinner that evening. Also, if it turns out you don’t have time to bake it that day or your plans change, you can pop it in the refrigerator to use the next day. Just take it out and let it come to room temperature a few hours before you need it.
Gluten-Free Sourdough Starter
Before you get started, you will need a gluten-free sourdough starter. If you are brand new to gluten-free sourdough, check out my video tutorial on how to make a gluten-free sourdough starter for a step-by-step visual guide. It is an easy process that will give you delicious gluten-free bread and pizza for years to come!
How to Make this Pizza Dough with Fresh Milled Flour
If you have a grain-mill and you are milling your own flour for this pizza, you will need to adjust the hydration a bit. Unless you have a mill that is capable of producing super-fine flour, you will find that your fresh milled gluten free flour will not hold water the same as store bought flour. I have found that reducing the water in recipes by about 10 % gives me the result I am looking for. So for this pizza dough, you will want to use 275g of water instead of the 305g listed in the recipe card. It is helpful to have a bowl of warm water nearby in case you need to add a bit more if the dough looks dry. It is always better to add more water as needed than to add more flour.
Gluten-Free Sourdough Pizza Crust
Equipment
- 1 Pizza Stone
- 1 Kitchen Scale
Ingredients
- 305 g Warm water
- 12 g Whole Psyllium Husks
- 160 g Gluten-free sourdough starter
- 15 g Extra virgin olive oil
- 150 g Brown rice flour
- 70 g White rice flour
- 10 g Salt
Instructions
- Add psyllium husks to the warm water and stir well. Set aside for 5 minutes.305 g Warm water, 12 g Whole Psyllium Husks
- Add gluten-free sourdough starter and olive oil to a medium size mixing bowl. Then add the psyllium/water. Stir well to combine.160 g Gluten-free sourdough starter, 15 g Extra virgin olive oil
- Add brown rice flour, white rice flour, and salt to the wet ingredients and stir to combine, switch to using your hands to fully combine until no dry flour remains and you have a ball of dough.150 g Brown rice flour, 70 g White rice flour, 10 g Salt
- Cover the bowl and let sit at room temperature for about 5 hours. If you use a glass bowl, you will see lots of air pockets or bubbles all around the sides and bottom of the dough when it is ready. This can take less time in warm temperatures and more time in cooler temperatures.
- When ready to bake, preheat your oven to 450℉ with a pizza stone inside.
- Add a little olive oil to a piece of parchment paper and rub it around. Then place the dough on the parchment paper.
- Press the dough out into a large round. Use olive oil on your hands if it begins to stick. A rolling pin works well too.
- Once shaped, par-bake the crust for 10-12 minutes, until lightly golden.
- Add desired toppings and bake for an additional 15 minutes.
Notes
- If you are milling your own flour – reduce the water to 275g.
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