Gluten Free Sourdough Pizza Dough
This is the best gluten-free sourdough pizza crust recipe because it is not only easy to handle but it is also full of flavor and easy to customize!
Equipment
- 1 whisk
- baking tray cast iron skillet or stone are best
- kitchen towels
- Rolling Pin (optional)
Ingredients
- 15 g (2½ tbsp) psyllium husk if using powder, use 12 grams. For more info on psyllium go to this psyllium husk guide
- 300 g (1⅓ cups) water room-temperature
- 150 g (1 cup + 2 tbsp) gluten-free sourdough starter if using starter discard, add 4-7g of active dry/instant yeast or 15-20g of fresh yeast.
- 170 g (1⅓ cups) brown rice flour oat, sorghum, and other flours can be used, too
- 70 g (½ cup) cornstarch potato, tapioca, arrowroot starches work, too
- 12 g (1¾ tsp) salt
- oil for rolling the dough to prevent sticking
Instructions
- First, add psyllium husk to the room-temperature water, whisk to combine, and set aside for 5 minutes. Psyllium husk will absorb the liquids and form into a gel.
- After five minutes, add the sourdough starter to a mixing bowl and pour psyllium husk gel into it. Mix to combine. If you are using starter discard, add 4-7g of active dry/instant yeast or 20g of fresh yeast.
- Add all the dry ingredients to the mixing bowl and mix with your hands.
- Cover with a kitchen towel or plastic wrap and leave the dough to ferment and rise for 3-6 hours at room temperature or longer in the refrigerator (anywhere from overnight up to 2 days). If you are using starter discard and yeast, leave the dough to rise for 1 hour at room temp.
- Preheat the oven to 400F/200C together with the baking tray you are using. I like to use my cast iron skillet to bake pizza crust! You can use a pizza stone or a simple baking sheet.
- Then, transfer the dough onto a piece of parchment paper and divide it into two parts if making two medium-size pizzas or use the whole dough for a large pizza.
- Pour a little bit of oil onto the dough to prevent sticking. Now, roll the dough out or shape it with your hands. For a thinner pizza roll the dough out thin, for a fluffier thicker crust roll the dough less.
- Then, form the borders of the pizza and create a nice round shape.
- Transfer the dough together with the parchment paper onto the baking tray (in my case, it is a cast-iron skillet) and bake the crust without toppings for 15 minutes (20 minutes for a crunchy crust). This step is called par-baking meaning you pre-bake the dough before the toppings go on it.
- Then, add the toppings of choice and return to the oven for another 10 minutes. When ready, slice the pizza and enjoy! Top with fresh greens for extra flavor.
Notes
- Weigh your ingredients. I myself was hesitant to use grams in place of cups, but once I learned how to, I started preferring a digital scale to cups! It is so much easier and time-saving. I still use cups for liquids, oats, sugar, and some other things but GF flour has to be weighed for recipes to turn out well!
- You can use either a mature starter at its peak activity or starter discard. If you use starter discard, make sure to add 7g of instant/dry active yeast or 20g of fresh yeast. The rising time will also be shorter.
- You can use a pre-made gluten-free flour blend instead of the flours listed in the recipe. Use 240g of GF flour for the recipe.
- Keep a bottle with filtered room-temperature water on the kitchen counter to use in sourdough recipes. I know how inconvenient it can be to not have room-temperature water when you need it!
Nutrition
Serving: 0.5pizzaCalories: 302kcalCarbohydrates: 67.3gProtein: 4.6gFat: 1.8gSaturated Fat: 0.4gSodium: 1180mgPotassium: 183mgFiber: 6gSugar: 0.5gCalcium: 10mgIron: 1mg
Tried this recipe?Let us know how it was!