Gluten-Free Sourdough Pizza Crust
This Gluten-Free Sourdough Pizza Crust requires just six ingredients, 10 minutes, and one bowl needed to mix up the dough! This easy sourdough discard pizza dough recipe is also vegan, and couldn’t be easier to make. Thanks to Lodge Cast Iron for sponsoring this post!
I am SO excited to share this Gluten-Free Sourdough Pizza Crust recipe with you today. Since I shared my gluten-free sourdough bread recipe, I have heard from so many first-time sourdough bread bakers who are having so much fun learning how to make gluten-free sourdough. It’s so much fun, and so empowering to be able to make your own bread. I’ve heard from so many readers who have gotten totally obsessed with making bread now, just like I did.
But eventually, you’ll want to branch out to other ways of using your sourdough starter and your sourdough discard. Maybe you want to try something like these Sourdough Chocolate Chip Cookies, or these Gluten-Free Vegan Sourdough Scones? Both good options, but my new obsession has got to be this recipe for gluten-free and vegan sourdough pizza crust. It’s all the things you want:
- Easy to make
- Only needs SIX ingredients!
- One bowl
- Ten minutes prep time
- Can use active or discard starter
- Can be thin & crispy or thicker & fluffy
- Baked on the Lodge Cast Iron Pizza Pan so it has a super crispy bottom
- Holds up well to toppings
I’m so excited to partner with Lodge Cast Iron for this post! Their USA-made products are so affordable, so high quality, easy to care for, and their bakeware line is perfect for making all things gluten-free sourdough. The Pizza Pan we use in this recipe helps us get the perfect crispy crust.
This recipe is AMAZING. Our family just recently went gluten free for a couple family members, and I’ve been trying to do gluten free sourdough, and this is the best gluten free substitute I’ve found so far. This tastes pretty much exactly like regular pizza crust….This recipe is definitely a keeper.
Comment from Lady E
What’s in gluten-free sourdough pizza crust?
Okay, you know how I mentioned this recipe only calls for six ingredients? Well, two of those ingredients are salt and water, which barely count. So really, you’ve only got four ingredients! Here’s what you’ll need:
- Gluten-Free Sourdough Starter: I have instructions in my Instagram highlights for how to make one! The starter does not need to be active, it can be after the full rise and fall of the starter. However, I wouldn’t use old discard, like one that’s been sitting in your fridge for a few days.
- Psyllium Husk: this acts as the gluten in this recipe. It gives the crust a nice chew and helps make the dough easier to work with. You can read more about psyllium husk’s role in gluten-free bread baking in this post.
- Water: when mixed with the psyllium, these will form a gel that will help make a smooth, hydrated, workable dough! I prefer using filtered water.
- Starch: I’ve done most of the recipe testing with potato starch, but tapioca flour or arrowroot flour will also work well here!
- Gluten-Free Whole Grain Flours: I’ve used brown rice flour, quinoa flour, and sorghum flour in the test here. Any whole grain gluten-free flour should work well.
- Salt: I like using sea salt or pink salt
How do I make the dough?
- Combine the psyllium husk and the water, and let it thicken.
- Add in the sourdough starter and mix to combine.
- Add in the flours and salt. Mix until a smooth dough forms.
- If you want a thick crust, leave the crust in one ball and move to a greased bowl to rise. If you want thinner crusts, divide the dough into two, form into balls, and place in separate greased bowls to rise.
- Let rise for 3 hours at room temperature, or for up to a day in the refrigerator.
How long does the dough have to rest?
The dough should rest for about 3 hours, or overnight/many hours in the fridge before you press it into shape. The exact timing is more forgiving than the bread recipe, you just want to see some puffy lightness happening in the dough!
What’s the best way to shape the dough?
When you’re ready to bake, preheat the oven with the Lodge Cast Iron Pizza Pan inside, and then lightly grease a sheet of parchment paper. Flip the dough out onto the parchment. Drizzle the dough with some oil if needed to help it spread more easily.
Use your hands or a rolling pan to press the dough out into a circle, working from the inside towards the outside. You should be able to press it into shape pretty easily! It doesn’t need to be perfect, and remember, the texture of the dough will seem different than traditional pizza dough, because the lack of gluten makes it stretch in a different way!
Let’s bake!
I know it’s hard to replicate the crispy crust you get from good restaurant pizza. I’ve tried so many times over the years, and since I want things **crispy** to the max, it’s never quite there. BUT – I have a pizza baking game-changer, and it makes all the difference in getting a super crispy crust: the Lodge Cast Iron Pizza Pan.
Lodge Cast Iron is a long-time favorite in my house: I love that they’re made in the USA, come seasoned and ready for use, and literally get better as they age. I have had my cast iron skillet since college, and she’s very well-loved!! I know this Pizza Pan will get the same kind of love and attention for as long as I’m making sourdough…and even if I stop, I’m sure I’ll be baking up this loaded vegan paleo pizza crust instead! The Pizza Pan is part of their bakeware line!
Let’s talk about why it’s so special for pizza crust baking. Because cast iron is heavy and super sturdy, it conducts heat really well. So, when you preheat the Pizza Pan in a crazy hot oven, it can not only take the heat, but it will heat up itself. It’ll get REALLY hot, so when you transfer your dough very very carefully onto it, it will immediately start cooking the bottom, help the dough crisp up instantaneously. By conducting all that heat through the iron, you’ll get a nice crispy crust super quickly.
For the safest and easiest way to get the dough onto the hot Lodge Cast Iron Pizza Pan, I like pressing the dough out into its shape on a piece of parchment paper that’s on a big cutting board (which allows me to move it right next to the hot pan) and then sliding the whole sheet of parchment onto the pan to bake. Doing this means you can’t bake higher than 450F, or the paper will burn, but it makes it much easier to transfer the dough cleanly.
Once your gluten-free sourdough pizza crust is on the Pizza Pan and in the oven, it will need to bake for about 8 to 12 minutes, depending on how crispy you want. I like getting it a little golden on the edges, and firm enough to slide around easily on the pan. Remember – you’ll be baking it again with toppings!
Once it’s ready to go, remove it carefully from the oven, add all of your pizza toppings, and bake for a few more minutes until the toppings are golden. If you want, you can slide the pizza crust off the parchment paper before you add toppings and bake right on the pan. This allows you to use a higher temperature to get a crispier pizza too if that’s what you’re into!
Once your toppings are golden and your cheese is melted, slice up your gluten-free sourdough pizza masterpiece and enjoy your magical creation!!!
Gluten-Free Sourdough Pizza Dough FAQ
Why do you need to pre-bake the crust?
The gluten-free crust needs to be baked before the toppings are added to ensure any excess moisture is drawn out of the dough, which helps it to crisp up. It helps prevent the dough from getting soggy.
What are the best toppings for this crust?
Whatever your heart desires!! You can go for any kind of toppings you like on this pizza :)
Does this recipe make a thin or thick crust pizza?
Either! If you choose to use the full sourdough pizza dough recipe for one pizza, you’ll get a thicker, fluffy, but still-crispy-on-the-bottom pizza. If you divide the dough in half, you’ll get a thinner, crispier crust.
Can I freeze homemade pizza crust?
YES! This crust freezes very well. I par-bake the sourdough pizza dough until it’s just firm enough to slide around the pan on its own, just the faintest golden brown. Let it cool completely, and then seal it as best you can, in a zip bag, plastic wrap, or best of all, vacuum-sealed. Keep in the freezer until ready to use, or up to 3 months.
When you’re ready to use, let the sourdough pizza crust thaw to mostly room temperature, and then add your toppings and bake as usual.
I hope you love this recipe as much as I do! It’s a definite staple in my house, and I can’t wait to experiment with all different sorts of toppings. My Lodge Pizza Pan is soon to be very well loved. Enjoy, and leave a comment down below to let me know what you think!
Other favorites you may like…
- Gluten-Free Vegan Pizza with Mushrooms & Onions
- Gluten-Free Sourdough Bread
- Vegan Caesar Salad
- Gluten-Free Sourdough Chocolate Chip Cookies
Gluten-Free Sourdough Pizza Crust
- Prep Time: 10 minutes
- Rising Time: 3 hours
- Cook Time: 20 minutes
- Total Time: 3 hours 30 minutes
- Yield: 1 thick crust or 2 thin crusts 1x
- Category: Dinner
- Method: Baking
- Cuisine: Italian
- Diet: Gluten Free
Description
This Gluten-Free Sourdough Pizza Crust requires just six ingredients, 10 minutes, and one bowl to mix up the dough! This easy pizza crust recipe is also vegan, and couldn’t be easier to make.
Ingredients
- 12–15g psyllium husk (see Notes)
- 300g filtered water, room temperature
- 150g gluten-free sourdough starter, can be active or fresh discard (see Notes)
- 80g starch of your choice, such as potato starch, tapioca starch, or arrowroot starch
- 145g gluten-free whole grain flours of your choice, such as quinoa flour, sorghum flour, brown rice flour, or combination. I have tested with these three.
- 10g sea salt
Instructions
- Combine the psyllium husk and the water in a large bowl or the bowl of a stand mixer. Let it thicken and gel up for about 5 minutes.
- Add in the sourdough starter and mix to combine.
- Add in the starch, flour, and salt. Mix until a smooth dough forms. If the dough seems sticky, let it rest for a few more minutes to let the psyllium and flours absorb. Depending on how much psyllium you use, your dough will be pretty soft but should be workable. More psyllium will make it firmer and a bit easier to work with at this point.
- If you want a thick crust, leave the crust in one ball and move to a greased bowl to rise. If you want thinner crusts, divide the dough into two, form into balls, and place in separate greased bowls to rise.
- Let rise for 3 hours at room temperature, or for up to a day in the refrigerator.
- When you’re ready to bake, preheat your oven with the Lodge Cast Iron Pizza Pan inside to 450°F.
- Lightly grease a sheet of parchment paper and place it on a large cutting board or sheet pan. Flip the dough out onto the parchment. Drizzle the dough with some oil if needed to help it spread more easily.
- Use your hands or a rolling pan to press the dough out into a circle, working from the inside towards the outside. You should be able to press it into shape pretty easily! It doesn’t need to be perfect, and remember, the texture of the dough will seem different than traditional pizza dough, because the lack of gluten makes it stretch in a different way.
- Once it’s shaped, move the cutting board or sheet pan right next to the hot Pizza Pan. Slide the whole sheet of parchment, with the crust on top, onto the pan to bake.
- Pre-bake the crust without toppings for about 10 minutes, depending on how crispy you want it. I like getting it a little golden on the edges, and firm enough to slide off the parchment paper.
- Once it’s ready to go, remove it carefully from the oven. Slide the crust off the parchment and directly onto the pizza pan. Add all of your pizza toppings, and bake for 5 to 10 more minutes, or until the toppings are golden and the cheese is melted.
- Remove from the oven, slice and serve immediately. Enjoy!
Notes
To freeze: par-bake the sourdough pizza dough until it’s just firm enough to slide around the pan on its own, just the faintest golden brown. Let it cool completely, and then seal it as best you can, in a zip bag, plastic wrap, or best of all, vacuum-sealed. Keep in the freezer until ready to use, or up to 3 months. When you’re ready to use, let the sourdough pizza crust thaw to mostly room temperature, and then add your toppings and bake as usual.
If you want a thinner crust, 12g of psyllium husk will give you a more wet, pliable dough, making it easier to press out into a thinner shape. However, it is harder to work with. For a firmer dough that’s easier to work with, and absolutely fluffy and delicious, use up to 15g.
Psyllium husks can be found in the supplement section of most grocery stores. Make sure you look for whole psyllium husks, not psyllium husk powder.
You can use active starter or sourdough discard. I recommend using what I call active discard, which is the freshest discard that you’re taking right from your starter, as opposed to discard that’s been sitting in your fridge for a few days (I recommend crackers for that).
Will be making this soon i love pizza sooooooooooooo much i never had sourdough pizza before perfect for my after office meals will dm you if i make this and let you know how it goes Thanks Ramya
I hope you love it, Ramya!! :)
This recipe blew all my expectations out of the water!! This is by far the very best gluten free pizza crust I have ever tried! I seriously couldn’t tell a difference between this and regular pizza crust!! So so good!!
Woohoo!!! The best compliment! Thanks Samantha, so glad you’re loving it.
Well this sounded like a great way to use up my sourdough starter until I realized how long the rising time was going to take! That’s what I get for not reading the full recipe, lol. Well I had to improvise and add yeast and a few other things I usually use in my gluten free pizza crust that I always make. Waiting for my crust to rise a bit before baking and hoping it will turn out. Sourdough baking is all new to me and while I love the fact that sourdough is easier to digest it’s definitely not as simple as my regular way of baking. Thankyou for sharing recipes and perhaps I will become proficient at the sourdough method eventually!
Hi Jan, yeast is a great way to speed up the rise of sourdough recipes, so hopefully it still turns out great!!
Just made the pizza crust this afternoon (using my starter following the Bakerita method/recipe for GF sourdough starter) and this was honestly one of the best GF pizza crusts I’ve ever eaten (and easiest to make)! One batch made 2 pizza crusts – I ended up cooking my crusts in my cast-iron skillet as I don’t have a cast-iron pizza pan, and it still worked! Used half potato/half tapioca as my starch, 100g of brown rice and 45 g sorghum as my flour mix, with a brown rice starter.
Thank you, Rachel, for another stellar recipe!
This is SO GOOD! I agree with others saying it is my favorite GF pizza dough/crust that I’ve ever made. It came together really easily and was easy to work with too. Followed the recipe exactly, except I didn’t have the cast iron pan so I used a pizza stone, it still turned out great!!
So thrilled it worked out well, thanks Laura!! :D
I’ve used this recipe a dozen times or so, and it tastes great. However, it never rises, even after 5 hours room temp. I use active starter. And I use king arthur gf flour. My only thought would be the blend, but I think that’d only affect texture, not the rising of the dough. To note, my starter is the KA flour and that rises within 5 hours at least 30-40%. (When I use your GF sourdough bread recipe, it rises just fine).
Glad you’re enjoying the recipe, Michael! Thanks for sharing.
Do you know why it wouldn’t be rising?
Hi Michael, that’s a difficult question without any information. How long has it been? What’s the temperature? Is your starter active?
This is awesome to know. I am really researching the gf sourdough pizza crust…good to know a pizza stone works as alternative.
this recipe is AMAZING!!!! I have never ever made my own pizza crust, sourdough or not. But this makes it so easy. this is a *perfect* way to use up the endless amounts of sourdough starter discard I have, and this will certainly be a staple moving forward. I made the 2 thin crusts version, was stunned that the crust stayed so crispy and held up to the immense amount of toppings I layered on. Even my gluten-eating partner enjoyed these! I can’t wait to make this again and again :) Once again, Rachel has hit it out of the park with this recipe.
I love the thin crust too – my fave!!! So glad you’re loving it!
Do you think I can do a long ferment of this? Like 24hrs in the fridge
Yes, that should work just fine!
If I’m making a thin crust and divide it into 2, can I freeze one of them? Thanks so much, I LOVE your recipes. <3
Yes, you can! Directions for freezing are in the post :)
Looks delicious and I cannot wait to try a home baked GF pizza. I am curious if the psyllium husk could be replaced with flax seed?
Hi Elaine, I haven’t tested that way but it should probably work, the texture may just be a little different.
This recipe is ahhmmaaazing!!! Since I haven’t gotten into the cracker making yet, I use my discard for pizza dough only. Now we eat home made pizza weekly and loving it. The crust is so much better than the store bought one and this way I know what ingredients are in it.
Love all of Rachel’s recipes but this GF sourdough bread and pizza dough are lifesavers.
Thanks Kriszta
Thank you so much for your kind words! So glad you’re enjoying the pizza dough recipe, and I’m grateful for your feedback!
WOW!!! This is by far, the BEST gluten free pizza crust I have ever tasted. I did not separate the dough and therefore had a wonderful thick crust that just blew me away. I’ve really missed thick crust and can honestly say this will be the only dough used for Friday pizza nights. Thank you Rachel!
Woohoo!! Thanks for the fabulous feedback, Katie!
Hi Rachel, thank you for this recipe. I’m excited because I’ll be trying it this weekend.
If I’m letting the dough rise in the refrigerator should I leave it at room temperature before the baking part? Or should I take it out of the refrigerator and immediately start to shape it and put it in the oven?
Thanks.
Hi Vanessa! I usually take it out when I turn the oven on and let it come to room temperature, this makes it a bit easier to press into shape than when it’s cold straight from the oven. Hope this helps!
I’m so excited to try this recipe. But I live in a country where I’ve never seen a pizza stone or cast iron one either. What could I use instead to get a similar result? Looking forward to your suggestion and trying it this week!
Hi Lisa, you could always use a regular pan! These options are just heavier so they hold heat better.
Love the reviews of this recipe. I’m new to this. I have King Athur GF measure for measure flour. Can I use this or do I need to have separate starches?
Thank you
I always recommend separate flours over the flour blends (unless you use my bread flour blend) because store-bought ones vary so widely and can often contain gums that affect the texture significantly.
Best pizza dough ever! I’ve been following Rachel’s guide for making sourdough and starter for a few months now. I thought I would try out the pizza dough and SO simple and honestly the best crust I’ve ever had (I’m a thin crust gal). My boyfriend is not a fan of when I make gluten-free things, but he said this was the best pizza dough he’s also ever had. This will be our new go-to recipe for at home pizza! Thanks for all your bomb recipes
Woohoo!!! Thanks for the feedback, Vanessa. Best compliment ever!
This recipe is awesome! My entire family loved the pizza. Thank you for another great recipe!
This has become our go-to pizza recipe. It’s easy to make and the taste is amazing! I’ve been doing about 50 g sorghum, 50 g quinoa flour & 45 g brown rice flour.
So thrilled you’re loving it!! Thanks for your feedback, Becky :)
Hi there!
I was ambitious last week when my kiddos were asleep and made a double batch to immediately stick in the freezer for the next few pizza nights. Maybe I missed it somewhere, but how would you recommend cooking with toppings on day-of? I par-baked like you suggested, then froze once cool. Would I let thaw a bit, add toppings, then bake again? Same temp? Or should I add toppings straight from freezer, then bake? Thanks so much! So excited to try them, they smelled great!
Hi Amelia, thanks for asking this – I will add info to clarify, but yes, I would thaw it until mostly room temperature, and then add your toppings and bake until it’s golden and crispy!!
Wow, just Wow! Made last night with arrow root starch, brown rice flour and sorghum flour. It really was absolutely one of the most delicious gluten-free pizzas I’ve ever had! Thank you once again for another flawless recipe, Rachel!
So thrilled you’re loving the pizza recipe, Maureen! One of my favorites as well :)
I made this for the first time tonight, but it didn’t rise much and ended up being a little gummy (I made one thick crust). We LOVED the flavor and texture otherwise, and I’m hoping to keep improving. Please send any tips!
Hi Jenny, my guess is that it was under proofed and you needed to let it rise a little longer! If you’re using the sourdough “discard” it can take longer for the crust to rise. You can also let it rise again for an hour or so after pressing it into shape for an extra fluffy crust – this is particularly helpful if you’re doing the thick crust version. Glad you enjoyed it!
I am looking forward to making this crust after all of your rav reviews. Just a quick question though, I only have the psyllium husk powder and am wondering if it can be used or do I need to go to the store?
Hi Erika, the powder is more absorbent so you’d have to use less volume-wise, but it should be the same in grams I think?! I’d start with about 10g and if it seems like it hasn’t thickened all the liquid in about 5 minutes, add an extra 2g! Hope this helps :)
Yes that was helpful. thank you so much. It is rising now
Made this dough and pizza last night. It was wonderfully chewy! The dough had a great consistency and taste. I was able to make two 10-12 inch pizzas and LOAD it with of my veggie toppings. I used my fresh discard from a rice-flour starter, and combined rice, sorghum, and tapioca flours per your instructions. Your sourdough is next!! Thanks!!!!
So glad you loved it, Patricia!! Hope you love the sourdough just as much :)
This recipe was super easy and the result was a delicious dough, thank you for the inspiration! I added a splash of olive oil to the wet mix, used tapioca and potato starch, for the flour I used a mix of white rice, millet and oat. I let my dough rest in my warm kitchen all day and it was simple to roll out and bake on my pizza pan. I will be referring to this recipe again :)
So glad you enjoyed it, thanks for the feedback Silver!!
Best pizza crust I’ve had since I stopped eating gluten. Thanks for the recipe!
So glad to hear that, Clara!
This recipe is so versatile, works with almost any types of gf flour that I have in hand. My fav combo is usually a mix of millet, sorghum and corn flour, works wonders each time! I usually bake the pizza base ahead and freeze them. Love mine crispy so I will make sure to thin them out properly. Definitely my go to recipe now!
Oooh will need to try corn flour in there! Thanks for the feedback :) so glad you’re loving it!
Made this pizza crust for the second time last night, and I think I have found my new favorite pizza recipe! The first time, I tried making one fluffy crust, and used only sorghum flour vs a mix. I do love a thick crust every once in a while, and it was soooo yummy, but my husband and I both felt so stuffed after eating the whole pizza haha. Last night I decided to make two thin crusts so we could freeze one for later use! And OMG perfection! I used 1/2 sorghum and 1/2 brown rice for the flour mix this time, and about 14 grams of psyllium, so closer to the higher amount. I prefer my dough easy to work with. I’d be interested to see how a mix of flours would impact the thicker crust too, so I may have to try that sometime. But the thin crust was so perfectly crispy and so flavorful! We are just vegetarian, and not vegan, so we topped with tomato sauce, parmesan, mozzarella, and fresh basil. For the past few years I’ve been using an America’s Test Kitchen gluten free pizza crust recipe, and it’s worked well for me. But my non-GF husband and I agreed this recipe was soooo much better, and it was honestly SO much easier for me to make, with less ingredients, and healthier. I am always amazed that your GF recipes are able to be rolled out like normal dough! As long as I can continue to maintain my starter, this will be my go-to pizza recipe.
So so happy you loved it, Maddie! Thanks so much for the feedback :D
Oh, and forgot to add stars!!
This was the best GF pizza crust I’ve made. I have a pure brown rice starter. I used brown rice flour and potato starch. Followed your recipe using a pizza stone. Left parchment on the whole time. Cut temp after pre heating stone to 425 to pre bake dough. Cooked about 20 minutes after adding toppings. Thank you! We love it!
I am SO happy to hear that!!! Thanks for the feedback, Joanne.
Long time sourdough baker, this was my 1st time with this, and We loved it! (I am not the type to give a 5) Better than anything GF commercially available in our hood.
So glad you loved it, Jay!!! Thanks so much for the feedback.
This is an awesome recipe, We use it every week with tapioca starch and pamelas all purpose GF mix. I usually use 12g on psyllium, and getting my hands wet in warm water can smooth it down really thin. I usually make them on silicone mats on baking sheets, and I often prenake longer than the suggested, maybe about 15, flipping halfway through.
Thank you so much for sharing your feedback, Megan!!! So glad you’re loving this recipe.
Hi Rachel! Thank you for the recipe!!
I had never tried mixing psyllium directly with water, all the recipes I tried were mixing flour and psylium, ant then adding water. I see there’s a big difference.
I had a bad experience pre-baking pizza, before, so I directly tried baking a thin pizza with tomato, mozzarella etc at once, with the “pizza steel” preheated at 275ºC, I left it on the top of the oven during about 8 minutes and was very good :) but the texture was somthing in between a “gallette” and a pizza :D
Next time I’ll try pre-baking the dough!
Compliments (and thanks!!) for your recipes!!
So glad you enjoyed it, Giorgia, and good to know it works well without prebaking too :) thanks for sharing!
Loved this receipe…the best crust!!
Thanks
So glad you’re loving it, Alice!
I was looking for a recipe to use some of the discard from my GF sourdough starter, as it felt so wasteful to throw it away. I tried this one and oh my goodness, it was the best flavored and textured GF pizza crust I’ve ever tasted! I used Fioreglut GF flour, which is my favorite flour blend for pizza, and simply substituted it for the combined weight of the flour and starch in the recipe. It was delicious and I’m already planning to make it again less than a week later!
Yayyy so glad you’re enjoying it, Melissa! Thanks so much for the feedback.
Very easy to make, simple ingredients and tasty! Thank you for sharing, it is my favorite now!
So glad you’re loving it, Virginie!
Absolutely fantastic recipe!! We make it with half potato starch/half tapioca starch and do half oat/half brown rice flours and it’s a huge hit with our family and friends. We host a ton and I make all her sourdough recipes regularly and everyone LOVES them!! In fact, I sell bread regularly and it’s always and only by request. It’s THAT GOOD. Must try!!
So so glad you’re loving it, Liz!
I’m teary eye’d , in lockdown I finally had success with regular sourdough bread & pizza. Recent health guidance needs me to stay away from gluten & while I agree it broke my heart regarding my sourdough . You have put my heart back together – with your bread & now thin pizza crust – thank you is two tiny words that mean soo much
Oh my goodness, what a compliment Jenny!!! I am so so so happy I could help you transfer your sourdough love into gluten-free sourdough love!
I’ve made this recipe once. We loved it. I’m currently on very restrictive diets and this recipe allows me to indulge in pizza. I used Bobs Red Mill GF 1to1 Baking Flour with a sourdough starter using the same flour. The dough was very manageable. I now have several more GF, Low Fodmap flours and plan to experiment. My husband and I enjoy a weekend night spent making a couple individual pizzas. We used a high-temperature pizza stone but I plan to check out the cast iron pizza pan.
I’m also experimenting with your cracker recipe. My husband who is somewhat skeptical of GF recipes is enjoying our trials.
So glad you and your husband are enjoying the experiments and their results! :) thanks so much for the feedback, Delta!
I have been enjoying the GF bread for some time now and finally tried the crust recipe. Oh my. My husband who doesn’t have a gluten issue thought it was wonderful also. Thank you Rachel!
So so glad you’re loving it!!
I made a few tweaks based on what I had at home —- but holy moly we are back in the pizza game!
Here is one thing that made ours slightly different – par baked in the oven at the temp you suggested for 10 min. Then added toppings and put it on the grill (500 degrees) for another 5-6 min.
Thanks for the recipe!
Oooh that sounds fabulous – totally trying this when I get a grill! So glad you enjoyed the recipe, Lyndsey!
Hi! I’m so excited to make this pizza crust recipe! I was wondering if the psyllium husk that the recipe calls for is powder or whole? Thanks so much :)
Oops, never mind, I saw the recipe notes.
Glad you figured it out! :)
Did this with tapioca starch, brown rice starter, and sorghum flour. It was awesome, best GF pizza recipe I’ve tried to date!
A question- has anyone tried using Expandex for part of the starch? If so, did you add any extra water, and how did it turn out?
Glad you enjoyed it!! I’ve never worked with Expandex, so I’m not sure!
This recipe is seriously good! Super easy and quick to make. I made two pizzas on a day I work from home. Mixed the dough at lunch, had delishious SD pizza for dinner! My one hint if you like crispy crust is to not be shy about the par baking. This was so tasty with a crispy crust!
So glad you loved it, thanks so much for the feedback Mary! I love the extra crispy crust too :)
What can I say but WOW! My kids thought it was shop bought pizza it was that good! I make this in to two thin crust pizza as I follow a low carb lifestyle, this way also stretches the recipe to make two big pizzas, well big for us!
This makes me so happy to hear! So glad you and your family loved it, Marsha.
I am just making it again, never gets boring! I have added a little garlic to the psyllium husk, see how it smells/ tastes. Next I am going to make it in to a garlic bread!
Ooh sounds fabulous!! Let me know how that turns out!
I definitely need to add more garlic, couldn’t really taste it! I will keep experimenting!
This was such an amazing pizza crust. I’ve made many gf crusts and this one was the closest to making regular flour crust. It rises beautifully and was so easy to spread with fingers and olive oil. I used a sorghum sourdough and the mix of flours in the recipe with 14 g of psyllium. It made 2 beautiful chewy crusts that even baked in the centre on a pizza stone.
Woohoo!! So glad you’re loving it, Lucy. Thanks so much for the feedback!
Can I freeze the dough in balls before baking it/letting it rise?
Some pizza dough recipes allow you to freeze the dough in balls, then you take them out and thaw them before rolling them out and baking them.
Would that work with this recipe? If so, would I let the dough balls rise and then freeze them or would I freeze them first? If the latter, I’m guessing once I want to make pizza I would take the dough out, let it thaw, let it rise, and then proceed with normal cooking instructions.
Thank you!
Hi Rachel, I haven’t tried freezing the dough before baking so I can’t say for you. You can try — it should work because sourdough stay active in the freezer, but I haven’t tested myself so I can’t say either way with certainty. I would try freezing before the rise and letting it thaw/rise before baking. Hope this helps! Let me know how it goes if you decide to try it out :)
Thank you! Will do!
This is hands down the best pizza crust recipe I’ve ever made/eaten!!! Thank you for figuring this out and sharing publicly. I’m gluten intolerant and have missed decent pizza. This was so worth the effort.
I used 15g psyllium husk, 80g tapioca flour, 75g sorghum flour, and 70g brown rice flour. Pretty sure there are many winning combos of flour. All the little tips and tricks really seemed to help.
I baked the dough at 450F in my preheated cast iron skillet for 10min, removed the mostly cooked crust from the oven to add toppings, then baked it another 10min on my pizza stone (without the parchment) and the thick crust came out perfectly. My husband’s mind was blown and he wants me to open a pizza shop now.
I’m so thrilled you’re loving it, Victoria! Thank you so much for the feedback and I’m so glad you and your husband are enjoying delicious GF pizza now :D
This is my favorite GF pizza dough yet! Followed the recipe exactly. Made it in our Ooni pizza oven and the pizzas turned out beautiful. Cooked them at about 750 degrees, as the dough needed a little longer to cook in the middle than the pizzas we’ve been making using the Caputo fioreglut dough (800-850). It’s definitely going to be a part of our weekly rotation!
I’m SO thrilled you’re loving it, Rachel! Jealous of your Ooni pizza oven :) thanks so much for the feedback.
I made this crust tonight for my family and it was a total hit!! My husband said it was the best gluten free pizza crust he’s ever had (and we’ve tried a lot). I agree! The texture was perfect. Thank you so much for making such wonderful gluten free recipes!!!
So glad you loved it, Helena!! Thank you so much for sharing :)
Best GF pizza crust I have tried. The non-GF family members love it.
So happy to hear that!
One question, if your discard is old would it be acceptable to add some yeast to help is rise?
You could try adding a few grams of activated yeast (mixed w warm water and a little sweetener), or you can give your starter a feed to make it a little more active again before using!
I tried 1/4 tsp of yeast and it’s looking good so far. I also made the na’an with 1/4 tsp of yeast. They both look good. The na’an is a bit doughy tho. My sd is being slow to reactivate after being refrigerated. I will keep after it. Joey Doughy is stubborn!
So glad you’re loving the pizza crust! Did you use sourdough in the naan recipe also? Because if not, that’s not enough yeast for the recipe which would be why it’s dense.
Hi, I am wanting to do a take on a stuffed pizza. I plan to use your recipe. I will have a “bottom” crust, top with cheeses and carmalized onions, then add the 2nd crust or “top” and bake. Do you think I should bake all at once like this? Or bake the bottom 10 mins like your recipe, add onions and cheese and top crust and bake for an additional 20 minutes? I wonder if using your foccacia recipe might work better? What would you do?
Thank you!
That sounds SO good, Theresa!! I would definitely par-bake the crust, otherwise, it may get soggy/doughy and not fully cooked because of everything piled on top. This recipe and the focaccia recipe are pretty similar, so either should work super well. I would do it the way you mentioned with the par-baked bottom crust for best results. Please let me know how this turns out!!! I want to try that now too!
I will report back!
Theresa
Gluten free that works! Really good flavor and texture. I ground my brown rice and quinoa in the vitamix for the flour. And you need a food scale for grams.
So glad you love it, Gail! Thanks for the feedback.
I’ve been making your sourdough pizza crust and focaccia…and loving it. I shared it tonight with my gf sister-in-law and gluten loving brother-in-law. We parbaked it in the oven and then finished it in their wood fired oven. It was amazing, loved by gf and non gf people. I’m giving her some of my sourdough, I’ve named it Lucia. We’re wondering if we can use garbanzo bean flour in the flour mix.
Lucky them with the wood-fired oven!! So glad everyone loved it, sounds like Lucia is very delicious :) you can definitely experiment with different flours! Chickpea flour does have a stronger flavor but could be delicious if you like it!
This recipe is amazing! This is the best gf pizza I have ever had. Thank you
Yay!! So thrilled you’re loving it. Thanks for the feedback!
If I don’t need it to be vegan, would subbing egg for psyllium husk work? Do you know how many eggs it would take? Excited to try our first sourdough pizza recipe!
Hi Justine, the psyllium is actually a replacement for the gluten, not for eggs, so I wouldn’t recommend making the dough without it. It will be far too wet and not workable at all!
Ah ok. Clearly a #newbie question lol. I ended up using psyllium husk powder bc that’s all I had on hand and it worked out pretty well! I think I need a larger pan to make it thinner but it was tasty and a great chewy texture. I used sorghum and potato starch. I think next time I want to try a different grain though. Thank you!
So glad you enjoyed it, Justine! It’s super fun to play around with different grain flours to figure out which is your favorite. Thanks for the feedback!
First, I make this recipe all the time and love it. Thank you! But today I didn’t have enough starter and so used about 50g less than called for. I also made it the day before and plan to let it rise in the fridge. Will a slow proof with less starter still work? Should I add more starter before I bake it?
Hi Jenny, it should be okay with a little less starter, especially with a long proof!
We tried this pizza crust today. It was thin and crispy more like a tortilla chip, but it tasted good and help up well. My starter was a cassava starter and we used sorghum flour and tapioca starch/flour.
Hi Deb, it sounds like you may have spread it out too thin if it was like a tortilla chip! It should be a little bubbly on the inside and definitely not as flat as a chip.
DEB — JANUARY 17, 2023 @ 11:39 AM REPLY
Thank you Rachel. We will try it again next time we make pizza and maybe leave it as one crust instead of two. The dough was easy to work with. I am new to gluten free, so everything we try right now is an experiment. I am anxious to try some of your other recipes too. :)
★★★★★
Thank you Rachel. We will try it again next time we make pizza and maybe leave it as one crust instead of two. The dough was easy to work with. I am new to gluten free, so everything we try right now is an experiment. I am anxious to try some of your other recipes too. :)
Got it! Have fun with your experiments, and I hope this recipe becomes a favorite when it’s a little thicker :) let me know if you have any other questions!
Excellent recipe, thanks for sharing. I didn’t have a scale but was able to convert using an app. Followed the recipe exactly with great results and wouldn’t make any adjustments. I’ve been craving a thick sourdough crust and really excited to find via a web search. I’m looking forward to try your other recipes……
So glad you’re loving it, Will! Thanks for the feedback :D hope you find many more recipes you love!
I do not have psyllium husks but I do have psyllium powder and flax seeds. Can these ingredients be substituted for P husks? I am looking forward to pizza soon! Thank you
New to GFSD Jan
You can use the powder, but just use 80% of the called for amount. Enjoy!
I’ve made this before and loved the pizza! Best yet! How long can the dough stay in the fridge for before baking ?
So happy to hear it! I’ve done up to 24 hours – never tested longer than that to say for sure how the quality would be.
One of my jobs in high school was at a really good homemade pizza joint. We always sprinted cornmeal on the crust and I was told it was to help the crust crispen up. So if someone doesn’t have a cast iron pizza pan, that may be worth trying.
Such a helpful tip – thanks for sharing, Becca!
It has been YEARS since I’ve eaten a truly great pizza crust. Most gluten free crusts are quite disappointing and it’s all about the toppings. But this crust was phenomenal, thank you so much! I made 3 extra crusts for the freezer!
So glad you’re loving it, Kelly! Thanks so much for the feedback :)
This pizza dough was outstanding! I made a very delicious pizza with dairy free cheese, broccolini and mushrooms. I’ve frozen pizza dough before, but never rolled out. I’m excited to have an easy yummy pizza meal next time!
I’ve also made the sour dough discard chocolate chip cookies which are sinfully good!
Sounds amazing – so glad you’re loving it, Randi!
This recipe is AMAZING. Our family just recently went gluten free for a couple family members, and I’ve been trying to do gluten free sourdough, and this is the best gluten free substitute I’ve found so far. This tastes pretty much exactly like regular pizza crust. I used half and half brown rice and sorghum flour for the whole grain portion, and tapioca for the starch, and I did the overnight rise in the fridge. This recipe is definitely a keeper.
So glad you’re loving it, Lady E! Thanks so much for the feedback.
I’m making your starter just so I can try this pizza! It looks amazing. I hate making subs, but sorghum isn’t really sold where I live, and I loathe quinoa. ;) Have any of you commenters tried this pizza with buckwheat flour? I do have brown rice flour, but would love to use a combination if possible. I’ll order sorghum from the US if I have to. Thanks!
Hi Rachel, any ideas if I don’t have a starch on hand? Many thanks!
Hi Dominique, do you have any corn starch or anything similar? You could make it with pure grain flours, but it won’t get as light and crispy.
Thanks. It was honestly great as it was, but I now have arrowroot in stock. My son can’t have corn in any form.
Awesome, enjoy!
I made this pizza base with brown rice flour & millet flour sub as I had no starch. Un-freakin-believable. We haven’t eaten pizza in years due to my sons extensive allergies & nothing else measuring up. This is ABSOLUTELY BEAUTIFUL. I can’t wait to try with the starch I just bought. THANK YOU for making our lives that much happier!
So glad you loved it, Dominique!! Thanks so much for your feedback – happy you can be loving some pizza again!
Can I let this proof in the fridge for a day or two before baking?
Hi Callie, yes that should be just fine! It will get more sour as it sits, though.
This is the best crust I’ve ever had in my 9 years of being gluten free!!!! Thank you Rachel!! I’m soo happy I could cry. I recently started experimenting with a brown rice sourdough starter and this is the first recipe I’ve had success with. I took a chance and used tapioca for the starch and King Arthur Flour’s Measure for Measure blend and it turned it great! I think I’m going to try using this dough recipe to make cinnamon rolls next! :)
So glad you’re loving it, Bunni!! Thanks so much for the feedback. Hope the cinnamon rolls are fabulous – the dough is so versatile for so many things!
I already have a Lodge cast iron pizza pan that I have used many times for my GF pizza dough, which is made from a store=bought mix that I “doctor,” but I would love to try this. My question is, can I not preheat the pan and end up with a crust that is thick and chewy but “solid” on the bottom. That is what I get now and love that texture, not a huge fan of crispy. I will attest that their pizza pan is da bomb and continues to work miracles after years of use!
Hi Prunella, yes you don’t need to preheat the pan for a great crust, it just helps with a crispy bottom if that’s what you like. Hope you love this one!
Can I use xantham gum instead of psyllium?
I wouldn’t recommend it – they function different and aren’t a 1:1 sub for each other. This recipe was only tested using psyllium.
This is the best GF pizza crust I’ve ever had. It’s better than most Gluten crust, my husband agrees. I’ve tried multiple GF pizza crust but they never quite hit the spot. This is the one! Thank you, thank you thank you!
This makes me so happy to hear!! Thank you Michelle!
Could I use corn starch? I can not find any of the others in any local stores
Yes corn starch is fine!
Mine turned out pretty gummy. I didn’t have a cast iron so I used a pizza pan and also used only brown rice flour instead of a blend. Would any of those have messed it up?
Hi Nikki, the blend of flours definitely adds lightness (because of the starches) which helps the pizza crust be fluffer. Brown rice can be pretty gummy on it’s own which is why I don’t recommend using it alone. You’ll almost always get best results with a blend of flours when making GF bread recipes. A pizza pan is usually fine but can decrease crispiness.
How would this crust freeze? I have a lot of discard and we love pizza! I’m hoping to make the crust, bake it then freeze it and just top it frozen when we’re ready to use and bake it again
It freezes great! I do this regularly :) just wrap as tightly as possible so it doesn’t get freezer burned. Enjoy!!
Not only is this an incredible pizza crust recipe but with the least amount of psyllium husk it makes the best cinnamon rolls too! Thanks for all the yummy gluten free sourdough recipes!
Ohhh yess love this!! Thanks for the feedback, Kara!
Really great recipe! So glad I found it! I used potato starch and brown rice flour in my dough. Nice flavor and consistency! I make it weekly now!