This Gluten-Free Sourdough Pizza Crust requires just six ingredients, 10 minutes, and one bowl needed to mix up the dough! This easy pizza crust recipe is also vegan, and couldn’t be easier to make.
- 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
- 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!
- If you want a thinner crust, using 12g of psyllium husk will give you a more wet, pliable dough, which makes 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 use your sourdough discard. I recommend using what I can 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.
Keywords: sourdough, sourdough discard, gluten-free sourdough, vegan, vegan pizza, pizza crust, sourdough pizza