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Gluten Free Sourdough Pizza Crust

Gluten Free Sourdough Pizza Crust - Best Sourdough Discard Recipes

5 from 7 votes

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Prep Time: 55 minutes
Cook Time: 25 minutes
Total Time: 1 hour 20 minutes
Yield: 8 slices
My go-to gluten-free sourdough discard recipe for homemade pizza. Rises in just 45 minutes! Shape it as thin or as thick as you like.
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Author: Madison @ Wonders of Cooking

Equipment

Ingredients

  • 2 ¼ cup high quality gluten-free all purpose flour containing xanthan gum I used Bob's Red Mill GF 1:1 Baking Flour (the blue bag)
  • ½ cup gluten-free sourdough discard (preferably from a brown rice or sorghum starter) room temperature
  • 1 cup water between 115-120 degrees measured with a meat thermometer
  • 1 packet (7g) Fleischmann's Rapid Rise Instant Yeast
  • 1 ½ teaspoon honey or sugar
  • 1 ½ tablespoon olive oil
  • 1 teaspoon apple cider vinegar
  • 1 ½ teaspoon salt
  • 1-2 teaspoon cornmeal for bottom of crust optional
  • 1 tablespoon melted butter for brushing onto the crust or dairy-free butter

Instructions

  • In a large mixing bowl, combine the yeast, honey, and water (115–120°F). Stir until the yeast dissolves (using a meat thermometer can help ensure the water is the right temperature). Let sit for 5 minutes, or until the mixture becomes foamy.
    1 cup water between 115-120 degrees, 1 packet (7g) Fleischmann's Rapid Rise Instant Yeast, 1 ½ teaspoon honey
  • Once foamy, stir in the sourdough discard until dissolved.
    ½ cup gluten-free sourdough discard (preferably from a brown rice or sorghum starter)
  • Add the oil, vinegar, flour, and salt to the same bowl. Mix on low for 1 minute with an electric mixer fitted with greased dough hooks, or vigorously stir with a fork for 2 minutes. The goal is to whip air into the dough.
    2 ¼ cup high quality gluten-free all purpose flour containing xanthan gum, 1 ½ tablespoon olive oil, 1 teaspoon apple cider vinegar, 1 ½ teaspoon salt
  • Gently shape the top of the dough into a dome with your hands, being careful not to compress it. The mixture will resemble a thick batter more than a traditional dough.
  • Cover the bowl with plastic wrap, a clean kitchen towel, or a plate, and set it aside in a warm spot to rise for 25–30 minutes.
  • Meanwhile, prepare a large sheet pan by lining it with parchment paper and dusting it with cornmeal, optional.
    1-2 teaspoon cornmeal for bottom of crust
  • Carefully transfer the risen dough ball from the bowl onto the prepared parchment paper, guiding it with a rubber spatula. Avoid letting it drop, as this could deflate the air bubbles you worked to create.
  • To shape the dough, lightly dust the top with a pinch of flour. Lightly pat the dough from the center outward, working around the newly exposed sides while avoiding the outer rim that will become the crust.
    Do not knead, stretch, pull, or roll it out. This helps preserve the air pockets in the crust.
    Repeat as needed until the dough reaches your desired thickness, about ⅛ to ¼ inch, or thicker if you prefer.
  • Cover the pizza with plastic wrap or a clean kitchen towel, and place in a warm spot to rise for another 15–20 minutes.
  • Meanwhile, preheat the oven to 420 F.
  • Once the dough has finished rising, remove the plastic wrap and lightly brush the top with melted butter using a basting brush.Bake for 10-12 minutes.
    1 tablespoon melted butter for brushing onto the crust
  • Bake for 10-12 minutes.
  • Remove the pizza crust from the oven. Spread your pizza sauce evenly over the crust, add cheese and your desired toppings, and brush the edges with melted butter once more.
  • Bake for an additional 10 minutes, then broil on low for 2–5 minutes to encourage browning, or until the cheese is fully melted and bubbly.
  • Remove from the oven and let cool 5 minutes before slicing with a pizza cutter.
  • Enjoy!

Notes

  • For reheating: Preheat the oven to 350 F and bake for 20-25 minutes, or until sizzling hot.
  • The older your sourdough starter, the more developed its flavor. My starter is 7 months old and very reliable, and I used 4-day-old discard for a nice tang. If your starter tends to over-proof, you can reduce the yeast. Using a combination of discard and yeast gives the discard a boost—since it’s not as active as a fully fed starter—and keeps rise time short.
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Calories: 168kcal | Carbohydrates: 29g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 4mg | Sodium: 449mg | Potassium: 4mg | Fiber: 4g | Sugar: 2g | Vitamin A: 44IU | Vitamin C: 0.01mg | Calcium: 24mg | Iron: 1mg
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