Go Back
–+ servings
Gluten Free Sourdough Pizza Crust

Gluten Free Sourdough Pizza Crust - Best Sourdough Discard Recipes

5 from 5 votes

Your rating helps support the making of more tested, delicious gluten-free recipes.

Prep Time: 55 minutes
Cook Time: 25 minutes
Total Time: 1 hour 20 minutes
Yield: 8 slices
Gluten Free Sourdough Pizza Crust is one of my favorite ways to use up sourdough discard. It uses a combination of discard and yeast to get both a perfect sourdough tang and a quick rise (no more than a 45-minute wait!), plus it's dairy-free and uses no pysllium gum. I also use an all purpose gluten-free flour (I like to keep my discard recipes super simple) so there's no weighing multiple flours. Press it as thin or as thick as you like - we like thick crust pizza around here.
Print Pin Share Save

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 packet, honey, and water (between 115-120 degrees). Stir until the yeast has dissolved. I use a meat thermometer to take the temperature of the water. Let sit for 5 minutes, or until foamy.
  • Once foamy, stir in the sourdough discard until dissolved.
  • To the same bowl, add in the oil, vinegar, flour, and salt. Mix with an electric mixer fitted with greased dough hooks on low for 1 minute, or use a fork to vigorously stir for 2 minutes. The goal is to whip air into the dough.Use your hands to gently shape the top of the dough into a dome, being careful to not compact it. It will resemble more of a thick batter than a dough.
  • Cover the bowl with plastic wrap, a clean tea towel, or a plate, and set aside in a warm place to rise for 25-30 minutes.
  • Prepare a large sheet pan with parchment paper dusted with the cornmeal (optional). Carefully guide the risen dough ball out of the bowl, guiding it with a rubber spatula, onto the parchment paper. You don't want it to plop out so it doesn't pop all of those air bubbles.
  • To shape the dough: Lightly flour the top of the dough (just a pinch or so of flour) and begin lightly patting the dough from the middle-out and working around the newly exposed sides, not ever really pressing the outer rim or what will become the crust - this guarantees intact air pockets in the crust. Repeat this motion as necessary until its to your desired thickness, about ⅛ to ¼-inch or thicker. Remember: Do not knead, stretch, pull, or roll with a rolling pin. I like to use three fingers in light tapping motions.
  • Cover the pizza and the sheet pan with plastic wrap or a clean tea towel and carefully set in a warm place to rise for another 15-20 minutes.
  • Meanwhile, preheat the oven to 420 F.
  • Remove the plastic wrap once the dough has finished rising, and use a basting brush to brush the dough with melted butter.
  • Bake for 10-12 minutes.
  • Remove the pizza crust from the oven. Spread your pizza sauce on top, cheese, and any toppings. Baste the crust once again with melted butter.
  • Bake an additional 10 minutes. Broil on low an additional 2 to 5 minutes to encourage further browning, or until the cheese is completely melted and bubbly.
  • Remove from the oven and let cool 5 minutes before slicing with a pizza cutter.
  • Enjoy!

Notes

  • For reheating: Preheat oven to 350 F and bake 20-25 minutes, or until sizzling hot.
  • The older the sourdough starter, the more developed the flavor. My starter is 7 months old and has become very reliable. I used 4-day-old discard for a nice sour flavor. If your starter tends to over-proof in recipes, you can reduce the amount of yeast. I use the combination of discard + yeast to give the discard a boost (it's not nearly as active as a starter) and so that there is very little wait time for rising.
  • Basting with butter prevents a dry crust. The milk fats also encourages browning. This crust doesn't get super golden brown, so I recommend broiling on low the last few minutes. If you can't have dairy, you can sub for dairy-free butter or olive oil. I haven't personally tested the olive oil.
  • Get creative with your melted butter rub and try adding in Italian seasonings, onion powder, or garlic powder. Other great additions would be Parmesan, oregano, red pepper flakes, etc.
Click here to add your own private notes.
Did you make this recipe?Mention @wondersofcooking or tag #wondersofcooking!