This gluten free sourdough pizza crust is amazing. It is full of flavour from the sourdough fermentation and doesn’t require any additional leavening. Best of all, it is strong enough to hold the weight of a heap of ingredients without getting at all soggy or brittle.
Pizza is definitely the favourite meal of my gluten free kids (even when they are missing their two front teeth). And we make pizza nearly every week! I make pizza with a polenta crust. I make farinata and pizzaiola. However, our absolute FAVOURITE pizza crust is a traditional sourdough pizza crust.
While I have tried a number of ready-made pizza crusts, or quick pizza crust recipes, none of them compare to the deliciousness of a properly prepared sourdough pizza crust. The sourdough starter really makes a difference for both the flavour an texture.
Seriously… look at how beautiful this crust is!
Gluten Free Sourdough Pizza Dough
- Yield: 2 crusts 1x
- 2 cups sourdough starter
- 1/4 tsp instant bread yeast (optional)
- 1.5 to 2 cups Gluten Free Bread flour mix (see Notes)
- 2 tbsp olive oil
- 1 tsp sugar
- 1 tsp salt
- 1 egg
- 1 tbsp Italian herbs (optional)
- Mix all the ingredients together. You want a fairly firm dough, so you may have to add a bit more flour depending on the feel.
- Allow the dough to sit somewhere warm for 2 to 4 hours.
- Divide into 2 balls and roll out on a parchment lined cookie sheet.
- Add your favourite toppings and bake in a preheated 400F (200 C) oven for 15-20 min (until the cheese is melted and the dough is starting to brown).
- Allow to cool for 5 minutes before slicing.
-You need to start with an active sourdough starter. It only takes 3-5 days to a really healthy starter, especially if you use some buckwheat flour.
-Either use a store-bought bread flour or make your own using my gluten free bread flour mix recipe.
-The egg in this recipe is necessary for maintaining the structure. If you don’t want to add it, then use 1 tbsp xantham gum as a binder.
-Though the Italian herbs are optional, they really add flavour to the crust. I use 1 tsp each of basil, oregano and thyme.
Since I’m a fermentation geek, I like to add sauerkraut as a topping. It is really tasty! But if you want the probiotic goodness then add the sauerkraut after cooking.