Looking for the perfect gluten free pizza crust? Try a gluten free sourdough thin crust pizza! It is full of flavour from the sourdough fermentation, and can hold the weight of tons of ingredients without getting at all soggy or brittle.
Pizza is definitely the favourite meal of my gluten free kids. And we make pizza-inspired dinner 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
and quick pizza crust recipes, but 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 beautifully solid this crust is!
Gluten Free Sourdough Thin crust pizza dough
Looking for the perfect gluten free pizza crust? Try this thin crust pizza dough. It is full of flavour from sourdough fermentation and can handle the weight of a ton of toppings. What more could you want in a pizza crust?!
- Prep Time: 3 hours
- Cook Time: 20 minutes
- Total Time: 3 hours 20 minutes
- Yield: 2 large crusts 1x
- Category: Dinner
- Method: Sourdough
- Cuisine: Italian
Ingredients
- 2 cups sourdough starter
- 1/4 tsp instant bread yeast (optional)
- 1 1/2 to 2 cups Gluten Free Bread flour mix (see notes)
- 1 tsp sugar
- 1 tsp salt
- 2 tbsp olive oil
- 1 egg
- 1 tbsp Italian herbs (optional)
Instructions
- 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. You should be able to kneed it together.
- Allow the dough to sit somewhere warm for 2 to 4 hours.
- Divide into 2-4 balls (depending on the size of your pizzas) 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.
Notes
- You need to start with an active sourdough starter. It only takes 3-5 days to a really healthy starter, especially if you use buckwheat flour.
- Feel free to use a store-bought bread flour
(affiliate link) or use my gluten free bread flour mix. Exactly how much flour you need to use will depend on the exact mix, so slowly add that last 1/2 cup of flour.
- Though the Italian herbs are optional they really add flavour to the crust. I use 1 tsp each of basil, oregano and thyme.
- If you want a thicker pizza crust, roll the crust out right after kneading, and leave it to rise on the parchment paper instead.
Keywords: gluten free, dairy free, soy free, nut free, 10 ingredients or less, spring, summer, fall, lunch, entree
I like cutting my pizza with a pair of sharp kitchen scissors. It’s just so easy!
I am getting ready to make this recipe. It sounds wonderful! Have you ever frozen the dough? Should I freeze it before it rises? Thanks!
There wasn’t enough liquid, so I added about 1 1/4 cup warm water. It turned out delicious!
Great! The liquid really depends on what type of flour you use and they hydration ratio of your starter. GF flours vary greatly on how they absorb liquid.