Looking for a delicious gluten-free sourdough 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?!
1 1/2 to 2cups gluten-free bread flour mix (see notes)
1 tsp sugar
1 tsp salt
1 Tbsp Italian herbs (optional)
Instructions
Mix the instant yeast into the sourdough starter. It’s not necessary, but it will boost the rise. Stir in the eggs and olive oil before adding in all the dry ingredients. It should be a fairly firm dough, so you may have to add a bit more flour depending on the feel. You want to be able to knead it together without it being dry.
Allow the dough to sit somewhere warm for 2 to 12 hours. See notes for more details
Divide the dough into 2-3 balls (depending on the size of your pizzas). Roll the crusts out on a parchment-lined cookie sheet and leave it to rise for 30 minutes.
When ready to bake, decorate the crust with your favourite toppings. Bake in a preheated 400F (200 C) oven for 15-20 min (until the cheese is melted and the dough is starting to brown).