Gluten-Free Sourdough Thin crust pizza dough

Gluten-free sourdough thin crust pizza, a Friday night tradition!

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5 from 4 reviews

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?!


Units Scale
  • 2 cups sourdough starter
  • 1/4 tsp instant bread yeast (optional)
  • 2 Tbsp olive oil
  • 1 egg
  • 1 1/2 to 2 cups gluten-free bread flour mix (see notes)
  • 1 tsp sugar
  • 1 tsp salt
  • 1 Tbsp Italian herbs (optional)


  1. 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.
  2. Allow the dough to sit somewhere warm for 2 to 12 hours. See notes for more details
  3. 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.
  4. 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).
  5. Allow to cool for 5 minutes before slicing.


  • Feel free to use a store-bought gluten-free bread flour (affiliate link) or use my gluten-free bread flour mix. The exact amount of flour required will depend on what is in the mix, so slowly add that last 1/2 cup of flour.
  • Using instant yeast will make the dough rise within 2 hours. However, the dough will take 12 hours to rise if you using just sourdough for the yeast.
  • Though the Italian herbs are optional they really add flavour to the crust. I use 1 tsp each of basil, oregano and thyme.