Pizza is one of our favourite meals. And this delicious gluten-free sourdough pizza crust is our absolute favourite! Chewy and flavourful, it’s better than any take-out pizza or store-bought pizza crust.
This pizza crust is based on my psyllium husk-based gluten-free bread. The combination of flax and psyllium husk is what gives this pizza crust its delicious flavour and soft, chewy texture.
Here are a few reasons to love this gluten-free sourdough pizza crust:
- Flavourful: It is so much more flavourful than the cardboard-like crusts that you usually get in restaurants or grocery stores.
- Even the leftovers taste great! It’s rare to get an honestly delicious piece of leftover gluten-free pizza, however, this crust changes all of that.
- The texture is perfect: This pizza crust is soft and chewy, yet strong enough to hold a ton of ingredients without getting soggy.
- Healthy: Rather than the usual carb-load associated with a slice of pizza, this dough is packed full of protein and fibre. It uses about 1/2 the amount of flour, which is actually why it has such an amazing flavour.
- If you prefer a thin & crunchy pizza crust, then try my gluten-free thin-crust recipe.
Gluten-Free Pizza Party Toppings
Pizza is one of my go-to recipes for all sorts of parties and events. Everyone loves it. The best part of pizza is that you can pretty much put whatever you want on it!
This gluten-free sourdough pizza recipe is perfect for all your favourite toppings. It can stand up to a heap of ingredients or still be flavourful with only a few ingredients.
Here are some of our favourite topping combinations.
- The Classic: Coloured pepper, mushrooms, onion and black olives, topped with mozzarella.
- Summer Caprese Pizza: Ripe tomatoes are perfectly delicious with garden-fresh basil, slices of bocconcini.
- Fall Apple Pizza: Spread the dough with 1 tbsp of olive oil instead of pizza sauce. Top with thinly sliced apple. Finely dice 1 tbsp of fresh rosemary and sprinkle it on top. Then add a layer of extra old cheddar cheese.
- Winter Vegetable Pizza: Top with roasted vegetables. Use whatever is in season, from roasted pepper and eggplant to roasted beets and squash, it will be delicious. I particularly like to add a bit of feta which seems to compliment the creamy flavour of roasted vegetables.
- Spring Green Pizza: Saute spring greens with garlic until they are just starting to wilt. Spread out on the pizza and top with a mix of cheese.
Gluten-free Sourdough Pizza Crust
Looking for the perfect gluten-free pizza crust? Try this amazing sourdough crust. It is soft and chewy, yet strong enough to stand up to plenty of ingredients. Even the leftovers taste great!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 2 small pizzas 1x
- Category: Meal
- Method: Sourdough
- Cuisine: Italian
- Diet: Gluten Free
- 1 cup sourdough starter
- 2/3 cup whole-grain flour (see notes)
- 1/4 cup of water
- 3 eggs
- 3 tbsp ground flax
- 1 tbsp Italian herbs
- 1 tsp sea salt
- 3 tbsp ground psyllium husk (affiliate link)
- 2 tbsp of starch to roll out (as needed, see notes)
- Mix all of the ingredients, except the tapioca starch in a glass bowl. I recommend mixing the psyllium husk in last as it starts to clump right away.
- Leave the dough to sit for 5 minutes so the psyllium husk can absorb the liquid. Then stir again to fully mix.
- The dough will still be quite moist. I recommend spreading it out directly on a cookie sheet. Either line the cookie sheet with baking parchment or sprinkle on a pile of 2 tbsp of sesame seeds (to prevent the dough from sticking).
- A single batch of dough will make two 10-inch pizzas. To form the crust, divide the dough in half. Place one half of the dough on the cookie sheet (right in the middle of the sesame seeds, if using). Sprinkle 1 tbsp of starch over the dough, then press the dough out into a circle. I typically do this by hand, but you could use a rolling pin. The starch is used to help to prevent sticking. It is not a stiff dough, however, feel free to use a bit more starch if needed. Form the second pizza crust in the same manner.
- Leave the formed pizza crusts to rise for at least 30 minutes and up to 2 hours.
- Top the pizzas with all your favourite flavours (see above for some of our favourites toppings!)
- Bake at 400F for 20 to 25 minutes until the bottom of the crust is browning and the cheese is bubbly.
- Wait at least 5 minutes before cutting.
- I usually use GF oat flour as it’s my favourite. But feel free to use whatever flour you are using to feed your sourdough starter. Starters are more active when they are fed the same type of flour consistently.
- Use whatever Italian herbs you have on hand. A mix of oregano, basil, thyme and rosemary is nice.
- I typically use tapioca starch (affiliate link), however, cornstarch or potato starch is fine.
Keywords: simple, quick, easy, delicious, summer, lower carb, apple pizza, roasted root vegetables, spring greens, goat cheese