Pizza is one of our favorite meals. And this delicious gluten-free sourdough pizza crust is our absolute favorite! Chewy and flavorful, it’s better than any take-out pizza or store-bought pizza crust.
This pizza crust is based on my very popular psyllium husk gluten-free bread. The combination of flax and psyllium husk is what gives this pizza crust its delicious flavor and soft, chewy texture.
Here are a few reasons to love this gluten-free sourdough pizza crust:
- Flavorful: It is so much more flavorful 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 fiber. It uses about 1/2 the amount of flour, which is actually why it has such an amazing flavor.
- 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 favorite toppings. It can stand up to a heap of ingredients or still be flavourful with only a few ingredients.
Here are some of our favorite topping combinations.
- The Classic: Colored pepper, mushrooms, onion, and black olives, topped with mozzarella.
- Summer Caprese Pizza: Ripe tomatoes are perfectly delicious with garden-fresh basil, and 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 flavor 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
- 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 baking sheet. Either line the cookie sheet with baking parchment or sprinkle on 2 Tbsp of sesame seeds (to prevent the dough from sticking to the baking sheet).
- 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 prevent sticking to your hand. 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 favorite flavors (see above for some of our favorites 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 favorite. 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, however, cornstarch or potato starch is fine.
Keywords: simple, quick, easy, delicious, summer, lower carb, apple pizza, roasted root vegetables, spring greens, goat cheese
I like pizza too! Yours look great and I bet it would be very delicious. Can’t wait to try this, thanks for sharing!
Would this freeze or refrigerate well? Any ideas how I can make this ahead of time and use over the course of a few days?
Yes! I always freeze pizza dough. And it should keep in the fridge for a week. Enjoy!
Wow! This was great! I used 1/3 cup brown rice flour and 1/3 cup oat flour and an active brown rice starter. I mixed 1T tapioca starch into each pizza ball and then sprinkled a touch more on top to stretch out by hand, I baked directly on preheated sheet trays. They came out so well! They puffed up just enough, the bottom and edges got a nice crisp crust but with a beautiful spongey soft interior – and with air bubbles in the crust just like a glutenous pizza. I was so impressed and we’ll be making these again for sure! I think you could fool people that these are not GF. Thank you!
Thanks! This pizza crust is one of our favourites too.
I am new to sourdough. I have tried 2 of your recipes so far and loved them both! I have a question about freezing the pizza dough. At what point do you freeze it? After it’s baked? Do you thaw, then add toppings and bake or add toppings to the frozen dough and bake? I can’t wait to have some of this stocked up in my freezer! Thank you!
Glad you’re enjoying my GF recipes! I usually freeze dough before baking, but I guess you could back first for an even quicker meal. The only difference is that you would want to reduce the baking time with a pre-baked crust. Cheers!
Have you tried making a bread loaf from this recipe? Typically any of my bread dough recipes will make a good pizza crust
Yes! I have a few recipes based on this similar dough. Including a dinner bun and a sandwich loaf. They are each a bit different, mostly because of the hydration ratio needed for the particular shape.
This recipe looks great. I will be trying this soon. I have a starter going now!!
Thank you! We loved this. I had been looking for a quick, gluten-free, whole-grain pizza crust that also used sourdough. For the flour, I used 1/3 cup of sorghum, and equal parts of brown rice flour and millet flour to make up the other 1/3 cup. My sourdough starter is made with brown rice flour. I baked in cast iron pans coated with olive oil, so I didn’t need to use the starch or sesame seeds. It baked up crisp and was easily released from the skillet when done. This will now be our go-to crust.
Thanks for sharing your flour mix. Each GF flour is unique so it’s nice to know what worked for you. I’m definitely going to try that cast iron baking method the next time we have pizza. Sounds amazing!