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Gluten-free Sourdough Pizza Crust

Why this is the only gluten-free pizza crust that doesn't taste like cardboard
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5 from 4 reviews

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! 

Ingredients

Units Scale
  • 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)

Instructions

  1. 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.
  2. Leave the dough to sit for 5 minutes so the psyllium husk can absorb the liquid. Then stir again to fully mix.
  3. 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).
  4. 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.
  5. Leave the formed pizza crusts to rise for at least 30 minutes and up to 2 hours.
  6. Top the pizzas with all your favorite flavors (see above for some of our favorites toppings).
  7. Bake at 400F for 20 to 25 minutes until the bottom of the crust is browning and the cheese is bubbly.
  8. Wait at least 5 minutes before cutting. 

Notes

  • 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.

Find it online: https://www.fermentingforfoodies.com/the-perfect-gluten-free-sourdough-pizza-crust/