Print

Gluten-free Sourdough Pizza Crust

Easy and delicious gluten-free sourdough pizza crust

Looking for the perfect gluten-free pizza? Try this amazing gluten-free sourdough pizza crust. The crust is soft and chewy, yet strong enough to stand up to ingredients. Even the leftovers taste great! 

Scale

Ingredients

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 rolling 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).
  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 tapioca 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 you need more for rolling the dough out. 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 favourite flavours (see above for some of our favourites 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

Keywords: simple, quick, easy, delicious, summer, lower carb, apple pizza, roasted root vegetables, spring greens, goat cheese