If you are making sourdough, you are going to love using your starter to make this delicious gluten free sourdough pizza crust recipe! If you haven't made your starter yet, you will need to make my gluten free sourdough starter recipe.
Jump to:
This simple gluten free sourdough pizza crust is absolutely delicious. It is egg-free and dairy-free and makes a great pizza base for a family dinner.
Your whole family will love coming together to celebrate pizza. Friday night pizza night is one of our weekly family traditions. The kids get to pick their favorite toppings. It isn't uncommon to have "sections" of pizza with lots of different toppings.
You can use this crust recipe to make gluten free calzones! My kids want me to tell you to use this crust and have fun with it by making gluten free pizza rolls too!
This recipe uses my easy 5-day gluten free sourdough starter recipe. All you need is gluten free flour, a clean container, and purified water to get this starter going. You can make all sorts of delicious foods with my sourdough starter including gluten free sourdough bread and gluten free bagels!!
If you love pizza, this is a great crust for cooking on your grill too. This easy tutorial shows you how to grill a gluten free pizza.
What you need to make this:
- Sourdough starter - you can also use packet yeast if you do not have an active starter sourdough.
- Gluten free flour blend - I have tested this recipe with King Arthur Measure for Measure GF and Bob's Red Mill 1 to 1 GF blend. That doesn't mean others will not work, I just have not tested other flours.
- Baking soda and salt
- Purified water - I highly recommend using purified water because it keeps your yeast stronger.
- Pizza sauce - you can use store-bought pizza sauce or make my homemade pizza sauce.
Recipe step by step directions:
Step 1: Add your gluten free sourdough starter, 2 cups flour, and 2 cups purified water to a bowl. Mix well and allow to rise for 4-6 hours. I like this batter to be wetter so that it has room to rise. We will add more flour before working the dough.
Step 2: After the moist dough has risen, mix in an additional 1 cup of gluten free flour, baking soda, and salt. Place on a parchment paper-lined
Step 3: You will need additional flour for this part. The amount will vary depending on the gluten free flour blend you use. I used about ½ cup of additional flour as it was sprinkled on the dough to flatten it. Work the dough so it is stiffer. The dough will still be a bit wet, but it should be workable if you dust the top with gluten free flour as you flatten it.
Flatten your dough to ¼ inch thickness. You can use a rolling pin or your hands. You can see in the top photo of this post I like to use my hands. I like this because I can tell when I hit a very wet patch of dough and I can dust that area with additional flour.
Step 4: Let the crust rise for 30-45 minutes. Preheat the oven to 425º F, or if you want to grill your pizza, preheat your grill and the pizza stone to 400º F.
Step 5: Pre-bake your crust at 425º F for 10 minutes. Remove the crust and add your sauce, cheese and toppings.
Step 6: Sprinkle grated parmesan cheese over the top of the pizza and bake for an additional 10-12 minutes, or until your cheese is slightly golden.
What sauces are best for pizza?
Homemade pizza sauce is my favorite sauce for pizza. You can make my homemade gluten free pizza sauce, or use this gluten free alfredo sauce recipe if you prefer a white sauce. You can also use this easy nut-free pesto sauce to top this crust.
What store-bought pizza sauces are gluten free?
There are several great store-bought gluten free pizza sauces including:
- Trader Joe's brand
- Raos
- Primal Kitchen
- Muir Glen
Expert Tips and Recipe FAQ:
Gluten free dough doesn't behave the same way gluten dough does and adding toppings to the dough can make the crust soggy. I always pre-bake my gluten free pizza crusts for 8-10 minutes before adding toppings.
You can easily grill this pizza but you will need to cook it on a pizza stone to prevent the pizza from falling through the grill.
The sky is the limit. Top your pizza with anything you like, including broccoli :-).
You can definitely make your pizza crusts any size you like.
I would say this crust is not good for a thick crust. Most gluten free pizza crusts don't work for thick crusts because they don't cook the same as gluten crusts...thickness makes the crust doughy and soggy in the middle.
If you don't have a sourdough starter, you can use the recipe for grilled pizza for a great crust recipe, or you can add a packet of yeast to your flour mix. You only need 1 hour of rising time if you use the yeast.
You can also use this dough to make a Gluten Free Deep Dish Pizza.
Serve with:
📖 Recipe
gluten free sourdough pizza crust
Ingredients
- 3 cups gluten free flour blend * see note
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 2 cups water
- ½ cup gluten free sourdough starter * see note
Instructions
- In a bowl, combine sourdough starter, 2 cups gluten free flour blend, and water. Mix well. This dough will be somewhat wet.
- Allow rising 4-6 hours. (I typically rise overnight, or through the day so it is ready for pizza night.)
- Mix additional 1 cup flour, baking soda, and salt in a small bowl.
- Add this mixture to the dough and mix.
- Sprinkle some flour onto the parchment paper and spread to cover. Dump the dough onto a parchment paper-lined baking sheet.
- Dust the top with additional flour and press the dough flat. You may need up to ½ cup additional flour for this process. As you press the dough, sprinkle the top with flour if the dough is sticky. Press the dough until it is ¼ inch thickness.
- Allow the crust to rise for 45 minutes. Preheat your oven to 425º F.
- Pre-bake your crust for 10 minutes. Remove from the oven.
- Add your pizza sauce, cheese, and toppings.
- Return the pizza to the oven and bake an additional 10-12 minutes until the cheese is slightly golden.
Notes
SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn't test, you may need to adjust your moisture levels in your baked goods.
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
If you love the recipes you find on my blog, I would love for you to sign up for my newsletter (and get my free gluten free lemon dessert e-cookbook!)
Val
Can you translate these measurements into grams rather than cups? My starter is typically measured in grams and volume can appear different based on how long ago it was fed.
Sandi Gaertner
Hi Val, I have recently began to measure ingredients, but I haven't for this recipe. I am finding every gluten free flour and blend has a different measurement. I have tried to give generic weights to a few people and the recipes failed. As I test recipes, I will add weights in.
Christine
I was wondering about the amount of sourdough starter needed here. I have yet to try making GF Sourdough and was also confused because gluten sourdough when you start you take part of the ‚dough‘ when feeding, not just adding to… is that correct? Please advise.
Sandi Gaertner
Hi Christine, I am not sure what you mean about a part of the dough. The starter isn't really considered dough. Can you please clarify?