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.
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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.
My kids want me to tell you to use this crust and have fun with it by making gluten free pizza rolls, too! If you love baking, try my artisan Gluten Free Sourdough recipe.
I’m new to the sourdough starter baking world but have been gluten free for over 10 years. Honestly this is the BEST pizza I have had since leaving the gluten world. It is fluffy and thick, not like most GF crusts that are thin and cracker like. I thank you profusely for this! Notes: I live at high elevation. I put the dough in the fridge for 10+ hours and made it that night. Delicious!”
Meghan., Blog comment
Allergen Information:
This homemade sourdough pizza crust is gluten-free, dairy-free, soy-free, nut-free, and egg-free.
👀 Sandi Says: 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. This easy tutorial shows you how to grill a gluten free pizza.
Flour Blends Tested:
- King Arthur Measure for Measure—This blend works really well in my recipes. I don’t have to let the flour blend rest in the batter.
- Bob’s Red Mill 1:1 Blend—This blend also works well, but this flour blend does benefit from resting the batter for 15 minutes before baking. The rest allows the rice flour in this blend to soften, so you don’t have gritty baked goods.
Ingredient Notes:
- 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 the two flour blends listed above. That doesn’t mean others will not work; I have not tested other flour brands in this recipe.
- Pizza Sauce – You can use store-bought pizza sauce or make homemade. I share three great pizza sauce recipes below.
Step-By-Step Photos and Directions:
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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 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 1/2 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 1/4 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 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
- Mezzetta
Frequently Asked Questions:
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 quickly grill this pizza, but you will need to cook it on a pizza stone to prevent the pizza from falling through the grill.
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 add a packet of yeast to your flour mix. You only need 1 hour of rising time if you use the yeast.
More Gluten Free Pizza Recipes:
Love This Recipe?
If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. Please include which flour blend you used. This will help others know this recipe is delicious. Thank you!
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
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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 1/2 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 1/4 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.
This will be my first sourdough recipe. I am excited from all if the positive comments. I do have a question though. When the directions state to let the dough rise, is that done by placing it in the fridge or in a warm area of the house. Thanks!!
Hi Amber, it depends on how long you want to rise it. If I am in a hurry, I rise in a warm 200º F oven. Rising overnight in the fridge is fine as well.
I would love to do this recipe but don’t have any gluten-free starter. Any suggestions?
I would buy the GF Sourdough Starter from Cultures for Health (it is easiest.) I do have a full article on how to start a gluten-free starter with directions using a flour blend or single flour like brown rice flour.
I’m new to the sourdough starter baking world but have been gluten free for over 10 years. Honestly this is the BEST pizza I have had since leaving the gluten world. It is fluffy and thick, not like most GF crusts that are thin and cracker like. I thank you profusely for this!
Notes: I live at high elevation. I put the dough in the fridge for 10+ hours and made it that night. Delicious
You made my day. I made this recipe with discard tonight and I agree…it is so good. Thank you for the tip for high altitude baking!
Wow. Amazing!! I made this with the King Arthur 00 Gluten Free Pizza flour and the crust is amazingly soft and fluffy. I brushed the edges of the crust with olive oil. Only issue was that somehow it stuck to the parchment paper, but maybe I’ll sprinkle some corn meal on the paper next time. Well done on this recipe!!
Thank you so much for testing that flour blend. For some reason, wheat starch makes me really sick. I am so glad you loved the crust recipe and I agree about the cornmeal next time…or add a tiny bit more flour so it isn’t as sticky.
Questions… can the starter be recently fed? And.. Can I use sourdough discard? Thanks
Hi Jess, That should be fine to use, as long as it is active.
Do I cover the bowl with a damp towel during the rise time?
Hi Stephanie, I cover the bowl with plastic wrap, but a damp towel is also fine.
When you have it rise overnight, is it okay to wait until that evening to actually bake/use it?
Hi Meghan, that should be fine.
Can you refrigerate? For how long?
Hi Alyssa, I have only tested the dough in the refrigerator overnight. It was fine.
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.
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.
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.
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?
Could I use starter right out of the fridge? Or does it need to be fed, let it bubble at RT?
It is sort of fed when you mix it into the pizza crust ingredients, but if it is cold from the refrigerator, it will need to warm to room temperature to be active and get bubbly.
can you freeze this?
Hi Lauren, you can freeze the dough. Wrap it in plastic wrap, then put that into a Ziplock freezer bag. Make sure to squeeze the extra air out of the bag.
I am so glad Gina, thank you.
GF pizza crust that actually has FLAVOR?!! And doesn’t taste like CARDBOARD?!! This one’s a WINNER!! Thanks for such an awesome recipe! It’s a keeper.
You made my day Lisa 🙂
Amazing! So happy to be able to make our own pizza now. 😁
I am so glad you liked it Sheldene 🙂