Gluten Free Sourdough Pizza Crust (2024)

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 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.

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.

Why do you pre-bake this crust?

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.

Can you cook this pizza crust on a grill?

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.

Can you make small individual-sized pizzas?

You can definitely make your pizza crusts any size you like.

Can you make a thick-crust pizza with this dough?

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.

Can you make this pizza crust with yeast?

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.

• ▢ 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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  In a bowl, combine sourdough starter, 2 cups gluten free flour blend, and water. Mix well. This dough will be somewhat wet.

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  Allow rising 4-6 hours. (I typically rise overnight, or through the day so it is ready for pizza night.)

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  Mix additional 1 cup flour, baking soda, and salt in a small bowl.

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  Add this mixture to the dough and mix.

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  Sprinkle some flour onto the parchment paper and spread to cover. Dump the dough onto a parchment paper-lined baking sheet.

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  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.

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  Allow the crust to rise for 45 minutes. Preheat your oven to 425º F.

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  Pre-bake your crust for 10 minutes. Remove from the oven.

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  Add your pizza sauce, cheese, and toppings.

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  Return the pizza to the oven and bake an additional 10-12 minutes until the cheese is slightly golden.

1. I have tested this recipe with King Arthur Measure for Measure GF, Bob’s Red Mill 1 to 1 GF blend, and Authentic Foods Multi Blend in this recipe. That doesn’t mean others will not work, I just have not tested other flours.

2. If your gluten free flour blend doesn’t contain Xanthan Gum, add 3/4 teaspoon.

3. You can use homemade sauce or store-bought pizza sauce. Just check the label if you use store-bought to ensure it is gluten free.

4. It is important to pre-bake your crust so that the pizza crust cooks a little first.

Dry Yeast Instructions:

To use dry yeast, add one packet to 1/2 cup warm water and 1 teaspoon sugar. Allow sitting for 10 minutes until frothy. Use this in place of the sourdough starter and follow the same directions.