Sourdough gluten free pizza with anchovies, mozzarella and greens

Gluten-free and vegan sourdough pizza crust

After the success of my dry yeast/fresh yeast pizza crust recipe, I realized a new version of gluten-free and vegan pizza crust involving sourdough starter!

This gluten-free and vegan pizza crust recipe does not use any mix, no eggs nor gums. Despite all this, it is perfectly puffy on the outer edge + thin and crispy to the center.

If you enjoy a more rustic taste, you can replace 2 tbsp (20 g) of rice flour with gluten free buckwheat flour.

Since this pizza dough involves sourdough, it needs a longer resting time. The dough has to rest for at least 8 hours in the fridge. After that, an additional rising of 4 hours is necessary once we have formed the pizza crusts. The dough can be left in the fridge longer to adjust your schedule, just take it out 4 hours before the cooking time.

Gluten-free and vegan sourdough pizza crust

5 from 1 vote
Course: MainCuisine: ItalianDifficulty: Medium
Servings

2

servings
Prep time

15

minutes
Cooking time

30

minutes
Resting time

12

minutes

Ingredients

  • 100 g / ⅓   cup gluten-free fed sourdough starter

  • 50 g / 7 tbsp corn starch

  • 200 g / 1 ½ cup rice flour

  • 25 g / 4 tbsp psyllium husk

  • 360 g / 1 ¾ cup lukewarm water

  • extra virgin olive oil

  • salt

  • tomato sauce

  • toppings of your choice

How to

  • Dissolve the sourdough into the lukewarm water.
  • Add the psyllium husk and mix well.
  • Fold in 2 tbsp of extra-virgin olive oil.
  • Add the rice flour, the cornstarch and 1 tsp of fine salt. Knead the dough until smooth.
  • Oil lightly the dough surface, cover the bowl and let it rest in the fridge for 12 h.
  • In the morning, remove the dough from the fridge and divide into two pieces. Knead again into a ball.
  • Flatten each ball with a rolling pin until they are less than 1 cm thick, then work with your hands to make the outer edge a bit more puffy.
  • Let it rise shaped for 4 hours.
  • After this time, pre heat the oven to 250°C/490°F.
  • Cover your pizza crust with tomato sauce (a little even on the border to make them well colored).
  • Bake on the oven’s lower rack for 15 minutes, or until the outer edge are golden as you can see in the process pics.
  • Remove from oven and add your toppings. Bake for additional 10 minutes (on an higher rack if you have cheese to melt).

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More pizza adventures!

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6 Comments

  1. Hi, nice recipe! 🙂
    Can you use psyllium husk powder instead of psyllium husk and how much?
    Haven’t tried it yet but I will try soon with psyllium powder as I never use psyllium husk.
    Thanks!

    • Hi there!
      Yes of course you can use psyllium powder, in this case you will only need 1 tablespoon (13 g). Make sure to mix it with the flours and not directly with water, to avoid any lumps. Let me know if you like it!

  2. Questions:
    When it says mix sourdough with water, do you mean sourdough starter? Do I have to feed the starter first, before using or is it like using the discard for the recipe?
    Also, can I use brown rice flour instead of white rice flour? How will that change the texture?
    Thank you!

    • Hello Dina,
      Yes the sourdough starter needs to be active, so I suggest to feed it 2-3 hours before kneading the dough.
      Of course you can use brown rice flour, it might need 1-2 tbsp more of water. But as a first try, you can keep the indicated water.
      Let me know how it goes!

  3. Pingback: Vegan gluten free pizza crust - Step by step - Marta in the jar

  4. Pingback: Gluten free pizza without starches (vegan) - Marta in the jar

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