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 20 g / 2 tbsp 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

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Course: MainCuisine: ItalianDifficulty: Medium
Servings

2

servings
Prep time

15

minutes
Cooking time

30

minutes
Resting time

12

minutes

Ingredients

  • 100 g / ½  cup gluten-free fed sourdough

  • 50 g / 7 tbsp corn starch

  • 200 rice flour / 1 1/4  cup rice flour

  • 25 g / 2 tbsp psyllium husk

  • 400 g 1 +3/4 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).

More pizza adventures!

Did you test the gluten-free and vegan sourdough pizza crust recipe and are crazy about it? I get you. To follow me during my experiments and several pizza trials, make sure to check my Instagram page.

One Comment

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

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