gluten-free sourdough pizza

Gluten-free and vegan sourdough pizza crust

This gluten-free and vegan sourdough pizza recipe is a staple at our house. I make it once a week and every week we change the toppings, following the seasonal produces. It’s a typical Italian pizza, thin and crispy, with slightly puffier edges. Among the ingredients there are not gums, eggs or cheese like in many other gluten-free recipes. Just whole grain flours and psyllium husks: no need for commercial blends of flours. Despite all these “without”, these pizza are perfectly puffy on the outer edge + thin and crispy to the center.

Tips & replacements

The secret of the success of this recipe is the mix of wholegrain flours. The most basic version is with rice flour and cornstarch only. But if you like a more rustic taste, you can replace ¼ cup of the rice flour with teff flour or buckwheat flour.

No yeast is used to make this pizza crust, but a sourdough starter. If you don’t have one, follow this blog post to start one.

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 remember to take it out 4 hours before the cooking time.

More gluten-free pizza adventures

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!

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.

Gluten-free and vegan sourdough pizza crust

5.0 from 5 votes
Course: MainCuisine: Italian
Servings

2

servings
Prep time

11

minutes
Cooking time

16

minutes
Resting Time

12 + 4

hours

A gluten-free and vegan pizza crust made with sourdough starter and whole grain flours, no gums.

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Ingredients

  • cup gluten-free, active sourdough starter (130 g)

  • 1 + ½ cup rice flour (200 g)

  • 7 tbsp corn starch (50 g)

  • 4 tbsp psyllium husks (25 g)

  • 1 + ¾ cup lukewarm water (360 g)

  • 2 tbsp olive oil

  • 2 tsp salt

  • seasoned tomato sauce

  • toppings of your choice

How to

  • In a large bowl, dissolve the sourdough starter into the lukewarm water. Add the psyllium husks and mix well. Let it set aside for a few minutes until it thickens.
  • Add to the same bowl the rice flour, the cornstarch and 2 tsp of fine salt. Knead the dough until smooth. At last, fold in 2 tbsp of extra-virgin olive oil. 
  • Brush some oil on the dough surface, cover the bowl and let it rest in the fridge overnight. 
  • The next morning, remove the dough from the fridge and divide into two pieces. Knead each piece again into a ball.
  • Flatten each ball with a rolling pin until they are less than 1 cm thick, then work with your hands (lightly greased with a mix of oil and water) to make the outer edge a bit more puffy. 
  • Once shaped, let the crusts rise for 4 hours in a dry and warm spot.
  • After this time, pre heat the oven to 490°F/250°C.
  • Cover your pizza crust with a thin layer of tomato sauce (spread a little even on the borders to make them golden when baked). 
  • Bake on the oven’s lowest rack for 10 minutes, or until the outer edges are golden as you can see in the process pics.
  • Remove from oven and add more tomato sauce and your toppings of choice. Bake for additional 10 minutes (on an higher rack if you have cheese to melt). 

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7 Comments

  1. Pingback: Easy gluten-free calzone recipe - Marta in the jar

  2. 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!

  3. 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!

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