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.






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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!
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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