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.
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.