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.
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.
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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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