Baking a gluten-free pizza without using any starches is a real challenge. Most commercial blends contain a high amount of starches to ensure a soft and fluffy pizza crust. This recipe, however, features a mix of millet and sorghum flour to create a “whole grain”-style crust.
This recipe is naturally gluten-free and vegan, as it does not contain:
- Commercial blends
- Gums
- Dairy
- Eggs
However, the same recipe can also be made with rice flour and potato or corn starch. If you’d like to use these ingredients, check out this recipe: CLICK HERE.
Gluten free sourdough pizza crust
Using a sourdough starter instead of yeast allows this recipe to work without any added yeast. This makes it ideal for people who are allergic to yeast or prefer to avoid it. If you’re looking for a pizza crust recipe with yeast, try my quick 4-hour recipe: CLICK HERE.
For best results, the dough needs to rest in the fridge for at least 8 hours, though 12 hours is recommended. Afterward, allow an additional rising time of 4 hours once the pizza crusts are shaped. If needed, you can leave the dough in the fridge longer to fit your schedule—just make sure to take it out 4 hours before cooking.
Step by step:
Gluten free pizza without starches (vegan)
4
servings30
minutes40
minutes12
minutesKeep the screen of your device on
Ingredients
125 g / 1 cup millet flour
125 g / 1 cup sorghum flour
100 g / ½ cup gluten free sourdough starter
25 g / 2 tbsp psyllium husk
400 g / 1 +3/4 cup lukewarm water
extra virgin olive oil
salt
tomato sauce
How to
- Dissolve the sourdough into the lukewarm water.Â
- Add the psyllium husk and mix well.
- Fold in 2 tbsp of extra-virgin olive oil.Â
- In the same bowl, combine sorghum and millet flours and 1 tsp of fine salt. Knead the dough until smooth. (You can knead it in a stand mixer with the bread hook attachment.)
- When the dough forms a uniform ball, oil lightly its surface, cover the bowl and let it rest in the fridge for 12 h. (see notes for alternative timing)
- On the next morning, remove the dough from the fridge and divide into two pieces. Knead again each piece into a ball.
- Flatten each ball gently with a rolling pin until quite thin, the work it with your fingers from the middle and push to spread the dough out to the edge, leaving the outer edge a bit more puffy.
- Let the pizza crusts rise for 4 hours.
- After this time, pre-heat the oven to 250°C/490°F.
- Cover your pizza crust with tomato sauce (spread a little sauce on the borders too, to make them bake to golden).Â
- 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)
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Is the starter supposed to be fed or cold right out of the fridge ?
It has to be fed and active 😉
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I tried making this and it sat in the frig longer than 12 hours, and my son had it on the counter then for another 6 or 7 hours before I knew, because he misunderstood the directions. So when I got to it, it was one big mushy pile that had no stretch at all. Did it overproof? Did being in the frig too long kill it? Can I put it back in the frig and add flour tomorrow to fix it?
The dough is supposed to be sticky and it needs to be flatten between two parchment papers with a rolling pin. You can try to add some rice flour on both side to stretch it a bit with your hands.
I would try to remix it by hand, then let it on the counter one hour and bake it (after having shaped it).
In the recipe ingredients you show 1/2 starter. Is that supposed to be 1/2 cup
Yes it’s 1/2 cup, thanks for your feedback!