Baking a gluten free pizza without any starches is a real challenge. Every commercial blend contains high amount of starches to guarantee a soft and fluffy pizza crust. This pizza crust recipe features a mix of millet and sorghum flour, that create a “whole grain” type of crust.
This recipe is naturally gluten free and vegan since it is without:
– commercial blends
– gums
– dairy
– eggs
However, the same recipe works also with rice flour and potato/corn starch. If you prefer to use these ingredients, check out this recipe: CLICK HERE.
Gluten free sourdough pizza crust
Using a sourdough starter in the ingredients allow us to not use any yeast. This is perfect for people allergic to yeast or who want to avoid it. But if you want a pizza crust recipe WITH yeast, check out this recipe of mine, ready in 4 hours: CLICK HERE.
The dough has to rest for at least 8 hours in the fridge. But the best is for 12 hours. After that, an additional rising of 4 hours is needed once we shape the pizza crusts. You can leave the dough in the fridge for longer to adjust to your schedule, just take it out 4 hours before the cooking time.
Step by step:
Divide your dough in two parts 
Roll out each part 
Refold the border to create puffiness 
Spread the dough with your fingers 
Cover the crust with the tomato sauce 
Half bake with tomato sauce before adding toppings
Gluten free pizza without starches (vegan)
Course: Main dishCuisine: ItalianDifficulty: Medium4
servings30
minutes40
minutes12
minutesIngredients
125 g 125 / 1 cup millet flour
125 g 125 / 1 cup sorghum flour
100 g 100 / ½ cup gluten free sourdough starter
25 g 25 / 2 tbsp psyllium husk
400 g 400 / 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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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!