Gluten free pizza with mozzarella and anchovies

Gluten free pizza without starches (vegan)


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:

Gluten free pizza without starches (vegan)

4 from 5 votes
Course: Main dishCuisine: ItalianDifficulty: Medium


Prep time


Cooking time


Resting time




  • 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. 
  • Add the psyllium husk and mix well.
  • Fold in 2 tbsp of extra-virgin olive oil. 
  • 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). 
  • 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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  1. Pingback: Vegan gluten free pizza crust - Step by step - Marta in the jar

  2. 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).

  3. In the recipe ingredients you show 1/2 starter. Is that supposed to be 1/2 cup

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