This chewy, tangy Gluten-Free Sourdough Pizza Crust turns sourdough discard into a speedy, crisp homemade base the whole family will love. Ready in a few hours with pantry staples, it’s perfect for weeknight pizza nights or make-ahead meal prep. For a bright dessert pairing, try our fruit pizza with granola crust.
Why You’ll Love This Gluten-Free Sourdough Pizza Crust
- Tangy sourdough flavor without wheat
- Quick prep using discard for zero waste
- Crispy edges with a tender interior
- Family-friendly and easy to customize
- Great for leftovers and reheats well
Ingredients Needed
- Dry Ingredients:
- 2 cups gluten-free all-purpose flour blend (with xanthan gum)
- 1 tsp salt
- 1 tsp active dry yeast
- Wet Ingredients:
- 1 cup sourdough discard (fed or unfed)
- 3/4 cup water, room temperature
- 2 tbsp olive oil
- Optional toppings and finishing:
- Tomato sauce, shredded cheese, vegetables, or proteins of choice
- Extra olive oil and herbs for brushing
Step-by-Step Instructions
- In a large bowl, mix sourdough discard, gluten-free flour, water, and olive oil until a dough forms.
- Add salt and yeast, stirring until well combined and a cohesive dough develops.
- Let the dough rest at room temperature for 1–2 hours to relax and rise slightly.
- Preheat your oven to 475°F and prepare a pizza stone or a baking sheet.
- Roll out the dough on parchment paper into your desired shape and thickness.
- Pre-bake the crust for about 10 minutes until slightly golden and set.
- Remove from the oven, add your favorite toppings, and bake an additional 10–15 minutes until the crust is crispy and toppings are cooked.
Serving Suggestions Gluten-Free Sourdough Pizza Crust
- Classic Margherita with fresh basil and a drizzle of olive oil.
- BBQ chicken with red onion and cilantro for a tangy twist.
- Serve with a crisp side salad and lemon vinaigrette.
- Pair with a slice of blueberry lemon sourdough bread for an unexpected sweet-savory meal.
- Cut into strips for dipping with garlic butter or marinara.
Tips for Success Gluten-Free Sourdough Pizza Crust
- Use a hot oven (475°F) and a preheated stone or sheet for the crispiest crust.
- If dough is sticky, dust with a little extra flour but avoid overworking it.
- Rest time is key: 1–2 hours helps hydration and texture.
- Store leftover crusts wrapped in foil in the fridge for up to 3 days.
- Use leftover discard in other recipes like blueberry muffins with sourdough discard to reduce waste.
Variations
Here are a few easy ways to change it up:
- Protein swap: top with cooked sausage, prosciutto, or grilled chicken.
- Make it spicy: add red pepper flakes to the sauce or sprinkle on top.
- Dairy-free: use dairy-free cheese or skip cheese and pile on veggies and herbs.
- Veggie-forward: roast sliced zucchini, bell peppers, and mushrooms before adding.
Follow us on Pinterest for more cozy ideas.
Gluten-Free Sourdough Pizza Crust
This chewy, tangy gluten-free sourdough pizza crust transforms sourdough discard into a delicious homemade base that the whole family can enjoy, perfect for quick weeknight dinners or meal prep.
Ingredients
Dry Ingredients
- 2 cups gluten-free all-purpose flour blend (with xanthan gum)
- 1 tsp salt
- 1 tsp active dry yeast
Wet Ingredients
- 1 cup sourdough discard (fed or unfed)
- 3/4 cup water, room temperature
- 2 tbsp olive oil
Optional toppings and finishing
- Tomato sauce, shredded cheese, vegetables, or proteins of choice
- Extra olive oil and herbs for brushing
Instructions
Preparation
- In a large bowl, mix sourdough discard, gluten-free flour, water, and olive oil until a dough forms.
- Add salt and yeast, stirring until well combined and a cohesive dough develops.
- Let the dough rest at room temperature for 1–2 hours to relax and rise slightly.
Baking
- Preheat your oven to 475°F and prepare a pizza stone or a baking sheet.
- Roll out the dough on parchment paper into your desired shape and thickness.
- Pre-bake the crust for about 10 minutes until slightly golden and set.
- Remove from the oven, add your favorite toppings, and bake an additional 10–15 minutes until the crust is crispy and toppings are cooked.
Notes
Use a hot oven (475°F) and a preheated stone or sheet for the crispiest crust. If dough is sticky, dust with a little extra flour but avoid overworking it. Rest time is key: 1–2 hours helps hydration and texture. Store leftover crusts wrapped in foil in the fridge for up to 3 days. Use leftover discard in other recipes like blueberry muffins with sourdough discard to reduce waste.