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.