This delightfully delicious Gluten Free Pizza Crust is TOTALLY CUSTOMIZABLE for you so that hopefully no matter what your dietary needs are you can find a way to eat pizza again!
This easy gluten free pizza crust is just perfect for Friday night pizza night! Or who are we kidding, pizza night any night really! If you miss having pizza now that you’ve gone gluten free or have other dietary needs, you’ll love this new addition to our gluten free & vegan recipes!
This recipe is:
If you’re like me and dearly missed either eating or baking your own pizza crust, or both, you’re going to love this recipe! I created this recipe based off of my Gluten Free Sourdough Pizza Crust recipe. I developed the recipe for someone who has a very dear friend who has suffered a great loss and could use some of life’s small pleasures to help lift his spirits. I sure do hope that this recipe makes it easy for almost anyone to enjoy Pizza Night again and that it may bring a little joy to those who could use some.
WHY YOU'LL LOVE IT!
- Easy to make with step by step instructions & videos (even 1st time gluten-free bakers will love it)
- Adaptable depending on your dietary needs.
- Dough is soft, pliable and super easy to work with.
- Creates either thick & fluffy crust with a crispy bottom & edges or a thin and crispy crust both with the slightly chewy texture, exactly the way pizza crust is meant to be.
- Tastes so delicious even your non-gluten-free family & friends will love it
- Holds toppings well so you can eat with your fingers & it won’t fall apart
- No xanthan gum or guar gum to bind. All natural ingredients used here!
Here you’ll find easy to follow instructions, including a follow-along video, to easily make my pizza crust!
Can’t find the answer to your question? Please feel free to contact me anytime in the comments below or privately on my contact page.
- How do I ADAPT this recipe to be FREE FROM a specific allergen?
- Do I really need to PRE-BAKE the crust?
- Does this recipe make a THIN OR THICK CRUST?
- Why add a BINDING FLOUR? Isn’t psyllium husk a binder?
- What kind of TOPPINGS can this pizza crust hold?
- How to FREEZE Gluten Free Sourdough Pizza Crust?
- Importance of WEIGHING the ingredients.
DON'T HAVE A GLUTEN FREE SOURDOUGH STARTER YET?
As I usually do, I have broken the ingredients of this pizza crust dough into 5 components. This way you can customize the recipe to fit your dietary needs by understanding each of its parts. I sure do hope this helps make this recipe fit for everyone ♡!
5 COMPONENTS OF GLUTEN FREE PIZZA CRUST
- FLOURS – combination of BINDING, WHOLE GRAIN & STARCHY flours. See below.
- TRADITIONAL YEAST – make sure it is fresh.
- BINDER – I use psyllium husk as the binder for this recipe. It replaces the gluten in wheat flours & lends the chewiness to the dough. You can learn more about psyllium husk and why I love it here. If you can’t tolerate psyllium husk, please check out my post here for alternates.
- LIQUIDS – I use a combination of warm water, cream (for vegan & dairy free just replace dairy cream with any plant alternate or even just more water) & pure maple syrup which gives a little boost to the starter activity & lends a lovely flavour. You can also use cane sugar.
- ENRICHMENT – extra virgin olive oil & salt & spices are used to lend moisture to the dough making it softer, improve the texture & add flavour. Adding a healthy fat to the dough, helps it brown & crisp up in the oven giving you a lovely chewy dough with a crispy delicious crust!
1. FLOURS IN GLUTEN FREE PIZZA CRUST
I have broken down flours used in this recipe into 3 easy to understand parts. This way you can chose 1 or 2 flours out of each type and use them for this recipe. You need to make sure to CHOOSE AT LEAST 1 of the flours from EACH OF BINDING, WHOLE GRAIN & STARCHY flour groups in order to have success with this gluten free pizza crust. I have placed a ⭐️ beside my favourites for this recipe if you’d like to make it my favourite way. If you can’t find an option that you can use, please contact me and I’ll gladly help you find another alternative ♡.
choose at least 1 from each grouping
Whole grain flours are made from the entire grain including the outer bran layer (fibre) and both the endosperm (middle layer – starchy) and the germ layer (nutrient core). You can learn more about what makes a grain a “whole grain” in my post here or my video here. My favourite combo of whole grain flours is Sorghum + Brown Rice Flour, but feel free to use any combination of the below flours. In this recipe, whole grain flours make up 40% of the total flour weight. CHOOSE 2 of the below & use in close to a 50:50 ratio of the total whole grains:
⭐️ SORGHUM FLOUR: aka Jowar Flour is unrelated to wheat and totally gluten free! It has a mild taste & smooth texture making it an excellent flour for breads. Sorghum flour originated in Africa and is still used in Indian & African cooking such as Jowar Roti (flat breads made with Sorghum Flour). I buy my Sorghum Flour at Blush Lane Organics in Calgary, but you can also find it at most grocery stores in the organic/natural foods aisle. Jowar Flour can be found at Indian Grocery stores.
⭐️ BROWN RICE FLOUR: Brown Rice Flour is made by finely grinding short grain brown rice. I like Bob’s Red Mill Brown Rice Flour as it is stone ground to a very fine texture. It lends a nice light fluffiness and slightly nutty flavour to our pizza crust. You can also find Bob’s Red Mill Brown Rice Flour at most grocery stores in the organic/natural foods aisle. If you prefer your brown rice flour superfine, simply blend it in a high speed blender. I find it does the trick!
BUCKWHEAT FLOUR: Despite its very confusing name, Buckwheat is not related to wheat and is naturally gluten free. Buckwheat is often referred to as a pseudo-grain as it looks and acts like a grain but in actuality it is a seed. Buckwheat seeds (aka grouts) are ground to a fine powder to make this lovely flour.
MILLET FLOUR: Millet is a grain has been used for centuries in cooking. It has a lovely, light, neutral flavour & is packed full of nutrients & fibre. Millet flour will lend a cake type of crumb to baked goods so if you chose to use this flour, make sure to combine it with another whole grain.
TEFF FLOUR: Teff is a small cereal grain that derives from the plant “Eragrostis tef”. These grains have a great nutrient profile & a mild nutty, molasses flavour. Teff is a very popular grain grown in Africa where it is used to prepare injera, a fermented sourdough bread.
SUBSTITUTES: If you can’t consume any of the above flours, there are other gluten free whole grains you may want to try. However, I have not tested these flours. Please let me know if you do!
- Quinoa Flour
A binding flour is a term I made up to cover all flours that have the most binding power and can help hold the dough together. In my recipe, the binding flours make up 25% of the total flour weight. Many different flours have this ability but I use the following and have tested them in this recipe. Choose at least 1 of the below :
- ⭐️ SWEET RICE FLOUR: my 1st choice for this recipe, is not the same as white rice flour and unfortunately they are not interchangeable. Sweet rice flour is made from sticky glutinous rice (glutinous meaning sticky! It does NOT contain gluten). It has a high starch content which allows it to absorb water and act like a glue. Hence, my binding flour label. It is not sweet like its name, but it is commonly used to make desserts. You can find it in most grocery stores in the asian aisle as mochiko or glutinous rice flour or in the natural food aisle. Be mindful that not all of the brands are guaranteed to be gluten free!
- OAT FLOUR: is made with very finely ground oats. You can easily grind your own but the finer they are ground the more fluffy your dough will be.
- CASSAVA FLOUR: is made from the whole root of the cassava plant & is high in resistant starch. It acts like a glue when wet and helps bind the ingredients together. It is not the same thing as tapioca starch (aka flour) which is made from just the starch of the cassava root. Cassava flour has much more dietary fibre than Tapioca Starch & they can’t be used interchangeably.
All starchy flours also have some binding properties, however, I have found the above options to give me more success in binding which is why I separate binding and starchy. Adding starches allows the dough to absorb more water which helps bind the dough. Gluten free flours are missing the moisture retention abilities that gluten containing flours have. In this recipe starchy flours make up 35% of the total flour weight.
Having more than one starch allows for a more complex flavour & better rise as each has different properties. This is why I always use a mix of a few different starches to add up to the same total weight. Combine 2 of the following (or at least 1):
- ⭐️ TAPIOCA STARCH (aka tapioca flour): is a very fine white powder that comes from the pulp of the cassava plant. It is not the same thing as cassava flour, however, which is made from the entire root of the cassava plant. Adding starches allows the dough to absorb more water which helps bind the dough. Gluten free flours are missing the moisture retention abilities that gluten containing flours have. You can find Tapioca Flour at most grocery stores in the organic/natural foods aisle.
- ⭐️ POTATO STARCH: is a starchy flour that helps bind and hold dough together. However, Potato Starch is NOT the same thing as Potato Flour. Potato starch is a natural way to increase the moisture of the dough as potato starch absorbs and holds liquid. You know when you soak potatoes before baking so that they are more crispy? Well, that’s kind of how potato starch is made. Crushed potatoes are soaked in water, then the starch that comes out of the water is dried and becomes the white starch known as Potato Starch. Potato Flour, on the other hand, is created by using the entire potato which is cooked, dried and then ground. You can find Potato Starch at most grocery stores in the organic/natural foods aisle. I use Bob’s Red Mill.
- ARROWROOT POWDER: is a starch which is made from the root of the arrowroot plant. It is easily digestible, gluten free and has a very neutral flavour. I find it doesn’t bind quite as well as tapioca & potato starch but it is a great alternative!
2. Traditional Yeast
I use Fleischmann’s traditional yeast for this recipe. I really do prefer to use gluten free sourdough starter as a natural wild yeast, however, I respect that not everyone wants to commit to not only making a sourdough starter, but maintaining it. So I created this recipe in hopes that now almost everyone can enjoy pizza again!
Unfortunately, it is the gluten proteins in regular sourdough that bind the ingredients together. Since our gluten free flours don’t contain gluten, we need to figure out another way to bind the ingredients. Using some very healthy binders found in nature we can do just that! Can’t consume psyllium husk, I’ve got you! Check out my post here for some other natural alternatives.
For this recipe I chose Psyllium Husk as my binder. Psyllium Husk is very rich in fibre & is incredibly good for the intestinal tract. In fact, it enhances the digestive process, can help improve & prevent constipation and haemorrhoid pain & has prebiotic effects. Research is even showing it can help manage diabetes and may even lower risk of developing diabetes! On top of all of that psyllium husk is heart healthy, may help decrease blood pressure, decrease cholesterol & can help with weight management. It contains antibacterial compounds that help eliminate toxins in the body & in turn give you healthy glowing skin! You can find whole psyllium husk at most grocers and health stores (e.g. Blush Lane Organics & Community Health Foods in Calgary).
Make sure the water is either filtered or tap water that has sat on the counter for at least 24 hours.
The most ideal Water temperature to promote yeast activity is between 105-115°F (40.6-46.1°C). In fact, yeast dies at 130-140°F. So if you place your sourdough starter in water >140°F the yeast will be killed off and your dough will not rise properly. Inversely, yeast in water <100°F will create a very sticky dough that will not rise as well either. It is totally worth investing in a kitchen thermometer for this purpose. If your room temperature water is very cold, simply give it a quick warm up!
I use full fat dairy cream in this recipe to give a richness & flavour to the dough. However, this is totally optional and replacing the cream with water or a plant based milk tastes great too and makes this recipe vegan & dairy free!
Pure maple syrup is a true Canadian delicacy! It gives more food for the yeast, increasing activity and always lends an incredible flavour! Our family has a maple tree farm, where we saw first hand that Pure Canadian maple syrup doesn’t use any animal byproducts in its production.
Extra Virgin Olive Oil adds moisture and a boost of heart healthy fats. My favourite is this brand which I get at Costco. Just a little oil, softens the dough & gives it a fluffier texture and allows the crust to crisp up nicely.
Either a nice sea salt or kosher salt lends a good flavour to the dough. We don’t add the salt until after the dough has had a short rest (30 minutes) as it slows down fermentation. This way we allow the wild yeast culture (sourdough starter) to get going! We will add the salt when we add the olive oil to the dough.
I like to add some mixed spices depending on the flavours I am going for with the pizza dough. Here I will add some Italian Spice Blend to lend a lovely flavour.
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LETS MAKE SOME PIZZA!
Here is a summary of the 10 easy steps to make a Gluten Free Pizza Crust that is crispy & chewy at the same time and super delicious! Head down to the DETAILED INSTRUCTIONS to dive into each of the steps if you need more information ♥.
10 steps to gluten free sourdough pizza crust
- Proof the yeast in tepid (warm not hot) water.
- Mix a soaker with your chosen whole grain flours, psyllium husk, proofed yeast & all of the liquids. Cover & let rest to soak for 30 mins.
- Add in the enrichment & mix. Add the olive oil, maple syrup & cream (if using) & mix well.
- Add the binding flour & starchy flours & mix well.
- Shape & rest the dough for (90 mins to 2 hours in oven with light on) or 2-3 hours at room temperature.
- Preheat oven to 500°F (260°C) with pizza stone inside for 30-45 mins.
- Divide & roll out your dough on parchment. Cut parchment to size.
- Par-bake (pre-bake without the toppings) dough for 5-7 mins.
- Remove from oven & take off parchment. Add the toppings!
- Bake for 6-9 mins until your toppings are golden, crust has browned to your liking & cheese is melted (if using).
NEED MORE DETAILED INSTRUCTIONS?
If you are the type of person that likes it all written out for you, I have created these detailed instructions 🙂
- PROOF traditional yeast for 15 mins:
- Warm water (I use tap water that has sat on the counter for at least 12 hours to allow any chlorine to evaporate). Heat water to 100-110°F = 38°C.
- Add yeast & maple syrup (or cane sugar) & whisk well.
- Place in a warm spot (like oven with the light on) for 15 mins, until mixture is bubbly & active.
- Mix a SOAKER:
- In a small bowl whisk together the Whole Grain Flours you’ve chosen & the Binder (psyllium husk).
- In the bowl of a stand mixer (or a large bowl) whisk together all of the liquids (proofed yeast, cream & maple syrup) & whisk together.
- Add the flour mixture to the wet ingredients & mix with the paddle attachment of a stand mixer until well combined (2 minutes). Scrap down sides of the bowl to form a dough ball. (No stand mixer, no problem. You’ll just need to mix the dough with a spoon or olive oiled hands for a little longer).
- Cover & let the soaker rest for 30 minutes.
- Add in the ENRICHMENT and mix.
- Add the olive oil, salt, & optional spices to the dough. If making a vegan or vegetarian pizza (or where the toppings have no additional salt) you may want to increase the salt to 11g.
- Mix with the paddle attachment of a stand mixer for 1 minute to slightly incorporate the oil. (No stand mixer, no problem. You’ll just need to kneed the dough with your olive oiled hands for a little longer).
- Add the BINDING FLOUR & STARCHY FLOURS & mix well
- Sift in the binding & starchy flours you’ve chosen to the bowl.
- Mix on low, with dough hook, until slightly incorporated. Then mix on medium-high for 3-5 minutes until forms a slightly sticky dough ball.
- Shape into a ball using a spatula.
- SHAPE & REST the dough
- Pat dough with a little olive oil and gently shape into a ball.
- Cover & let rest (bulk ferment) for 2-3 hours at room temp or 90 mins to 2 hours in oven with light on.
- This pizza crust is more forgiving than a sourdough loaf & you can be more flexible with the bulk ferment (rest) time. Look for the dough to puff up & have a significant spongy type feel with the finger poke test where it will slowly bounce back after poking it.
- PRE-HEAT OVEN with pizza stone inside.
- About 30-45 mins before you want to bake your dough (after dough has rested about 1.5 hours), place your pizza stone inside your oven on the centre rack. Pre-heat oven to 500°F (260°C) for at least 30-45 mins.
- DIVIDE & ROLL the pizza crust after the rest time.
- Flip the dough out onto parchment paper.
- For a VERY THICK CRUST (Chicago Deep Dish style) – keep dough in one large ball & begin rolling.
- For a regular THICK CRUST – cut into two pieces & begin massaging to shape & roll.
- For a THIN CRUST – divide the dough into 3 dough balls & begin rolling.
- Cover the dough balls with plastic wrap to prevent drying & to help with shaping the crust.
- Begin spreading & shaping the dough into a circle shape with your hands working from the inside toward the outside. If making 2 or more crusts, remember to cover the dough balls with plastic wrap to prevent it drying out. * Remember: it will feel different than gluten containing pizza dough and will stretch differently due to the lack of gluten! It should stretch & shape easily, no need to be perfect here ♥︎.
- Placing a piece of plastic wrap over the dough can be extremely helpful with shaping and smoothing the dough. With plastic wrap over the dough, continue shaping with your hands or use a rolling pin if you prefer. I’ve done both and they both work perfectly!
- Pinch the edges to create a lip for your crust. For a super crispy crust edge brush a little olive oil on the lip.
- Leave covered with plastic wrap and shape 2nd crust (if making two).
- Make sure to CUT off the excess parchment paper around your pizza dough once it is shaped or it may burn in the very hot oven. IMPORTANT – DON’T SKIP THIS STEP!
- REMOVE THE PLASTIC WRAP prior to placing it in the oven!
- Time to PAR-BAKE our dough 5-7 minutes.
- I like to bake the pizza dough without the toppings 1st to get it a little crispy and golden. This pre-baking of the dough is called a PAR-BAKE. If you’re making just one thick crust pizza, ensure to par-bake your dough a few minutes longer to ensure the crust has a chance to crisp up a bit prior to loading it up with toppings!
- Slide pizza (with parchment paper) onto your pizza peel (a light wooden cutting board could work too) and transfer it to the oven.
- Par-bake at 500°F (260°C) for at least 5-6 minutes on the parchment. Make sure theres no excess parchment around the pizza crust than can burn! If you are nervous of this step, just bake it a little longer on the parchment (8-10 mins) at 450°F (232°C).
- NOTE: This dough will rise significantly in the oven. You can either poke a few holes in the dough with a fork before baking or during baking, to allow a place for the steam to escape (avoid holes in the edges), or just let it rise & bubble up. It will lower again once you remove it from the oven. This is my preferred method.
- Once dough is slightly browned on the edges remove it (and the parchment) from the oven onto a pizza peel (or light cutting board).
- Time to remove the parchment & ADD TOPPINGS
- To remove parchment – carefully flip the cooked pizza crust top down onto the countertop (I use a cooling rack to help with this). Slowly peel off the parchment starting at one corner. Removing the parchment & placing the crust directly on the pizza stone allows the pizza crust to crisp up on the bottom making it more authentic & better able to hold all your yummy toppings!
- Place a hand, under the cooling rack under the crust & flip back onto the pizza peel. The top side is up now (see video for demo).
- Add your sauce & desired toppings to your liking.
- Lets BAKE our pizza!
- Simply slide your topped pizza off of the pizza peel (or cutting board) directly onto the stone and bake for an additional 6-9 minutes.
- Once your toppings are golden, your crust has browned to your liking, and if using cheese, it is melted & golden, remove your pizza on the stone and allow to rest for at least 5-10 mins (on the stone so it continues crisping up while it cools). If you’re not using a pizza stone, slide your pizza onto a wire rack to cool.
- Slice up your gluten free pizza crust masterpiece with a pizza cutter (or sharp knife) and enjoy! I love to add basil & or arugula at this point! YUM!!!
easy follow-along video instructions
I received many requests to make follow-along videos for my gluten free sourdough pizza crust & for this version that uses traditional yeast! They are finally here so please check it out! I hope this video instructional guide creates ease for you while making your gluten free pizza crust! ♡.
Please check out & subscribe to the Turmeric Me Crazy YouTube Channel where I post a new follow-along video every weekend by Sunday at 4pm!
Let's Make Gluten Free Pizza Together!
EASY PHOTO INSTRUCTIONS
I created easy to follow photo instructions for my Gluten Free Sourdough Pizza Recipe. If you prefer to use pictures to follow-along, please check it out! Just proof the yeast instead of reactivating the starter & sub proofed yeast for starter. Otherwise the pictures are the same. I hope these photo instructions create ease for you while making your gluten free pizza crust! ♡. Simply use the arrows to scroll through the pictures in each step. Hovering over the picture will give you text instructions.
PIN THIS GLUTEN FREE PIZZA CRUST recipe
Already on Pinterest? Please feel free to PIN the picture below for future reference & so others can find it too.
FREQUENTLY ASKED QUESTIONS
Need to make this Gluten Free Pizza Crust for someone with specific dietary needs? I’ve got you covered!
I have broken the ingredients of this pizza crust dough into 5 components. This way you can customize the recipe to fit your dietary needs by understanding each of its parts.
All you have to do is choose 1 or 2 options from each component, then follow the directions as posted.
I sure do hope this helps make this recipe fit for everyone ♡! If you have any issues attempting to make this recipe free from a specific allergen that I may have overlooked, please contact me anytime and I’ll do my absolute best to help.
Pre-baking, aka par-baking, the dough is a really essential step. It allows the dough to rise and crisp up a bit removing some of the moisture in the dough. This ensures that your dough will be crispy & strong and will hold up to all of the delicious goodness you’d like to add to the top! If you chose not to pre-bake the dough, it will not firm up as much and may have more of a soggy feel and texture to it.
Either! You can make a “Chicago Deep Dish” style of thick crust by using the entire making one dough ball or you can divide it in half or even thirds to make 2 or 3 pizza crusts! If you make a thicker crust, note that you may have to par-bake a few additional minutes in order for the crust to crisp up nicely.
I have found that many different flours, including starchy ones like tapioca flour, have wonderful binding properties. My theory is that gluten free flours are like humans, in the sense that we are better together. We each have our own individual strengths that we bring to our families, friend groups, teams etc.
Like us humans, no one binder, or binding flour have the same power individually as they do in combination. Therefore, I created the term “BINDING FLOUR” as a category of flours that acts like glue. This term helps me remember that some flours can work together with our BINDING AGENTS (e.g. psyllium husk or flax seeds) to create an even stronger dough!
The structure of this dough was created to be as strong as possible so that you can add whatever ingredients you like! Just make sure to pre-bake the crust, especially if you will be adding veggies with high water content, like mushrooms for example.
So go ahead, get creative! Please share pictures of your creations with the #turmericmecrazy & tag me at #Turmeric_Me_Crazy on Instagram.
ABSOLUTELY! This gluten free pizza crust freezes very well and makes for a super quick & easy weeknight mean!
If you won’t consume the pizza crust it within 2 days, simply freeze it until pizza night cravings hit!
To FREEZE: Par-bake the pizza crust for at least 5 minutes as per this recipe. You don’t need to brown the crust, just cook it enough that it has risen fully & is set. Let the pizza crust cool completely on the pizza stone (or on a cooling rack), then simply place it into a large ziplock bag, or vacuum sealed bag & freeze! This will prevent freezer burn & should stay fresh for a good 2 weeks to 3 months depending on how well it is wrapped.
To THAW: Simply remove pizza crust from the freezer and place onto countertop to thaw at room temperature. Make sure it is close to fully thawed. Preheat your oven with pizza stone inside, top your pizza & bake as above.
Yes! I have learn’t through experience that weighing ingredients using a scale whilst baking is super important and will allow you to reproduce great results every time! I’ve attempted measuring out the flours by volume (e.g. cups), then double checked the weights of each. They were off by quite a lot actually! It can mean the difference between the most incredible and beautiful looking bagel, to one that quite literally flops. The density of the ingredient makes a BIG difference in the volume of the flour. A new bag of flour may be packed down tight vs an already opened one. A gram will always be a gram of flour!
A KITCHEN SCALE IS WORTH THE INVESTMENT!
I use a very simple mini digital kitchen scale that I got for $19.99. Trust me it is well worth the investment! It is super easy to measure ingredients by weight. It’s WAY easier than measuring by volume (e.g. cups). To measure flour, place a bowl on the scale, press the tare button to zero your scale to the weight of the bowl, and then add your flour. Simple as that!
PLEASE RATE & COMMENT
I sure do hope you love this Gluten Free Pizza Crust recipe. If you try it, I’d be ever so grateful if you’d please add a comment & a rating onto the recipe below or at the bottom of the post ♡. This will help Google recognize it and help my website grow.
Thank you once again for your readership & support.
Now let’s make some pizza!
For the SOAKER
- 237 g 2 Whole Grain Flours *171g Sorghum & 66g Brown Rice Flour (or any combo of sorghum, brown rice, buckwheat, millet or teff flours)
- 25 g Psyllium Husk (whole)
- 485 g Warm Water 105-115°F (40-46°C)
- 50 g Heavy Cream (or vegan alternate) *can also sub with more water
- 15 g Maple Syrup * can also use cane sugar
- 15 g Traditional Dry Active Yeast Fresh
BINDING FLOUR & STARCHY FLOURS
- 82 g Binding Flour *Choose 1 Sweet Rice Flour (or Oat / Cassava Flour)
- 115 g Starchy Flour *1 or 2 s (about 50:50 ratio if use 2) - Tapioca Flour & Potato Starch (or Arrowroot powder). ( I use 50g Tapioca, 65g Potato)
- Add yeast & maple syrup to warm water (100-110°F = 38-43°C)485 g Warm Water, 15 g Maple Syrup, 15 g Traditional Dry Active Yeast
MIX THE SOAKER:
- In a small bowl, whisk together your chosen whole grain flours & psyllium husk.237 g 2 Whole Grain Flours, 25 g Psyllium Husk
- In the bowl of a stand mixer, whisk together proofed yeast & cream. Add flour mix from above & mix with paddle attachment for 2 mins.485 g Warm Water, 50 g Heavy Cream (or vegan alternate), 15 g Maple Syrup, 15 g Traditional Dry Active Yeast
- Let soaker rest covered for 30 minutes.
- Add olive oil, salt & spices & mix for 1 min to slightly incorporate the oil.20 g Extra Virgin Olive Oil, 8-11 g Sea Salt, 1 tsp Italian Spice Mix
ADD BINDING FLOUR & STARCHY FLOUR:
- Sift in binding flour & starchy flours of your choice. Then mix on low until slightly incorporated, then medium-high for 3-5 mins until forms a sticky dough ball.82 g Binding Flour, 115 g Starchy Flour
- Shape into a ball with a spatula.
SHAPE & REST DOUGH:
- Turn dough onto the counter. Gently shape into a ball & pat dough all over with olive oil.
- Cover & let rest 2-3 hours at room temp or 90 mins to 2 hours in oven with light on.
- Preheat oven with pizza stone inside to 500°F (260°C) for 30-45 mins.
DIVIDE & ROLL PIZZA CRUST:
- Flip dough out onto parchment paper & divide into 2-3 pieces (for a thinner crust). Cover one piece with plastic wrap while you roll out the other.
- Begin spreading & shaping dough into a circle shape with hands working from inside-out.
- Cover with plastic wrap (or parchment paper) to create a smoother texture & ease of shaping (see video instructions for more details). Pinch edges to create a lip for your crust.
- Cut excess parchment paper around the pizza dough to prevent burning.
- Remove plastic wrap from dough & slide pizza (with parchment) onto the preheated pizza stone in oven.
- Par-bake for 5-7 minutes until the dough has fully risen, is slightly golden on the edges, then remove from oven.
REMOVE PARCHMENT & ADD TOPPINGS:
- Flip pizza crust over & slowly peel off parchment paper. Flip again & place back onto pizza peel.
- Add sauce & desired toppings.
BAKE YOUR PIZZA!
- Slide topped pizza off the pizza peel directly onto the stone & bake for 6-9 mins or until toppings are golden, crust has browned to your liking & cheese is melted (if using).
- Remove pizza & pizza stone from the oven & allow to rest for at least 5-10 mins on the stone.
- Slice up your Gluten Free Sourdough Pizza masterpiece with a pizza cutter & enjoy!
- Please see the post for easy to follow VIDEO INSTRUCTIONS.
- If you prefer PHOTO INSTRUCTIONS. please check out my Gluten Free Sourdough Pizza Crust Recipe.
- ADAPTING THIS RECIPE: I have broken the ingredients of this pizza crust dough into 5 components. This way you can customize the recipe to fit your dietary needs by understanding each of its parts. All you have to do is choose 1 or 2 options from each component, then follow the directions as posted.
- Pre-baking, aka par-baking, the dough is a really essential step. It allows the dough to rise and crisp up a bit removing some of the moisture in the dough. This ensures that your dough will be crispy & strong and will hold up to all of the delicious goodness you’d like to add to the top.
- If making a vegan or vegetarian pizza (or where the toppings have no additional salt) you may want to increase the salt to 11g.
some other recipes to try
READY TO GET YOUR HANDS DOUGHY WITH GF SOURDOUGH?
Would you like to make a Gluten Free Sourdough Loaf with Sorghum Flour? You’ll love how easy making this bread becomes with my FREE BAKING TIMELINE & follow-along videos. I sure hope that this helps give you some ease in your gluten free sourdough journey!