Gluten Free Sourdough Pizza

|Gluten Free Sourdough Pizza|

If you have ever had to change your diet in any way, then you know the struggle of missing certain comfort foods.

So you try every imaginable “copycat” version that fits your dietary needs…only for those versions to fall short.

Been there, done that.

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One of those foods for me is pizza.  I’ve tried paleo crusts, grain free crusts, flat cardboard crusts…well that may not have been the actual name of it but it might has well have been.

And they have all fallen short.

Now maybe I’m picky because I make a killer sourdough pizza. Or maybe I just reallllly miss that crispy crust, chewy center and the ability to hold ALL the toppings…

But I finally have a crust that lives up to my standards AND new dietary preference!

This crust is gluten free (and dairy free for those of you with dairy allergies) and is as close to the real thing as you will find.

It rises like a crust should, it holds all the toppings like it should, is crispy on the outside and chewy in the middle.  It even squishes and springs back between your fingers 😉

Basically all your (or my) gluten free pizza dreams come true.

This crust is actually the same dough for my Gluten Free Sourdough Bread but it uses a different method and halves the amount of dough.

Now, this is still sourdough and while it doesn’t take as long as gluten sourdough it does take longer than instant yeast.  So you do need to plan ahead-4 hours ahead to be exact.

I highly recommend getting a kitchen scale. They are invaluable to good baking and mostly what I use. You can try to convert the weights to measurements but I can’t guarantee the recipe will turn out.

Are you following me on pinterest??? I save all my best gluten free ideas there! 

For the sake of good pizza I wouldn’t take the risk and the scale is so inexpensive, you really should just suck it up and get one 😉

I also love using a pizza stone to get a nice crispy bottom crust but you can use a cast iron skillet or other baking dish, but the pizza stone gives you that nice wood fired pizza texture.

This recipe makes 2 12″ pizzas and can be doubled if necessary.  Leftovers reheat in the oven great 🙂

Gluten Free Sourdough Pizza

Ingredients

270g non-chlorinated water

5g ground psyllium husk 

1 tbsp ground flax seed

1 tbsp ground chia seed

6g salt

100g active gluten free sourdough starter

228g Gluten Free Bread Flour Mix (I have also subbed for gluten free all purpose flour with success, just minor differences in texture)

1 tbsp avocado oil

Instructions

1. Combine first 4 ingredients in a medium bowl and which quickly until a thick gel forms.
2. Add salt and again mix until thoroughly combined.
3. Add starter, mix thoroughly.
4. Next add the flour and stir until flour is well incorporated. Then add oil, stirring until combined.
5. Cover and let ferment for approximately 4 hours at room temp (if your home is cold it may take up to 6 hours).
6. After it is done fermenting it will be slightly puffed up but not double in size. Preheat oven to 500*f with a pizza stone, cast iron skillet or baking pan in it.
7. Gather two pieces of parchment paper big enough for your pizzas and divide the dough in two.
8. Put one piece of dough on each of the parchment papers and with wet hands shape the dough into the pizza shape you desire, leaving a ridge for a crust.
9. Once the pizza is shaped, use a fork to gently poke holes all over the flat (center) part of the crust.
10. When the oven is preheated, carefully lift the parchment with crust on it, on to the pizza stone (I use a dinner plate to help with the transfer).
11. Next, close the oven door most of the way and carefully use a spray bottle to spray water on the side of the oven wall to facilitate steam (this is what makes the crust rise) then quickly close the door the rest of the way.
12. Turn the oven to High Broil for approximately 1 minute. Then turn it back to 500*f to finish baking.
13. Bake for about 5-7 minutes or until finished rising but not all the way browned yet. Take out of the oven and top as desired.
14. Put back in the oven to finish baking at 500*f for another 7-10 minutes or until crust is browning and cheese or toppings are bubbly.
15. Repeat with other pizza!

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Gluten Free Sourdough Pizza

Gluten Free Sourdough Pizza with that perfect rise, crispy outer crust, and chewy center that all great pizza has.

Ingredients

• 270 g non-chlorinated water
• 5 g ground psyllium husk
• 1 tbsp ground flax seed
• 1 tbsp ground chia seed
• 6 g salt
• 100 g active gluten free sourdough starter
• 228 g Gluten Free Bread Flour Mix I have also subbed for gluten free all purpose flour with success, just minor differences in texture
• 1 tbsp avocado oil

Instructions

1. Combine first 4 ingredients in a medium bowl and which quickly until a thick gel forms.
   

   
   

2. Add salt and again mix until thoroughly combined.
   

   
   

3. Add starter, mix thoroughly.
   

   
   

4. Next add the flour and stir until flour is well incorporated. Then add oil, stirring until combined.
   

   
   

5. Cover and let ferment for approximately 4 hours at room temp (if your home is cold it may take up to 6 hours).
   

   
   

6. After it is done fermenting it will be slightly puffed up but not double in size. Preheat oven to 500*f with a pizza stone, cast iron skillet or baking pan in it.
   

   
   

7. Gather two pieces of parchment paper big enough for your pizzas and divide the dough in two.
   

   
   

8. Put one piece of dough on each of the parchment papers and with wet hands shape the dough into the pizza shape you desire, leaving a ridge for a crust.
   

   
   

9. Once the pizza is shaped, use a fork to gently poke holes all over the flat (center) part of the crust.
   

   
   

10. When the oven is preheated, carefully lift the parchment with crust on it, on to the pizza stone (I use a dinner plate to help with the transfer).
    

    
    

11. Next, close the oven door most of the way and carefully use a spray bottle to spray water on the side of the oven wall to facilitate steam (this is what makes the crust rise) then quickly close the door the rest of the way.
    

    
    

12. Turn the oven to High Broil for approximately 1 minute. Then turn it back to 500*f to finish baking.
    

    
    

13. Bake for about 5-7 minutes or until finished rising but not all the way browned yet. Take out of the oven and top as desired.
    

    
    

14. Put back in the oven to finish baking at 500*f for another 7-10 minutes or until crust is browning and cheese or toppings are bubbly.
    

15. Repeat with other pizza!
    

 But crust is of course nothing without toppings! What is your favorite pizza topping?? Leave a comment to inspire me!