Gluten Free Sourdough Discard Pizza Crust

Finding a gluten free pizza crust that my family likes and that will not be too gummy or weird in texture has been a challenge. Every gluten free flour blend seems to behave so differently when making a crust. And that makes trying new recipes tricky every single time. I have found that the addition of gluten free sourdough discard helps the texture of pizza crust IMMENSELY! It is truly a game changer. So, even if you don’t end up using my blend and my exact recipe, I hope this recipe will help you tweak your recipe to make it even better.

This Sourdough Discard Gluten Free Pizza Crust is made with my gluten free/dairy free flour blend, and my sourdough discard- which is made from my gluten free/dairy free flour blend and a little bit of sorghum flour. When I feed my gluten free sourdough starter, I save 25g of discard, add 80g filtered water, and 65g my df/gf flour blend, and 10g sorghum flour. I don’t have any psyllium husk or xanthan gum in my flour blend. The flours you use to make your gluten free sourdough starter might be different from mine, and therefore, could produce different results.

Also note that my pizza image has part of the pizza without pepperoni… please tell me you have cheese only kids at your house too?!

Gluten Free Sourdough Discard Pizza Crust

Gluten free pizza crust with the tangy flavor of sourdough that also gives you edges that are crispy on the outside and soft and chewy on the inside. This crust is par-baked, then the toppings are added to make sure the dough is cooked through perfectly. You'll notice in my image that there is a little section of cheese only- we all have those kids right?

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Prep Time 20 minutes mins

Cook Time 22 minutes mins

Proofing Time 20 minutes mins

Total Time 1 hour hr 2 minutes mins

Course: Main Course

Cuisine: American

Ingredients Equipment Method

Ingredients

  

• 2 1/2 C my dairy free/gluten free flour blend
• 1/2 TBSP psyllium husk powder
• 1/4 tsp xanthan gum
• 145 g sourdough discard
• 2 tsp SAF instant yeast
• 2 TBSP robust olive oil
• 1 TBSP raw honey
• 1 tsp sea salt
• 210 g warm water -if you use a different flour blend, the water you need will probably be different, so add slowly, and you may need more
• —

extra gluten free flour for kneading/rolling the dough

light olive oil for basting the dough

Equipment

• Bosch Mixer with cookie paddles
• 1 pizza stone
• measuring cups, spoons,
• digital scale
• spatula
• dough scraper
• parchment paper
• rolling pin
• fork
• silicone basting brush

Method

 

1. If you have a double oven, you'll need one for your proofing oven. Set temperature to 170 degrees. When it reaches that temperature, turn the oven off.
2. Gather your pizza stone and place parchment paper on top of it. Set aside.
3. In a Bosch mixing machine with the cookie paddles, add all ingredients. Mix on speed 1 until combined. Use a spatula to scrape down the sides while mixer is off. Then turn onto speed 2 and let it mix for 4 minutes. After the 4 minutes, then scrape down the sides again.
4. Lightly flour the parchment paper on the pizza stone. Then scrape out the dough onto the parchment paper in the center of the pizza stone. Sprinkle more flour onto the top of the dough.
5. Using a dough scraper, and adding more flour when needed, gently fold the dough ball until it is "less sticky". You should be able to roll the dough out with a rolling pin.
6. Trying to keep the center of the dough, use a rolling pin, and adding a little more flour as needed, roll the dough out towards the edges of the pizza stone.
7. When you have the dough almost a large as the pizza stone, gently roll up the edges. Remember, this is gluten free dough, so it is a more delicate dough.
8. Once you have your edges rolled up, prick the dough all over the bottom with a fork. Then baste the dough all over, including the rolled up edges.
9. Place dough on the parchment paper/pizza stone into your proofing oven and proof for 20 minutes.
10. After about 15 minutes of proofing, set your second oven to 425 degrees. We will be baking the pizza on the second rack position from the bottom. If you don't have a second oven, take out the dough after the 15 minutes and let it finish proofing on top of your oven when it heats up.
11. Add pizza sauce to the dough that has finished proofing.
12. When the oven is ready, put your pizza stone covered with parchment paper and the pizza dough in to the oven on the second from the bottom rack. Par-bake the dough for 12 minutes.
13. Remove pizza stone with par-baked dough on parchment paper. Add a little more pizza sauce(the sauce you put in will have dried out just a bit), and add all desired toppings.
    
14. Return to oven and continue baking for 10 more minutes or until the cheese is fully melted, and the crust is lightly browned.
15. Let cool 5 minutes before cutting up. Enjoy!
16. I always like to have extra pizza sauce for dipping my crust in. I have a great recipe on my blog.

Making a gluten free starter takes a bit of time and patience. And with how expensive our gluten free flours are, we don’t want to waste that precious discard! This gluten free sourdough discard pizza crust recipe is seriously so good! It is the best pizza crust I’ve ever made. I know we all use different flour blends, but I hope that you will give my blend a try and start your own gluten free starter so that you can make this recipe.

Happy Baking!

Emma

PS If you need a great pizza sauce recipe, give mine a try!