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At Old World Sourdough & Gluten Free Baking, we celebrate the art of baking with a focus on traditional sourdough techniques and innovative gluten-free recipes and flour blends.
Join us on a delicious journey where flavor meets health, and discover the joy of creating wholesome baked goods from the comfort of your kitchen.
Sourdough Pizza Crust (Gluten Free)
Searching for a tasty pizza crust that's crispy on the outside and chewy on the inside, while also being gluten-free? Our Gluten Free Sourdough Pizza Crust transforms pizza night. Crafted from a sourdough starter, this crust offers an ideal blend of flavor and texture. It's an excellent choice for anyone on a gluten-free or vegan diet, and the recipe is straightforward. You can prepare it in advance and freeze it for a convenient meal whenever you need it.
Sourdough Pizza Crust (Gluten Free)
Prep Time:
15 minutes plus 90 minutes rise time
Cook Time:
20 minutes
Serves:
2 - 10" Pizza Crusts
Ingredients
Ingredients:
Activate the Yeast
5g (1.5 tsp) active dry yeast
100g warm filtered water
20g maple syrup, honey or cane sugar
12g whole psyllium husk
250g filtered water, room temperature
or substitute
75g Potato Starch, or another starch like tapioca starch or arrowroot starch
200g Gluten-free whole grain flours (millet, brown rice, sorghum, white rice, quinoa, buckwheat flours or combination of flours)
10g sea salt
Olive oil
Preparation
In a small bowl, combine the yeast with the sweetener of your choice and warm water, between 100-110℉. (very warm, but not too hot) Let it sit to activate for 10 to 15 minutes. It will get frothy when ready.
Combine the psyllium husk and the water in a bowl or liquid measuring cup. Let it thicken and gel up for about 5 minutes. After thick add starter and stir in gently. Let sit another 5 minutes.
In a large bowl or the bowl of a stand mixer, combine the flour blend and and salt. Gently stir in the activated yeast and thickened psyllium gel mixtures. Mix until a smooth dough forms, making sure to scrape down the sides and the bottom to make sure all of the flour is hydrated. If the dough seems sticky, let it rest for a few more minutes to let the psyllium and flours absorb.
Cover and let rise for 30 minutes at warm room temperature. While the dough rises, preheat the oven to 450ºF with a pizza stone, cast iron pizza pan or pizza pan inside. Using a cast iron pizza pan will give you a very crispy crust. The dough will feel light and puffy when it’s ready.
Lightly grease a sheet of parchment paper and place it on a large cutting board or sheet pan. Flip the dough out onto the parchment, dividing it into two balls if making two crusts. Set one dough ball aside. Drizzle the dough with some oil if needed to help it spread more easily.
Use your hands or a rolling pin to flatten the dough into a circular shape, moving from the center outwards. The dough's texture will differ from that of traditional pizza dough, as the absence of gluten causes it to stretch differently.
After shaping the crust, transfer it onto the pizza stone or put it on a baking sheet to pre-bake. Bake for approximately 10 minutes (or 15 minutes for a thicker crust), depending on your desired crispiness. I prefer it slightly golden on the edges and firm enough to remove from the parchment paper.
While the crust is baking, form the other crust.
Once the crust is par-baked to your liking,, remove it carefully from the oven. Slide in your other crust to bake while you add toppings to the first crust.
Add all of your pizza toppings, and bake for about 10 more minutes, or until the toppings are golden and the cheese is melted.
Take out of the oven, cut into slices, and serve right away. Enjoy!
Notes:
To Freeze: You can freeze after the parbake. Allow the crust to cool completely, then store it in a freezer or plastic bag. Thaw at room temperature and add toppings and bake.
Serving: 0.5pizza Calories: 305kcal
Carbohydrates: 67g Protein: 4.2g Fat: 1.8g Saturated Fat: 0.4g Sodium: 786mg
Dietary Fiber: 4.7g Sugar: 5.4g