Pizza night is a well-loved tradition in my house! I have tried dozens of pizza crust recipes and they were never quite right for me... it was either the texture that wasn't quite right, or the taste, or the dough was so wet it wasn't pleasant to work with. Well I've experimented a lot and am happy to share this gluten-free sourdough discard recipe. Here are all my favorite things about my new gluten-free sourdough pizza crust:
- a crispy thin crust with a subtle sour taste
- quick to make as it uses discard AND yeast
- contains no psyllium husks, yet can still be rolled
- can be made ahead of time since it requires pre-baking
- freezes well
If you're looking for other gluten-free options that picky kiddos might enjoy, try my gluten-free burger buns/hot dog buns and gluten-free tourtière!
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Ingredients
There's not a lot of ingredients to this recipe, but two are super important and worth discussing:
- Gluten-free bread flour: this recipe was developed and tested using my home blend of GF bread flour, please click through for the ratios. It will not work as intended with a store-bought 1:1 mix.
- Discard: this recipe uses discard, or unfed starter (I've made it both using a brown rice starter, as well as sorghum starter). If you've never made sourdough before, your first step is to learn how to make a gluten-free sourdough starter.
See recipe card for quantities.
Instructions
There are four stages to making this gluten-free sourdough discard recipe: making the dough, proofing the dough, shaping the crust, and baking the crust. Let's take a closer look.
- Mix all the dry ingredients together
- Add the liquid ingredients, including the discard
- Form a dough ball, and let rest/proof for an hour
- Turn half the dough onto a lightly GF floured (any 1:1 will do) parchment paper
- Roll out the dough into a 10-inch round
- Transfer the parchment paper to a baking tray, and fold the edges of the crust
- Preheat the oven to 450 degrees and let the crust rest meanwhile
- Bake for 10 minutes, let cool
- You can freeze the crust, or use immediately with toppings of choice; the pizza should bake an additional ~12 minutes at 450 degrees
Hint: While my recipe is intended for TWO thin-crusts 10-inch pizzas, you should be able to make a thicker crust if you'd like!
Substitutions
The allergens in this gluten-free sourdough pizza crust recipe are: none!
My gluten-free bread flour does use oat flour, but if that's a sensitivity for you, you can swap it out for ivory teff flour.
Equipment
I don't personally have a pizza stone, but if you have one, use it! I'm sure you'll get an even crispier crust. What I've used for this recipe:
- a stand mixer fitted with the paddle attachment
- two 10-inch round pizza pans
Storage
The prebaked pizza crust is shelf-stable. It's best to use it to bake a pizza within two days though. You can also choose to freeze the prebaked pizza crust, which I've done several times for my family. Simply wrap in plastic tightly, and freeze. Thaw to room temperature before adding toppings, and bake away!
Top tip
When I prebake the pizza, I use a sheet of parchment paper to transfer the dough to the pizza pan. However, when I add toppings and bake the pizza, I remove the parchment paper. You get a crispier bottom that way.
FAQ
This is a bread recipe, and no bread recipes on my blog have volume measurements, sorry. It requires very precise measurements, and I just want to set you up for success. Please take a look at my post on the advantages of weighing gluten-free ingredients. The smaller measurements like salt and yeast have their volume equivalents in the recipe card.
Related
Looking for other recipes to bake using gluten-free bread flour?
Gluten-Free Sourdough Discard Pizza Crust
Equipment
- 1 Stand Mixer fitted with the paddle attachment
- two 10-inch round pans
Ingredients
- 265 grams Naëlle's gluten-free bread flour please click through for the blend
- 6 grams yeast 2 teaspoons
- 8.5 grams salt 1½ teaspoon
- 12 grams sugar 1 tablespoon
- 225 grams gluten-free sourdough starter (unfed, or discard) I've used sorghum, or brown rice
- 14 grams olive oil 1 tablespoon
- 185 grams water warm
- 15 grams any 1:1 gluten-free flour for rolling, use as little as possible
Instructions
Making the Dough
- Add all the dry ingredients (GF bread flour, yeast, sugar, salt) to the bowl of a stand mixer, and whisk together.
- Add the GF sourdough discard, olive oil and water.
- Mix with the paddle attachment on medium speed for 5 minutes.
- Using a spatula, pull the dough together into a cohesive ball. Cover and let rest for an hour at room temperature.
Shaping the Dough
- On a parchment paper that's lightly floured (any 1:1 mix), turn half the dough ball.
- Press it down with your fingers, and roll carefully into a 10 inch round.
- Transfer the parchment paper to a round baking pan.
- Roll the edges of the dough gently towards the center of the pan, to form a thin outer crust. *Note: you can look at the visual in the instructions section of this post.
- Repeat with the other half of the dough ball.
Baking the Dough
- Preheat the oven to 450 °F (232 °C)
- The dough will rest while the oven preheats.
- Prebake the pizza crust (without toppings) for 10 minutes.
- Take the crust out and remove the parchment paper. Either let cool completely, and wrap to freeze, or use immediately with sauce and toppings.
- Place the crust on the pizza pan, without parchment paper underneath.
- Once the crust is topped, bake an additional ~12 minutes at 450 °F (232 °C)
- Enjoy!
Naelle @ GlutenFreeDIYers
Super quick, kids love it, pleasant dough to work with. Excited to share!
Karrie
This was amazing!! THANK YOU!!!!!
Brenda
If I want to make this with the fed starter can I eliminate the yeast?? I made it once with starter & yeast & it turned out fine but if I don’t need the yeast, I’d rather not put it in. Just wondering.
Naelle @ GlutenFreeDIYers
You can try! I've never done it. My gut feeling would be to add more starter than the recipe calls for though.