This gluten free sourdough pizza dough is soft and crispy, with an amazing texture and flavor. With this dough all your pizza dreams will be back, and you’ll find out that everyone wants to devour your gluten free pizza even though they’re not on a gluten free diet. This gluten free dough can be used in many different recipes not just Pizza!
Ingredients:
- golden flax seed powder or psyllium husk
- water
- honey or light brown sugar
- sourdough starter
- brown rice flour
- xanthan gum
- salt
- dried oregano (optional)
- olive oil
- Extra olive oil for spreading the crust
- Butter or cooking spray
Utensils
- Standup mixer or hand mixer
- Silicone mat
- Rubber Spatula
- Measuring cups
- Measuring Spoons
- Pizza pan or cookie sheet
WHY THIS DOUGH?
I have been on a journey to create the most perfect pizza dough ever. I believe that I have reached my destination, unless I prove myself wrong in the future by creating a yet better pizza dough. But, for now, this has been the most amazing gluten free pizza dough that I have created and tasted.
I love my non sourdough pizza dough, but you guys should try this gluten free sourdough pizza dough. Words cannot describe it. It is like being in a heavenly gluten free pizza place. I have seriously tried almost every kind of gluten free pizza dough form that is out there. Even though this is not necessarily low in carbs, it beats any form of pizza dough that I have tried. The fact that it is a sourdough pizza dough makes it much easier to digest, and it adds this delicious unique flavor that no other pizza dough can add.
Eating fermented breads is a healthier option as it can be lower in carbs, it has probiotics, and it is good for our gut health, and if we can add all this goodness to a slice of pizza, it makes it all that much better.
The ingredients are so simple as long as you have my gluten free sourdough starter on hand.
FEEDING THE SOURDOUGH STARTER
Always make sure to feed your sourdough starter before you use it. Allow it to sit at room temperature for as long as needed until you see active bubbles in the sourdough starter, and until it has some rising action. This may take longer in the winter depending on the temperature of your house.
Once the sourdough starter is fully fed and active, you can begin making the gluten free sourdough pizza dough.
UPDATE ON THE GLUTEN FREE SOURDOUGH PIZZA CRUST:
I have made this dough with both pre fed and non fed sourdough starter. I have even used it directly without allowing the dough to ferment in both cases. The results are great either way, but I do have to say that this dough does taste better when used with a pre-fed sourdough starter and allowed to properly ferment.
MIXING THE DOUGH
First, you’ll need to mix in the flax seed powder with the three tablespoons water. This acts as a binder instead of using an egg. I personally prefer to not add eggs to the mixture as I find that it changes the texture of the dough, but if you do not have any flax seed powder on hand, you can substitute the flax seed powder and 3 tablespoons water with 1 egg.
You can add a little less water to the flaxseed powder to make the dough easier to roll. This will not change the flavor of the dough.
If you are using psyllium husk in place of flaxseed powder, you will not need to mix it directly with the water. In fact this may be more problematic as the psyllium husk tends to coagulate when it comes in direct contact with water. Instead, You will need to mix the psyllium husk with the dry ingredients first before adding any wet ingredients.
I have made this dough over a hundred times. I can’t even count how many times I have made it so far. I have found that the use of psyllium husk gives me a better texture and flavor. The dough comes out slightly darker and chewier, and I think it is absolutely amazing.
Psyllium husk also lends a flavor that is similar to that of wheat. If you are looking for that specific flavor and texture, I suggest to use psyllium husk in this gluten free sourdough pizza crust.
You can now add in the dry ingredients starting with the brown rice flour, xanthan gum, salt, and seasoning (if you are adding in any). I prefer to add in my seasoning to the pizza as I make it rather than the dough as this will allow me to use the dough for all different types of pizza.
Add in the honey or light brown sugar, sourdough starter, water, and olive oil. Mix using a hand mixer or a stand-up mixer. I prefer to use a stand-up mixer. Once the ingredients are somewhat incorporated, mix on high speed for ten minutes. This step will allow air bubbles to penetrate the dough making it more airy and less dense. It will also make it more glutinous which will allow you to hold the pizza slice in your hand without it tearing apart, and you can even fold it!
To use the dough, you could either let it ferment in the fridge for a while or at room temperature, or you can use it right away.
SPREADING THE GLUTEN FREE DOUGH AND BAKING IT
If you would like the pizza crust to be a little more airy, you can butter a cookie sheet or a pizza pan, spread half of the dough using a spatula, oil your hands with some olive oil, and use them to flatten the dough into a uniform shape. You can then cover the pan with some shrink wrap without allowing the shrink wrap to touch the dough, and let the crust rest for about an hour or two before baking it.
Another technique that I like to use to roll the dough is by rolling it onto a silicone mat, and then transferring it onto a buttered pan. To do so, you’ll need to oil a rolling pin with some olive oil. Oil your hands and use them to gently pat the dough into a rectangular or circular shape. Use the rolling pin, and roll the gluten free pizza dough to the desired thickness.
To transfer the dough off of the silicone mat, simply lift the mat and face the dough against the buttered pizza pan. Gently peel the matt off the dough, and you’re done.
If you don’t care for an airy or bubbly crust, you can just spread half the dough onto a pizza pan or a cookie sheet, and bake it in a 450 F preheated oven for 10 minutes.
Allow the crust to cool for a few minutes, spread with your favorite toppings and bake for 10 to 12 minutes.
The smaller and thinner the crust is the less time it requires to bake it for both the initial and secondary baking.
The amount of toppings you have on the crust, and the type of toppings that you have on it will also affect the baking time.
If you are topping the pizza with a lot of veggies that have a lot of liquid content it might even take longer than 12 minutes for the pizza to be fully baked.
You can store this dough in a sealed container in the fridge. I have stored it for up to one week. I am not sure if it can go longer than a week in the fridge as it has never stayed that long in my fridge to begin with, and since it is a sourdough pizza dough, I would imagine that it would last longer than a regular pizza dough especially that it has no eggs in it.
TRY THESE RECIPES
Gluten Free Loaded Veggie Pizza Recipe
Gluten Free Manakish Zaatar Pizza
Vegan And Nut Free Gluten Free Soft Pretzels
Notes: This recipe makes one and a half pizza doughs.
Gluten Free Sourdough Pizza Crust
Equipment
- Stand-up mixer or hand mixer
- Rubber spatula
- Silicone mat
- Measuring cups
- Measuring Spoons
- Pizza pan or cookie sheet
Ingredients
- 2 tablespoons golden flax seed powder, or 1 tablespoon psyllium husk
- 3 tablespoons water (use less water for easier rolling) to mix with the flax seed powder
- 1 teaspoon honey or light brown sugar
- 1 cup sourdough starter preferably a fed starter
- 2 ¼ cups brown rice flour
- 1 cup and 2 tablespoons water
- 2 teaspoons xanthan gum
- 2 teaspoons salt
- 1 tablespoon dried oregano optional
- 1 tablespoon olive oil
- Extra olive oil for spreading the crust
- Butter or cooking spray
Instructions
- Place the flax seed powder and the three tablespoons water into a mixing bowl and mix together. If you are using psyllium husk, you can simply add it to the dry ingredients, then add the remaining water after you add the wet ingredients.If you are using psyllium husk in place of the flaxseed powder, simply add the psyllium husk to the dry ingredients. You can add the additional water when adding the wet ingredients.
- Add in the dry ingredients, the sourdough starter, honey, olive oil, and water. Start by mixing on low speed until all the ingredients are somewhat incorporated then mix at high speed for 10 minutes. This will allow air bubbles to incorporate into the dough, and it will make it more glutinous.
- Butter a cookie sheet or a pizza pan, or spray it with cooking spray.
- Using a spatula, Spread half of the dough onto the pan at about eighth to a quarter inch in thickness. Oil your hands with some olive oil and gently press the dough to flaten it out and give it a uniform shape.If your dough is on the drier side making it easier to roll, oil a rolling pin with some olive oil. Place the dough onto a silicone mat. Oil your hands and use them to gently pat the dough into a rectangular or circular shape onto the silicone mat. Use the rolling pin, and roll the gluten free pizza dough to the desired thickness. To transfer the dough off of the silicone mat, simply lift the mat and face the dough against the buttered pizza pan. Gently peel the matt off the dough, and you're done.
- At this point, you can cover the pan with a shrink wrap making sure that the shrink wrap does not touch the pizza crust, otherwise it will stick to it. Allow the crust to rise for a couple hours, or you can just bake the crust right away (without covering it) at 450 F for 10 minutes. The thinner the crust, the less time it takes to bake it.
- Take the pizza crust out of the oven, and allow it to cool for a few minutes. Spread your favorite toppings on it and bake at 450 F for 10 to 12 minutes, or maybe even longer depending on the type of topping you have on your pizza.
Video
Notes
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