Gluten Free Sourdough Pizza Crust
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!
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
This recipe makes 2 pizza doughs. You can store this pizza dough in a sealed container in the fridge for up to a week, maybe even longer (I am not surer), and use it as needed.