Vegan Gluten-Free Sourdough Pizza Crust
This gluten-free sourdough pizza crust combines the tangy flavor of fermented starter with the binding power of psyllium husk to create a workable dough without traditional wheat flour. The recipe uses a blend of whole grain gluten-free flours and starch for structure, resulting in a crust that's both flavorful and functional. Perfect for those avoiding gluten who still want the complex taste of sourdough. The dough can be made thick for a hearty base or divided for thinner crusts, and the long rise develops flavor while making the crust easier to digest.
Ingredients
- ½ oz psyllium huskxanthan gum1:3gluten-free
will change texture significantly
- 1 ¼ cups filtered water, room temperature
- 5 ½ oz gluten-free sourdough starter, active or fresh discard
- 2 ¾ oz starch, potato, tapioca, or arrowroot
- 1 ¼ cups gluten-free whole grain flours, quinoa, sorghum, brown rice, or combination
- ⅓ oz sea salt
Instructions
- 1
Combine psyllium husk and water in large bowl, let thicken for 5 minutes
- 2
Add sourdough starter and mix to combine
- 3
Add starch, flour, and salt, mix until smooth dough forms
- 4
Let dough rest if sticky to allow absorption
- 5
Form into one ball for thick crust or divide into two for thin crusts, place in greased bowls
- 6
Let rise for 3 hours at room temperature or up to a day in refrigerator
- 7
Preheat oven with cast iron pizza pan inside to 450°F
- 8
Place dough on greased parchment paper on cutting board
- 9
Press dough into circle shape using hands or rolling pin
- 10
Slide parchment with crust onto hot pizza pan
- 11
Pre-bake crust for 10 minutes until edges are golden
- 12
Remove from oven and slide crust off parchment directly onto pan
- 13
Add toppings and bake 5-10 more minutes until cheese is melted
- 14
Remove, slice and serve immediately
Tips
Use 12g psyllium for softer dough or 15g for firmer, easier-to-handle texture
Let dough rest if sticky - psyllium and flours need time to fully absorb moisture
Oil your hands when shaping to prevent sticking and help spread the dough
Good to Know
Store baked crust wrapped in refrigerator up to 3 days or freeze up to 3 months
Dough can rise in refrigerator up to 24 hours for better flavor development
Serve immediately while crust is crispy and cheese is hot
Common Mistakes
Don't skip the psyllium rest time or dough will be too sticky to work with
Avoid adding too much flour while shaping as it will make crust dense
Substitutions
FAQ
Can I make this without a sourdough starter?
No, the sourdough starter is essential for both flavor and structure in this gluten-free recipe. You'll need to maintain or obtain a gluten-free starter first.
How long does the baked crust keep?
Store wrapped in refrigerator for up to 3 days or freeze for up to 3 months. Reheat in oven to restore crispiness before serving.
What if I don't have psyllium husk?
Psyllium husk is crucial for binding in this recipe. Xanthan gum can substitute at 1/3 the amount, but texture will be significantly different.