I’m well into my gluten free sourdough journey over here. If you’re on this path with me, welcome! It’s been a tasty one! Far from just enjoying fresh, homemade gluten free sourdough breads whenever the mood strikes, I’ve now also created recipes for Gluten Free Sourdough Banana Bread, Gluten Free Sourdough Pancakes, Gluten Free Sourdough Bread Sticks, and even Gluten Free Sourdough Scones. By simply feeding my gluten free sourdough starters in the fridge once a week (or so …), I’ve been keeping them alive and have plenty for recipes like this new Gluten Free Sourdough Pizza Crust Recipe.
A few readers had shared some gluten free sourdough pizza recipes with me that they’d been using with the sourdough starters they’d made with my recipe, and I checked them out last week, hoping to find something inspiring to use for my own sourdough starter discards. But many of them required making the recipe the night before or at least 8 hours in advance, and I’m just not that kinda gal.
I don’t plan for dinner that far ahead. It’s just not me. I wish it was me, but it’s not.
Another recipe I found that didn’t require the many hours advance prep called only for sourdough starter and little else. I couldn’t believe that would work (tried it — it didn’t).
So I went back to the drawing board and decided to just create a gluten free Sourdough Pizza Crust Recipe myself. I mean, that’s what I always do anyway, so why not go with what works?
To make it even easier on myself, I just used my go-to gfJules Gluten Free Pizza Crust Mix and added gluten free sourdough discard. I decided to maximize the “sour” flavor by allowing it to sit for as long as I had before dinner, which admittedly wasn’t long, but I thought it couldn’t hurt.
So how did it turn out? I don’t know if I’m happy to report this or not, but my husband said it was the best tasting pizza I’d ever made. And he loves, loves, loves my gluten free pizza.
Other tasters? They went back for more when they weren’t even hungry. I managed to squirrel away a piece to save for the next day just to see how it held up, and it was just as delicious! Oh boy, we have another pizza winner on our hands folks.
AND another way to use up all that amazing gluten free sourdough starter!
NOTES:
- I spread this crust dough pretty thin because I wasn’t sure how it would rise. Remember, there’s no yeast. No worries here — check out these gorgeous bubbles in the oven (this is using the pizza stone baking method outlined on the gfJules Gluten Free Pizza Crust Mix bag or in the recipe below). But if you wanted a thicker crust, just don’t spread it as thin. I still made a thicker crust edge to hold my toppings and sauce in and you can see the lovely air pockets formed there, too. Just perfect.
- The crust didn’t really taste “sour.” If you’re looking for that, then I would recommend making this dough the day before and allowing it to sit in the refrigerator, covered well, so the flavors can really set in.
- By adding 1 1/2 cups gluten free starter to the pizza mix — which is already a double mix — you get way more dough. I only used half of one mix in this recipe; half of one of my pizza mixes usually makes one large (12 inch) thick crust pizza. One half pizza mix with this sourdough starter recipe made two large thinner crust pizzas. Granted, they weren’t thick crust, but by making your own, you can make the crusts as big and as thick/thin as you like.
So, what say you? Is it Gluten Free Sourdough Pizza Night?
Gluten Free Sourdough Pizza Crust Recipe
Gluten Free Sourdough Pizza Crust Recipe
Gluten free sourdough pizza crust you may find you love even more than regular pizza crust.
Ingredients
Makes Two Pizzas
- 1/2 mix gfJules® Gluten Free Pizza Crust Mix (~ 1 2/3 cup or 8.5 ounces of mix)**
OR THESE DRY INGREDIENTS
- 1 1/2 cups (202 grams) gfJules® All-Purpose Gluten-Free Flour OR 210 grams gfJules Gluten Free Multigrain Biscuit & Breakfast Baking Flour (corn-free)
- 3 Tbs. milk powder, dairy or non-dairy (like coconut milk powder) OR almond meal OR plain GF potato flakes
- 1/4 tsp. oregano
- Pinch or two of garlic powder (optional)
- 1/2 tsp. salt
PLUS
- 1 ½ cup gluten free sourdough starter (do not feed before using)
- 1 egg white or egg substitute like flax egg or aquafaba, room temperature
- 3 Tbs. extra virgin olive oil
- 1 tsp. apple cider vinegar or lemon juice
- additional olive oil to brush onto the crust
- pizza sauce & toppings of choice
Instructions
Make the Dough:
- If baking from scratch, whisk together dry ingredients.
- In a large mixing bowl, combine gluten free sourdough starter, egg white, olive oil and cider vinegar.
- Slowly add in the dry ingredient mix. Beat until dough is firm but very sticky -- somewhere between thick pancake batter and cookie dough texture (about 1-2 minutes).
FORM THE CRUST:
Spoon dough onto oiled parchment. Liberally oil your palms and spread pizzas out to a 10-12” circles or small personal pizzas, adding oil to your hands if the dough is sticking. Create raised edge to contain sauce.
Click here to watch a quick how-to video on spreading out the dough.
Ideally, set crusts aside to help the sourdough flavor to develop. This is not a necessary step, but if you can set them aside for 3 hours - overnight, it is optimal. To cover crusts, oil cling wrap and cover crusts, then place in the refrigerator.
FOR PIZZA STONE:*
- Preheat oven with pizza stone on middle-upper (not top) rack to 500°F (static)/475° F (convection).
- Bake for 3-4 minutes or until the crust is lightly browned, bubbled, and firm.
- Remove to spread warm sauce and toppings, then bake for 3-4 more minutes, or until cheese has melted.
Notes
** to make 1 whole gfJules Pizza Crust Mix, simply double the "PLUS" ingredients.
* If baking on a regular pan, not a pizza stone:
- Preheat the oven to 375° F (static)/ 350° F (convection).
- Bake for approximately 15 minutes or until the crust is risen and lightly browned.
- Spread with warm sauce and toppings and cook an additional 8-10 minutes, or until the cheese is bubbly.
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