Description
Crispy, tangy, and easy gluten free sourdough pizza crust for perfect homemade pizza nights.
Ingredients
12–15g psyllium husk
300g filtered water, room temperature
150g gluten-free sourdough starter or fresh discard
80g potato, tapioca, or arrowroot starch
145g gluten-free whole grain flours (quinoa, sorghum, or brown rice)
10g sea salt
Instructions
1. Mix psyllium husk and water in a large bowl. Let sit for 5 minutes to gel.
2. Add sourdough starter or discard. Mix until creamy.
3. Add starch, flours, and salt. Stir until smooth dough forms.
4. Let rest if sticky. Dough should be soft and easy to form.
5. For thick crust keep as one ball. For thin crusts divide into two.
6. Place in greased bowls. Cover and rise for 3 hours at room temperature or overnight in fridge.
7. Preheat oven to 450°F with pizza pan inside.
8. Place dough on greased parchment. Drizzle with olive oil. Press into circle shape.
9. Slide onto hot pizza pan. Bake 10 minutes until golden.
10. Add toppings. Bake 5-10 minutes until cheese melts and edges crisp.
Notes
If dough feels too sticky, let it rest longer.
Use fresh sourdough discard for best results.
Add herbs or garlic oil for flavour variations.
Store par-baked crusts in freezer up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American