If you love the flavor of sourdough but need a gluten-free pizza crust, this recipe is a perfect solution. The natural fermentation from the sourdough starter creates a crust that is light, flavorful, and slightly tangy, while still being crisp on the outside and soft inside.

This dough is fermented overnight for the best flavor and texture. It’s easy to prepare ahead of time and perfect for homemade pizza night.

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Ingredients

For the Pizza Dough

• 123 g active sourdough starter (gluten-free)
• 1 cup (236 ml) warm water (90–100°F / 32–37°C)
• 14 g olive oil
• 11 g sugar or honey
• 370 g gluten-free bread flour blend
• 5 g salt

For Baking

• Olive oil (for brushing the crust)
• Pizza sauce
• Mozzarella cheese
• Optional toppings: mushrooms, olives, peppers, onions, chicken, pepperoni, or basil

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Step-by-Step Instructions

1. Mix the Wet Ingredients

In a medium mixing bowl, combine:

• sourdough starter
• warm water
• olive oil
• sugar or honey

Whisk or stir until the mixture becomes smooth and well blended.

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2. Add Dry Ingredients

Add the gluten-free bread flour and salt to the bowl.

Stir everything together until a shaggy dough forms and all flour is incorporated. The dough will look slightly sticky and rough.

Cover the bowl with plastic wrap or a lid and let it rest for 60 minutes.
This resting stage is called autolyse, which helps hydrate the flour and improve dough texture.

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3. First Stretch and Fold

After the rest:

1. Wet your hands with cool water.
2. Grab one side of the dough and gently stretch it upward.
3. Fold it over the center of the dough.
4. Turn the bowl about 90° and repeat.

Continue until you’ve folded all four sides.

Cover and let the dough rest in a warm place for 60 minutes.

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4. Second Fold and Rise

Repeat the stretch-and-fold process again.

Cover the dough and allow it to rest for 90 minutes at room temperature.

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5. Cold Fermentation

Divide the dough into two equal balls.

Place each ball into lightly oiled bowls and cover with plastic wrap.

Refrigerate overnight (8–12 hours) for slow fermentation and better flavor.

Before baking, remove the dough from the refrigerator 2 hours in advance so it can come to room temperature.

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Shaping and Baking the Pizza

1. Preheat Oven

Preheat your oven to 500°F (250°C).

Lightly oil a pizza pan or baking tray with olive oil.

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2. Shape the Dough

Place one dough ball onto the prepared pan.

Using your hands, gently stretch and press the dough into a 10–12 inch circle. The crust will be fairly thin.

Fold or pinch the outer edges slightly to create a crust border.

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3. Pre-Bake the Crust

Brush the dough lightly with olive oil.

Use a fork to poke small holes across the surface (this prevents bubbles).

Bake the crust for 8–9 minutes.

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4. Add Toppings

Remove the crust from the oven and brush lightly again with olive oil.

Spread:

• pizza sauce
• mozzarella cheese
• your favorite toppings

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5. Final Bake

Return the pizza to the oven and bake for 8–11 minutes, or until:

• the crust turns golden brown
• the cheese becomes melted and bubbly

Let the pizza cool slightly before slicing.

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Tips for Perfect Gluten-Free Sourdough Pizza

✔ Use an active, bubbly sourdough starter for best fermentation.
✔ Gluten-free dough tends to be softer, so handle it gently.
✔ Pre-baking the crust helps prevent a soggy base.
✔ For extra crispiness, bake the pizza on a pizza stone or steel.

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Cast Iron Skillet Method

1. Turn your oven broiler to HIGH.
2. Place a cast iron skillet on the stovetop and heat it over medium to medium-high heat. Lightly oil the skillet if needed.
3. On a floured surface, press one dough ball into an 8-inch circle using your hands. Add extra flour if the dough sticks.
4. Once the skillet is hot, carefully place the dough into the skillet and gently press it so it covers the bottom evenly.
5. Add your pizza sauce, cheese, and desired toppings immediately.
6. Cook the pizza on the stovetop for 5–6 minutes, or until the bottom of the crust becomes golden brown and slightly charred.
7. Transfer the skillet to the oven under the broiler and cook for 2–4 minutes, until the cheese is melted and bubbly.
8. Remove from the oven, slice, and serve while hot.

Keep a close eye on the pizza while broiling, as ovens can vary and toppings may brown quickly.

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Pizza Stone Oven Method

1. Place a pizza stone in a cold oven and preheat the oven to 450°F (232°C).
2. Shape the dough into a pizza crust on a floured surface.
3. Add sauce, cheese, and toppings.
4. Transfer the pizza to a pizza peel dusted with flour or cornmeal and carefully slide it onto the hot pizza stone.
   • Alternatively, shape the pizza on parchment paper and transfer it directly to the stone.
5. Bake for 15–20 minutes, or until the crust is golden brown and the toppings are fully cooked.

Nutritional Information (Approximate)

Per slice (1/8 of one pizza crust with basic cheese topping)

Nutrient	Amount
Calories	210 kcal
Carbohydrates	32 g
Protein	6 g
Fat	7 g
Saturated Fat	2.5 g
Fiber	2 g
Sugar	2 g
Sodium	280 mg

Values may vary depending on flour blend and toppings.

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Storage Tips

Refrigerator:
Cooked pizza can be stored in an airtight container for 3–4 days.

Freezer:
You can freeze the pre-baked crust for up to 2 months. Just thaw, add toppings, and bake.

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✅ Serving suggestion: Pair this pizza with a fresh green salad, roasted vegetables, or garlic dip.

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