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Gluten Free Sourdough Pizza Crust

This easy recipe for gluten free sourdough pizza crust has no yeast in the ingredients. It is homemade from a gluten free sourdough starter and rises overnight. I walk you through how to make this delicious pizza crust.

I love a Friday night homemade pizza! It's delicious and a great way to use up what I have left in the fridge before I get new groceries. Leftover taco meat means we have a taco pizza. Leftover mushrooms, olives, pineapple, cheese and a jar of sauce are one of my favorite combinations.

I also have a gluten free pizza crust recipe that uses yeast for rising instead of sourdough.

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Ingredients

Gluten Free Sourdough Starter
Egg
Olive Oil
Warm Water
Gluten Free Flour
Sea Salt
Buttermilk Powder
Garlic Powder
Onion Powder

Instructions

In your stand mixer blend together the gluten free sourdough starter, egg, olive oil and water. Add the gluten free flour, salt, buttermilk powder, garlic powder and onion powder. Blend until a dough forms. 

Grease a large bowl with coconut oil or butter. Place the dough in the bowl and rub with one to two teaspoons of olive oil to seal the dough.

Cover the bowl and put in a warm place for 8 to 24 hours. The dough will rise and be porous when it is ready.

Place parchment paper on a baking sheet. Press the dough out on the parchment paper with hands dampened with water or roll out using a second piece of parchment paper.

Bake at 450 degrees for 10 minutes. 

Add toppings and bake 20 minutes more.

Let cool slightly before cutting and serving.

Supplies

Frequently Asked Questions

How do you store sourdough pizza dough?

I store mine in a covered bowl overnight. You need to have enough space in the bowl for the dough to rise. If I'm not going to use the gluten free sourdough pizza crust the next day I transfer it to a sealed container and store it in the refrigerator for up to 3 days.

If you've put the pizza crust in the refrigerator take it out at least two hours before you want to use it so it has time to come back to room temperature.

More Recipes You Might Enjoy

Gluten Free Sourdough Starter
Gluten Free Sourdough Bread
Gluten Free Instant Pot Pizza Soup
Gluten Free Homemade Ranch Dip
Gluten Free Pizza Crust

I get my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can't get at my rural grocery stores! Use this link to get 25% off your first order!

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Gluten Free Sourdough Pizza Crust

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3 from 1 review

  • Author: Elaine VanVleck
  • Total Time: 8 hours 10 minutes
  • Yield: 1 pizza crust 1x
  • Diet: Gluten Free
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Description

This easy recipe for gluten free sourdough pizza crust has no yeast in the ingredients. It is homemade from a gluten free sourdough starter and rises overnight. I walk you through how to make this delicious pizza crust. 

Ingredients

Scale

1 cup Gluten Free Sourdough Starter
1 large Egg
1 Tbsp. Olive Oil
½ cup Warm Water
2 cups Gluten Free Flour
1 tsp. Sea Salt
2 tsp. Buttermilk Powder
½ tsp. Garlic Powder
½ tsp. Onion Powder

Instructions

In your stand mixer blend together the gluten free sourdough starter, egg, olive oil and water. Add the gluten free flour, salt, buttermilk powder, garlic powder and onion powder. Blend until a dough forms. 

Grease a large bowl with coconut oil or butter. Place the dough in the bowl and rub with one to two teaspoons of olive oil to seal the dough.

Cover the bowl and put in a warm place for 8 to 24 hours. The dough will rise and be porous when it is ready.

Place parchment paper on a baking sheet. Press the dough out on the parchment paper with hands dampened with water or roll out using a second piece of parchment paper.

Bake at 450 degrees for 10 minutes. 

Add toppings and bake 20 minutes more.

Let cool slightly before cutting and serving.

  • Prep Time: 8 hours
  • Cook Time: 10 minutes
  • Category: Meals
  • Method: Baking
  • Cuisine: Gluten Free

Air Fryer Sweet Potato Wedges

plate full of gluten free air fryer sweet potato wedges

This recipe for easy Air Fryer Sweet Potato Wedges makes a perfect crispy and healthy side dish. These homemade seasoned wedges are whole 30 compliant. They can be air fried quickly and are the best way to make sweet potato wedges.

We love these air fryer sweet potato wedges for a snack also. They are great to serve for a crowd at a gathering or to make for a snack. I like to cut up and soak six sweet potatoes so I can make more than one batch at a time.

It is key when making a larger batch not to try to crowd them into your air fryer. It is best to stick to no more than two medium sweet potatoes cut up in your air fryer at a time.

If you crowd the potatoes or stack them on top of each other they won't get a crispy exterior and may not cook completely. When I'm doing multiple batches I air fry and switch them out while I make the rest of dinner.

a plate full of gluten free air fryer sweet potato wedges with gluten free homemade ranch dip

Are air fried sweet potatoes healthy?

Since these aren't deep fried they are a healthier version than wedges or fries that are. We do use oil in this recipe to bind the spices to the potatoes, but it's much less oil on the fries than you would get if they were deep fried.

I also like that by using the air fryer I can control the type of oil I use. I used olive oil in this recipe, but I could have also use avocado oil or coconut oil. I'm able to choose healthier options when I air fry the sweet potatoes at home.

Air Fryers and Accessories

How do I air fry sweet potato wedges?

These gluten free air fryer sweet potato wedges are really simple to make. I like to soak the chopped up sweet potatoes in water for an hour before air frying.

By soaking the sweet potatoes you remove some of the excess starch. Removing the excess starch helps the sweet potatoes not to stick together and to get a crispy exterior.

Drain and pat dry the sweet potatoes. In a bowl add the sweet potatoes, olive oil, sea salt, pepper, garlic powder, onion powder and paprika. Stir to coat the sweet potatoes in the mixture.

Lay the wedges out in the air fryer basket so they aren't touching. Air fryer at 400 degrees for 11 minutes.

If you like this recipe you might also enjoy:

Gluten Free Coleslaw
Gluten Free Cheeseburger Casserole
Crispy Garlic and Rosemary Smashed Potatoes
Gluten Free Air Fryer Turkey Breast
Air Fryer Fajitas

I get my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can't get at my rural grocery stores! Use this link to get 25% off your first order!

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Air Fryer Sweet Potato Wedges

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Elaine VanVleck
  • Total Time: 1 hour 21 minutes
  • Yield: 3 servings 1x
  • Diet: Gluten Free
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Description

This recipe for easy Air Fryer Sweet Potato Wedges makes a perfect crispy and healthy side dish. These homemade seasoned wedges are whole 30 compliant. They can be air fried quickly and are the best way to make sweet potato wedges.

Ingredients

Scale

2 medium Sweet Potatoes
1 Tbsp. Olive Oil
½ tsp. Sea Salt
½ tsp. Ground Black Pepper
½ tsp. Garlic Powder
½ tsp. Onion Powder
½ tsp. Smoked Paprika

Instructions

Cut the sweet potatoes into wedges.

Soak the wedges in cold water for one hour.

Drain the water from the sweet potato wedges and pat them dry.

Add the wedges to a large bowl along with the olive oil, salt, pepper, garlic powder, onion powder and paprika. Stir to coat the potato wedges completely.

Lay the potato wedges in the basket of your air fryer so they aren't touching. Pour any excess oil mixture in the bowl over the sweet potato wedges.

Air fry at 400 degrees for 11-12 minutes. 

Move the wedges from the air fryer to a plate to cool. Serve hot with my Gluten Free Homemade Ranch Dip.

  • Prep Time: 1 hour 10 minutes
  • Cook Time: 11 minutes
  • Category: Side Dish
  • Method: Air Fryer
  • Cuisine: Gluten Free

Gluten Free Homemade Ranch Dip

This easy recipe for gluten free homemade ranch dip is thick and perfect for dipping fries, veggie and chips! The dip is made with sour cream, mayonnaise, and buttermilk. This keto friendly sauce is thick and creamy! Let me show you how to make the best ranch dip you've had.

I love a yummy dip for fresh vegetables from the garden, to go with fries or to have with chips. This sauce is super simple to make and is absolutely delicious!

I like to make this dip in a jar and using either my emersion blender or the shake attachment for my hand held kitchenmaid mixer. It works perfect to save mayonnaise jars to make this sauce in. I also like to use wide mouth jars so the sauce is easy to get out.

This gluten free homemade ranch dip will last in your refrigerator for a few days, so it's easy to make it ahead. I like to make this dip at least a day before we are going to use it. Letting it sit in the refrigerator for a couple of days before you want to use it really lets the flavors come out.

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Ingredients

Buttermilk Blend Powder
Dried Parsley
Onion Powder
Garlic Powder
Sea Salt
Coarse Ground Black Pepper
Dried Chives
Dried Dill Weed
Sour Cream
Mayonnaise
Milk

Instructions

Add the buttermilk blend powder, dried parsley flakes, onion powder, garlic powder, sea salt, black pepper, dried chives, dried dill weed, sour cream, mayonnaise and milk to a jar or bowl.

Using an emersion blender, your Kitchen Aid hand held mixer, a food processor or your stand mixer blend all of the ingredients together.

The mixture will be thick like a dip. If you prefer a thinner ranch you can add milk until you get your desired consistency.

Supplies

More Recipes You Might Like

I get a lot of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can't get at my rural grocery stores! Use this link to get 40% off your first order!

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Gluten Free Homemade Ranch Dip

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Elaine VanVleck
  • Total Time: 10 minutes
  • Yield: 2 ½ cups 1x
  • Diet: Gluten Free
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Description

This easy recipe for gluten free homemade ranch dip is thick and perfect for dipping fries, veggie and chips! The dip is made with sour cream, mayonnaise, and buttermilk. This keto friendly sauce is thick and creamy! Let me show you how to make the best ranch dip you've had. 

Ingredients

Scale

Instructions

Add the buttermilk blend powder, dried parsley flakes, onion powder, garlic powder, sea salt, black pepper, dried chives, dried dill weed, sour cream, mayonnaise and milk to a jar or bowl.

Using an emersion blender, your Kitchen Aid hand held mixer, a food processor or your stand mixer blend all of the ingredients together.

The mixture will be thick like a dip. If you prefer a thinner ranch you can add milk until you get your desired consistency.

Notes

If you want a thinner mixture to use for dressing add more milk until you get your desired consistency.

  • Prep Time: 10 minutes
  • Category: Dips
  • Method: Blended
  • Cuisine: Gluten Free

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Frequently Asked Questions

How do you make gluten free homemade ranch dip from scratch?

It is so easy to make this dip! You add the sour cream, mayonnaise, milk, dried dill weed, dried chives, ground black pepper, sea salt, garlic powder, onion powder, dried parsley and buttermilk powder to a jar or bowl. Blend this mixture together using your mixer, emersion blender, or milkshake attachment for your hand held Kitchen Aid mixer.

I like to make this dip in the same container I'm going to store it in so there is very little clean up. Store the gluten free homemade ranch dip in your refrigerator for up to a week.

How long does homemade ranch dip last?

Honestly we go through this pretty quickly, but it should last in your refrigerator for up to a week. I like this dip best after it's been in a refrigerator for a day and has really gotten flavorful.

Gluten Free Coleslaw

This easy recipe for gluten free coleslaw has a creamy, homemade dressing. This healthy salad is keto and low carb friendly. I walk you through how to make the best gluten free coleslaw.

I make this salad multiple times during the summer. It's so simple to make and is even better the second night after the cabbage has marinated in the sauce.

I like to use the prepackaged coleslaw mix. I usually buy the package with carrots in it, but if you are Keto or low carb you can get the bags without carrots. You could also finely chop up heads of cabbage on your own.

As we start to get cabbage from the garden I will chop up my own cabbage and run carrots through the food processor or mandolin slicer for this salad.

If you are looking for more cabbage recipes try my Thai Style Cabbage Salad, my Southwestern Style Coleslaw, my Easy Apple Slaw with Poppyseed Dressing, or my Pineapple Coleslaw.

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Ingredients

Coleslaw Mix
Mayonnaise
Apple Cider Vinegar
Dijon Mustard
Celery Seeds
Sea Salt
Coarse Ground Black Pepper

Instructions

In a large bowl pour the bags of coleslaw mix.

In a small bowl or jar add the mayonnaise, apple cider vinegar, mustard, celery seeds, salt and pepper. Using the drink attachment for your hand mixer, an emersion blender or whisking by hand mix the ingredients together thoroughly.

Pour the dressing over the coleslaw mix and stir until it is all coated.

Store in your refrigerator for at least 2 hours before serving.

Supplies

Frequently Asked Questions

Does coleslaw have gluten in it?

This largely depends upon what type of vinegar you use. Malt vinegars are made from barley and would contain gluten. In this recipe I use apple cider vinegar which is usually safe.

As always make sure you read the label to make sure nothing that contains gluten has been added to the apple cider vinegar. I like the tanginess the apple cider vinegar adds to the salad.

Is coleslaw ok on Keto or low carb diets?

Yes. Coleslaw makes a fantastic side dish while on a Keto or a low carb diet.

How long does gluten free coleslaw keep?

Coleslaw is generally fine for 2-4 days in the refrigerator. I actually like coleslaw the best on the second day after the cabbage has marinated in the sauce.

Be sure not to leave your coleslaw out in the sun or warm temperatures so the dressing doesn't spoil. The gluten free coleslaw needs to go back in the refrigerator after you've served it.

More Recipes You Might Enjoy

Cucumber Salad with Vinegar Dressing
Seven Layer Salad
Easy Pea Salad
Black Beans and Corn Salad
The Best Old Fashioned Chicken Salad

I get my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can't get at my rural grocery stores! Use this link to get 25% off your first order!

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Gluten Free Coleslaw

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No reviews

  • Author: Elaine VanVleck
  • Total Time: 10 minutes
  • Yield: 8 servings 1x
  • Diet: Gluten Free
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Description

This easy recipe for gluten free coleslaw has a creamy, homemade dressing. This healthy salad is keto and low carb friendly. I walk you through how to make the best gluten free coleslaw.

Ingredients

Scale

Instructions

In a large bowl pour the bags of coleslaw mix.

In a small bowl or jar add the mayonnaise, apple cider vinegar, mustard, celery seeds, salt and pepper. Using the drink attachment for your hand mixer, an emersion blender or whisking by hand mix the ingredients together thoroughly.

Pour the dressing over the coleslaw mix and stir until it is all coated.

Store in your refrigerator for at least 2 hours before serving.

Notes

I like this salad best on day two after the cabbage and dressing have mixed thoroughly.

  • Prep Time: 10 minutes
  • Category: Salad
  • Method: Mixing
  • Cuisine: Gluten Free

Gluten Free Strawberry Icebox Bars

Summer afternoons on the farm call for desserts that come straight from the freezer. These Gluten Free Strawberry Icebox Bars are exactly that. A buttery gluten free pretzel crust is topped with a creamy strawberry and cream cheese filling, then frozen until firm. The texture is somewhere between cheesecake and ice cream.

Sweet, salty, and bursting with fresh strawberry flavor, this dessert disappears fast at any summer gathering.

This is one of my favorite make ahead desserts because it lives in the freezer until you need it. Slice the bars straight from the freezer and top each one with a swirl of fresh whipped cream.

If you prefer a chilled, layered version of this flavor combination, try my Gluten Free Strawberry Pretzel Dessert. It is a classic potluck favorite.

If you are looking for more strawberry recipes try my Gluten Free Strawberry Cobbler, my Gluten Free Strawberry Jam Bars, my Homemade Strawberry Banana Popsicles or my Strawberry Daiquiri Mocktails.

You can find all of my dessert recipes here: Gluten Free Dessert Recipes

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Freezing and Serving

Freeze these bars for at least 8 hours before slicing. The full freeze time allows the creamy filling to set firm enough to hold its shape when sliced. Let the bars sit at room temperature for a few minutes before cutting for the cleanest slices. Make the fresh whipped cream right before serving and add a dollop to each bar.

Storage

Store these bars covered in the freezer for up to one month. Slice them ahead of time and store individual portions in an airtight container for easy grab and go desserts. Let frozen bars sit at room temperature for a few minutes before serving.

Top Tip

For the smoothest filling, make sure your cream cheese is fully softened before mixing. Cold cream cheese will leave small lumps in the filling that do not blend out, even with a stand mixer. Set it out at room temperature for about 30 minutes before you start, and it will whisk together perfectly smooth with the sweetened condensed milk and gelatin.

Frequently Asked Questions

What does "icebox bars" mean?

Iceboxes were used before electric refrigerators and freezers were invented. They held a block of ice to keep food cold. Icebox desserts traditionally combine fruit, cream, and a wafer or cracker base, and are stored cold or frozen. These bars use fresh strawberries, a creamy filling, and a gluten free pretzel crust. They are stored in the freezer for an ice cream like texture.

How do I make homemade whipped cream for topping?

Add 1 cup of heavy whipping cream and 2 tablespoons of granulated sugar to your stand mixer. Whip on medium high for 5 to 8 minutes until stiff peaks form. The whipped cream is ready when it holds its shape and does not flatten when you lift the whisk. Serve a dollop on top of each bar.

Can I use frozen strawberries instead of fresh?

Yes, frozen strawberries work well in this recipe. Thaw them first and drain any excess liquid before pureeing. This keeps the filling from becoming too watery once it freezes.

What if I don't have a food processor for the crust?

A food processor makes quick work of crushing the pretzels, but it is not required. Place the pretzels in a sealed bag and crush them with a rolling pin until finely crushed. Then mix in the maple syrup and butter by hand.

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Supplies

More Recipes You Might Enjoy

I get a lot of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can't get at my rural grocery stores! Use this link to get 40% off your first order!

Print
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Gluten Free Strawberry Icebox Bars

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Elaine VanVleck
  • Total Time: 45 minutes
  • Yield: 12 bars 1x
  • Diet: Gluten Free
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Description

A sweet pretzel crust topped with a creamy strawberry and cream cheese filling, frozen until firm like an ice cream bar. Sliced into squares and served with fresh whipped cream, these gluten free strawberry icebox bars are one of the easiest make ahead desserts for summer.

Ingredients

Scale

Whipped Cream:

Instructions

Preheat your oven to 375 degrees. 

Grease a 9x13 baking dish with coconut oil or butter. Set aside

In a food processor pulse the pretzels into crumbles. Add the maple syrup and butter. Pulse into small clumps. Add water 1 tablespoon as a time and pulse until a dough begins to form.

Press the pretzel mixture into the bottom of the greased 9x13 baking dish. Bake at 375 degrees for 12-15 minutes. The crust will be slightly browned. Set aside to cool.

Process the strawberries in a blender until they are finely chopped.

In a stand mixer whisk the sweetened condensed milk, cream cheese and strawberry gelatin using the whisk attachment until they are smooth. Add the pureed strawberries and whisk together until blended.

In a separate bowl whisk the heavy cream and sea salt on medium high until soft peaks form. Fold the strawberry mixture into the whipped cream mixture until it's folded together. 

Pour the strawberry and cream mixture over the cooled pretzel crust. Freeze for at least 8 hours before serving. 

Prior to serving whisk the heavy whipping cream and sugar together on medium high speed until stiff peaks form. Serve over the bars.

If you made this recipe please leave a star rating and comment below. It helps other readers find this recipe and means so much to me.

Notes

When I say fold I mean to pour the whipped cream on top of the strawberry mixture, then take a spatula and gently pull strawberry mixture over the whipped cream until they mix together. You want to keep the airiness of the whipped cream so you don't just want to stir them together.

  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Frozen
  • Cuisine: American

If you make these Gluten Free Strawberry Icebox Bars, I would love to hear what you think! Leave a comment below and let me know how they turned out, or tag me on Instagram so I can see your bars.

This is one of those desserts you will want to keep stocked in the freezer all summer long, so save it to your favorite Pinterest board so you always have it ready when you need a frozen treat!

Ingredients

Gluten Free Pretzels
Maple Syrup
Unsalted Butter
Cold Water
Strawberries
Sweetened Condensed Milk
Cream Cheese
Strawberry Gelatin
Heavy Whipping Cream
Sea Salt
Granulated Sugar

Instructions

Preheat your oven to 375 degrees. 

Grease a 9x13 baking dish with coconut oil or butter. Set aside

In a food processor pulse the pretzels into crumbles. Add the maple syrup and butter. Pulse into small clumps. Add water 1 tablespoon as a time and pulse until a dough begins to form.

Press the pretzel mixture into the bottom of the greased 9x13 baking dish. Bake at 375 degrees for 12-15 minutes. The crust will be slightly browned. Set aside to cool.

Process the strawberries in a blender until they are finely chopped.

In a stand mixer whisk the sweetened condensed milk, cream cheese and strawberry gelatin using the whisk attachment until they are smooth. Add the pureed strawberries and whisk together until blended.

In a separate bowl whisk the heavy cream and sea salt on medium high until soft peaks form. Fold the strawberry mixture into the whipped cream mixture until it's folded together. 

Pour the strawberry and cream mixture over the cooled pretzel crust. Freeze for at least 8 hours before serving. 

Prior to serving whisk the heavy whipping cream and sugar together on medium high speed until stiff peaks form. Serve over the bars.