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.
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.
How do you make sourdough pizza from scratch?
Making gluten free sourdough pizza crust is a great way to use your sourdough starter. You will need one cup of starter. For me that is about two feedings and saving starter.
Make sure your sourdough starter is at room temperature. If you stored it in the refrigerator get it out at least one hour before making your pizza crust.
Mix together the sourdough starter, egg, olive oil, warm water, gluten free flour, seas salt, buttermilk powder, garlic powder and onion powder.
Place the dough in a greased bowl and coat with a couple of teaspoons of olive oil. Rub the olive oil over the dough with your hand to form a seal over the dough.
Cover the bowl and let set for 8-24 hours. At this point you can either use the pizza crust or place it in the refrigerator for up to three days.
If you like this recipe you might also enjoy:
Gluten Free Sourdough Starter
Gluten Free Sourdough Bread
Air Fryer Sweet Potato Wedges
Gluten Free Homemade Ranch Dip
Gluten Free Coleslaw
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Gluten Free Sourdough Pizza Crust
- Total Time: 8 hours 10 minutes
- Yield: 1 pizza crust 1x
- Diet: Gluten Free
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
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
Beat 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 tray. 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.
- Prep Time: 8 hours
- Cook Time: 10 minutes
- Category: Meals
- Method: Baking
- Cuisine: Gluten Free
Keywords: gluten free, sourdough, pizza, crust, dough, fermented, fermenting, no yeast, overnight, from scratch, homemade
Adrienne Stephen says
Is there a substitute for buttermilk powder? Never heard of that!
smallfarmbiglife says
You could do 2 tablespoons buttermilk and cut back on the warm water. Buttermilk powder is amazing because it stays fresh and you don't have to worry about a bottle of buttermilk going bad in your fridge. The Saco Pantry makes the buttermilk powder I use. I get mine at Walmart or Amazon. I hope you enjoy the recipe! ~Elaine
Erika Voorhees says
how well does the dough freeze? Would love to be able to make a big batch and freeze it in balls for later use.
smallfarmbiglife says
Hi Erika! You could definitely freeze this dough. I would use a freezer safe bag or container to store it in so the dough doesn't get freezer burn and/or take on a funky flavor. ~Elaine
Maggie Rothberg says
Hi there— I made this recipe this morning. I made some alterations to make it vegan: replacing the egg with psyllium husk and replacing the buttermilk powder with a vegan “buttermilk” (2 tbsp oat milk and a squeeze of lemon juice.) I reduced the water slightly since I was using that extra liquid. My dough has been sitting in the bowl to rise for about 12hrs but it is very dry and cracked on the outside and doesn’t seem to be rising much. Is there anything I can do to fix it at this point?
smallfarmbiglife says
Hi Maggie! I don't have any experience with cooking vegan. My guess is that without the actual buttermilk cultures the dough won't rise very well. If the dough isn't hard it may still roll out and make a pizza crust. If it's too dry, you could add some more liquid (water) to be able to roll it out. I'm sorry I can't be more help, but I don't know much about making things vegan. ~Elaine