This gluten free sourdough discard pizza crust recipe is so delicious you'd hardly know it was gluten free! Dough can be made ahead and makes 2 12" thin crust pizzas or 1 14" thick crust pizza. Either way you slice it, this is going to be a new low FODMAP dinner favorite!
This gluten free sourdough discard pizza crust recipe is going to quickly become your new favorite way to use up your gluten free sourdough discard. Whether you are a fan of thick crust or thin, you can make this gluten free sourdough discard pizza crust both ways to satisfy even the choosiest of pizza fans!
Ingredients for Gluten Free Sourdough Pizza Crust
- Gluten Free Sourdough Starter Discard: You will need gluten free sourdough discard in order to make this low FODMAP recipe. Make sure that your discard is unfed when using, meaning as you are going about feeding your gluten free sourdough starter, remove 1 cup (this is the "discard") prior to feeding your starter as normal.
- Gluten Free 1:1 Flour: This recipe works best with gluten free measure for measure flour, also known as 1:1 flour. I originally tested this recipe using King Arthur Gluten Free Measure for Measure flour, but it also will work with Bob's Red Mill or any other gluten free 1:1 flour. I have not tested this recipe using any other flours and it should be known that if you swap in a flour other than gluten free 1:1 measure for measure flour, like almond flour or coconut flour, I cannot guarantee that this gluten free sourdough discard pizza crust recipe will turn out.
- Instant Yeast: I used Fleishmann's Instant Yeast in this recipe but if you are looking for a yeastless pizza crust option, you can try this Paleo Vegan Pizza Crust recipe instead!
- Lukewarm Water: It is important for the water to be lukewarm in order to activate the yeast.
- Salt
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Low FODMAP Tip: See recipe card for a delicious low FODMAP pizza sauce recipe you can use when making this gluten free sourdough discard pizza. You can also check out this Low FODMAP Kale Pesto Sauce for a fresh take on pesto pizza!
Favorite Toppings + Sauces
There are so many delicious toppings + low FODMAP pizza sauces you can add, the options are truly endless! Some favorites are:
- Kale Pesto Sauce
- Garlic Infused Olive Oil with Mozzarella, Parmesan + Italian Seasoning
- Loaded Veggie Pizza
- Low FODMAP Pizza Sauce, in the recipe card below
Looking for some refreshing cocktails to enjoy with your gluten free sourdough pizza? Try this Black Walnut Old Fashioned, this Campari Tonic or a Limoncello Martini!
What equipment do I need to make gluten free sourdough discard pizza crust?
- Stand Mixer + Dough Hook: I prefer to make this sourdough discard pizza crust using my stand mixer and dough hook as it is far easier to do this way, but you can absolutely use your hands to knead the dough if a stand mixer isn't something you have access to.
- Glass Mixing Bowl: I also like to make this recipe using a glass mixing bowl for proofing. Yeast doesn't love metal bowls, so I found this to be the best alternative. You can also use ceramic if you do not have glass.
As someone who has been eating gluten free for over 5 years now, getting a decent slice of pizza was something I thought was far gone in the past. Thankfully, this gluten free sourdough discard recipe makes enjoying pizza on a gluten free diet possible again! If you're looking for even more delicious gluten free pizza crust recipes, you can also check out this recipe for Grain Free Vegan Pizza Dough. It's a super simple recipe, yeast free, and makes a killer deep dish or thin crust pizza!
Looking for more gluten free sourdough discard recipes? Try these delicious crispy, herbaceous gluten free sourdough discard crackers!
Did you have a chance to make this recipe? If so, please leave me a rating and review below. I always love and appreciate hearing from you!
Gluten Free Sourdough Discard Pizza Crust
Ingredients
For the Crust
- 1 cup unfed gluten free sourdough starter
- ½ cup lukewarm water
- 2 ½ cups gluten free 1:1 flour
- 1 teaspoon salt
- 1 teaspoon instant yeast
For the Sauce
- 1 can plain tomato sauce no spices, etc added
- 1 can fire roasted diced tomatoes
- 1 cup fresh basil
- 1-2 tablespoon oregano
- 1 tablespoon thyme
- salt + pepper to taste
- optional: 1 teaspoon red pepper flakes
Instructions
For the Crust:
- Stir any liquid on top of your starter back into it before measuring out 1 cup.
- Add starter, water, flour, salt, and yeast to the bowl of a stand mixer and mix on low using a dough hook, about 7 minutes. You could also knead by hand if you do not have a mixer.
- Place the dough into a pre-greased bowl (I just used an olive oil spray) cover with a kitchen towel and allow dough to rise in a warm place until about doubled in bulk. This took about 2-3 hours for me and will depend on how active your discard is.
- For a thin crust pizza, divide dough ball in half to make 2 12" pizzas or use the original dough ball to make one 14" thick crust pizza. I've tried it both ways and the thin crust is my favorite!
- Pre-heat oven to 450 while you work the pizza dough.
- If you have one, use a cast iron pizza pan coated with a little cornmeal for crispiest results. If not, grease a cookie sheet or pizza pan and work dough into a circle (or rectangle if using a cookie sheet)
- Drizzle the dough with garlic infused olive oil and spread with a spoon, adding sauce next.
- Bake the dough for about 10 minutes prior to adding toppings, then bake again another 10-12 minutes until cheese is fully melted and crust is beginning to reach a golden brown.
For the Sauce:
- Add all ingredients to a high speed blender, reserving about ¼ cup fire roasted tomatoes. Pulse until basil is chopped, then stir in reserved fire roasted tomato if you like a chunkier sauce.
Kathy says
This pizza crust is amazing! Please make more gf sourdough starter recipes!!!!
Pretty Delicious Life says
I am so happy to hear that! Don't worry, I'm working on it! Thank you so much, Kathy!
Chelsea says
This pizza dough looks incredible. I cant believe how easy it is to make. The length it takes to make pizza dough always ,makes me shy away from it, but I am diving full force into this quick, gut healthy dough!
Gabe says
As an italian, I am always looking for new pizza doughs. Thank you!
Marley says
This is so approachable and looks so delicious!!
Lizzie says
Hi there -
Could this be made & then worked into a ball and frozen? Then defrosted and prepared as mentioned above?
Thank you!
prettydeliciouslife says
Hi Lizzie! While I haven't tested this out with this particular recipe yet, in my experience working with gluten free doughs, I do not see why that would not work! I would just be sure to wrap it really well before freezing and give it ample time to defrost at room temp before using. You'll have to let me know how it turns out if you get the chance to try!
Christy Hoffman says
Hi! I was wondering what your hydration ratio is of your starter. My pizza did not rise and did not come out amazing, although nothing wrong with the flavor!! Is your starter 100% hydration? Also is it mature. I’m still growing my starter for bread baking, so curious if it’s due to the fact that my starter is not quite ready for baking bread. The flavor was terrific. Just no growth and the dough was very dense and a little dry. I kept adding water just to get it to come together. Thanks for sharing!
prettydeliciouslife says
Hi Christy! If my memory serves, the starter that I used was somewhere around 85% hydration. Do you recall what yours was? Do you know if your yeast was fresh? I haven't heard of anyone having issues that I'm aware of so if there's anything else I can help you troubleshoot I'm happy to do so, I want you to love your pizza! 🙂
Christy Hoffman says
Hi! Made this again — great tasting pizza! But just no rise. I think my yeast was old. So the next time I do this, I will buy fresh yeast and see if it makes a difference. My starter is 100% hydration, but I still struggled to incorporate all the flour, still a very dry dough. I’m chalking it up to differences in location, etc! Thank you for this recipe! I will keep tweaking slightly to see if I can figure out why mine is so dry… but we LOVE the taste! My daughter said ”this is the best one yet” tonight. I’m still new to the whole sourdough game, so it could be ,y lack of experience as well! Thanks so much for replying!
prettydeliciouslife says
I'm SO happy to hear you're loving the flavor at least! I'm willing to bet it's probably the yeast, but please continue to keep me posted on how it goes especially if you end up discovering something that could be helpful to others when it comes to troubleshooting. I've made this so many times with no issue so I'm really feeling like it's your yeast but want to help you nail it, so please keep me posted! Every detail helps! 🙂
Sherry says
Hi! Can we use discard for this? or does it need to be un-fed starter? thanks
prettydeliciouslife says
Hi! Yes you can use discard for this recipe 🙂
Sherry Van Grootheest says
Hi! I used discard, and only 2 cups of gf flour and it is sooo dry. I have had to add almost half a cup of extra water. When I feed my starter I do 1:1:1. Is that the problem? Thanks
prettydeliciouslife says
Hi there! Hmm, what brand of gf flour did you use? I find that the type of flour sometimes has more to do with it than the starter.
Jeanne says
can I use a large cast iron skillet vs a pizza pan? Should Ipreheat the cast iron before baking
prettydeliciouslife says
You can! This recipe will work as a deep dish pizza & it's not necessary to preheat the cast iron however you may want to parbake the crust before adding toppings to ensure it cooks all the way through.