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.
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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
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
For the Crust
- 1 cup unfed gluten free sourdough starter
- 1/2 cup lukewarm water
- 2 1/2 cups gluten free 1:1 flour
- 1 tsp salt
- 1 tsp 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 tbsp oregano
- 1 tbsp thyme
- salt + pepper to taste
- optional: 1 tsp red pepper flakes
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 1/4 cup fire roasted tomatoes. Pulse until basil is chopped, then stir in reserved fire roasted tomato if you like a chunkier sauce.