Gluten Free Sourdough Discard Pizza Crust

Say goodbye to crumbly, flimsy, or just plain dry and bland pizza bases. This gluten free sourdough discard pizza crust recipe bakes up golden brown with the exact chewiness you expect from a great slice. It is the ultimate low FODMAP dinner for anyone managing food sensitivities. You can make the gluten free pizza dough ahead of time and customize it as a thick crust or thin crust. Top it with fresh homemade tomato pizza sauce and dairy free cheese for a comforting meal that makes you forget you are even eating gluten free. This pizza 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!

Missing a truly good slice of pizza is a common struggle when you eat gluten free. Store bought crusts are often thin like cardboard or fall apart the second you pick them up. As someone who has been eating gluten free for over 5 years now, making a tasty and easy gluten free pizza recipe was one of the top recipes I needed to make for myself (and you!). After a few tries, this pizza crust was perfected. The sourdough discard gives it a deep flavor that regular gluten free doughs just lack. It ferments beautifully and bakes up into a sturdy base for any topping you love. I usually serve it alongside a fresh salad, but it also pairs perfectly with other favorites. If you want to switch up the flavors, try topping it with my Low FODMAP Kale Pesto Sauce.

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. This gluten free sourdough discard pizza crust is everything you want in a slice. It is chewy, crispy on the edges, and holds its shape perfectly. Best of all, it puts your extra starter to fantastic use. 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!

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! And if you are looking for some refreshing cocktails to enjoy with your gluten free sourdough pizza, you will want to try this Black Walnut Old Fashioned, this Campari Tonic or my personal favorite, a Limoncello Martini!

Why You'll Love This Gluten Free Pizza Recipe

• It's a great way to use up your gluten free sourdough discard! I'm one of those people who makes gluten free sourdough starter simply for the discard. This sourdough pizza crust is one of my favorite ways to use it; I can customize the toppings to whatever I am craving that day and know that the sourdough pizza crust will always be a delicious foundation.
• You want to impress friends and family with your baking skills. Sure, this may be a vain reason, but you know you love to hear how great a cook you are. No one needs to know this crust is easier than regular yeast pizza crust (that can be our secret)!
• You're looking for a good gluten free version of pizza. Look, everyone loves a good pizza. But as someone who eats gluten free, you know that gluten free pizza crust is often not as delicious. This homemade gluten free pizza recipe is actually tasty and I'm not just saying that because it is my recipe.

Ingredients & Substitutions 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, mix and 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. Too hot of water will actually kill the yeast and your pizza crust will not rise properly.

Salt: Essential for flavoring the dough.

Homemade Tomato Pizza Sauce: The quick homemade pizza sauce uses plain tomato sauce, fire roasted diced tomatoes, fresh basil, oregano, thyme, salt, and pepper. It is naturally sweet and completely refined sugar free. If you are not a fan of tomato sauce, here are some other Low FODMAP sauces and toppings: Kale Pesto Sauce or Garlic Infused Olive Oil with mozzarella, parmesan, and Italian seasoning.

Homemade Sourdough Pizza Step by Step Instructions

1. Prep Sourdough Discard. Stir any liquid on top of your starter back into it before measuring out 1 cup.
2. Mix Ingredients. 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. You can easily mix this by hand. Use a sturdy wooden spoon to combine everything in a large bowl. Once it comes together, grease your hands with oil (so the dough doesn't stick to your hands) and turn it out onto the greased counter and knead it by hand for about 5 to 7 minutes.
3. Proof Dough. 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.
4. Shape Dough. 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! Coat your fingers in olive oil before shaping; this keeps the sticky dough from clinging to you.
5. Preheat. Preheat oven to 450 while you work the pizza dough.
6. Prep Pan. 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)
7. Make 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.
8. Oil Dough. Drizzle the dough with garlic infused olive oil and spread with a spoon.
9. Add Sauce. Spread the homemade pizza sauce on top of the dough with the back of the spoon just like the oil (look at the notes for other sauce ideas if you are not a tomato sauce fan).
10. Bake. Bake the dough for about 10 minutes prior to adding toppings
11. Add Toppings. Add the cheese and whatever toppings you would like to add to your pizza to customize it for your liking.
12. Bake Again. Bake again for another 10-12 minutes until cheese is fully melted and crust is beginning to reach a golden brown. Enjoy!

Expert Tips & Tricks

• Use a glass bowl for proofing. Yeast doesn't love metal bowls, so I found this glass bowl to be the best alternative. You can also use ceramic if you do not have glass.
• Use a stand mixer. 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.
• Parbaking your crust is mandatory. Gluten free dough holds moisture differently. Baking the crust alone for 10 minutes prevents a soggy middle.
• Keep your hands oiled. If you shape the dough by hand, coat your fingers in olive oil. This keeps the sticky dough from clinging to you.

Gluten Free Sourdough Pizza FAQs

Why did my dough not rise?

The most common culprit is old yeast or too hot of water. Make sure your instant yeast is fresh (within about 3 months of opening). Your water temperature also matters. If the water is too hot, it will kill the yeast; aim for about 100 degrees Fahrenheit. Rule of thumb is it should feel like warm bath water.

Is this recipe low FODMAP friendly?

Yes, I wrote this recipe to be a low FODMAP recipe actually. This sourdough pizza is very gut friendly. Using garlic infused olive oil gives you that rich garlic flavor without the stomach irritants. The sourdough fermentation process in the crust also helps break down the grains, making it much easier to digest.

What is the best dairy free cheese for this pizza?

Look for a vegan mozzarella style cheese that uses a coconut oil or cashew milk base. Brands like Violife or Miyoko's melt and bubble the best in a hot oven without getting rubbery. If you have a dairy free cheese brand you like better though, use it!

Can I make this without a stand mixer?

You can easily mix this by hand. Use a sturdy wooden spoon to combine everything in a large bowl. Once it comes together, grease your hands with oil (so the dough doesn't stick to your hands) and turn it out onto the greased counter and knead it by hand for about 5 to 7 minutes.

What is the best way to reheat leftovers?

You may think to use the microwave because it is convenient and fast, but trust me when I say, skip the microwave or the crust will get soggy. Reheat your pizza slices in a dry skillet over medium heat for 3 to 5 minutes. You can also pop them into an air fryer at 350 degrees Fahrenheit for 3-5 minutes to make the crust perfectly crispy again.

What is the best gluten free 1:1 flour to use for this recipe?

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.

If You Liked This Sourdough Pizza Recipe, You'll Want To Try...

• Gluten free sourdough discard crackers
• Gluten Free Vegan Pizza Dough
• Gluten Free Neapolitan Pizza Dough (Low FODMAP Pizza Recipe)
• Cottage Cheese Pizza Bowl Single Serve High Protein
• 25+ Healthy Lunch Ideas High Protein, Gluten Free

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!