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–+ servings

Gluten Free Sourdough Discard Pizza Crust

Pretty Delicious Life
This foolproof gluten free sourdough pizza dough requires minimal hands on time and yields a restaurant quality crust. Pair it with our quick blender sauce for a complete meal. Makes 2 12" thin crust or 1 14" thick crust pizza
5 from 11 votes
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Prep Time 3 hours 20 minutes
Cook Time 20 minutes
Total Time 3 hours 40 minutes
Course Main Course
Cuisine American, Italian
Servings 8
Calories 125 kcal

Equipment

Ingredients
  

For the Crust

  • 1 cup (240 g) unfed gluten free sourdough starter
  • ½ cup (118.3 g) lukewarm water
  • 2 ½ cups gluten free 1:1 flour look at note for types & weight of gf flour*
  • 1 tsp (6 g) salt
  • 1 tsp (3 g) instant yeast

Instructions
 

For the Pizza Crust:

  • Prep Sourdough Discard. Stir any liquid on top of your starter back into it before measuring out 1 cup.
  • Mix Ingredients. Add gluten free starter, water, gluten free 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.
  • 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.
  • 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!
  • Preheat. Pre-heat oven to 450 while you work the pizza dough.
  • 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)

Assemble Pizza:

  • Oil Dough. Drizzle the dough with garlic infused olive oil and spread with a spoon.
  • Add Sauce. Spread the pizza sauce of choice on top of the dough with the back of the spoon just like the oil (look at the notes for some sauce ideas if you are not sure what sauce to use).
  • Bake. Bake the dough for about 10 minutes prior to adding toppings
  • Add Toppings. Add the cheese and whatever toppings you would like to add to your pizza to customize it for your liking.
  • Bake Again. Bake again for another 10-12 minutes until cheese is fully melted and crust is beginning to reach a golden brown. Enjoy!

Video

Notes

If you want to weigh your gluten free 1:1 flour, these are the weights you should do based off the type of flour you use: 
  • King Arthur Measure for Measure: 146 g
  • Bob's Red Mill 1-to-1 Baking Flour: 148g
  • Cup4Cup: 149 g
  • Namaste Perfect Blend: 134 g
 
Note: 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.
There are so many delicious toppings +pizza sauces you can add, the options are truly endless! Some favorites are:
 

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!

Tried this recipe?Mention @prettydeliciouslife or tag #PDLrecipes!
Keyword Entrees, Gluten Free, Gluten Free Entrees, Gluten free pizza, LowFODMAP Entrees, Vegetarian