Gluten Free Sourdough Discard Pizza Crust
This foolproof 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
Equipment
- Scale
- Measuring Cups + Spoons
- Blender or Food Processor
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 weight of flour*
- 1 tsp (6 g) salt
- 1 tsp (3 g) instant yeast
For the Sauce
- 1 can plain tomato sauce no spices, etc added
- 1 can fire roasted diced tomatoes
- 1 cup fresh basil , or 4 tsp. dried basil
- 1-2 tablespoon dried oregano
- 1 tablespoon dried thyme
- salt + pepper to taste
- 1 teaspoon red pepper flakes , optional
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 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.
- 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)
For the Sauce:
- 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.
Assemble Pizza:
- Oil Dough. Drizzle the dough with garlic infused olive oil and spread with a spoon.
- 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).
- 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
- Great Value (Walmart): 166 g
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