Description
This Gluten Free Sourdough Pizza Crust is a delicious and healthier alternative to traditional pizza dough, crafted using a gluten free flour blend and a gluten free sourdough starter. The dough requires a long rise to develop flavor and texture, then is pre-baked before topping and finishing in the oven for a perfect crispy yet chewy pizza base.
Ingredients
For the Sourdough Dough:
- 1/2 cup gluten free sourdough starter
- 2 cups gluten free flour blend
- 2 cups purified water
For the Dough Finishing Mix:
- 1 cup gluten free flour blend
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
For Assembling and Baking:
- Additional gluten free flour, up to 1/2 cup, for dusting and pressing
- Pizza sauce (amount as desired)
- Cheese (amount as desired)
- Desired pizza toppings
Instructions
- Mix Initial Dough: In a large bowl, combine 1/2 cup gluten free sourdough starter, 2 cups gluten free flour blend, and 2 cups purified water. Stir well to create a somewhat wet dough.
- Allow Dough to Rise: Cover the bowl and let the dough rise for 4 to 6 hours, ideally overnight or throughout the day, to develop flavor and fermentation.
- Prepare Dry Mixture: In a separate small bowl, mix 1 cup gluten free flour blend, 1 1/2 teaspoons baking soda, and 1 teaspoon salt thoroughly.
- Integrate Dry Mix with Dough: Add the dry mixture into the risen dough and mix until fully combined.
- Prepare Baking Surface: Sprinkle flour onto parchment paper and spread evenly. Pour the dough onto the parchment-lined baking sheet.
- Shape Dough into Crust: Dust the top of the dough with more flour as needed. Press the dough flat, adding up to 1/2 cup of additional flour if sticky, until it reaches approximately 1/4 inch thickness.
- Second Rise: Let the pressed dough rise again for 45 minutes while you preheat your oven to 425º F (220º C).
- Pre-bake the Crust: Bake the dough on the baking sheet for 10 minutes to set the crust, then remove from the oven.
- Add Toppings: Spread your desired pizza sauce, cheese, and toppings evenly over the pre-baked crust.
- Final Bake: Return the pizza to the oven and bake for an additional 10 to 12 minutes until the cheese melts and turns slightly golden.
Notes
- Use a gluten free flour blend suitable for baking to ensure the best texture.
- Sourdough starter should be active and gluten free to maintain recipe integrity.
- Purified water improves dough quality by removing impurities.
- Allowing the dough to rise longer enhances flavor through fermentation.
- Pre-baking the crust helps prevent sogginess when adding toppings.
- Adjust toppings as desired for personal taste and dietary needs.
