If you haven't jumped on the gluten free sourdough train by now, I think it is high time you got on board! Truthfully, my favorite part about learning how to make gluten free sourdough was actually experimenting with all the tasty + creative recipes I could come up with using the gluten free sourdough discard. I have loads of gluten free sourdough discard recipes that I plan to experiment with this year, in addition to sharing my tried and true recipe for gluten free sourdough starter, but I have some more tweaking to do before I feel like I can say it bakes the perfect loaf. In the meantime, I can definitely guarantee that this gluten free sourdough discard pizza crust recipe is going to be in your recipe rotation for years to come.
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. I personally prefer my gluten free pizza to be on the crispier side but I tested the thicker crust out and it is fluffy on the inside with a bit of a crunch on the outside and, well, honestly it's just perfect. If you are following a low FODMAP diet, I've included my favorite low FODMAP friendly recipe for garlic + onion free pizza sauce in this post as well so everything is easy and in one place for you. You can also try this Vegan Alfredo Sauce recipe that I like to add to my gluten free sourdough discard pizza in place of tomato sauce when I am craving something just a little bit different. If you're a white pizza fan, which in all honesty is my actual favorite way to enjoy gluten free pizza, then I highly recommend topping this low FODMAP friendly pizza off with your favorite mozzarella + parmesan cheeses, a drizzle of garlic infused olive oil, some italian seasoning, spinach, red pepper flakes, and a little hot honey if you're feeling fancy! That is my number one go-to gluten free pizza topping of all time and has been for probably my whole life.
What do I need to make gluten free sourdough discard pizza crust?
- Gluten Free Sourdough Starter Discard: It goes without saying, you will definitely be needing 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 1:1 flour, but it also will work with 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, 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 will be testing a yeastless version soon for those of you who may prefer to avoid it. For now, make sure you do not skip this step!
- 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.
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
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
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
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.