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Gluten-free sourdough pizza with melted cheese and basil, sliced on a baking sheet

Gluten-Free Sourdough Pizza Crust

A par-baked gluten-free sourdough pizza crust for two 10-inch pizzas, using active starter or discard, psyllium husk for structure and a hot pan for a crisp bottom.
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Prep Time 20 minutes
Cook Time 20 minutes
Rest / Ferment Time 3 hours
Total Time 3 hours 40 minutes
Servings: 8 slices
Course: Main Course
Cuisine: Italian
Calories: 219
Ingredients Equipment Method Notes

Ingredients
  

  • 14 g whole psyllium husk
  • 280 g (about 1¼ cups) filtered water, room temperature
  • 140 g (about ½ cup plus 2 Tbsp) gluten-free sourdough starter or discard how to make a gluten-free starter
  • 80 g (about ½ cup) brown rice flour
  • 70 g (about ½ cup) sorghum flour
  • 70 g (about ½ cup plus 1 Tbsp) tapioca starch
  • 15 g (1 Tbsp) olive oil
  • 8 g (1¼ tsp) fine sea salt
  • 120 g (½ cup) pizza sauce
  • 170 g (6 oz) low-moisture mozzarella

Equipment

  • Kitchen scale
  • Mixing bowl
  • Whisk
  • Rimmed baking sheet
  • Parchment paper

Method
 

  1. Whisk 14 g psyllium husk into the water and let it gel for 5 minutes.
  2. Stir in the starter, flours, tapioca starch, oil and salt until smooth and sticky.
  3. Cover and rise 3 hours at room temperature, or up to a day in the refrigerator.
  4. Heat the oven to 450°F (230°C) with the rimmed baking sheet inside.
  5. Divide the dough in half and pat each half into a 10-inch round, about ¼ inch thick, on parchment.
  6. Par-bake each crust on the hot pan for 10 to 12 minutes, until lightly golden and firm.
  7. Top with sauce and mozzarella and bake 6 to 10 minutes more, then rest 3 minutes before slicing.

Notes

Cook time is the oven time for each pizza. A hot pan crisps the bottom, so keep the baking sheet in the oven while it preheats. The dough keeps in the refrigerator for up to a day.