Gluten-free sourdough pizza dough — crispy, chewy, with proper sourdough tang. Rolls out beautifully.
Ingredients
- 300g brown rice flour
- 100g buckwheat flour
- 50g sorghum flour
- 20g tapioca flour (for stretch)
- 25g psyllium husk
- 10g fine sea salt
- 20g olive oil
- 425g water (warm)
- 150g active GF sourdough starter
Method
- Combine dry. Whisk all flours, psyllium husk and salt in a large bowl.
- Combine wet. Mix water, starter and olive oil in a separate bowl.
- Mix + rest. Combine wet and dry. Mix 3 minutes until smooth. Cover and rest 8-10 hours at room temperature.
- Divide. Divide the dough into 4 equal balls. Wet your hands so the dough does not stick.
- Cold retard. Place each ball in a lightly oiled container. Refrigerate 4-12 hours to develop flavour.
- Shape. Remove one ball at a time. On a rice-floured surface, press and stretch (do not roll) into a 25cm round about 5mm thick.
- Top + bake. Top sparingly with sauce and toppings. Slide onto a preheated pizza stone at 260°C. Bake 6-8 minutes until crust is deeply golden and cheese is bubbling.
Baker's tip: Tapioca flour is key for stretch — do not skip. Preheat the pizza stone for 45 minutes minimum. Less is more on toppings — GF crust can go soggy with heavy toppings.
Frequently asked questions
Can I use a pizza pan instead of a stone?
Yes — use a heavy pizza pan or upside-down baking tray. Preheat for the same 45 minutes at 260°C. Crust will be slightly less crisp on the bottom but still very good.
Why does my gluten-free pizza dough tear when I stretch it?
Two reasons: not enough rest time (needs 8-10 hours), or not enough psyllium husk. Also, always PRESS and STRETCH gluten-free dough — never roll with a rolling pin (compresses the air out).
