Did you know that it’s absolutely possible to make a delicious gluten-free pizza?
Yes! It’ll wow your family and friends! Because who could give up on sourdough pizza, even if faced with dietary restrictions? (Here’s more information on the relationship between gluten sensitivity and sourdough.)
Although my family is not gluten-free, I like to lessen our susceptibility to food allergies by varying and rotating grains. And guess what? My family likes this gluten-free pizza even better than its spelt counterpart!
Making A Gluten-Free Sourdough Starter
It’s time to make a gluten-free sourdough starter — specifically, a boosted brown rice starter. I followed this recipe from the Art of Gluten-free Sourdough Baking website by Sharon Kane. Follow those directions to make the starter, then proceed with the pizza crust recipe.
(Note from Wardee: Sharon Kane is the author of the wonderful book Art of Gluten-Free Sourdough Baking.)
Let’s Make Pizza!
Gluten-Free Sourdough Pizza
Souring (start 8 to 24 hours in advance)...
In a medium sized-bowl, stir together sourdough starter and water.
Then add sea salt and olive oil.
Then add flours slowly until dough is easy to knead. If too dry, add a little more water. If dough seems sticky, add a bit more flour. But don't add too much as gluten-free dough will crumble as a result.
Knead dough on the counter or in a mixer for 1 to 2 minutes. Look for a soft dough that stays together, not a sticky, batter-like dough.
Grease a bowl, set dough ball in bowl, cover, and let sour for 8 to 24 hours.
After souring, preheat oven to 450 degrees Fahrenheit.
Then spread dough onto a parchment-paper lined cookie sheet or straight onto a greased pizza pan. Press it out with your hands instead of using a rolling pin.
Bake in the preheated oven for about 10 minutes, until slightly browned.
Add favorite toppings!*
Then bake pizza for 15 to 25 minutes in 450 degree Fahrenheit oven.
To serve, allow to cool for a few minutes before slicing.
To reheat leftovers, place in 325 degree Fahrenheit oven for about 20 minutes. This makes an incredibly easy lunch the next day!
For longer storage, freeze either whole or in slices.
*For toppings, we love mozzarella and parmesan cheeses, hidden under a bed of fresh vegetables. We also enjoy Hawaiian pizza — complete with fresh pineapple and ham. Be creative and flexible.
*Last time I made this pizza, I didn’t have quite enough homemade sauce left, but I did have a half-cup of pureed butternut squash sitting in the refrigerator. (You can see where this is going.) That tomato-sauce-mixed-with-pureed-butternut-squash was so tasty, mild, and unnoticeable to the kids!
*Finally, someday I plan to make topped pizzas as well as sourdough crusts to store in the freezer. They will be a very easy “go to” on busy nights, or when we have no idea what to make for lunch. Perhaps sometime we’ll even have unexpected visitors that we can “wow” with pizza!
Do you make your own pizza crusts? Have you considered sourdough? What are your favorite toppings?
...without giving up the foods you love or spending all day in the kitchen!
2 free books:
Eat God's Way
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