How to Make Gluten-Free Sourdough Pizza Dough

Gluten-Free Sourdough Pizza Dough has been my biggest mountain to climb. I used to absolutely miss out on pizza nights. No joke, I’d literally be sitting there eyeing those golden, chewy crusts like a sad puppy. Then, I learned how easy mixing up a gluten-free sourdough pizza dough could actually be (right up there with this crispy crust gluten-free sourdough bread). Seriously, stop fussing with store-bought, cardboard-tasting crusts. Grab your gluten-free sourdough starter and let’s make a pizza that you’d actually brag about to your friends.

Why You Will Love This Recipe

Let me lay it out for you. This gluten-free sourdough pizza dough is chewy, easy to customize, and just plain satisfying. First time I nailed it, my husband looked at me like I’d made five-star restaurant food at home. The tang from the sourdough just makes something magical happen.

Even if you’re not the kneading type or you dread complicated recipes, you’ll breeze through this one. The dough mixes up quickly and handles better than most gluten-free stuff. No crumbling apart. No “I need a fork for this” sadness.

Impatient about waiting? Same. But honestly, the flavor—oh, it’s worth it. Especially if you’re already a fan of anything sourdough, this will win you over instantly. Every time I bake it, I start plotting my next topping combo before I’ve even finished a slice.

This dough changed our weekly pizza night. My kids and even my gluten-everything friends ask for seconds!

Building Your Gluten-Free Sourdough Starter Foundation

Here’s the real ticket: your gluten-free sourdough starter sets everything up for epic crust. If you’ve never made one before, trust me, it’s way simpler than it looks. (Peek at the artisan gluten-free bread guide if you get stuck.) Basically, it’s flour and water and some patience. Skips the weird yeast flavor you sometimes get from packets.

I keep my starter in the fridge, feeding it every week or so. Even if it gets a little sleepy, you can perk it up by feeding it the night before pizza. Using a happy, bubbly starter makes all the difference. Lazy science experiment vibes? Maybe. But the flavor is so real and impossibly good. If you don’t have one, borrow a spoonful from a friend who bakes. You’ll thank them.

Pro tip: Don’t toss that sourdough discard! When you’re maintaining your starter, save the extra for these amazing gluten-free sourdough discard crackers. And if you’re feeling ambitious with your starter, try making gluten-free sourdough bagels – they’re the perfect weekend project and use similar techniques to this pizza dough. They’re the perfect crunchy snack while you wait for your pizza dough to rise.

Gluten-Free Sourdough Pizza Dough Ingredients

Let’s not get complicated. You’ll need:

• 1 cup active gluten-free sourdough starter (bubbly and happy)
• 1 ¼ cups warm water
• 2 tablespoons olive oil (good, peppery olive oil is nice)
• 2 ½ cups gluten-free all-purpose flour (make sure your blend contains xanthan gum or add 1 teaspoon yourself)
• 1 teaspoon salt
• 1 tablespoon maple syrup or honey (for a tiny bit of sweetness)
• Cornmeal or gluten-free flour for dusting

Ingredient	Amount	Substitutions
Gluten-Free Sourdough Starter	1 cup	Can be homemade or store-bought
Warm Water	1 ¼ cups	Room temperature water if in a pinch
Olive Oil	2 tablespoons	Can substitute with avocado oil
Gluten-Free All-Purpose Flour	2 ½ cups	Use a blend with xanthan gum
Salt	1 teaspoon	Sea salt or kosher salt
Maple Syrup or Honey	1 tablespoon	Agave syrup or coconut sugar
Cornmeal or Gluten-Free Flour (for dusting)	As needed	Rice flour works as well

I swap out the sweetener based on what’s in the cabinet. If you’re sensitive to gums, pick a flour blend without it and toss in psyllium husk instead. The olive oil? Don’t skip it. Adds that chew.

Step-by-Step Instructions

Alright, roll up those sleeves. Here’s how pizza night gets done in my house:

1. In a bowl, mix your sourdough starter and warm water until smooth.
2. Stir in olive oil, salt, and maple syrup (or honey), just until combined.
3. Gradually add the gluten-free flour, mixing gently. I use a wooden spoon and sometimes just my hands when it gets sticky.
4. Scrape the dough into a lightly greased bowl, cover it up, and leave it somewhere cozy (not drafty!) for 4-8 hours. It should get puffy and a little bit bigger, but don’t expect it to double. (Honestly, some days it rises more than others.)
5. When you’re ready, preheat your oven to 475°F. If you have a pizza stone, get that thing hot.
6. Plop the dough onto a sheet of parchment, dust with cornmeal, and shape it gently with oiled hands. Don’t force it into a circle—it’s a rustic thing!
7. Top however your heart desires. Don’t overload with sauce, or it gets a bit soggy.
8. Bake for 13-18 minutes until the edges are dark golden and crisp(ish).

That’s it. The hardest part is waiting for it to cool enough so you don’t scorch your mouth.

Expert Tips

If you’re as impatient as me, you might try rushing the rise. Don’t. This flavor is next-level if you let the gluten-free sourdough pizza dough chill overnight. Toss it in the fridge after a few hours if you’re busy—makes your life easy.

Use parchment paper for easy transfer, especially if you’re the kind of person who’s ever tried to slide dough off a peel and into the oven… and missed. Feels like a crime scene.

If you want extra crunch, sprinkle a little bit of crispy crust gluten-free sourdough bread crumbs (leftover? lucky you!) on the edges. Also, more olive oil never hurts.

Sometimes my dough comes out stickier than I’d like. Just dust with extra flour or use oiled hands. And for adventures in flavor, try mixing in dried herbs or garlic. Trust me—it wakes up leftovers, too.

Storage & Reheating Leftovers

Not gonna lie, leftovers are rare in my kitchen. But if you seriously have restraint, here’s what I do:

• Store leftover slices in an airtight container or wrap tightly in foil in the fridge for up to 3 days.
• To reheat, pop slices (uncovered, please) in a preheated oven at 375°F for 6-8 minutes. The crust gets its crisp back—honestly, microwave ruins it.
• For freezer folks: wrap slices in parchment, then foil, and tuck in a zip bag for up to a month. Thaw and toast to bring that chewy bite back.

I’ve even tried it cold straight from the fridge. No shame.

Common Questions

Pizza Night, Upgraded

Alright, there you have it. Making gluten-free sourdough pizza dough isn’t just for Instagram foodies. It’s totally doable—and a major win for your taste buds. Trust your gluten-free sourdough starter and go for it. No more suffering through sad, dry crusts—this is the good stuff. If you get hooked, you might even branch out into gluten-free sourdough cinnamon rolls or find more tricks in this detailed category of gluten-free bread recipes. Need more inspiration? Bakerita has a super useful Gluten-Free Sourdough Pizza Crust you might love too. Get messy, have fun, and let that gluten-free sourdough pizza dough steal the show at your table.

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