Gluten-Free Sourdough Pizza
Pizza originated in Naples, Italy, in the 18th and 19th centuries as a simple street food for working-class people, often topped with tomatoes, cheese, and herbs. It gained widespread popularity with the creation of the Margherita pizza in 1889, honoring Queen Margherita with the colors of the Italian flag—tomato (red), mozzarella (white), and basil (green).
Italian immigrants later brought pizza to the United States, where it evolved into a global phenomenon with endless regional variations.
Crispy on the outside, soft and chewy in the middle—this naturally fermented gluten-free pizza crust is full of flavor and the perfect base for whatever toppings you like!
Instructions
21 stepsGather Required Ingredients and Make the Psyllium Gel
Gather your required ingredients.
In a medium bowl, combine the warm water and psyllium husk.
Stir well and let sit for 5–10 minutes until it forms a thick gel.
Prepare the Dough
In a large mixing bowl, whisk together the gluten-free flour mix, tapioca starch, and salt.
Add the psyllium gel and the active sourdough starter to the dry ingredients.
Mix well until a smooth, elastic dough forms. Use a spatula or dough hook.
Bulk Fermentation
Cover the bowl with a lid or clean towel.
Let the dough rest at room temperature for 6–8 hours, or until visibly puffy and soft.
Shape the Crust
Lightly flour your work surface with rice flour, or use parchment-lined sheet trays.
Divide the dough into 2 equal portions.
Gently press or stretch each piece into a round circle roughly 11 inches (28 cm) wide.
Place each crust on a piece of parchment paper.
Let rest for 30 minutes while preheating the oven.
Par-Bake the Base
Preheat oven to 480°F (250°C) with a pizza stone or heavy sheet tray inside. You can also use a preheated cast iron skillet. Place the uncooked pizza on parchment paper onto the preheated skillet or pizza stone.
Par-bake each pizza base for 6–7 minutes until just set and slightly puffed.
Add Toppings & Final Bake
Spread each base with tomato sauce.
Top with mozzarella, halved cherry tomatoes, and a sprinkle of dried oregano (or simply use whatever toppings you like!)
Drizzle with a tiny bit of olive oil.
Bake for another 8 minutes, or until the cheese is fully melted and edges are golden.
Top with fresh basil leaves right after baking.
Slice and serve!
Recipe Notes
Storage & Reheating
- Best enjoyed fresh.
- To store, cool completely and refrigerate in an airtight container for up to two days.
- Reheat in a hot oven for a few minutes until warm and crisp.
