Gluten Free Sourdough Discard Pizza Dough

Gluten Free Pizza Night just got better with this Gluten Free Sourdough Discard Pizza Dough recipe. It’s easy to follow and guarantees a crispy, flavorful crust that pairs perfectly with your favorite toppings. I created this recipe to make one 10" gluten-free pizza that's ideal for one person, with a chance of 1-2 slices left over.

In this post, I also show you how to bake the pizza dough without needing a fancy pizza oven or a pizza stone. Spoiler: I use a sheet pan, and it works wonderfully.

Recipe Ingredient Notes

Gluten Free Flour: The only flour I recommend using in this gluten free sourdough discard pizza dough recipe is Caputo Fioreglut. This product is the secret to gluten free pizzas and bread. It comes directly from Italy and one can find it on Amazon as well as in some local grocery stores. This flour is super fine, without any gritty texture. It also contains gluten free wheat starch. Should you have an actual wheat allergy (which is not the same as celiac disease), do NOT use this product. You can read more about gluten free wheat starch here: What is gluten free wheat starch?

Sugar: Sugar serves several key functions in this sourdough discard pizza dough. First, it acts as a food source for the yeast. As the yeast consumes sugar, it produces carbon dioxide and alcohol through fermentation, which helps the dough rise and creates a light, airy texture. Additionally, sugar enhances the flavor by adding sweetness and balancing the taste of other ingredients. It also contributes to the browning of the crust during baking. This browning occurs through the Maillard reaction, where sugars and proteins interact under heat, giving the crust its golden-brown color.

Active Dry Yeast: I prefer active dry yeast which has to be activated in a warm liquid before adding it to the dough. If you prefer using Instant Yeast you can substitute it 1:1 in this recipe. Add the instant yeast directly to the dry ingredients without activating it. Keep in mind that doughs made with instant yeast tend to rise faster. You might need to keep an eye on the dough to avoid over-proofing.

Olive Oil: I use extra virgin olive oil in this recipe, but grapeseed oil works well too. The oil makes the dough easier to handle by reducing stickiness, which is especially helpful when shaping it. It also contributes to a crispy outer layer during baking, helping the crust develop a golden-brown, slightly crisp texture, particularly at high temperatures.

Gluten Free Sourdough Discard: Sourdough discard refers to the portion of the gluten-free sourdough starter that is removed and often discarded when the starter is fed. For this Gluten-Free Sourdough Discard Pizza Dough, you can use either fed or unfed sourdough discard. This recipe uses a 50:50 sourdough starter, made with equal parts gluten-free superfine brown rice flour and water. Be sure the discard is at room temperature before using it. If you don't have any gluten free sourdough discard on hand, make sure to check out my Gluten Free Pizza Dough Recipe. Just as good but no sourdough required.

Tools Needed to make Sourdough Discard Pizza

To successfully make this gluten free sourdough discard pizza you will need a few kitchen tools you most likely already have in your kitchen.

Digital Kitchen Scale: is a must-have to make this recipe (or any of my recipes). For small amounts under 10 grams, I like to use this Precision Pocket Scale.

Two Mixing Bowls: While you can mix the dough for this pizza recipe with a stand mixer and a dough hook, I prefer mixing it by hand in a large mixing bowl. You will need two mixing bowls. One to make the pizza dough and one for proofing.

Danish Dough Whisk or Wooden Spoon: Use something sturdy for mixing the pizza dough by hand.

Two Sheet Pans: I don't own a fancy pizza oven or pizza stone so I use one half sheet pans as a pizza stone in the oven and one half sheet pan to transfer to pizza to and from the oven. I recommend using a well-loved sheet pan for the one that's going to sit in the 500F oven.

You will also need heat proof parchment paper, a digital thermometer (optional for the water temperature for the active dry yeast) and a pizza cutter (or a pair of kitchen shears - yes, they work wonderfully to portion pizza)

Recipe Testing Notes

I've only tested my gluten-free pizza recipes in a standard American oven that tops out at 500°F. I don’t have a fancy pizza oven, pizza wheel or even a pizza stone. Instead, I use an upside down sheet tray as a pizza when and a trusty, well-loved baking sheet placed upside down in the oven as a "pizza stone" - and it works like a charm. So if you plan on using my pizza recipes in a fancy pizza oven, like an Ooni Outdoor Pizza Oven, or a pizza stone please adjust accordingly.

I also have not tested options like freezing the unbaked pizza dough and/or baking it from frozen.

Why add sourdough discard to pizza dough

Adding sourdough discard to pizza dough offers several benefits:

• Enhanced Flavor: Sourdough discard adds a tangy, complex flavor to the dough, giving the pizza crust a unique taste that’s more nuanced than dough made with commercial yeast alone.
• Improved Texture: The natural acidity in the gluten free sourdough discard can help strengthen the dough's gluten structure, resulting in a chewier, more elastic crust.
• Waste Reduction: Incorporating sourdough discard into pizza dough is an excellent way to reduce waste while making the most of the sourdough starter you’d normally toss.

How to make a gluten free sourdough pizza crust

When developing this recipe, my goal was to create a single pizza that's perfect for one person, with the possibility of 1-2 slices left over. It also works as a small appetizer for two people who aren’t too hungry.

This gluten free sourdough discard pizza dough comes together in no time. The beauty of this recipe is the fact that you don't need to bust out your electric mixer or stand mixer. The dough simply gets mixed with a Danish Dough Whisk or wooden spoon.

1. To activate active dry yeast, heat 160 grams of water in a microwave-safe bowl for 30-60 seconds. The ideal temperature should be around 110°F (no hotter than 115°F, as this can kill the yeast). For accuracy, use a digital thermometer to check the water temperature.
2. Once the water is warm, sprinkle the yeast and a pinch of sugar over the surface. Let it sit for 10-15 minutes. You'll know your yeast is ready when it becomes bubbly and frothy. If it doesn’t bubble and foam within 10 minutes, it’s likely inactive and shouldn’t be used for your recipes.
3. In the meantime combine Caputo Fioreglut Gluten Free Flour, granulated sugar and kosher salt in a mixing bowl. Whisk to combine.
4. Add the gluten free sourdough discard.
5. Add the yeast mixture and olive oil to the dry ingredients, and with a Danish Dough Whisk or wooden spoon combine everything into a wet, slightly lumpy-looking mess of dough. It may seem wet in the beginning but the flour will absorb the liquid. Whisk it until it become smooth (this is a great arm workout no one asked for).

6. With a flexible spatula scrape down the side of the mixing bowl and shape the dough into a ball. This doesn't have to be perfect. It just makes transfering it easier.
7. Allow the rough looking gluten free pizza dough to rest for 10 minutes in the bowl. This gives the flour a chance to fully hydrate. In the meantime measure out 10 grams of oil and add it to the bottom of your second mixing bowl.
8. Once rested, transfer the sourdough discard pizza dough to the oiled bowl. The oil will make the dough less sticky and a lot easier to handle.
9. With the spatula turn the dough over a few times. It should be fully coated in oil and shaped into a cute little pizza dough ball.
10. Cover the bowl with plastic wrap and place it in the refrigerator for at least an hour to receive the best results. During this time the dough will slowly rise which will improve texture and flavor. Also, a chilled gluten free pizza dough is easier to shape.

Shaping

Since I don’t own a pizza wheel, I use an upside-down sheet tray to transfer my gluten free pizza into the oven. Make sure to use parchment paper (not wax paper) that can withstand high temperatures.

Shaping the gluten free pizza dough can be a bit tricky at first, but don’t worry - you’ll get the hang of it quickly! I find the easiest method is to lightly grease my hands with olive oil to prevent sticking.

It’s also worth noting that I use super fine cornmeal instead of gluten free flour underneath the pizza. Cornmeal not only prevents the dough from sticking to the baking surface, but it also adds a subtle crunch to the crust. Plus, it helps distribute heat evenly, leading to a crispier bake without altering the flavor. Plus it's what most Pizzarias in Italy use.

1. Place a piece of parchment paper on an upside down sheet pan and generously sprinkle with superfine yellow cornmeal. Retrieve the gluten free sourdough pizza dough from the fridge and carefully transfer it to the parchment paper. Right on top of the cornmeal.
2. Using your fingertips, press the center of the dough outward in a circular motion, leaving about a 1-inch border around the edges. This helps create the crust.
3. Once you've flattened the center, gently use your hands to stretch the dough by pressing your fingertips outward from the middle to the edges. You can also lift the dough and let gravity help by rotating it gently between your hands. It's okay if some of the cornmeal gets onto the pizza dough.
4. Keep pressing with your fingertips to evenly distribute the dough. Make sure the center remains thinner than the outer edges for that classic pizza shape. I like to aim for a 10" - 11" circle.
5. If the dough tears, pinch it back together. Go slow and be gentle - too much force can cause rips or thin spots.
6. Once the pizza dough has been shaped, allow for it to sit at room temperature while you preheat the oven and prepare your choice of toppings.

Baking Instructions without a Pizza Stone

In this post, I top my gluten free sourdough discard pizza with homemade pizza sauce, fresh mozzarella (sold in its brine), and a sprinkle of basil added after baking. From my extensive testing, I’ve discovered that baking the pizza with just the sauce first and adding toppings like fresh mozzarella later prevents it from burning.

1. Start by arranging your oven rack in the lower third and place a sheet pan upside down in the oven, with the flat surface on top.
2. Preheat the oven to 500°F for at least 20 minutes.
3. In the meantime, get your toppings ready.
4. Once the oven is fully preheated, top your pizza dough. If the dough has risen slightly at room temperature, you can gently stretch it out more or leave it as is.
5. Spread a thin layer of pizza sauce over the dough, starting from the center and working your way to the edges, leaving about 1 inch for the crust.
6. Open the oven door and carefully bring the sheet pan with the pizza as close as possible to the preheated sheet pan. Carefully slide the pizza WITH the parchment paper onto the hot sheet pan. Be sure to use oven mitts or wear long sleeves to reduce the risk of burns.
7. Close the oven door and bake for 7 minutes. While it bakes, tear about half a ball of fresh mozzarella into bite-sized pieces. (Measure with your heart)
8. After 7 minutes, open the oven and top the pizza with the mozzarella. Finish baking for another 5-6 minutes until the cheese is melted and the crust is golden brown. Baking times may vary depending on your oven and your preferred level of doneness.
9. Once the pizza is ready, use the same sheet pan you previously used to transfer the pizza to the oven to carefully slide the pizza out. Be cautious, as the parchment paper may be slightly toasted.
10. Let the pizza sit for 2 minutes before topping it with fresh basil, Italian herbs, maybe a drizzle of olive oil or a sprinkle of red pepper flakes.
11. Slice in equal pieces and enjoy. Buon Appetito - Enjoy!

Storage & Reheating Leftovers

When developing this recipe, my goal was to create a single pizza that's perfect for one person, with the possibility of 1-2 slices left over. It also works as a small appetizer for two people who aren’t too hungry. So IF you happen to have some leftovers, just store them in an airtight container in your fridge for 1-2 days.

To reheat cold pizza, I like to use a skillet. I try to avoid the microwave since it tends to make the pizza soggy. To reheat this sourdough pizza in a skillet, preheat a non-stick skillet over medium heat. Place the pizza slice in the skillet. Cover with a lid or aluminum foil to help melt the cheese. Heat for 5-8 minutes, or until the cheese is melted and the crust is crispy.

FAQ - Gluten Free Sourdough Discard Pizza Dough

Note about Salt in my Recipes

I use Diamond Kosher Crystal Salt in all of my recipes unless otherwise stated. If use use a different brand or kind of salt in your kitchen please adjust accordingly since some salts can be saltier. If you use Morton’s Kosher Salt please be aware that their salt granules are smaller in size, denser, and crunchier and twice as salty.

Baking in grams

I share my recipes in grams and by weight since baking by weight is the most accurate way to bake. Digital Scales are very affordable and easy to use. You can purchase them on Amazon for less than a set of measuring cups. For small amounts under 10 grams, I like to use this Precision Pocket Scale. Measuring cups are very inaccurate which can cause significant errors when it comes to gluten-free baking or baking in general. Especially since I bake with gluten-free flours which weigh differently than “regular” flours. I do provide some ingredients like spices and leavening agents in measuring spoons. To learn more about Baking with a digital scale, make sure to check out my post about Baking by weight.

Note about Ovens and Oven Temperatures

All my recipes are tested and developed with a conventional oven. I always bake my baked goods on the rack placed in the MIDDLE of my oven. This way the heat coming from the bottom will not burn my baked goods.

If you are baking with convection (fan-forced), please adjust the recipes accordingly. Convection oven can cause baked goods to dry out quickly and still be raw inside. Since takes at least 15-20 minutes for a standard American Oven to be fully preheated. I highly recommend investing in an Oven Thermometer.

Substitutions and Modifications

Any dietary or ingredient modifications/substitutions to this recipe may alter the end result in appearance and taste. I test my recipes several times as published in this post and The Gluten Free Austrian Blog is not responsible for the outcome of any recipe you find on our website.