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Discover how to transform your sourdough discard into an airy, crispy gluten-free pizza crust that rivals traditional dough. This Gluten Free Sourdough Discard Pizza Dough yields restaurant-quality results without the usual gluten-free grittiness.
A Happy Kitchen Accident
As someone who hates wasting sourdough discard but struggles to digest gluten, I created this Gluten Free Sourdough Discard Pizza Dough after months of experimentation. The magic happens when cold fermenting meets high hydration – creating bubbles I never thought possible in gluten-free baking.
Get Ready to Cook
Grab your digital scale and flexible spatula – we’re making pizza magic with that discard jar!
What to Expect
Time: 1.5 hours (plus 1 hour chilling)
Difficulty: Medium (for gluten-free bakers)
Before You Begin
- Use room temperature discard straight from the jar
- Caputo Fioreglut absorbs liquid differently than other GF flours
- Have cornmeal ready for dusting
Ingredients You’ll Need
| Ingredient | Quantity |
|---|---|
| Water | 150 grams |
| Active dry yeast | 3 grams |
| Caputo Fioreglut Gluten Free Flour | 160 grams |
| Gluten Free Sourdough Discard | 50 grams |
| Granulated sugar | 5 grams |
| Kosher salt | 2 grams |
| Olive oil (divided) | 20 grams |
| Superfine yellow cornmeal | As needed |
Step-by-Step Guide
- Activate Yeast: Warm 160g water to 110°F (43°C). Add yeast and sugar. Wait 10-15 minutes until foamy.
- Mix Dry Ingredients: Whisk flour, sugar, and salt in mixing bowl.
- Combine Wet Ingredients: Add discard, yeast mixture, and 10g olive oil to dry ingredients. Mix with Danish whisk until smooth.
- Rest Dough: Shape into rough ball, cover, and let rest 10 minutes.
- Oil Bowl: Pour remaining 10g oil in clean bowl. Transfer dough and coat surface.
- Chill: Refrigerate covered dough for at least 1 hour.
- Shape Dough: On cornmeal-dusted parchment, press dough outward from center. Stretch to 10-11″ circle.
- Pre-bake Sauce: Spread sauce on dough and bake 7 minutes at 500°F (260°C) on preheated sheet pan.
- Add Cheese: Top with fresh mozzarella and bake 5-6 more minutes.
- Finish: Rest pizza 2 minutes before adding fresh basil.
Pointers for Perfection & How to Store
Chilled dough handles better – never skip refrigeration! For a crispier crust, try this Gluten Free Garlic Pizza Bread Best Crust technique with our dough.
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Gluten Free Sourdough Discard Pizza Dough
- Total Time: 105
- Yield: 2 medium pizzas 1x
- Diet: Gluten Free
Description
This Gluten Free Sourdough Discard Pizza Dough is the perfect way to use up your discard! It creates a crust that is crispy on the outside, chewy on the inside, and full of delicious sourdough flavor. This is a ‘hybrid’ recipe, meaning it uses commercial yeast for a reliable rise alongside the discard, ensuring a fluffy, non-dense crust every time.
Ingredients
1 cup (240g) warm water (105-110°F)
2 1/4 teaspoons (1 packet) instant yeast
1 tablespoon granulated sugar or honey
1 cup (240g) gluten free sourdough discard (unfed, room temperature)
2 tablespoons olive oil
2 1/2 to 3 cups (350g-420g) gluten free all-purpose flour or bread flour (Caputo Fioreglut is highly recommended for best texture)
1 1/2 teaspoons salt
1 teaspoon Italian seasoning or garlic powder (optional, for flavor)
Instructions
1. Bloom Yeast: In the bowl of a stand mixer, combine the warm water, instant yeast, and sugar. Whisk gently and let sit for 5-10 minutes until the mixture is foamy.
2. Add Wet Ingredients: Add the gluten free sourdough discard and olive oil to the yeast mixture. Whisk until combined.
3. Mix Dough: Add 2 1/2 cups of the gluten free flour, salt, and seasonings (if using). Using the dough hook or paddle attachment, mix on low speed until combined. If the dough is too sticky (like cake batter), add the remaining 1/2 cup flour gradually. The dough should be soft and tacky but manageable.
4. Knead: Increase the mixer speed to medium and beat for 3–5 minutes. This helps structure the dough (even without gluten).
5. First Rise: Scrape down the sides of the bowl and form the dough into a rough ball. Cover the bowl with plastic wrap or a damp towel. Let it rise in a warm place for 60–90 minutes, or until doubled in size.
6. Preheat: Preheat your oven to 450°F (230°C). If using a pizza stone, place it in the oven now to heat up.
7. Shape: Turn the dough out onto a piece of parchment paper lightly dusted with gluten free flour. Divide the dough in half (for two medium pizzas) or leave whole. Use your hands or a rolling pin to shape the dough into your desired circle or rectangle.
8. Par-Bake (Crucial): Transfer the parchment paper with the dough onto a baking sheet (or slide onto your pizza stone). Bake for 8–10 minutes until the crust is set and just starting to turn golden. *This prevents a soggy bottom.*
9. Top & Finish: Remove from the oven. Add your sauce, cheese, and favorite toppings. Return to the oven and bake for another 8–12 minutes, or until the cheese is bubbly and the crust is browned to your liking.
10. Serve: Let cool for a few minutes before slicing.
Notes
Flour Choice: For the most authentic ‘chewy’ pizza texture, Caputo Fioreglut (Gluten Free Wheat Starch) is the gold standard. If you have a wheat allergy, use a high-quality rice-based blend like King Arthur Gluten Free or Cup4Cup.
Sourdough Discard: Ensure your discard is at room temperature so it doesn’t shock the yeast. If it’s straight from the fridge, the rise time will be longer.
Freezing: This dough freezes well. After the first rise, wrap the dough ball tightly in plastic wrap and freeze. Thaw in the fridge overnight before shaping and baking.
- Prep Time: 15
- Cook Time: 20
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 160
- Sugar: 2
- Sodium: 290
- Fat: 3
- Saturated Fat: 0
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 32
- Fiber: 3
- Protein: 2
- Cholesterol: 0
Your Burning Questions Answered!
Q: Can I freeze the dough?
A: Yes! Shape dough balls before chilling, wrap tightly, and freeze up to 3 months.
Q: What if my dough doesn’t bubble?
A: Check yeast expiration date. Inactive yeast means your Gluten Free Sourdough Discard Pizza Dough won’t rise properly.
Q: Can I use different GF flour?
A: Caputo’s unique formulation creates the best gluten-free pizza crust texture. Substitutes yield denser results.
Dig In & Enjoy!
Who knew gluten-free pizza could have authentic chew? This Gluten Free Sourdough Discard Pizza Dough transformed pizza night in our house! For more delicious ideas, follow me on Pinterest.