Gluten-free Sourdough Pizza Crust
Makes enough for one 12-inch pizza. Double the recipe if using an 11x17-inch sheet pan. You can use a combination of your favorite gluten-free flours or use all brown rice flour. The trick is to mix the brown rice starter very thick, almost like concrete.
1 cup fresh very thick brown rice starter
1 tablespoon olive oil
1 large egg
1/2 teaspoon salt
1 teaspoon dried oregano or fresh chopped rosemary, optional
If you are using a pizza stone be sure it has been preheated.
Line a rimmed 12-inch pizza pan with parchment paper cut to fit.
Mix ingredients together and pour into pan. The dough will be more like cake batter than bread dough.
Bake in a 375°F oven for 5 to 7 minutes, until set, but not brown. Remove to a rack and peel off parchment.
Place crust on a new piece of parchment and top with sauce, cheese, and other toppings. You can use a peel to place pizza directly onto a hot pizza stone, or you can return the pizza to the pan.
Bake at 450°F until cheese melts.
Note: It works very well to bake “mini” crusts in a hamburger bun pan. These can be topped with your favorite toppings and baked before freezing for quick grab-and-go lunches.
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