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


  1. If you are using a pizza stone be sure it has been preheated.
  2. Line a rimmed 12-inch pizza pan with parchment paper cut to fit. 
  3. Mix ingredients together and pour into pan. The dough will be more like cake batter than bread dough. 
  4. Bake in a 375°F oven for 5 to 7 minutes, until set, but not brown. Remove to a rack and peel off parchment. 
  5. 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.
  6. 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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