Grain-Free Sourdough Pizza Crust

You can’t go wrong with this tasty 12-inch grain-free sourdough pizza crust! A delicious baked treat—even for people that don’t need to be grain-free!

Grain-Free Sourdough Pizza Crust 

It’s normal to crave comfort food even if you follow a grain-free and mostly plant-based lifestyle.

Luckily, it’s possible to create unique and tasty baked treats like pizza even when you have food sensitivities, allergies or special dietary needs.

This grain-free crust is an alternative that I hope you will try and enjoy as much as I do!

Ingredients

The list of ingredients to make this grain-free sourdough pizza crust is nice and short!

• cassava sourdough starter (discard or active)
• tiger nut flour (or almond flour/meal if not allergic)
• cassava flour
• golden flaxseed meal 
• olive oil
• sea salt
• plant milk (homemade tiger nut milk is awesome!)

Tools

You won’t need too many tools to make this recipe but you will need a few basic ones.

• mixing bowl
• measuring spoons/cups
• kitchen scale
• mixing spoon/soft spatula
• unbleached parchment paper
• pizza stone or baking sheet

How to Make a Grain-Free Crust

The steps to make this crust are easy. First, mix all the ingredients in a bowl. Then decide if you want to shape it right away or let the dough rest/ferment for a couple of hours.

When making a pizza, I often want to make it and eat it asap, so I often skip the longer rise/fermentation time. On the other hand, giving the dough time to rest is excellent as it can help lighten the dough’s overall texture. Both options are great!

Once your dough is ready to shape, place it on a sheet of unbleached parchment paper and use your hands, the backside of a spoon or a soft spatula to flatten the dough is an 8-inch disk. Then you can use another sheet of parchment paper to flatten the dough to an 11 to 12-inch circle.

You can shape the crust’s edge even further by making it a bit thicker.

Bake the crust for 20 minutes, add your toppings and bake for another 15-20 minutes.

What to Expect

I get excited when making pizza. I don’t know many people that don’t like a good savoury pie! Grain-free crusts are easy to make and are a good alternative!

The toppings are key in creating a great-tasting grain-free plant-based pizza. A combination of sweet, spicy, pickled, mild, different textures, etc., is often what I crave. If you’re trying to find interesting ways to replace the ‘cheese’ on a pizza, adding a drizzle of vegan mayo or even a homemade creamy avocado dressing with a touch of acidity can complete the pizza. Plus, it’s SO GOOD!

The thin crust pizza will get crispier if you bake it longer but baking it until it gets golden brown will also keep the thicker outer edge a little soft! As for the toppings, bake the pizza to your preference. Most often, 15-20 minutes is enough. 

Do you have a Grain-Free Sourdough Starter?

Experimenting with a variety of grain-free flours is a lot of fun. In my last recipe post, I decided to use cassava flour to make a new grain-free sourdough starter. The instructions are easy to follow so I hope that you’ll give it a try in order to make the pizza crust!

More Grain-Free Recipes

• How to Make Grain-Free Bread
• Easy Grain-Free Banana Bread
• Grain-Free Pumpkin Bars
• Grain-Free Pumpkin Cookies
• Purple Coconut Macaroons

Check out the Grain-Free Plant-Based Guide for more information and ingredient inspiration.

Did You Make This Recipe?

Once you try this recipe, remember to take a picture and share it with us on Instagram Tag it @Freshisreal_ #freshisreal

Grain-Free Sourdough Pizza Crust

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• Author: Chantal | Fresh is Real
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour (up to 3 hrs)
• Yield: 1 12-in pizza crust 1x
• Category: Bread, Sourdough
• Method: Oveb-Baked
• Cuisine: Plant-Based, Gluten-Free, Vegan, Nut-Free, Allergen-Friendly
• Diet: Gluten Free

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Description

You can’t go wrong with this tasty 12-inch grain-free sourdough pizza crust! A delicious baked treat—even for people that don’t need to be grain-free! See note in Step 1 if you’re hungry and don’t want to wait for your dough to rest/ferment.

Tools: Mixing bowl, measuring spoons/cups, kitchen scale, mixing spoon/soft spatula, unbleached parchment paper, pizza stone or baking sheet.

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Ingredients

Scale 1x2x3x

• 1/2 cup grain-free cassava sourdough starter, discard or active (132g)
• 1/2 cup tiger nut flour (44g)*
• 1/2 cup cassava flour (64g)
• 2 tablespoon golden flaxseed meal (18g) 
• 2 tablespoons olive oil
• 1/2 teaspoon sea salt
• 1/4–1/2 cup plant milk (60g-120g)**

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Instructions

Step 1 
To a large mixing bowl, combine all the ingredients with 1/4 cup of plant milk. Mix well until everything is well combined. Add more milk in increments (up to 1/4 cup) if your dough is dry. Mix until a soft dough ball forms. The texture of the dough might not necessarily be manipulatable with your hands, but that’s ok. Cover your dough bowl and let rest at room temperature for 1-2 hours. NOTE: if you don’t want to wait, you can proceed to Step 2, and your crust will still be super good! But giving your dough some time will lighten the texture of the crust.

Step 2
Preheat your oven to 450° F for at least 30 minutes before you shape your crust. If you have a pizza stone, preheat it at the same time. If you don’t, you can use a baking sheet. Have 1 to 2 sheets of unbleached parchment paper ready; 13 x 15 inches is perfect.

Step 3
Transfer your dough ball from the bowl to your sheet of parchment paper. Use the backside of a large spoon or soft spatula to spread the dough to 8 inches round. At this point, you can use another piece of parchment paper to help flatten the dough into an 11 to 12-inch circle. If your dough is too soft and sticky, you can use a soft spatula and grease it with olive oil. Pat down the dough and shape it into a circular 12-in pizza crust.

Step 4
Your crust is ready to bake. Carefully place your dough and parchment paper onto a baking sheet or directly onto your hot pizza stone in your oven. Bake for 20 minutes, add your toppings and bake for another 15-20 minutes until the toppings are warm and your pizza crust is golden on the edges. 

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Notes

*Tiger nut flour is nut-free and naturally gluten-free. Tiger nuts are little tubers. If you do not have a nut allergy, you can use almond meal/flour as an alternative.

**To make the crust I used homemade tiger nut milk. You can use your favourite homemade plant milk (hemp, rice, soy, oat, almond). 

You can par-bake your crust and keep it for later if you are not ready to enjoy it right away. If that’s the case, remove it from the oven after 20 minutes and cool it on a wire rack before you store it for later. You can keep it on the counter at room temperature for one day, but after that, I would wrap it up and keep it in the fridge for up to 3 days. You could also freeze it for a good 1-2 months.

Another tip is that you could consider making the dough and place it in the fridge for 24-48 hours to shape and bake it at a later time.

Sub flaxseed meal with 1/2 tablespoon whole psyllium husk.