Gluten-Free Sourdough Pizza

We are filming an entire video course on different styles of pizzas in a few weeks. Fans of our Gluten-Free Sourdough Breads online video course will love this!

In preparation for the upcoming online video course series, I’ve been diving deep into the history of pizza. Here is a brief history related to this recipe:

Many food historians argue that “pizza” originated in Naples, Italy, in the 18th and 19th centuries as a simple street food for working-class people, often topped with tomatoes, cheese, and herbs.

It gained widespread popularity with the creation of the Margherita pizza in 1889, honoring Queen Margherita with the colors of the Italian flag—tomato (red), mozzarella (white), and basil (green).

Italian immigrants later brought pizza to the United States, where it evolved into a global phenomenon with a ton of regional variations.

Personally, I loved learning more about the official requirements for a traditional “Margherita pizza”, as they are quite strict:

The official Pizza Margherita is defined by the Associazione Verace Pizza Napoletana (AVPN), which preserves the tradition of Neapolitan pizza. To be recognized as authentic, it must use specific ingredients and methods:

– Dough: Made with only flour, water, salt, and yeast — no fats — and fermented for at least 8 hours.
– Shape & Size: Hand-stretched to about 30–35 cm in diameter, no more than 4 mm thick at the center, with a raised, airy crust (the cornicione).
– Tomatoes: San Marzano or similar plum tomatoes.
– Cheese: Fresh mozzarella, preferably from buffalo milk (mozzarella di bufala campana).
– Basil & Oil: Fresh basil leaves and extra virgin olive oil drizzled before or after baking.
– Baking: Cooked in a wood-fired oven at ~485 °C (905 °F) for 60–90 seconds.

These standards ensure the flavor, texture, and authenticity of this iconic Italian dish.

Does our homemade gluten-free sourdough pizza recipe we have developed meet these exact standards? Absolutely NOT! But we are incredibly proud of the recipe that we have developed, it’s awesome!

Crispy on the outside, soft and chewy in the middle—this naturally fermented gluten-free pizza crust is full of flavor and the perfect base for whatever toppings you like!

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Total Time:

• Prep Time: 15 minutes

• Cooking Time: 15 minutes

Ingredients:

• 300 g warm water

• 150 g gluten-free sourdough starter (active)

• 12–15 g ground psyllium husk

• 10 g salt

• ….

Continue reading the full recipe here!

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