This delicious sourdough pizza dough recipe is not only vegan and gluten-free, it’s tangy, chewy, and rocks a delectable crust.
Creating a sourdough pizza dough that’s both vegan and gluten-free is easier than you might think. And the results are absolutely delicious!
By using a gluten-free blend of almond flour and a rich Himalayan Tartary Buckwheat (HTB) starter, you get a dough that’s tangy, chewy, and delectably rich.
Beyond that, the fermentation boosts prebiotics, probiotics, and complete plant protein due to the Himalayan Tartary Buckwheat seed.
Sourdough Pizza Dough Recipe
I use organic almond flour and Himalayan Tartary Buckwheat starter culture in this recipe for several reasons. First, the almond flour offers a rich, nutty taste while keeping the dough moist and tender, making it a perfect base for a gluten-free crust.
Second, the Himalayan Tartary Buckwheat provides a unique fermentation that enhances the dough’s flavor and improves digestibility. I also like that the two together create a crust that’s not only delicious, but packed with nutrients.
In addition, I add psyllium husk and tapioca starch to boost texture and act as gluten-free binding agents. The result is crisp on the outside, soft on the inside, and perfectly dope for thin, medium, or deep dish pies.
This recipe includes the sourdough starter recipe along with an alternative if you use prepackaged culture. 👇
Here’s what you’ll need (full recipe card below):
Equipment
- Mixing bowls.
- Rolling Pin
- Kitchen cloth.
- Flatware/cutlery.
- Cutting board.
- Baking pan.
- Oven mitts.
- Apron.
- Paper towels.
Sourdough Pizza Dough Recipe
So let’s begin with the starter, which you’ll need to make in advance. If you’re using a prepackaged starter, just substitute it equally for the homemade—i.e., 1/2 cup wild yeast starter = 1/2 cup Cultures for Health Starter.
Wild Yeast Sourdough Starter
Here’s what you’ll need:
Equipment
- Mixing bowl.
- Cutting board.
- Flatware/cutlery.
- Kitchen cloth.
- Canning jar.
- Measuring cups.
- Measuring spoons
Ingredients
- 1/4 cup organic flour.
- 1/4 cup HTB flour.
- 1/4 cup filtered water (lukewarm)
Instructions
- Combine the water and flour in a mixing bowl, stir well, then knead until smooth on a non-floured wooden board, roughly 3-5 minutes.
- Return to bowl and cover tightly with a towel or cheesecloth.
- Leave at room temperature for 12/15 hours, then add another 1/2 cup flour and 1/4 cup lukewarm water and mix thoroughly (called feeding the starter).
- Cover and rest again for another 12-15 hours, repeating another time for 24 hours. If it’s risen and bubbly repeat the process a couple more times—or longer for a richer loaf—then taper down to a 12 then 4-8 hour window, tightly covering so no air gets in.
- When it’s ready it should be bubbly with a tangy smell.
- Store in a Weck canning jar with a glass lid. You can also use a wide-mouth mason jar.
Here’s the standalone buckwheat starter recipe: Sourdough starter.
Sourdough Pizza Dough Recipe
Ingredients
- 1/2 cup starter (120 g) (made and active).
- 1/2 cup HTB flour.
- 1 cup (180 g) organic flour.
- 1/4 cup tapioca starch.
- 1 tbsp psyllium husk.
- 1/2 tsp pink salt.
- 1/2 tsp garlic powder.
- 1/2 cup (120ml) warm filtered water. (more if needed).
- 1 tbsp extra-virgin olive oil.
- 1 tsp maple syrup or date sugar.
Instructions
- Prepare the Dough: In a large bowl, combine the almond flour, tapioca flour, psyllium husk, salt, and garlic powder (if using). Mix the dry ingredients until well combined.
- Activate the Starter: In a separate bowl, mix the Himalayan Tartary Buckwheat sourdough starter with the warm water and maple syrup (if using). Stir well to combine, and let it sit for about 10 minutes to activate the starter.
- Combine and Knead: Slowly add the wet mixture to the dry ingredients, stirring with a spoon or your hands until the dough begins to come together. Add the olive oil, and knead the dough for about 5-7 minutes, until it’s smooth and slightly elastic. If the dough feels too dry, add a little more warm water, 1 tablespoon at a time, until it reaches a soft, but not sticky, consistency.
- Let it Rise: Cover the dough with a damp towel or plastic wrap and let it rise at room temperature for 4-6 hours, or until it has visibly expanded. The fermentation process will help the dough develop flavor and texture.
- Preheat the Oven: About 30 minutes before baking, preheat your oven to 475°F (245°C). If you have a pizza stone, place it in the oven to heat up as well.
- Shape the Dough: Once the dough has risen, lightly flour your work surface with almond flour or tapioca flour. Roll out the dough into your desired pizza shape (about 10-12 inches in diameter), making sure it’s evenly thick. If the dough is a bit sticky, you can dust your hands and rolling pin with a little more flour to prevent sticking.
- Top and Bake: Transfer the shaped dough to a parchment paper-lined baking sheet or a preheated pizza stone. Add your favorite vegan toppings (like tomato sauce, veggies, plant-based cheese, etc.). Bake for 12-15 minutes or until the crust is golden and crispy, and the toppings are cooked to your liking.
- Serve and Enjoy: Once baked, remove the pizza from the oven and let it cool for a minute before slicing. Enjoy your flavorful, nutritious homemade sourdough pizza!
- Notes:
- If you don’t have a pizza stone, you can use a baking sheet, but a stone will give the crust an extra crispness.
- Feel free to adjust the flour blend or add herbs/spices to the dough for extra flavor.
Here are some tips for making a perfect gluten-free sourdough crust:
1. Start with a Strong Sourdough Starter
Ensure your starter culture is active and bubbly. A strong starter will help your dough rise well and develop good flavor.
2. Use Binding Agents
On top of psyllium, you can use guar gum, xanthan gum, or tapioca starch as binding agents. They create structure and elasticity in gluten-free dough.
- Psyllium husk powder (1 to 2 tsp per cup of gluten-free flour blend).
- Xanthan gum (about 1/2-1 tsp per cup of gluten-free flour blend).
- Tapioca starch (1 to 2 tbsp per cup of gluten-free flour blend).
- Guar gum (1/2 to 1 tsp per cup of gluten-free flour blend).
3. Use a Mix of Gluten-Free Flours
Use a mix of gluten-free flours, like in this recipe, along with binding agents as noted above.
4. Hydrate the Dough Well
Gluten-free doughs often require more liquid than traditional doughs. Make sure the dough is hydrated but not overly sticky. If necessary, adjust with additional water or a bit of olive oil to get the right consistency.
5. Let the Dough Ferment Long Enough
Gluten-free sourdough needs time to ferment and develop its tangy flavor. Allow the dough to ferment at room temperature for 4–6 hours, or you can refrigerate it overnight for a richer taste.
6. Use a Pizza Stone or Baking Steel
Preheat your oven and use a pizza stone or baking steel to get a crispy crust. These tools help evenly distribute heat and create a crispier bottom.
7. Roll the Dough Out on Parchment Paper
To prevent a soggy bottom when baking, you can pre-bake the pizza crust for 5-7 minutes at 450°F (230°C) before adding your toppings. This gives the crust a chance to firm up.
8. Don’t Overwork the Dough
Gluten-free dough doesn’t have the same structure as traditional dough, so handle it gently. Overworking it can make it dense instead of light and airy.
9. Use Olive Oil for Extra Flavor
Brush the edges of the pizza crust with olive oil before baking for a golden, crispy finish and added flavor.
8. Let the Pizza Rest After Baking
Once your pizza is done, let it rest for a few minutes before cutting. This helps the crust set and makes it easier to slice.
By following these tips, you’ll be well on your way to making a delicious vegan gluten-free sourdough pizza crust that rocks! 🍕 😋
Sourdough Pizza Dough Recipe
Equipment
Ingredients
- 1/2 cup sourdough starter.
- 1/2 cup HTB flour.
- 1 cup organic flour.
- 1/4 cup tapioca starch.
- 1 tbsp psyllium husk.
- 1/2 tsp pink salt.
- 1/2 tsp garlic powder.
- 1/2 cup filtered water. (warm)
- 1 tbsp extra-virgin olive oil.
- 1 tsp date sugar. (or vegan maple syrup)
Sourdough Starter
- 1/4 cup organic flour.
- 1/4 cup HTB flour.
- 1/4 cup filtered water lukewarm
Instructions
- Prepare the Dough: In a large bowl, combine the almond flour, tapioca flour, psyllium husk, salt, and garlic powder (if using). Mix the dry ingredients until well combined.
- Activate the Starter: In a separate bowl, mix the Himalayan Tartary Buckwheat sourdough starter with the warm water and maple syrup (if using). Stir well to combine, and let it sit for about 10 minutes to activate the starter.
- Combine and Knead: Slowly add the wet mixture to the dry ingredients, stirring with a spoon or your hands until the dough begins to come together. Add the olive oil, and knead the dough for about 5-7 minutes, until it’s smooth and slightly elastic. If the dough feels too dry, add a little more warm water, 1 tablespoon at a time, until it reaches a soft, but not sticky, consistency.
- Let it Rise: Cover the dough with a damp towel or plastic wrap and let it rise at room temperature for 4-6 hours, or until it has visibly expanded. The fermentation process will help the dough develop flavor and texture.
- Preheat the Oven: About 30 minutes before baking, preheat your oven to 475°F (245°C). If you have a pizza stone, place it in the oven to heat up as well.
- Shape the Dough: Once the dough has risen, lightly flour your work surface with almond flour or tapioca flour. Roll out the dough into your desired pizza shape (about 10-12 inches in diameter), making sure it’s evenly thick. If the dough is a bit sticky, you can dust your hands and rolling pin with a little more flour to prevent sticking.
- Top and Bake: Transfer the shaped dough to a parchment paper-lined baking sheet or a preheated pizza stone. Add your favorite vegan toppings (like tomato sauce, veggies, plant-based cheese, etc.). Bake for 12-15 minutes or until the crust is golden and crispy, and the toppings are cooked to your liking.
- Serve and Enjoy: Once baked, remove the pizza from the oven and let it cool for a minute before slicing. Enjoy your flavorful, nutritious homemade sourdough pizza!
- Notes:
- If you don’t have a pizza stone, you can use a baking sheet, but a stone will give the crust an extra crispness.
- Feel free to adjust the flour blend or add herbs/spices to the dough for extra flavor.
Sourdough Starter
- Combine the water and flour in a mixing bowl, stir well, then knead until smooth on a non-floured wooden board, roughly 3-5 minutes.
- Return to bowl and cover tightly with a towel or cheesecloth.
- Leave at room temperature for 12/15 hours, then add another 1/2 cup flour and 1/4 cup lukewarm water and mix thoroughly (called feeding the starter).
- Cover and rest again for another 12-15 hours, repeating another time for 24 hours. If it’s risen and bubbly repeat the process a couple more times—or longer for a richer loaf—then taper down to a 12 then 4-8 hour window, tightly covering so no air gets in.
- When it’s ready it should be bubbly with a tangy smell.
- Store in a Weck canning jar with a glass lid. You can also use a wide-mouth mason jar.
Nutrition
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Himalayan Tartary Buckwheat Recipes
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