🍕The Homemade Pizza Dough I've Been Making for Years (with ~15g of protein per slice)

This gluten free sourdough discard pizza crust was one of the first recipes I published on my blog, back when everyone was beyond obsessed with sourdough recipes & I was just a few years into eating gluten free and oh so desperate for a pizza night that did not absolutely suck.

I have made this dough more times than I can count since then, and I finally went back in and added more tips and troubleshooting advice I wish I had known the first time around like what to do if your dough feels too wet, why parbaking is not optional, and how to tell if your discard is behaving the way it should.

What makes this crust different from other gluten free pizza dough recipes is the sourdough discard. It gives the dough a depth of flavor that regular gluten free crusts can’t tough, and the fermentation process makes it noticeably easier to digest. You can shape it thin and crispy or thick and chewy depending on what kind of night you are in the mood for, and either way it holds up under sauce and toppings instead of falling apart in your hands (promise!).

The texture is the reason people (gluten free or not!) keep coming back to this one: crisp edges, a chewy center, and a crust sturdy enough to fold in half without cracking.

I updated the post with the exact fix for dough that feels too wet or too dry, because both are common with gluten free flour blends and both are easy to solve once you know what to look for. There is also a quick blender sauce in the post that comes together in the time it takes your dough to parbake. Get the full recipe here →

The full recipe, troubleshooting tips, and printable card are all waiting for you on the blog.

Oh and in case you’re wondering, two slices of mozzarella cheese pizza are around 30 grams of protein, so pizza night absolutely counts towards hitting your protein goals! 🤭

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xo, Kim