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A gluten free sourdough margherita pizza against a white marble backdrop with a glass of water in the top right corner

Gluten free sourdough pizza bases (FODMAP friendly, nut free, vegan)

5 from 5
Prep Time 15 minutes
Cook Time 20 minutes
Fermenting time 8 hours
Course Main Course
Cuisine Food Intolerance Friendly
Servings 5 medium pizza bases



  • 150 g sorghum flour
  • 150 g tapioca flour
  • 150 g brown rice flour
  • 12-13 g 2 1/4 teaspoons salt
  • 1/4 teaspoon ginger powder optional (ginger powder is coffee for yeast!)
  • 20 g psyllium husk not psyllium husk powder


  • 130 g starter thick, active and fed 3-4 hours prior
  • 570 g water
  • 2 tablespoons olive oil


The night before:

  • Weigh out all the dry ingredients in a large glass or plastic bowl.
  • In another mixing bowl, combine the starter and water, whisking to combine and loosen the starter. Pour this into the dry mixture, and follow with the olive oil.
  • Whisk really well to combine. The mixture will look horribly runny – like it could never form a pizza dough. Fear not! Over the course of 10-15 minutes it will gradually thicken to the point where you could grab a ball of it. I promise.
  • Once the dough has thickened, cover it and either pop it on the bench or in the fridge to ferment overnight. See the notes on proofing section for the best option in your climate.

The next day:

  • If you left the dough on the bench, pop it in the fridge until you need to use it.
  • When you’re ready to bake, take the dough from the bowl and divide it into 5 equal balls of dough. Lightly flour a sheet of baking paper, and use the palm of your hand to flatten each ball into a pizza base just smaller than a dinner plate. The dough rises as it cooks, so you can make the bases quite thin.
  • If you fancy, fold just the edges of the pizza dough up onto the pizza and press to secure, creating a raised crust around the edges. Flip the pizza over so the seams are hidden and you have a lovely raised crust.
  • You can top the dough raw or parbake it before topping. I usually top it raw, but I recommend par baking if you plan to use lots of heavy toppings which might leave the base uncooked.

To bake:

  • Preheat your skillet, pizza stone or maybe even just a pizza tray (I haven’t tried this but it’s better than nothing) at the highest heat your oven can go for 30 minutes. Nothing with any plastic parts though, please.
  • Either top your pizza base lightly raw or par-bake the dough first. Either way, turn the oven down to 200C/400F and place the pizza on the sheet of baking paper in the oven.
  • Par-baking the dough will take around 10 minutes. Cooking the pizza raw with the toppings on will take around 15-20 minutes, more if your toppings need to cook too. 15-20 minutes works well for a margherita or something equally simple.
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