GF No Knead Sourdough Herb Pizza Crusts

GF No Knead Sourdough Herb Pizza Crusts

Adapted from our no knead focaccia recipe to make a super yummy garlic-herb pizza dough. Use our pasta sauce as the tomato sauce for your pizza!

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  • 1.5 cups lukewarm water

  • 2 tbsp granulated sugar

  • 3 cups all purpose (NOT measure for measure) flour

  • 1 cup recently fed sourdough starter

  • 1 heaping tsp fine table salt

  • 1/4 cup extra virgin olive oil

  • 1 Tbsp garlic powder

  • Additional 3 Tbsp olive oil for bottom of pans (1 Tbsp per pizza crust/pan)

  • 3 Tbsp spring chimichurri (SUB- 2.5 Tbsp Finely chopped fresh basil, 2 tsp chopped oregano, 2 tsp chopped fresh rosemary (if dried, use 1/2 as much), 2 tsp olive oil)



make the dough:

  1. Add the sugar to the water and heat in the microwave for 1 minute to make it warm.

  2. In a large bowl, mix flour and salt.

  3. Add water/sugar mixture to dough and mix (dough should be warm).

  4. Add starter and mix. The dough will be more wet than traditional bread dough because this is a no knead, gluten free bread.

  5. Cover with a towel so the top doesn’t form a crust and place in a warm place to rise for 4—16 hours, depending on what works best for your time-frame. I like to make the dough in the morning and let it sit all day and then bake for dinner. You can also make the dough the night before and then bake it the next day.

    Second rise

  6. Mix olive oil, garlic powder and chimichurri/herbs into the dough.

  7. Take the container you are going to bake the crusts in (I use 3 ~10” cast iron skillets, but this would also work in a baking dish/pyrex) and pour 1 tbsp of olive oil on the bottom of the pan and make sure you coat the sides really well so it doesn’t stick.

  8. Split dough into thirds

  9. Put each third into the greased pan and with your hands, spread out the dough so it very thinly covers the pan.

  10. Pre-heat the oven to 430F

  11. Either- let the dough sit while the oven heats up and then bake, or you can allow the dough to rise again for up to 6 hours

  12. Bake for 13-17 minutes (my oven took 15). You want the edges to start to turn a gentle brown and the top won’t be fully cooked.

  13. Take out of oven, let rest in the pans for 5-10 minutes.

  14. To make pizza, pull the crusts out of the pans, turn them over (because the bottom will be more done than the top).

  15. Top with pasta sauce, cheese of our choice and whatever toppings you’d like. Bake at 460 for 15 minutes.


If you love our recipes- check out our divine confections we make on our storefront (we ship!)

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