Sourdough Pizza

There is something about homemade pizza night in, paired with a good movie and extra quality family time, that brings a unique kind of joy. Since Willow (our sourdough starter) has become an important part of our lives (along with sourdough bread, Evie’s sourdough pancakes, and the many other recipes in my soon to launch ebook), pizza night doesn’t require takeout or leaving the house. And I can honestly say, that after months of experimenting, this is truly the best pizza I’ve ever had.

The recipe comes from months of pizza eating (not complaining), from feedback from my pizza-loving husband, from playing around with ratios, baking times, temps, and topping fun. And after all that, I am SO proud to bring you this recipe in hopes that you, too, will get to share pizza night with the ones you love.

Sourdough pizza crust takes things to the next level. After years of eating gluten free and needing to mostly avoid my favorite food, I knew that this would be the first thing to tackle with my sourdough starter discard. There are many benefits from using fermented sourdough for this pizza base, and I love that this crust typically ferments for at least 24 hours, giving it extra probiotic properties, extra reduced gluten, and extra delicious flavor.

Cheers to pizza nights with the ones you love, food freedom,  and memories that will last forever.

Sourdough Pizza

  • Servings: 3
  • Difficulty: moderate
  • Print


  • 108g room temp water
  • 55g starter
  • 180g flour (we love ⅔ einkorn flour and ⅓ organic white flour)
  • 15g sea salt
  • 10g olive oil
  • toppings of your choice. Our favorites: pizza sauce (or upgrade with Primal Kitchen alfredo), mozzarella, sautéed mushrooms, Italian heritage pork sausage, parmesan, and fresh arugula + a sprinkle of fresh parm after it’s done


12-24 hours before you want to enjoy pizza (we love a 24-hour ferment), add water and starter to bowl and mix gently with your hand.

add remaining ingredients and gently mix with hands until combined.

cover bowl with airtight lid and let sit for 12-24 hours (if plans change, because life, just pop it in the fridge for up to 3 days and then pull it out 3 hours prior to pizza time to get to room temp).

when it’s time for pizza, set oven to 475F and move dough to floured surface (we use gluten free flour here) and knead with your hands for a couple minutes.

separate into 2-3 small doughs if you want personal pizzas or make one larger pizza to share, then very gently stretch dough by holding one side and letting it slowly stretch down into a round crust.

once that’s met it’s full stretching, lay on parchment paper on a baking sheet (or better yet straight onto a pizza stone or cast iron if you have either) and gently spread with your fingers until you have a nice thin even crust. If it’s sticky, wet your fingers with a little water.

add sauce, cheese and favorite toppings and slide into the oven. Don’t open the oven for 12 minutes.

then, check it, and once your crust is lightly browned on the bottom and your cheese is bubbling, remove and try to wait long enough to not burn your mouth.

*pro tup: cast iron pizza is OUTSTANDING. Turn your stove top to medium heat and wipe a little olive oil all over the pan and gently spread your pizza out and add toppings; bake as usual, then after 8-10 minutes cover with a lid and let it go another 5 to get crispy and perfect on the bottom. TRUST.


If you make this, I’d love to hear your thoughts! This is my current absolute favorite recipe. Pizza night brings us so much joy, and my only wish for this recipe is that it does the same for you. I’d love to hear what you think in comments! Or if you share on social media, please tag me! Sending love, friends!

By | 2020-04-25T14:07:25-08:00 April 8th, 2020|Health, Nutrition, Recipes, Soups, Salads, Sides|6 Comments


  1. Lizz April 15, 2020 at 4:25 am - Reply

    Thanks for this awesome recipe! I can’t wait to try it! Can you use discard for this recipe or should it be fed starter? Also, I was wondering what you think about freezing dough – I was thinking about trying to freeze it after the 24 hr ferment and then day of, thaw on counter and then sit at room temp for 3 hours prior to PIZZA TIMEZ?!?

    • Laura Bruner April 15, 2020 at 7:00 am - Reply

      Hello! As long as it’s been fed in the last 12 hours or so it’ll be great! I usually start my dough in the evening after feeding post pancakes that morning. I haven’t tried freezing, but I have waited up to 4 days to make the pizza! Just put it in the fridge. If you try the freezer method, I’d love to hear how it goes. Thanks so much for trying this recipe out!

  2. Beth April 25, 2020 at 11:31 am - Reply

    Just made this for the first time. My dough came out pretty raw but the cheese was browning. Any tips? Thanks!!

    • Laura Bruner April 25, 2020 at 2:05 pm - Reply

      Hi Beth! I’ve started doing two things to help with your crust issues:

      1) Turn the stovetop on to heat the bottom of my cast iron while I add toppings.

      2) After 8-10 minutes of baking, I cover the top of my pizza with a baking sheet to avoid the cheese over cooking

      Hope this helps!

  3. Lauren May 19, 2020 at 3:41 pm - Reply

    This recipe is AMAZING!! the cast iron is definitely the way to go! My veggies (mushrooms and peppers) didn’t cook enough with just a lid so I ended up throwing it in the oven for a few minutes. So. Freaking. Good.

    • Laura Bruner May 20, 2020 at 6:26 am - Reply

      Hi Lauren!! Thank you so much. You’re the best. Miss you friend! Also, I actually always bake it in the cast iron after the stove top bottom heat. I better clarify that in the steps 🙂 Hugs!

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