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There are few things more sensory-pleasing than biting into a slice of pizza, feeling the snap of the crisp crust as it gives way to a chewy interior, and tasting the delicious tang of sourdough.
Some people leave their pizza crusts on their plate after they eat the rest of the slice, but this delicious sourdough pizza crust recipe means no crust is left behind in my home. My family is just as happy to eat the crust as they are to eat the rest of the pizza.
Of course, if you’re a regular here at Our Small Hours you know my family and I live a mostly gluten-free, low carb lifestyle (which this recipe is not) but when we want to splurge – without feeling the negative affects of gluten and carbs so severely – I like to put this sourdough pizza crust recipe on the meal plan. (Because you do need to plan ahead for this one. It requires an authentic, homemade sourdough starter.)
This homemade, honest-to-goodness sourdough pizza crust is healthy and delicious. Read on for the recipe and scroll the bottom if you need a printable version.
Your Sourdough Starter is the Star of This Sourdough Pizza Crust Recipe
Did you know that each homemade sourdough starter has a unique flavor and aroma based on its location, environment, and the person who feeds and tends to it? How cool is that?
That means my sourdough starter differs slightly from yours and is its own individual colony of yeast.
Now, you’d likely have to be a sourdough tasting expert to truly appreciate the nuances of various sourdoughs, but it’s still an interesting fact about this wonderful, living food.
When you make this sourdough pizza crust recipe (or any baked good from your own sourdough starter) you’re eating a food that is truly unique to your home.
Sourdough Pizza Crust is a Great Way to Use Excess Sourdough Starter
Since my family keeps it mostly gluten-free and low carb at home, I only wake up my sourdough starter every once in a while. But, boy when I do feed it, it can quickly outgrow my available containers.
This sourdough pizza crust recipe, which uses three whole cups of sourdough starter, is a great way to use excess sourdough starter instead of throwing it away.
Ready, Set, Eat! This Pizza Won’t Last!
If the way my children devour this pizza is any indication, it must be eaten as if its deliciousness depends on how quickly it is consumed.
It doesn’t, by the way. On the rare occasion that we’ve had a couple of slices leftover, it was just as good the next day. But, if you want leftovers, you may have to hide it deep in your fridge.
Finally, here’s the recipe. Be sure to scroll to the bottom of the post for a printable version.
Sourdough Pizza Crust Recipe
I make three 10-12-inch thin crust pizzas with the following recipe, but you could make two regular 10-12-inch pizza crusts or even one 12-14-inch deep dish crust.
Ingredients
3 cups of sourdough starter
3 cups of flour (I use sprouted spelt flour
or organic unbleached flour
)
2 tbs of ghee
, melted butter, olive oil
, or avocado oil
1 tsp of Real Salt
Instructions
1. Mix together all of the ingredients and form a dough ball. I’ve my bread machine’s dough setting or food processor’s dough setting for this.
2. Let the ball of dough rest for 30 minutes.
3. Preheat oven to 425 degrees.
4. Divide the dough in half or thirds if you want more than one crust.
5. Roll out the dough to the desired size.
6. Bake the crust in the oven for 10 minutes.
7. Remove crust from oven and add toppings.
8. Put the topped pizza back into the oven and bake for 8-10 minutes, or until cheese is bubbly.
Print This Recipe
Sourdough Pizza Crust
Print Recipe
Ingredients
- 3 cups of sourdough starter
- 3 cups of flour
- 2 tbs of ghee OR melted butter
- 2 tbs of sucanat honey or other natural sweetener
- 1 tsp of salt
Instructions
Mix together all of the ingredients and form a dough ball. I use my bread machine's dough setting for this.
Let the ball of dough rest for 30 minutes.
Preheat oven to 425 degrees.
Divide the dough in half or thirds if you want more than one crust.
Roll out the dough to the desired size.
Bake the crust in the oven for 10 minutes.
Remove crust from oven and add toppings.
Put the topped pizza back into the oven and bake for 8-10 minutes, or until cheese is bubbly.
Before you go!
This is how I get a real food dinner on the table on even the busiest evenings. It’s all about planning, baby. Check it out!
If you’re looking for Keto Meal Plans I recommend REAL PLANS. They’re my favorite real food, keto meal planner.
