Pizza · intermediate

Thin Crisp Sourdough Pizza

Name: Thin Crisp Sourdough Pizza
Prep time: 30 min
Cook time: 12 min
Total time: 2 h 12 min
Yield: One thin 12-inch pizza
Cuisine: Italian-American
Ingredients: 120g brown rice flour; 80g sorghum flour; 200g tapioca starch; 14g psyllium husk powder; 7g fine sea salt; 70g active gluten-free starter; 310g warm water; 20g olive oil

Key takeaway

Thin gluten-free pizza is a drier dough rolled between parchment and docked, not a wet dough stretched like wheat.

Rolled thinner, baked hotter, topped lighter. A cracker-chewy hybrid for people who want snap at the edge.

By Andrew KittridgeMarch 1, 2026Even higher starch; 3.5% powder; 78% hydration

pizza thin crust crispy sourdough gluten free dairy free egg free

Prep

30m

Ferment / rest

1.5h

Bake

12m

Servings

Difficulty

intermediate

The short answer

Same dough family as the house pizza, but we drop water to 310g (78%) and roll between parchment to about 1/8 inch. No thick rim. 500–525F steel, 4-minute parbake, fast finish. This crust will snap at the very edge and stay chewy just behind it. If it bends like a wet tortilla, it was underbaked or oversauced. Think bar pizza, not Neapolitan.

For the method behind gluten-free structure, read the gluten-free sourdough guide and keep a lively culture with the starter guide.

Why it works

Lower hydration plus docking keeps the sheet thin.
High starch fries into snap on a steel.

Ingredients

120gbrown rice flour
80gsorghum flour
200gtapioca starch
14gpsyllium husk powder
7gfine sea salt
70gactive gluten-free starter
310gwarm water
20golive oil

Equipment

Steel
Rolling pin
Parchment

Instructions

1
Mix, rest 20 minutes. The dough should roll, not pour.
2
Roll between two oiled parchment sheets to 12 inches, quite thin.
3
Peel off the top sheet. Dock with a fork to limit giant bubbles.
4
Parbake on a 525F steel 4 minutes.
5
Top lightly. Finish 5–7 minutes.
6
Rest 1 minute. Cut. The edge should audibly snap.
7
If it puffed into a pita, you skipped docking.
8
If it is tough, you rolled with extra dry flour; use oil on the parchment instead.

Nutrition

Approximate values per serving. Always verify labels if you bake for celiac safety.

Nutrition facts per serving
Nutrient	Amount
Calories	320 kcal
Protein	5 g
Carbs	60 g
Fat	6 g
Fiber	3 g
Sodium	520 mg

Substitutions

Tapioca: A 50/50 tapioca-potato starch mix for a slightly more tender snap

Storage

Eat immediately. Thin crust does not reheat as kindly as the thicker pie.

Notes

Cut parchment to the steel size so you are not dragging floppy overhang.

FAQ

Will this work on a grill?

Yes on a stone. Watch it—thin GF crust burns in a blink.

Personal pies?

Divide in two and roll 8-inch rounds. Same bake, minus a minute.

Cheese only?

Best. Wet vegetables need to be pre-roasted.

Discard version?

You can swap 70g discard for starter but add 1 tsp baking powder for lift; it will taste flatter.

Soggy middle?

Longer parbake, less sauce, hotter steel.

Technique

Keep the method close

Psyllium, fermentation temperature, and a celiac-safe starter matter as much as the formula.

Sourdough guide Starter guide

About Andrew Kittridge

Home baker in Indianapolis documenting gluten-free sourdough: psyllium structure, whole-grain blends, and loaves that actually taste like bread.

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