Grilled Gluten-Free/Vegan Sourdough Pizza

Making a Gluten-Free Pizza

Hot summer nights are the perfect time for pizza. Fortunately, more pizza shops have gluten-free crust. But delivery is not as likely to be organic, sourdough, or customized to your family’s tastes! The cost can also add up. So how can you make a delicious, healthy dinner without turning on the oven? How about barbecue!

From the Editor: Please welcome Sarah, CFH Customer Support Rep and Cultured Kitchen-Keeper.

The trick to gluten-free grilled pizza is heavy duty aluminum foil, a bit of oil and some patience.

Begin by activating your starter if it has been refrigerated. This should be done the day before. Once your starter is ready, make up the recipe for the crust as follows:

2 cups gluten-free starter. I used a starter made from sorghum flour and kombucha. It took about 3 days to activate. See this post for details on that process.

  • 1/2 cup sorghum flour
  • 2 C tapioca starch
  • 1 generous Tbsp chia seeds, ground
  • 2 Tbsp olive oil
  • 1 Tbsp honey
  • 2 tsp Italian seasoning
  • 1 tsp salt
  • 1 Tbsp guar gum OR 1/2 Tbsp xanthan gum
  • 1 cup water (adjust if necessary)

Mix well and flatten with wet hands on well greased heavy duty foil. Top with sauce and favorite toppings. Let rise for 30 min to 1 hour.

gluten-free sourdough pizza

Heat BBQ to 450F. I start mine on medium high to preheat. Once it is hot, lower the heat to an indirect setting. Transfer pizza on a cutting board or cookie sheet. Slide pizza and foil onto grill grate.

sourdough pizza bake on grill

Cover and cook for 10 min. Slide pizza off foil directly onto grill. Cover, lower heat again and let cook another 5-10 minutes, or until toppings are done. Slide pizza onto cutting board or cookie sheet. Cool slightly, cut and enjoy!




I live in Oregon with my 4 kids. I hop between my kitchen and sewing room. As the daughter of a ranch-girl turned County Extension Agent, I really believe that with enough ingenuity and know-how, anything can be made. I try to keep some cultured vegetables and condiments on hand, as well as a robust supply of yogurt. What really excites me though is finding old ways of culturing foods from around the world and making it work in my life. “I wonder” is a phrase I utter a lot, and can make my kids nervous! I love to learn and share what I’ve discovered.

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