Dairy-Free Sourdough Pizza
Discover the perfect union of artisan baking and dietary mindfulness with this delicious Dairy-Free Sourdough Pizza recipe! Featuring a tangy homemade sourdough crust, this pizza is entirely dairy-free, making it ideal for those with lactose intolerance or vegan preferences. Topped with a zesty garlic-infused tomato sauce, vibrant baby spinach, earthy mushrooms, and crisp red onion, this pizza can be customized further with optional plant-based mozzarella and chili flakes for an extra kick. The airy, golden crust is achieved through a simple sourdough fermentation process, giving it an irresistible flavor and texture. Quick to bake and perfect for sharing, this recipe is a fusion of wholesome ingredients and bold flavors that will redefine your pizza night.
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Recipe Information
Ingredients
- 120 grams Active sourdough starter
- 300 grams All-purpose flour
- 180 milliliters Water
- 15 milliliters Olive oil
- 5 grams Salt
- 200 grams Canned crushed tomatoes
- 2 cloves Minced garlic
- 1 teaspoon Dried oregano
- 50 grams Baby spinach
- 100 grams Sliced mushrooms
- 50 grams Red onion, thinly sliced
- 100 grams Plant-based mozzarella-style cheese (optional)
- 1 teaspoon Chili flakes (optional)
Instructions
In a large mixing bowl, combine the sourdough starter, water, and olive oil. Mix until well combined.
Add the flour and salt to the wet mixture. Mix until a shaggy dough forms.
Turn the dough out onto a lightly floured surface and knead for about 8-10 minutes until smooth and elastic.
Place the dough back into the mixing bowl, cover with a damp cloth, and let it rise at room temperature for 90 minutes, or until it doubles in size.
Preheat your oven to 250°C (475°F) and place a pizza stone or baking sheet inside to heat up.
While the oven preheats, prepare the pizza sauce by mixing crushed tomatoes, minced garlic, and oregano in a small bowl. Set aside.
Once the dough has risen, turn it out onto a floured surface. Divide it into two equal portions for two pizzas.
Roll out each dough portion into a circle, about 10-12 inches in diameter, depending on your desired thickness.
Carefully transfer the dough onto a piece of parchment paper to make it easier to handle.
Spread the prepared tomato sauce evenly over the pizza bases, leaving about 1 inch of space at the edge for the crust.
Top with baby spinach, sliced mushrooms, red onion, and any additional toppings like plant-based mozzarella-style cheese or chili flakes.
Carefully transfer the parchment paper with the pizza onto the preheated pizza stone or baking sheet. Bake for 12-15 minutes, or until the crust is golden and the toppings are cooked.
Remove the pizza from the oven, slice, and serve hot. Enjoy your dairy-free sourdough pizza!
Nutrition Facts
Calories |
1659 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.1 g | 48% | |
| Saturated Fat | 13.8 g | 69% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2934 mg | 128% | |
| Total Carbohydrate | 270.6 g | 98% | |
| Dietary Fiber | 17.9 g | 64% | |
| Total Sugars | 14.3 g | ||
| Protein | 47.2 g | 94% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 542 mg | 42% | |
| Iron | 19.9 mg | 111% | |
| Potassium | 1535 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
