Vegan Sourdough Pizza
Craving a gourmet pizza experience made entirely plant-based? This Vegan Sourdough Pizza recipe combines the tangy flavor of sourdough with vibrant, wholesome toppings for a healthier twist on a classic favorite. Featuring an easy-to-make sourdough crust that rises to perfection, this pizza is topped with savory vegan marinara, melty vegan cheese, fresh basil, and a medley of cherry tomatoes, mushrooms, and spinach. With its crispy yet airy crust, this recipe is perfect for impressing guests or treating yourself to a homemade pizzeria-style meal. Ready in just a few steps, it's ideal for vegan food enthusiasts searching for creative recipes using sourdough. Keywords: vegan sourdough pizza, plant-based pizza, homemade pizza crust, vegan pizza recipes.
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Recipe Information
Ingredients
- 120 g Active sourdough starter
- 250 g All-purpose flour
- 100 g Whole wheat flour
- 200 ml Water
- 10 ml Olive oil
- 5 g Salt
- 120 ml Vegan marinara sauce
- 100 g Vegan shredded cheese
- 10 pieces Fresh basil leaves
- 100 g Cherry tomatoes, halved
- 80 g Sliced mushrooms
- 50 g Spinach leaves
Instructions
In a large mixing bowl, combine the active sourdough starter, water, olive oil, and salt. Stir well until combined.
Gradually add the all-purpose flour and whole wheat flour to the bowl while mixing. Once the dough starts to come together, transfer it to a lightly floured surface and knead for 8–10 minutes until a smooth, elastic dough forms.
Place the dough into a clean, oiled bowl and cover with a damp cloth. Let it rise at room temperature for 3–4 hours, or until it has doubled in size.
Preheat your oven to 250°C (482°F) and place a pizza stone or baking sheet inside to heat up.
Punch down the risen dough and divide it into two equal portions (one for each pizza). Roll out each portion into a thin, round pizza base on a lightly floured surface.
Carefully place one dough round on a parchment paper-lined tray or pizza peel for easy transfer to the hot oven.
Spread half of the vegan marinara sauce onto the pizza base, leaving a small border around the edges.
Sprinkle half of the vegan shredded cheese evenly over the sauce, followed by half of the cherry tomatoes, mushrooms, and spinach leaves.
Carefully transfer the pizza (along with the parchment paper) onto the preheated pizza stone or baking sheet. Bake for 12–15 minutes, or until the crust is golden brown and the toppings are cooked through.
Remove the pizza from the oven and garnish with fresh basil leaves. Repeat the process with the second pizza.
Slice and serve the vegan sourdough pizza warm. Enjoy!
Nutrition Facts
Calories |
1729 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.9 g | 42% | |
| Saturated Fat | 16.7 g | 84% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3034 mg | 132% | |
| Total Carbohydrate | 308.8 g | 112% | |
| Dietary Fiber | 27.1 g | 97% | |
| Total Sugars | 5.5 g | ||
| Protein | 45.4 g | 91% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 157 mg | 12% | |
| Iron | 18.3 mg | 102% | |
| Potassium | 1559 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.
