• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Kettle & Kale

Tiny kitchen. Big, plant-based flavor.

  • Home
  • About
  • Recipes
  • Shop My Kitchen
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
You are here: Home / Recipes / Loaded Veggie Pizza (+ Low Yeast Sourdough Pizza Dough!)

Loaded Veggie Pizza (+ Low Yeast Sourdough Pizza Dough!)

April 3, 2020 by Mel Leave a Comment

Jump to Recipe!

I haven’t had a pizza with “real” cheese on it in over four years. Hard to believe that that much time has passed since I made the jump to plant-based foods, but I am so happy that I did. Plus, with this loaded veggie pizza I don’t miss the “regular” stuff even a little bit.

I cannot wait to dig into this loaded veggie pizza!

Now, I usually have bulk pizza dough in the freezer. I make it in large backs and seal it in individual zip top baggies. This is usually enough to make two or four dough balls, depending on how in the mood for pizza I am and how much I multiply the recipe.

But lately, out in the world, there has been a teensy problem: WHERE IS THE YEAST? 

Yeast is now the toilet paper of the world. You can’t get it. And when you can, it’s in extremely limited quantities. Don’t get me wrong, I’m thrilled that people are getting into their kitchens and learning about the stress-busting catharsis that comes from pounding a glob of bread dough out on the kitchen counter.

But now there is very little yeast to be had! How do I handle this? I turn to sourdough to bake my breads and any other oven-baked goodies. 99.9% of these sourdough recipes do not require any yeast at all!

Now, this sourdough pizza dough has a bit of a cheat: half a teaspoon of instant yeast. 

Considering that my traditional bulk pizza dough recipe has over a TABLESPOON of yeast, I think this is a fine compromise. I will measure out half a teaspoon of refrigerated gold in the name of needling much less flour and considerably less yeast than I normally would. 

One packet of yeast is 2 1/4 teaspoons of yeast. So one small yeast envelope in this case, would yield you nine of these sourdough pizza crusts. That is over two months of weekly pizza night!

This dough requires you have a healthy sourdough starter, but do not fret! This coming Tuesday I am going to introduce all of you to my sourdough starter and take you step by step through the fermenting process so you will also be able to reduce the amount of yeast you need in the kitchen.

All of this said, I am looking into fermenting a pizza dough that requires no yeast at all (King Arthur’s inspiration has only taken me so far.) I’ll keep you updated on my progress!

Print Recipe

Loaded Veggie Pizza w/ Sourdough Pizza Crust

This pizza dough does take several hours to make, but if you make it in advance, it freezes beautifully and you can always have it on hand for those last minute pizza cravings. We all have those, right?
Prep Time30 mins
Cook Time20 mins
Rest Time4 hrs
Total Time4 hrs 50 mins
Servings: 8 slices

Equipment

  • Mixing Bowl
  • Stand Mixer with dough hook (optional)
  • Cooking Spray
  • Sauté pan
  • Pizza pan or baking sheet
  • Cutting board
  • Pizza cutter

Ingredients

Sourdough Pizza Crust

  • 1 cup (250g) sourdough starter discard/unfed, can be straight from the refrigerator
  • 1/2 cup (115g) warm water
  • 2 ½ cups (300g) all-purpose flour
  • 1 teaspoon (9g) kosher salt
  • ½ teaspoon instant yeast
  • 2 tablespoons olive oil extra virgin

Loaded Veggie Pizza

  • olive oil for coating the sauté pan
  • 1 yellow onion medium (approximately 3")
  • 2 bell peppers any color
  • ½ teaspoon kosher salt
  • ¼ teaspoon white pepper
  • ⅓ cup red pizza sauce your choice of variety!
  • 3 tablespoons nutritional yeast optional
  • 3 tablespoons vegan parmesan cheese optional
  • red pepper flakes optional, for garnish

Instructions

To Prepare the Sourdough Pizza Crust

  • Measure sourdough starter into a large mixing bowl.
  • Add warm water, flour, salt, and yeast. Mix to combine.
  • Begin to knead the pizza dough. If you have a stand mixer with a dough hook, knead the dough on medium-low speed (on my Kitchen Aid, this is speed 2) for 4 minutes.
  • Halfway through kneading, add the olive oil to the bowl and continue to knead at the same speed for four to five more minutes, until the dough no longer sticks to the side of the bowl.
  • Transfer the dough to a greased container (you can spray the mixing bowl you are already using with cooking spray or wipe with cooking oil) and cover with a damp dish towel.
  • Let rise for at least four hours, or until the dough has doubled in size.

To Prepare the Vegetable Topping

  • When there is thirty minutes left on your , prepare your veggies. Pour 1-2 tablespoons of extra virgin olive oil into your sauté pan and warm over medium heat.
  • Thinly slice the onion and bell peppers (I do not worry about makng these slices perfectly even, as all of the vegetables will cook down slightly in the pan).
  • Once the oil is warm, transfer veggies to the pan. Add salt and white pepper.
  • Cook the onion and peppers for 8-10 minutes, until the onion is translucent and the peppers have softened.

To Assemble The Pizza

  • Preheat your oven to 425°
  • Remove pizza dough from your mixing bowl and stretch it onto a lightly greased pizza pan (if you do not have a pizza pan, you can use a baking sheet. The only difference is that your pizza will be rectangular instead of round!) Gently work the dough to the outer edges of the pan, esuring that there are no holes.
    If the dough is snapping back after you stretch it, you can leave it to rest for 10 minutes (this helps to relax the gluten strands in your dough, making it more stretchy) before continuing to stretch.
  • Once stretched, drizzle red pizza sauce onto dough and spread evenly with the back of a spoon.
  • If using, sprinkle nutritional yeast over the sauce.
  • Gently top the pizza with cooked veggies. Distribute as evenly as you can across the dough. Don't be shy!
  • Bake the pizza for 18-20 minutes, until the edges of the crust begin to turn golden brown.
  • Transfer the cooked pizza from the oven to a cutting board. If your pan is sufficiently greased, it should slide off easily!
  • Once cool, top with red pepper flakes and vegan parmesan cheese (if using), slice, and serve. Enjoy!

Notes

*If you do not have a stand mixer, knead by hand. It will take longer, but you can knead the dough with floured hands on a lightly floured surface until it is no longer sticky.

The great thing about this pizza is the customization. If you’re not a fan of peppers and onions, feel free to sauté and toss whatever vegetables you please! You could add roasted tomatoes or olives! If you’re feeling really frisky, you could also top it with some of my roasted garlic!

If you make this pizza, let me know! Post it to instagram and tag me @kettlandkale. I’d love to see your delicious customizations!

Share this:

  • Email
  • Facebook
  • Reddit
  • Twitter
  • Tumblr
  • Pinterest
  • Yummly

You might also like

Filed Under: Entrees, Recipes Tagged With: pizza, pizza dough, sourdough, sourdough pizza, vegan, veganism

Want MORE?

Sign up for email updates and get Kettle & Kale straight to your inbox every week!

Comments

  • Lincoln on Bell Pepper and Onion Bruschetta
  • Mel on Big, Gooey, Vegan Chocolate Chip Cookies
  • Mel on Bell Pepper and Onion Bruschetta
  • Lincoln on Bell Pepper and Onion Bruschetta
  • Ally S on Big, Gooey, Vegan Chocolate Chip Cookies
Previous Post: « How To Roast and Freeze Garlic For Anytime Use
Next Post: The Homemade Vegan Pantry by Miyoko Schinner: A Cookbook Review »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

About Me!

Hello! I'm Mel, and I have a 45 square foot kitchen. That's it! I With tea in hand, I have set out on a (cramped) journey to bring you delicious plant-based food. Read More…

Don’t Miss A Post

Subscribe to my e-mail list and get weekly updates straight to your inbox. Recipes, restaurant reviews, product tests, and more!

Featured On:

my foodgawker gallery

my finding vegan gallery

my healthy aperture gallery
Web Hosting
Web Hosting

Footer

FOLLOW KETTLE & KALE ON INSTAGRAM

kettleandkale

Copyright © 2023 · Kettle & Kale on the Foodie Pro Theme

 

Loading Comments...
 

    loading Cancel
    Post was not sent - check your email addresses!
    Email check failed, please try again
    Sorry, your blog cannot share posts by email.