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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


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


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
  • 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


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!


*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.