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?
Stand Mixer with dough hook (optional)
Pizza pan or baking sheet
Sourdough Pizza Crust
1cup (250g)sourdough starterdiscard/unfed, can be straight from the refrigerator
1/2cup (115g)warm water
2 ½cups (300g)all-purpose flour
1teaspoon (9g)kosher salt
2tablespoonsolive oilextra virgin
Loaded Veggie Pizza
olive oil for coating the sauté pan
1yellow onionmedium (approximately 3")
2bell peppersany color
⅓cupred pizza sauceyour choice of variety!
3tablespoonsvegan parmesan cheeseoptional
red pepper flakesoptional, 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.