Dairy-Free Sourdough Pizza
Discover the ultimate Dairy-Free Sourdough Pizza, a vegan-friendly twist on a classic favorite that combines the tangy flavor of sourdough with wholesome plant-based toppings. Crafted from an active sourdough starter, this homemade pizza dough results in a perfectly chewy and golden crust. The zesty tomato-garlic sauce pairs beautifully with fresh baby spinach, earthy mushrooms, and crisp red onions, creating a vibrant medley of flavors. Optional plant-based mozzarella-style cheese offers a creamy finish, while chili flakes add a delightful heat for spice lovers. With just 15 minutes of baking time, this recipe is worth the longer preparation, making it a must-try for sourdough enthusiasts and dairy-free diners alike. Whether you're enjoying it fresh out of the oven or serving a crowd, this pizza promises a satisfying, guilt-free indulgence.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
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)
Directions
Step 1
In a large mixing bowl, combine the sourdough starter, water, and olive oil. Mix until well combined.
Step 2
Add the flour and salt to the wet mixture. Mix until a shaggy dough forms.
Step 3
Turn the dough out onto a lightly floured surface and knead for about 8-10 minutes until smooth and elastic.
Step 4
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.
Step 5
Preheat your oven to 250°C (475°F) and place a pizza stone or baking sheet inside to heat up.
Step 6
While the oven preheats, prepare the pizza sauce by mixing crushed tomatoes, minced garlic, and oregano in a small bowl. Set aside.
Step 7
Once the dough has risen, turn it out onto a floured surface. Divide it into two equal portions for two pizzas.
Step 8
Roll out each dough portion into a circle, about 10-12 inches in diameter, depending on your desired thickness.
Step 9
Carefully transfer the dough onto a piece of parchment paper to make it easier to handle.
Step 10
Spread the prepared tomato sauce evenly over the pizza bases, leaving about 1 inch of space at the edge for the crust.
Step 11
Top with baby spinach, sliced mushrooms, red onion, and any additional toppings like plant-based mozzarella-style cheese or chili flakes.
Step 12
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.
Step 13
Remove the pizza from the oven, slice, and serve hot. Enjoy your dairy-free sourdough pizza!
Nutrition Facts
| Serving size | (1130.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1658.6 |
| Total Fat 37.1g | 0% |
| Saturated Fat 13.8g | 0% |
| Polyunsaturated Fat 1.3g | |
| Cholesterol 0mg | 0% |
| Sodium 2933.7mg | 0% |
| Total Carbohydrate 270.6g | 0% |
| Dietary Fiber 17.9g | 0% |
| Total Sugars 14.3g | |
| Protein 47.2g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 542.2mg | 0% |
| Iron 19.9mg | 0% |
| Potassium 1534.9mg | 0% |
Source of Calories