How to Bake Delicious Vegan Sourdough Pizza

My Favorite Healthy Pizza Toppings

I like to start with a red sauce, like marinara. You can also use olive oil, garlic butter, Alfredo sauce, or pesto for sauce! It’s up to you. I suggest going light on the sauce, though. It’s vital for optimal sourdough pizza crust texture. If you put too much sauce, you may end up with a soggy floppy pizza. No one wants that.

As for toppings, pick your favorites! Here’s what I like to go with:

• Spinach or kale
• Red onions
• Olives
• Artichokes
• vegan cheese
• Hot sauce
• Basil

Vegan Pizza Cheese

It’s really easy to just pick up some vegan mozzarella or Parmesan from the store, but I like to make my own vegan pizza cheese! My recipe is really simple too. You just need tahini, garlic powder, and some nutritional yeast.

I like to dress my pizza with all my favorite toppings, then I just drizzle some tahini, sprinkle some garlic and nutritional yeast, and that’s it! It’s ready to bake.

How to Make Sourdough Pizza Crust

You might be wondering “so how do I make sourdough pizza crust?” CLICK HERE for my simple sourdough pizza crust recipe. Once you get that made, you can continue here with this recipe to make a complete pizza

How Long Should You Bake?

The important element to making pizza with this sourdough is temperature. You want to have the oven on the hottest setting (mine is 525° F).

My favorite way to cook pizza with a sourdough crust is on the grill outside because the grill gets to way higher temperatures. How long you bake depends on the temperature and if you are cooking in an oven or on a grill. Total cook time here is about 10 minutes on a grill, and about 15 to in the oven (depending on how hot your oven can get).

How to Bake Sourdough Pizza on the Grill or in an Oven

Either way, using an oven or a grill, I suggest using a pizza stone and parchment paper. First, place the pulled-out pizza dough on a parchment paper-lined flat pan before dressing the dough with ingredients.

Preheat your oven or grill with a pizza stone. Once you are ready to cook, slide the parchment paper with the pizza onto the hot pizza stone. Total cook time here is about 10 minutes on a grill, and about 15 in the oven. Halfway through the cooking time, put on an oven mitt, grab the front edge of the parchment paper and swiftly rip it out from under the pizza. It should slide right out. Allow the pizza to finish cooking and viola!

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How to Bake Delicious Vegan Sourdough Pizza

This recipe incorporates our easy homemade sourdough pizza crust recipe with vegan toppings, for a delicious vegan sourdough pizza. This recipe includes instructions for cooking sourdough pizza in an oven or on a grill outdoors.

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• Prep: 10 minutes
• Cook: 15 minutes
• Total Time: 25 minutes

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Ingredients

• 1 twelve-inch sourdough pizza crust

Toppings

• 1/4 cup marinara sauce
• 2 cups spinach, fresh
• 1/4 cup sliced red onion or fermented red onions
• olives
• Artichokes, grilled and brined/marinated

Cheese

• 1/4 cup tahini
• 2 tablespoons nutritional yeast
• 1 teaspoon garlic minced

Instructions

1. Place your pizza crust on a flat, parchment paper-lined pan.
2. Preheat oven to hottest temperature (about 525° F) or preheat grill to about 600 °F. I recommend preheating with a pizza stone. If cooking on the grill you must have a pizza stone. 
3. Dress your pizza with sauce and toppings.
4. Drizzle the tahini over the toppings, then sprinkle some nutritional yeast and garlic on top. Alternatively, you can use your favorite vegan cheese or regular cheese. 
5. Grab an edge of the parchment paper and slide the parchment paper and pizza onto the hot stone.
6. Cook for about 5 to 8 minutes. When the crust begins to rise, and the parchment paper blackens around the edges, put on some oven mitts, grab the front edge of the parchment paper and swiftly but gently pull the parchment paper out from under the pizza. It should not stick and the paper should come right out without moving the pizza off the stone. 
7. Continue cooking for 5-8 more minutes.
8. When the pizza crust is cooked to your liking, remove it from heat. 
9. Top with hot sauce and/or basil, cut, and enjoy! 

Notes

• substitute cheese sauce listed with any cheese you’d like
• substitute toppings with any toppings you’re fond of
• Reference the blog post above for detailed cooking recommendations

Kaitlynn Fenley Food Microbiologist and Fermentation Specialist

Kaitlynn is a Food Microbiologist and FSPCA-certified fermentation specialist. An alumna of the LSU College of Science, she combines her academic background in microbiology with her Cajun heritage to create safe and delicious recipes.

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