Vegan Sourdough Discard Pizza
It’s the last weekend of the summer and there is no better way to celebrate than with some pizza! This vegan sourdough discard pizza is super easy to make and so delicious! It’s the perfect way to use up some of that sourdough discard. Not to mention, the flavors are amazing and I love the sour notes in the crust.
We love a good pizza night at our house. We topped our pizza with marinara, vegan cheese, fresh garden tomatoes, fresh basil, and vegan sausage. It was so tasty and everyone was happy. However, you can definitely use whatever toppings you like. I highly recommend cooking the pizza on a pizza stone. It helps make the crust nice and crispy.
This sourdough discard pizza will be on repeat at our house. I always have discard to use up and no one ever complains about pizza! If you make this, please tag me on Instagram @nutsaboutgreens and leave a comment below! I would love to see your pizzas!
Vegan Sourdough Discard Pizza
Ingredients
- 1 cup sourdough discard
- 1/2-3/4 cup warm water
- 2 1/2 cups flour (I used half AP flour/half bread flour from Lehi Mills, use code NUTSABOUTGREENS to save $$)
- 1 tsp sea salt
- 1 tsp instant yeast
- 3 tsp Italian seasoning
- sauce and toppings of choice (I used marinara, vegan mozzarella, fresh basil, tomatoes, and vegan sausage)
Instructions
- In the bowl of your stand up mixer (I used my KitchenAid), add the flour, salt, yeast, and Italian seasoning. Stir with a spatula until combined.
- Add the sourdough discard and 1/2 cup of the warm water. Stir until combined or until a thick, shaggy dough forms. Using the dough hook attachment of the mixer, knead for 8 minutes on low. Add more water 1 TBSP at a time if dough is looking dry after about a minute or so of kneading. Dough should be smooth and just a little bit sticky.
- Place dough into a large greased bowl and turn it a few times so the entire ball of dough is greased. Cover with a towel and let it rise in a warm place for 1.5-2 hours.
- Once dough is done rising, place a pizza stone in the oven and preheat oven to 450 degrees F.
- Turn dough out onto a large piece of parchment paper that is lightly floured. You can divide the dough into two and make two smaller pizzas or make one big pizza. I just did one big pizza, about 16 inches in diameter. Roll dough out into a large circle about 1/8-1/4 inch thick. If the dough keeps pulling or shrinking back, let it rest for a few minutes and then continue to roll it out.
- Top pizza with sauce and desired toppings. Bake for about 15 minutes or until bottom of the crust and the tops are golden brown. Watch carefully for bake time because every oven is different and bake times may vary depending on the size of your pizza. Slice and enjoy! You can always pre-bake your crust without the toppings on for about 4-5 minutes if you are worried about it not cooking through (especially if you aren’t using a pizza stone). I never had a problem with it though so I don’t pre-bake my crusts.
