Christie C. Delicious, colorful, and animal product free!
Getting engaged last year put a lot of things into perspective for me. Along the dozens of other changes I decided to make, one of them was working on a healthier lifestyle.
As someone who loves to cook, I like to think that the foods I eat are relatively healthy: fresh fruits and vegetables, homemade sourdough bread, lean grass fed or wild caught meats, and homemade desserts low in sugar. But, I knew I could do better by putting more color and variety into my vegetable intake, easing up on meat portions, and eating smaller serving sizes of desserts.
Do better by putting more color and variety into… vegetable intake…
One of the changes I made was experimenting with more vegan recipes. I eat pizza several times a week, so I felt compelled to attempt vegan pizza to add it to my repertoire of meatless dishes. And so, Sourdough Vegan Pizza was born!
This pizza uses a sourdough crust, but that can easily be switched out for any yeast raised dough. The pizza dough I used had been fermenting in my refrigerator for 3 or 4 days, so it had a tangier flavor than if I had used dough with a shorter fermentation period.
This pizza uses a sourdough crust, but that can easily be switched out for any yeast raised dough.
I used the vegan version of my marinara sauce to give it a sweet layer of flavor.
The vegetables are all roasted prior to placing them on the pizza so that they don’t make the pizza too wet with their natural juices.
I used the vegan version of my marinara sauce to give it a sweet layer of flavor.
At the very end, avocados are added as a cheese replacement. This tastes way better than using a store bought cheese substitute (Hello Die-Yah)!
The end result was a deliciously nutty, tangy, savory, sweet, and peppery pizza with a crisp crust and soft roasted avocado to squish between your teeth.
As my fiancé says, the pizza is Deliciously Diabolically Evil!
Vegan Sourdough Pizza
Ingredients
- 1 lbs Sourdough Bread Recipe or Pizza Dough already mixed, pre-risen, and at room temperature
- 1 Cup (225g) Marinara Sauce
- 2 tbsp (30g) Extra Virgin Olive Oil
- 1 Cup (100g) Baby Bella Mushrooms sliced
- 1 Green Pepper sliced
- 1 Cup (100g) Broccoli Heads
- 1/4 Sweet Onion sliced
- 3 Garlic Cloves, chopped or 1 tsp Garlic Powder
- 1-2 Romano Tomatoes sliced
- 1 Avocado sliced
- 1 Bunch Each Rosemary, Oregano, and Thyme, chopped or 1 tsp Italian Seasoning
- Salt and Pepper to taste
- Optional: Basil Leaves
Instructions
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Preheat oven to 400°F (200°C).
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If you are using sourdough dough, make sure the dough has already been mixed and gone through at least one rise. Make sure the dough is at or close to room temperature before using.
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In a large mixing bowl, toss the sliced mushrooms, sliced pepper, sliced onion, broccoli heads, and olive oil with salt and pepper to taste. Make sure each veggie is thoroughly coated.
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Spread the vegetables onto a sheet pan lined with parchment paper, and bake in the oven for 15 minutes. Take out the vegetables, and set them aside in a warm place.
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Preheat your oven to 550°F (288°C).
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Lightly grease a 16” pizza pan, pizza stone, or half sheet pan lined with parchment paper with olive oil. If you don’t have a large pizza pan, you can also cut the dough in half and shape it into a large skillet lined with parchment paper.
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Using your hands or a rolling pin, gently stretch the pizza dough into a flat circle (or rectangle if using a sheet pan) on a lightly floured surface, being careful not to roll out all of the gas bubbles.
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Carefully place the rolled out dough onto your pizza pan, stone, or sheet pan. Pull the dough as close to the edges of the pan as possible.
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Par bake the dough for 8 to 10 minutes, or until the dough has risen a bit and is pale brown.
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Take the pizza out of the oven and pierce any large bubbles with a knife. Evenly spread the marinara sauce over the surface of the dough and evenly place all of the vegetables except for the avocado over the marinara sauce.
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Sprinkle the chopped herbs or Italian seasoning over the pizza and place it back into the oven. Bake it for an addition 10 to 15 minutes (8 to 12 minutes in a smaller skillet) or until the vegetables are roasted and the pizza dough is pleasantly, toasty brown. You can also test to see if the pizza is ready by checking underneath the dough with a knife or fork to see if the bottom is brown.
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Place the sliced avocado pieces over the pizza, and place the pizza back in the oven for an addition 1 to 2 minutes. Don’t leave the avocado in the oven for too long or else it will become bitter.
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Take the pizza out of the oven and let it cool for 2 to 3 minutes before cutting into slices. Top with a few basil leaves if desired.
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Enjoy!
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