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Whole Wheat Sourdough Pizza Crust [Vegan]

If you enjoy recipes like this, we highly recommend downloading the Food Monster App, it's available for both Android and iPhone and has free and paid versions. The app is loaded with thousands of allergy-friendly & vegan recipes/cooking tips, has hundreds of search filters and features like bookmarking, meal plans and more! The app shows you how having diet/health/food preferences can be full of delicious abundance rather than restrictions!

This recipe will give you pizza dough the way the pizza gods intended you to have it. This simple recipe uses an elegant mixture of flour, and active starter, and lots of time – but it's totally worth the wait. The longer you give the ingredients to mesh together, the better this crust will be.

Whole Wheat Sourdough Pizza Crust [Vegan]


  • 1 cup active starter (drop a teaspoon of your starter into a glass of water before using it. If it floats, it’s active)
  • 1 cup water
  • 2 tablespoon olive oil
  • 1 tablespoon sea salt
  • 1 cup whole wheat flour
  • 1 cup all-purpose flour


  1. Mix the first four ingredients together. Slowly add flour until you get a soft, pliable dough.
  2. Cover it with a damp towel and let it sit at room temp for as long as it needs to at least double. This may be upwards of 24 hours depending on your environment.
  3. Once it doubles, punch it down, fold it over a few times, and stick it in the refrigerator for at least 10 hours, but for as long as a week. Flavor and texture build with time.
  4. When you’re ready for it, work the dough into two halves on a floured board; cover them with delicious veggies, and bake it for 10-12 minutes at 475°F, or as high as your oven will go. Don’t be afraid – the hotter the better.





Fresh, original, delicious vegan food that can be made while balancing the demands of a busy lifestyle. I'm a full-time teacher, father, and ultra-runner obsessed with vegan food, recipe development, and photography. I write my blog to share food-related experiences while living as an expatriate in Nicaragua. I work really hard to produce the most original, delicious vegan food that I can while balancing the demands of a busy lifestyle. Veganism is a way of life that demands exposure!



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