During the pandemic, I became obsessed with making homemade sourdough bread. Three years later and nothing has changed. I may not make daily sourdough pizzas for lunch anymore, but I do make them a couple times a week for dinner. In honor of Pi Day today, I figured I’d share my go-to pizza recipe: a made-from-scratch, gluten-free herb sourdough veggie pizza. It’s simple but delicious with an herbed sourdough crust, a saucy marinara, melted mozzarella, and topped with plenty of vegetables so that I can claim I’m making a somewhat nutritious decision. We’re making pizza a bit earlier than usual to celebrate March 14th and the most interesting (a.k.a. a never ending or repeating) number ever. I hope it inspires you to celebrate today with plenty of pizza pies, fruit pies, and pot pies as well. Happy Pi Day!
Dried Herbs (I chose Oregano, Basil, and Thyme)
White Onions, diced
Yellow and Orange Bell Peppers, chopped
Salt, to taste
1. Make your own sourdough. I used this recipe.
2. Once you have the sourdough, add your dried herbs of choice + a pinch of salt to the dough. Mix it in and flatten the dough over your pizza tray. Tip: To make the pizza easy to remove from the parchment paper, I always spray a little cooking oil first.
3. Add a generous amount of marinara, followed by the shredded mozzarella, and topped with your favorite toppings. I like to add a half cup of sauce and a half cup of cheese for a personal pizza.
4. Bake for 25 minutes at 400 degrees, or until cooked.
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