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!

Ingredients:
Dried Herbs (I chose Oregano, Basil, and Thyme)
Shredded Mozzarella
Marinara
Spinach
White Onions, diced
Yellow and Orange Bell Peppers, chopped
Mushrooms, sliced
Homemade Sourdough
Salt, to taste

Recipe:
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.
5. Enjoy!

x Paris