Quick Sourdough Pizza (Vegan, Easy & Tangy)

Craving homemade pizza but short on time? This Quick Sourdough Pizza Dough is your weeknight savior! Made with bubbly sourdough starter and just a handful of pantry ingredients, this dough comes together in about an hour—no long fermenting needed. It’s soft, stretchy, and bakes up with a light, chewy crust and those signature sourdough tangy notes. Whether you’re making a classic Margherita, veggie-loaded pie, or a plant-based cheesy creation, this recipe is perfect for spontaneous pizza nights. Bonus: it’s vegan-friendly, easy to knead by hand, and works great for both oven and stovetop pizza.

Quick Sourdough Pizza (Vegan, Easy Dough with 5-Min Knead)

Ingredients

1 cup Bubbly Sourdough Starter (fed today or recently)

1 tsp Instant Yeast (this gives it a fast lift)

1/2 cup Warm Water

2-1/2 cups All-Purpose or Bread Flour

2 Tablespoons Olive Oil

1 tsp Salt

This pizza crust has totally changed my weeknight routine. I use my leftover sourdough starter to make a quick dough that only needs about 5 minutes of kneading—just enough to get it smooth and stretchy. It still gives you that amazing sourdough flavor without needing hours of rising.

I top mine with whatever I have in the fridge—roasted veggies, vegan mozzarella, even a handful of arugula after baking. It’s easy, satisfying, and tastes like something you'd get at a fancy pizzeria, but made right in your kitchen.

Instructions

In a large bowl, whisk the sourdough starter, warm water, yeast, and olive oil.

Add flour and salt. Mix to a dough.

Knead for about 5–7 minutes until smooth and elastic.

Cover the bowl with a damp towel and let it rise in a warm place (near the stove or in an OFF oven with the light on) for 45 minutes.

Punch it down, shape into a thick pizza crust on your baking sheet or stone.

Preheat oven to 475°F (245°C).

Top it and bake for 12–15 minutes.

Bake another 5–10 minutes — keep an eye on it every 2–3 minutes.

You want the crust to look golden-brown, the edges to firm up, and the bottom (if you can peek) to be nicely crisped.

If the top is pale but the crust is done, turn on the broiler for 1–2 minutes to brown the cheese and toppings — just stay close so it doesn’t burn.

Once it’s out, let it sit 5 minutes to finish setting up. This will keep it from feeling gummy when you slice.

If using a cast iron skillet the pizzas can sometimes take 25–30 minutes total depending on thickness.