Easy Sourdough Flatbread Pizza

This quick sourdough flatbread pizza cooks up soft, chewy, and lightly crisp around the edges, making it perfect for piling on toppings or serving plain as a warm, tender flatbread that pairs beautifully with dips, soups, and sauces.

Ingredients

1/2 cup Sourdough Starter (active or discard)

1/2 cup All-Purpose Flour

1 Tablespoon Olive Oil

1/4 tsp Salt

1/4 tsp Baking Powder (optional, for extra puff)

2–3 Tablespoons Water, as needed to bring the dough together

Toppings

2–3 Tablespoons Pizza Sauce (or crushed tomatoes with garlic + olive oil)

1/3 cup Vegan Cheese (shredded or dolloped) (or regular mozzarella for non-vegan)

1–2 Fresh Tomatoes, sliced thin and pat dry with paper towel

Handful of Fresh Basil Leaves

Drizzle of Olive Oil for finishing

Optional: Red Pepper Flakes, Garlic Powder, or Balsamic Glaze

Optional: Add Mushrooms, Onions, Peppers, Broccoli or any of your favorite veggies

This flatbread pizza is one of those recipes you’ll end up making again and again because it’s so simple, so flexible, and so unbelievably satisfying. The sourdough gives the dough a gentle tang and a beautiful texture that feels pillowy and chewy at the same time, and it cooks fast enough to make a last-minute lunch or an easy weeknight dinner.

The best part is that it’s just as delicious without toppings — warm from the pan and perfect for dipping into hummus, marinara, olive oil, or any cozy sauce you love. It’s the kind of recipe you keep in your back pocket because it works for everything and turns out perfect every time.

Instructions

In a bowl, mix the sourdough starter, flour, olive oil, salt, and baking powder (if using). Gradually add water until a soft, slightly sticky dough forms. Let it rest, covered with a clean dish towel 10–15 minutes.

Preheat your oven (or air fryer) to 450°F (232°C). If using a cast iron skillet, preheat it for too for a crispier bottom.

On parchment paper or a floured surface, press or roll the dough into a round or oval flatbread shape, about 1/4-inch thick.

Bake just the crust for 5–7 minutes to set the bottom.

Spread a thin layer of pizza sauce, add the vegan cheese, and top with tomato slices and any other veggies if you desire.

Return to the oven and bake for another 10–12 minutes or until edges are golden and cheese is melted.

Remove from oven, scatter fresh basil on top, drizzle a little olive oil or optional balsamic glaze, and slice it up!

Sourdough Starter Recipe

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