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Easy Sourdough Pizza with Mozzarella

Average: 5 (12 votes)
(12 votes)
Easy Sourdough Pizza with Mozzarella

Easy Sourdough pizza with Mozzarella - Simple and irresistibly delicious! Photo: Beeke Hedder

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Health Score:
93 / 100
30 min.
ready in 18 h.
Ready in

Healthy, because

Even smarter

Nutritional values

Thanks to the sourdough, the pizza dough becomes more digestible for many. In addition, the pizza gets a unique aromatic note. The topping of strained tomatoes contains the antioxidant lycopene, which has an antioxidant effect and can have a positive impact on the cardiovascular system.

The sourdough pizza also works with even more whole wheat flour! Just try to increase the proportion of whole grains or even make the whole dough with whole wheat flour. The dough may possibly need a little more liquid.

1 serving contains
(Percentage of daily recommendation)
Calorie611 cal.(29 %)
Protein24 g(24 %)
Fat13 g(11 %)
Carbohydrates100 g(67 %)
Sugar added0 g(0 %)
Roughage10.6 g(35 %)
Vitamin A0.1 mg(13 %)
Vitamin D0 μg(0 %)
Vitamin E1.4 mg(12 %)
Vitamin K4.4 μg(7 %)
Vitamin B₁0.7 mg(70 %)
Vitamin B₂0.3 mg(27 %)
Niacin4.2 mg(35 %)
Vitamin B₆0.5 mg(36 %)
Folate58 μg(19 %)
Pantothenic acid1.3 mg(22 %)
Biotin8 μg(18 %)
Vitamin B₁₂0.4 μg(13 %)
Vitamin C7 mg(7 %)
Potassium476 mg(12 %)
Calcium184 mg(18 %)
Magnesium123 mg(41 %)
Iron4.1 mg(27 %)
Iodine50 μg(25 %)
Zinc4.3 mg(54 %)
Saturated fatty acids5.1 g
Uric acid37 mg
Cholesterol20 mg
Complete sugar3.1 g
Development of this recipe:


1 ½ ozs Sourdough -starting material (wheat sourdough)
14 ½ ozs lukewarm water
7 ¼ ozs Whole wheat flour
16 ozs whole spelt flour
½ oz salt
1 Tbsp olive oil
1 garlic clove
14 ozs strained tomato
1 tsp dried oregano
8 black pitted olives
4 ½ ozs Mozzarella
1 handful Basil
How healthy are the main ingredients?
MozzarellaWhole wheat flourBasilsaltolive oiloregano

Kitchen utensils

1 Baking sheet, 1 Bowl

Preparation steps


Mix sourdough starter with 6 Tablespoons lukewarm water, add 2.8 ounces whole wheat flour, and mix well. Cover and leave to ripen in a warm place for 3-4 hours.


When the sourdough is ripe, mix remaining lukewarm water, remaining flour and sourdough, then knead in salt. Knead dough well for 10 minutes. Let rise in a bowl, covered, in a warm place for 3 hours. Stretch and fold every 30 minutes for the first 2 hours. Leave covered in refrigerator to mature for 24 hours.


Take out dough and let it take temperature for 2 hours. Transfer dough to a work surface, divide into 4 pieces, lightly flour and let rest for 30 minutes covered with a clean tea towel.


Meanwhile, for the sauce, heat oil in a saucepan. Peel and slice the garlic and sauté in the oil over low heat. Add the strained tomatoes, season with salt, pepper and oregano, bring to the boil and set aside.


Using a dough scraper, place the dough pieces one after the other on a piece of baking paper. Carefully shape the dough into pizzas. To do this, press the dough from the inside out, leaving a slightly thicker edge.


Spread sourdough pizza with sauce, and top with olives and mozzarella. Put pizzas in preheated oven onto a hot baking sheet and bake at 250 °C (convection oven 230 °C) / 480 ˚F (455 ˚F convection) for approx. 10 minutes. Wash basil, shake dry, and pluck leaves. Serve sourdough pizza garnished with basil.