Rainbow Veggie Sourdough Pizza

Taste the rainbow.


Sneak some vegetables into your diet using the vehicle of pizza.


Anything tastes good if you add a bomb tomato sauce, cheese, and carbs to it. AND I added some roasted garlic as well, so you get that earthy rich undertone.


And you know it’s healthy if there’s loads of colours in it.


The base is a sourdough pizza, which is supposedly easier to digest (don’t ask me how). It also lends a tangy note to the dough, adds a little something to the flavour profile.

(Just watch me photoshop out my messy kitchen)


I got the idea for the rainbow pizza from here, and used the same pizza dough recipe as my previous sourdough pizza. The recipe for the pizza dough gives a really crunchy pizza that’s not too heavy.

Ingredients (makes 1 medium thin crust pizza)


  • 1/2 cup sourdough starter (mine was 100% hydration, see notes)
  • 1/4 cup warm water
  • 150g all purpose flour
  • 1/2 tsp salt
  • 1/4 tsp instant yeast


  • 1 red pepper
  • 1 orange pepper
  • 1 yellow pepper
  • 1 head broccoli
  • 1 red onion
  • About 1 cup shredded mozzarella cheese


  • 1 package chopped tomatoes (about 390g)
  • 1 white onion
  • Splash of red wine (I used Merlot)
  • Pinch of sugar
  • 1 medium bulb of garlic
  • 1 tsp mixed herbs



  1. Mix the sourdough starter with the water, flour, salt, and yeast (make sure the salt and yeast are placed at opposite ends of the bowl).
  2. Knead until smooth and elastic. Grease the ball of dough and place in a greased container.
  3. Cover the container with cling film and leave to rise until doubled in size, about 2-4 hours.


  1. While your dough is rising, cut up the peppers and red onion into strips. Cut the broccoli into florets.
  2. Bake the vegetables for 15 mins at 180°C just to get it partially cooked.
  3. Break off half of the garlic bulb, leaving the cloves in their skins. Cover in foil and bake at 180°C for 30 mins to caramelise it.


  1. Chop the white onion up into small pieces and fry over medium heat until softened.
  2. Add the remaining half of the garlic bulb (chopped), and fry until aromatic.
  3. Add the package chopped tomato and a pinch of sugar. Add the mixed herbs.
  4. Add a splash of red wine. Cook over low-medium heat until sauce is reduced to desired consistency (not too liquidy basically).
  5. Season to taste.


  1. When your dough has risen, coat a pan with olive oil. Flatten the dough onto the pan. Cover, and let rest for 15 mins. It will start to shrink back a little, just press the dough to the edges of the pan again.
  2. Preheat your oven to 230°C. Bake the crust for 4-5 mins.
  3. Smush the roasted garlic onto the baked crust. Top with the tomato sauce. Then top with the cheese. Then arrange your vegetables on top of the cheese layer in a rainbow pattern.
  4. Bake for an additional 8-10 mins or until the toppings are done as you like.
  5. Remove from the oven and loosen the edges of the pizza with a knife. Carefully lift it onto a cooling rack to keep the bottom crisp. Or you could just eat it straight away from the pan.


  • 100% hydration means my starter was equal parts flour and water by weight.
  • To see how I started my sourdough starter, see this post.
  • Avoid putting the cheese too close to the edges to avoid sticking the pizza to the pan.

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