Homemade Wheat Sourdough Pizza with Mushrooms, Olives & Capers

We love this kind of pizza because it proves that homemade comfort food can be both deeply satisfying and still nourishing. This homemade wheat sourdough pizza is crisp, flavorful and made with a dough that has had time to develop properly.

A slow 24-hour fermentation gives the base depth and lightness. Tomato sauce, mozzarella and simple vegetable toppings bring color, texture and balance without overcomplicating the pizza.

What we enjoy most is that it still feels like a real treat. Nothing restrictive. Nothing extreme. Just better ingredients, better timing and a preparation that respects both flavor and digestion.

Sometimes that is enough to completely change how a meal feels.

Health Benefits

This homemade wheat sourdough pizza combines long fermentation, quality fats and plant-rich toppings in a more balanced structure than many fast pizzas. Slow fermentation can improve flavor and digestibility by beginning to break down starches and proteins in the dough. Because the dough is made simply from flour, water, sourdough, salt and olive oil, it also avoids many of the processing aids, additives or enzymes sometimes used in industrial pizza dough.

Tomato sauce contributes lycopene, a carotenoid antioxidant that becomes more bioavailable when combined with olive oil and heat. Mushrooms, olives, onions and capers add plant compounds, minerals and fiber, while mozzarella provides protein and calcium that help make the meal more satisfying.

Plant count: 8 🌱

A Closer Look at the Ingredients

Time is one of the most underrated ingredients in cooking.

Anonymous

Pro Tips

• Let the dough ferment slowly for the full 24 hours if possible. The extra time improves both flavor and texture, and usually gives the crust a lighter feel after baking.
• Preheat your tray, pizza stone or baking steel well before baking. A hot surface is one of the easiest ways to achieve a crisp base without drying out the toppings.
• Keep the toppings relatively light so the crust stays crisp. Too much moisture from vegetables or sauce can weigh down the pizza and soften the center.
• To increase plant diversity and make the pizza more interesting nutritionally, add a few extra toppings such as rocket (arugula) after baking, thin zucchini slices, roasted peppers or artichokes.
• And when you sit down to eat, notice the contrast between the crisp crust, the soft cheese and the salty vegetables. Pizza often feels more satisfying when we slow down enough to enjoy the texture and flavor we worked for.

Did You Know?

Sourdough fermentation involves a partnership between wild yeasts and lactic acid bacteria. Over time, these microorganisms produce organic acids that influence flavor, texture and how the body digests the dough. This is one reason long-fermented bread and pizza often feel different from quickly risen versions.

Tomatoes also change nutritionally when cooked. Heat breaks down plant cell structures and, when paired with olive oil, improves the bioavailability of lycopene. That means a well-made tomato-based pizza can provide antioxidant compounds in a form the body can use more efficiently.

Ways to Enjoy This Plate

This homemade wheat sourdough pizza works beautifully as a complete meal on its own, especially with a simple leafy salad on the side.

It also pairs well with extra vegetables such as rocket (arugula), roasted peppers or a tomato salad, which adds freshness and more plant diversity to the plate.

Homemade Wheat Sourdough Pizza with Mushrooms, Olives & Capers

This homemade wheat sourdough pizza combines a long-fermented crust with simple, flavorful toppings like tomato sauce, mozzarella, mushrooms, olives and capers. The slow fermentation improves flavor and digestibility, turning pizza into a more balanced and satisfying meal.

Servings 4 Serves – about 2 medium pizzas

Prep Time 30 minutes mins

Cook Time 12 minutes mins

Fermentation Time 1 day d

Total Time 1 day d 42 minutes mins

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Ingredients

  

Sourdough Dough

• 500 g wheat flour type 550
• 350 ml water
• 100 g active sourdough starter
• 10 g salt
• 1 tbsp olive oil

Toppings

• 150 –200 g tomato sauce
• 200 g mozzarella
• 150 g mushrooms sliced
• 2 tbsp capers
• 10 –12 olives sliced
• 1 small onion thinly sliced
• 1 tbsp olive oil
• 1 handful fresh rocket arugula, added after baking
• Salt and pepper to taste

Instructions

 

• Mix flour, water, sourdough starter, salt and olive oil into a dough and knead until smooth. Cover and let it ferment slowly for about 24 hours.
• Preheat the oven well with a baking tray, stone or baking steel inside.
• Divide the dough into two portions and stretch each one into a medium pizza. Spread tomato sauce over the surface, then add mozzarella, mushrooms, capers, olives and onion.
• Bake for about 10–12 minutes until the crust is golden and crisp and the cheese has melted.
• Remove from the oven, drizzle lightly with olive oil if desired, and finish with a handful of fresh rocket. Let the pizza rest briefly before slicing and serving.

Notes

Plant-Based Protein Boost: Add a small handful of toasted pine nuts, walnuts or pumpkin seeds after baking, or serve the pizza with a side of chickpea and tomato salad. This gently increases plant protein and fibre while adding extra texture and plant diversity.

Make It Lighter: Serve the pizza with a fresh salad of tomatoes, rocket and herbs dressed with olive oil and lemon or balsamic vinegar. Increasing vegetable volume and freshness naturally reduces how many slices feel satisfying while keeping the meal balanced.

Course: Main

Recipe Type: comfort food, vegetarian