Vegan Sourdough Pizza, “Goat Cheese-honey”, and Squash

Alright, I’m on a sourdough roll now, testing out almost a different dough every day 😅 And pizza dough is one of the easiest ways to start and understand how sourdough works. You’ll always get good results, so I think it’s a bit more encouraging than other bread types!

For this recipe, I’ve detailed each step as much as possible, so while the instructions might look long, there’s nothing complicated about them—just a series of simple steps and resting times. I’ve also included multiple scheduling options: for a single day, over two or three days, and even how to freeze the dough for a few weeks…

Now, this topping—it’s honestly one of my all-time favorites! Roasted squash, a creamy base, some spicy vegan sausage (I use Beyond Meat), my cashew cheese in a goat-cheese style, and a drizzle of Bumble Bloom apple “honey.” It’s truly the perfect fall pizza. 🍁

Schedule Options:

•SCENARIO 1: For same-day baking. Start Step 1 as early as possible in the morning, before 11 am, if you want to enjoy it that evening.

•SCENARIO 2: Over 2 days. Begin Step 1 in the afternoon or early evening the day before, ideally between 2 pm and 6:30 pm.

•SCENARIO 3: Over 3 days. Start Step 1 in the afternoon or early evening two days before, between 2 pm and 6:30 pm.

•SCENARIO 4: For freezing the dough. You can follow Scenario 1, 2, or 3 to get started.