Sourdough Saturday – Grilled Vegetarian Pizza

Some nights just call for pizza and last Saturday was one of those nights. I’m not crazy over pizza parlor pizza (as a vegetarian the choices just seem so limited), but it was way too hot to heat up the oven. So grilled pizza was the answer.

Grilling pizza isn’t always as easy as it sounds. We (my husband is the grill master, I am the pizza creator) have had several bad experiences – charred crust, doughy middle, uncooked top, etc. Finally we have figured out answer!




  1. The dough should be thin, but not too thin. Stick to a traditional dough thickness.
  2. Heat the grill up to 400 degrees or so, but then back it down to about 350 degrees. Cooking a pizza on the grill isn’t like cooking a pizza in your oven. The heat in a covered grill is stable thus cooking at a much faster rate.
  3. Use a pizza stone on your grill for more even heat, just like you would in the oven.
  4. Don’t add too many toppings. A pizza laden with lots of toppings will not cook all the way through on the grill – leading to a burned bottom and an uncooked top. Not very tasty.


  • 2 cups sourdough starter (find out how to make your own starter here)
  • 1 1/2 cups white whole wheat flour
  • 1 1/2 cups semolina flour
  • 2 Tbsp olive oil
  • 1 tsp salt
  • 1 -2 tsp pizza seasoning*
  • 3/4 – 1 cup water

In a large bowl, or the bowl of a stand mixer, combine all ingredients. Knead until the dough is smooth and holds together well, about 5 minutes in a stand mixer and about 10 minutes by hand. Place dough in a greased, covered bowl and let rise until doubled, anywhere from 1 – 2 hours. At this point you can store the dough in the refrigerator overnight if desired.

Gently deflate dough and divide into 2 balls. Wrap one ball in plastic wrap, store in a zip-top bag, and place in the refrigerator for future use. On a large piece of parchment paper, roll out the remaining ball  1/4 inch thick.

Top the dough with sauce and desired toppings. Transfer pizza to a preheated grill (see above) using a pizza peel. Close grill cover and cook until done, about 7 – 12 minutes. Makes 1 large pizza.

* My favorite pizza seasoning can be purchased at Penzey’s Spices. It’s made from a combination of oregano, basil, peppers, fennel seeds and more. You could also use Italian seasoning mix or any combination of basil, oregano, marjoram, red pepper, salt that you like.

If you like sourdough pizza crust (and really – who doesn’t!) check out the posts at Yeastspotting and the July entries over at Sourdough Surprises.

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About the Author

Renee Pottle, an author and heart-healthy educator, loves to explore and write about the Mediterranean Diet. She blogs at and

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  1. […] weekend I posted the recipe for grilled sourdough pizza dough, but got lots of inquiries about the toppings. I’ve been making vegetarian pizza for years […]

  2. […] set out to recreate that experience using leftover dough from last week’s Grilled Pizza and the gas grill. This experiment worked quite well. The twists were smokey and crisp on the […]

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