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Sourdough Pepperoni Mushroom Olive Pizza

Make pizza dough with sourdough discard to minimize waste. This Sourdough Pepperoni Mushroom Pizza has a thin and slightly tangy sourdough crust and is baked to perfection.

If you love making homemade pizza as much as I do, be sure to check out some of my other favorites like my BBQ Chicken Pizza, Homemade Supreme Pizza, or my Napoli Pizza.

sourdough pepperoni mushroom olive pizza

Why You'll Love This Recipe

You will love making pizza dough with sourdough discard because it uses up your discard so you’re not wasting it. But, it also provides a slightly tangy crust that is so good with cheese and literally any toppings!

I created this Sourdough Pepperoni Mushroom Olive Pizza for my friends at Organic Prairie using their amazing Organic Pepperonis. They have the only organic pepperoni on the market, and it is so good! I can’t help snacking on it while I make pizza!

I use Organic Valley Mozzarella Cheese along with mushrooms and olives for a delicious and simple homemade pizza. This pizza dough with sourdough discard is an easy dough to make and it allows you to have fresh pizza the same day!

sourdough pepperoni mushroom olive pizza

Ingredients for Sourdough Pepperoni Mushroom Olive Pizza

Organic Sourdough Discard

Cairnspring Mills Organic All Purpose Flour

Frontier Co-Op Fine Sea Salt

Red Star Organic Instant Yeast

Organic Marinara Sauce

Organic Valley Mozzarella

Organic Prairie Pepperoni

Organic Baby Bella Mushrooms

Organic Black Olives

sourdough pepperoni mushroom olive pizza

Why go organic?

You may be wondering why I push organic ingredients for everything, even savory and healthy dishes. Organic ingredients go beyond just health and wellness, and contribute so much to the taste and flavor of a recipe. So, if you think that you're making something healthy and buying fruits, veggies, or meats so maybe you don't need to spend the extra to go organic here – let me sway your thinking.

Organic ingredients are made in a more pure way, therefore using no additives, no GMOs, and minimal ingredients. This really allows the true ingredients to shine – and because of that their flavor shines through. Therefore, organic ingredients are more flavorful than their non organic counterparts. So, just because it's already a healthy recipe, or you're already buying good for you ingredients – it doesn't mean you can skip organic! Trust me here, and make the switch. Your body and your taste buds will thank you!

So, I highly recommend that you buy the best organic ingredients for this recipe! You can also shop my Amazon Storefront for all my favorite organic ingredients here. Tip – hover over each ingredient to see the name. And if you want to learn more about organic foods and the difference, read my post here on Food Labels and What They Mean.

sourdough pepperoni mushroom olive pizza

Sourdough Pepperoni Mushroom Olive Pizza

Recipe by MimiDifficulty: Easy



Make pizza dough with sourdough discard to use up discard! This easy pizza is ready in a few hours and yields a delicious chewy crust with sourdough flavor. This makes 2 small pizzas, but you can store the second dough in the fridge if you have a smaller family.


  • Dough
  • 2 grams organic instant yeast

  • 3/4 cup plus 2 tablespoons warm water

  • 318 grams (2 1/2 cups) organic all purpose flour

  • 28 grams organic sourdough starter

  • 2 teaspoons fine sea salt

  • Toppings
  • 1/4 cup organic marinara sauce

  • 8 ounces Organic Valley Mozzarella, grated

  • 3 ounces Organic Prairie Pepperoni

  • 1/2 cup organic sliced baby Bella mushrooms

  • 1/4 cup organic sliced black olives


  • To make the dough: In the bowl of a stand mixer fitted with the dough hook add the yeast and warm water and stir together.
  • Add the flour, sourdough discard, and fine sea salt. Mix on low until the dough comes together. Continue to knead for 5 to 10 minutes, until the dough is firm and stretchy.
  • Place the dough into a bowl and cover with a kitchen towel (or plastic wrap if you live in a very dry climate). Allow to rest in a warm place for 2 to 3 hours, or until doubled in size.
  • Divide the dough into 2 portions and place in separate bowls, covering with a kitchen towel (or plastic wrap if you live in a very dry climate) and let rest for another hour, or until doubled in size.
  • To make the pizzas: Heat your pizza oven to 900°F. (See note below if you don’t have a pizza oven).
  • On a floured surface, roll out the pizza dough. Lightly dust your pizza peel with cornmeal. Transfer the dough to the pizza peel.
  • Top with sauce, mozzarella, pepperoni, mushrooms, and olives.
  • Bake for 2 minutes, until the crust is golden brown, lightly charred, and the cheese is melted and bubbly.


  • No Pizza Oven – Bake this in your kitchen oven heated to 550°F for about 10 to 12 minutes.
  • Smaller Serving Suggestion: If you only want to make one pizza, store the second dough in a Tupperware in the fridge for up to 5 days.
  • High Altitude – Follow the recipe as noted.

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