Sourdough Discard Pizza

Name: Sourdough Discard Pizza
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 1 cup unfed, sourdough discard; 1 tbs olive oil; ⅓ cup marinara sauce; 1 - 2 cups shredded mozzarella

This is the easiest sourdough pizza you’ll ever make! The crust is made with just one ingredient—your sourdough discard—and it takes only 10 minutes to prepare.

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No kneading, no rising, no complicated steps. Just pour, bake, and top with whatever you love—cheese, veggies, sauce, or whatever’s in your fridge. It’s the perfect quick meal or snack, and a great way to use up discard without the fuss.

❤️ Why You’ll Love Sourdough Discard Pizza

This is the perfect combination of flavorful, practical and SIMPLE.

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The discard brings natural acidity, which helps develop a crisp bottom and chewy interior—just like artisan pizza crust, but with way less effort.

The fermentation from the discard makes this one of the easiest crusts to digest, and you can top it with literally anything!

🍲 Ingredients

Sourdough Discard- Unfed, inactive sourdough discard. This is all you will need for the crust.

Olive oil – Because the discard is the only ingredients in the crust, the olive oil brings more of the Italian flavor you need for a pizza.

Marinara – Homemade marinara or jarred works just fine. This is about simplicity.

Cheese – Shredded or fresh mozzarella.

👩‍🍳 How to Make Sourdough Discard Pizza

Preheat a large cast iron at 450 degrees for at least 10 minutes.
Drizzle one tablespoon of olive oil in the pan and spread it around with a dish towel so your pan is evenly coated.
Pour one cup of sourdough discard into your PIPING hot pan and spread it around immediately because it cooks fast.
Once your discard is in an even layer, drizzle a touch more olive oil and sprinkle your salt and pepper.
Bake at 450 for 5 minutes.
While your crust is baking, prep your toppings!

Toppings

This recipe is mainly for my kids, but you can use any toppings you like!
Brush your marinara in an even layer over your crust, top with your shredded (or fresh) mozzarella cheese and bake at 450 for 5 – 10 minutes until your cheese is melty.
Let cool slightly and enjoy warm!

🪄 Tips and Tricks

My number one tip for this sourdough discard pizza crust is to make sure that your sourdough discard is FULLY hydrated with no bubbles. The thinner and “runnier” your starter is, the easier it will be to spread.
Make sure your cast iron pan is PIPING hot; this will ensure that your crust will not stick to the pan while its baking.
Drizzle your olive oil before pouring your crust into the pan, but if there is too much olive oil it will curdle together. Use a kitchen towel to wipe the remaining oil away from the pan so there is a very thin and even layer for your crust to cook on.

🗒 Variations

I’ve used this crust for SO many different recipes for different times of the day. Our favorite way to use this crust is for a breakfast pizza with eggs, sausage and cheese. But it’s also super simple for quiche. Ranch crackers are also a really easy way to use a big amount of sourdough discard in a simple way!

🗒 Substitutions

Pesto: Swap traditional tomato sauce with basil or arugula pesto for a fresh flavor.

Olive Oil and Garlic: A drizzle of olive oil with minced garlic for a lighter option.

White Sauce: A cream or ricotta-based sauce can complement spring veggies well.

Balsamic Reduction: A drizzle of balsamic glaze adds sweetness and brightness.

Cheese Substitutions

Fresh Mozzarella: Use fresh mozzarella slices for a creamier texture.
Goat Cheese: Soft goat cheese adds tanginess and pairs well with spring vegetables.
Ricotta: Dollops of ricotta can add creaminess and balance out flavors.
Vegan Cheese: For a dairy-free option, try almond or cashew-based cheeses.

Topping Substitutions

Asparagus: Lightly blanched asparagus spears for a spring crunch.
Artichokes: Marinated or roasted artichoke hearts add a unique flavor.
Arugula: Use fresh arugula as a topping after baking for a peppery finish.
Peas: Fresh or snap peas can add a pop of sweetness and color.
Radishes: Thinly sliced radishes for a crunchy, peppery bite.
Fennel: Thinly sliced fennel for a subtle anise flavor.
Zucchini: Grilled or sautéed zucchini as a light topping option.
Cherry Tomatoes: Fresh or roasted cherry tomatoes for a juicy burst.

🗒 Best served with

Serve this pizza with other dinner options! & If you have enough discard, you can do a family pizza night where everyone chooses their own toppings and makes personal pizzas. And obviously, this would be paired with a diet coke 🙂

👝 How to Store Leftovers

Store your pizza in an airtight container in the fridge for up to 3 days. This easy storage tip helps keep your pizza fresh and ready to enjoy later, making it perfect for meal prep or saving leftovers. Simply reheat for a quick and tasty meal anytime!

🤔 Common Questions

My crust isn’t crispy enough, what should I do?

Make sure your crust is cooked well before adding your dressing and toppings. The crust will be soggier if it’s undercooked, rather than from the toppings themselves.

How do I prevent my crust from sticking to the pan?

Make sure your pan is piping hot to ensure no sticking! Preheat it for at least 20 minutes and use 1 tablespoon of olive oil.

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This is the simplest sourdough pizza you will ever make. It's a 1 ingredient crust where you can add just about any toppings you like! All you need sourdough discard and 10 minutes!

Prep Time:20

Cook Time:10

Total Time:30

Equipment

Large Cast Iron
Measuring cups

Ingredients

1 cup unfed, sourdough discard
1 tbs olive oil
⅓ cup marinara sauce
1 – 2 cups shredded mozzarella