The Easiest Sourdough Discard Pizza Crust Recipe
This is the easiest sourdough discard pizza crust you will ever make! Ready in minutes, this is an easy “homestead fast food” recipe that you can make anytime. It’s a great way to use up lots of sourdough discard, and leftover meat and veggies that might be floating around in your refrigerator. This is a thin cracker-like crust, with light and crispy edges. Slather the dough with homemade pizza sauce and other toppings raised on your own homestead like hamburger, peppers, onions, and homemade cheese, and you will enjoy a most satisfying meal.
Pizza Night
We eat pizza once a week in our family, and if I’m in a hurry, this is the pizza crust I make. If you’re looking for a thicker crust and a more traditional chewy texture, then check out this recipe that’s perfect for brick oven style pizza or for making in a pizza oven.
Pizza On The Homestead
I’ve been making things with sourdough for over 15 years, and this sourdough pizza crust has been a staple in our home for almost as long. I always keep lots of sourdough discard in the refrigerator so I can quickly make as many of these pizza crusts as we need. One of the reasons we eat pizza so often is because it’s a meal I can make with mainly ingredients that we have raised on our own homestead. We almost always have fresh mozzarella on hand, and making pizza is a good way to use it up. Around here, instead of planning to make all the things needed for a meal (like pizza), I end up making pizza because I have a bunch of things that need to be used up, like mozzarella.
If you’re new to cooking with sourdough, and need to make a sourdough starter, you can follow my simple instructions here.
Why I Like This Easy Sourdough Discard Pizza Crust
- It can be made in just a few minutes with no preparation
- Has the perfect tang, without being too sour, and even works great for dessert pizza.
- It’s a nice light and thin crust that tastes amazing
- An easy way to use up lots of sourdough discard
Some Of Our Favorite Pizza Toppings
- Pesto Pizza – Pesto, olives, cherry tomatoes and mozzarella
- Supreme Pizza – Pizza sauce, hamburger or sausage, olives, mushrooms, onions, peppers, cheese
- BBQ Pizza – BBQ sauce, onions, hamburger, sausage or canned chicken, and mozzarella cheese
- Reuben Pizza – thousand island dressing, hamburger or sausage, onions, sauerkraut & cheese
- Hawaiian Pizza – pizza sauce, sausage, pineapple and cheese
- Cheeseburger Pizza – ketchup and mustard, hamburger, onions, pickles or pickle relish, cheese and french fries
- Chicken Alfredo Pizza – Alfredo sauce, home canned chicken, fried garlic scapes and cheese
- Spinach Pizza – garlic alfredo sauce, spinach, onions, mushrooms and feta cheese
- Margherita Pizza – pizza sauce, mozzarella, fresh basil, a drizzle of fresh olive oil & some balsamic vinaigrette
- Breakfast Pizza – sausage gravy, fried eggs and cheese
- Dessert Pizza – thickened fruit or pie filling topped with a streusel topping and drizzled with a powdered sugar glaze
What Are The Health Benefits Of Sourdough?
Anytime you add a fermented element like sourdough to a recipe, it becomes more nutritious because it contains live probiotics and good bacteria that help with gut health and digestion. Gluten and phytic acid are naturally present in wheat, and are usually what is to blame for people not being able to digest gluten well. When the grain is fermented through the sourdough process, the gluten and phytic acid are broken down, making it easier to digest. A lot of people that struggle with gluten intolerance (not people with celiac), can digest food made with sourdough without any issue, especially if the recipe is allowed to sit out for a few hours and “long ferment”.
In addition, phytic acid is an anti-nutrient that blocks absorption of the nutrients found in wheat. During the sourdough fermentation process, the phytic acid gets broken down and the nutrients are more bio-available to the body. This is why baking with sourdough is so important for our health.
Benefits Of Long Fermented Sourdough
If you want the greatest health benefits out of your sourdough recipes, you’ll want to long ferment them. What this means is that you’ll want to mix them up several hours before you cook them so they have a long time to ferment. This allows the sourdough starter in the recipe to fully ferment the other added ingredients including the flour which will break down that phytic acid and pre-digest the food making it easier for your body to digest.
Cast Iron Pizza Crust
This pizza crust is best when made on a cast iron skillet or pizza stone. I like to get several skillets heating up in the oven at one time, and then make crusts in all of them. You can also make several crusts using one skillet. You’ll just have to make them one at a time, and then pull the crust out of the skillet and put them onto a baking sheet. Add the toppings and finish baking from there.
Tips For Making The Easiest Sourdough Pizza Dough Recipe
- Keep a large amount of discard in the refrigerator so you can easily make these crusts anytime you want. If my discard jar starts to get low, I just take it out of the refrigerator and feed it a bunch of flour and water. Leave it set out at room temperature while it rises and falls, and then put it back into the refrigerator.
- Don’t forget to preheat your oven and skillets before baking
- For best results, bake this sourdough pizza dough on a pizza stone or cast iron pizza pan. The even heat makes it bake up perfectly!
- Brown the meat and chop the veggies while heating up the skillets, and you can have a simple and easy pizza party with no fuss and minimal mess.
- This recipe is fully fermented since it’s made with sourdough discard and there’s no added flour.
- You can use all purpose flour, bread flour or whole wheat flour when feeding your starter for this crust.
- You could use smaller skillets for making smaller pizzas
FAQ:
Can this sourdough pizza crust be frozen?
Yes, just bake it before freezing, and it should keep in an airtight container in the freezer for up to three months.
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What does this easy recipe for sourdough pizza crust taste like?
It’s a light and crispy crust with a slight sourdough flavor.
Other Sourdough Discard Recipes You’ll Enjoy:
- Best Sourdough Waffles
- Easy Sourdough Pasta
- Pourable Sourdough Tortillas
- Homemade Sourdough Stromboli
Ingredients For Homemade Sourdough Pizza
- Sourdough starter – discard is best but active starter works too
- Salt
- Fat – melted butter, beef tallow or coconut oil, optional
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Tools You May Need
- Pizza stone, or cast iron pizza pan. It’s nice to have more than one if you’re making several pizzas.
- Wooden spoon – for spreading out the crust onto the hot skillets
- Pizza cutter
How To Make This Simple Sourdough Discard Pizza Dough
Preheat your oven to 425 degrees with the pizza stones or cast iron pans in it for at least 30 minutes.
Cook or prep desired toppings while the oven preheats.
Remove hot skillets from the oven, and pour sourdough discard straight onto the hot skillets.
Spread the discard around the pan and up the edges so it’s evenly distributed. Add more if necessary. Crust will pretty much cook all the way through right as it hits the hot skillet.
Sprinkle with salt and pepper or any seasonings you desire, like garlic salt or paprika. Drizzle with melted butter or fat.
Put the skillets back in the oven for 5 minutes to finish baking the crust. Once they are done baking, you can gently lift the crusts out of the skillets and place them on a baking sheet before adding the toppings if you need the skillets to bake more crusts.
Add your favorite toppings.
Bake for 8-10 minutes or until toppings are done. You can broil the toppings for a minute or two to finish melting the cheese if necessary.
Cut the pizza with a pizza cutter or large knife. Serve with a side of garden salad or microgreens and enjoy!
If you try this sourdough pizza recipe, let me know by leaving a comment. And if you like it? Give it a 5 star rating!
Tag me with your sourdough pictures on instagram@wagonwheelhomestead21
The Easiest Sourdough Discard Pizza Crust Recipe
Ingredients
- 2 cups sourdough starter
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 Tablespoons fat optional (butter, coconut oil, beef tallow)
Instructions
- Preheat your oven to 425 degrees with the pizza stones or cast iron pans in it for at least 30 minutes.
- Cook or prep desired toppings while the oven preheats.
- Remove hot skillets from the oven, and pour sourdough discard straight onto the hot skillets.
- Spread the discard around the pan and up the edges so it’s evenly distributed. Add more if necessary. Crust will pretty much cook all the way through right as it hits the hot skillet.
- Sprinkle with salt and pepper or any seasonings you desire, like garlic salt or paprika. Drizzle with melted butter or fat.
- Put the skillets back in the oven for 5 minutes to finish baking the crusts. Once they are done baking, you can gently lift the crusts out of the skillets and place them on a baking sheet before adding the toppings if you need the skillets to bake more crusts.
- Add your favorite toppings.
- Bake for 8-10 minutes or until toppings are done. You can broil the toppings for a minute or two to finish melting the cheese if necessary.
- Cut the pizza with a pizza cutter or large knife. Serve with a side of garden salad or microgreens and enjoy!
