Sourdough Discard Pizza
Making pizza can not get any easier and better than this quick homemade sourdough discard pizza recipe. It is loaded with crispy, colorful vegetables and golden brown cheese on top of the best-tasting homemade sourdough discard tortilla. One bite into it will inspire you to make this super easy sourdough discard pizza over and over again.
Who else wants to have this best-tasting pizza every day? This thin sourdough discard pizza crust loaded with vegetables and cheese is ready to serve in less than 10 minutes. It is an ideal complete meal all in one.
When making a pizza, the sky is the limit from the different pizza crusts, toppings, and cheese. Like a sandwich, almost anything can be added to a pizza, even fruits!
What makes these pizza recipes unique is the simplicity and quickness of the pizza crust without a pizza dough: no need to wait for the pizza dough to rise and no need to roll. Just grab your sourdough discard, make fresh sourdough tortillas in a few minutes, and add the rest of the ingredients as you wish to make the best-tasting pizza. Available to make fresh pizza every time you crave or want a quick healthy meal for the whole family.
Other names for this recipe are sourdough discard flatbread pizza, sourdough discard pizza, and sourdough discard mini pizza.
Ingredients
- Bread. I used my own homemade sourdough discard tortillas.
- Cheese.
- Tomatoes.
- Peppers.
- Onion.
- Oil as needed to drizzle on top of pizzas before baking.
- Salt and pepper as needed.
How to Make Sourdough Discard Pizza
Follow along with my easy instructions to see how to make sourdough discard pizza in your own kitchen!
First, make sourdough discard tortillas. Heat a cast-iron skillet well and grease it with oil. Then, add a spoonful of sourdough discard to the hot cast-iron skillet. You will hear a nice sizzling sound. Using the spoon, make a circular motion to create a thin naan. To avoid stickiness, dip spoon into a bowl of water. Let one side cook for about 2 minutes or until the tortilla easily moves on the skillet, and then turn the other side to cook.
Preheat the oven to 500 °F.
Prepare the ingredients. Shred the cheese, and cut tomatoes, onion, and sweet peppers into thin ring shapes.
Greece a cast-iron sheet pan and layer the naans.
Layer a thick amount of cheese on top of the naans.
Then, layer the slices of tomatoes, onions, and sweet peppers.
Season vegetables with salt and pepper to taste.
Drizzle some oil on top of the vegetables. I used avocado oil.
If any cheese is left, layer it over the vegetables.
Bake them until the cheese melts and becomes golden brown.
Broil the pizzas for 30 seconds if you wish to crisp up the vegetables.
ENJOY!
Tips
- Use 100 % whole wheat tortillas.
- Let the oven heat well at 500 °F.
- Use a cast-iron sheet pan for the ultimate pizza crust.
- Use a high smoke point oil such as avocado oil.
- Omit tomato sauce and use fresh tomatoes instead.
- Try Cheddar cheese instead of Mozzarella cheese for a stronger flavor and different texture.
- Serve it as a breakfast brunch pizza.
- For delicious crispy crust pizzas, bake them at 500 °F for 10 minutes.
- However, since naans are cooked, you can skip the baking and only broil the pizzas for a few minutes until the cheese melts and the vegetables crisp up. This is a faster way to cook these pizzas and results in a softer crust that is easier for kids to enjoy! Watch them out closely, so they do not get burned!
Substitutes
- Substitute sourdough discard crust with English muffins or other types of flatbread or tortillas.
- Or make it keto-friendly and use vegetables like eggplant, sweet peppers, and tomatoes as an alternative to sourdough discard crust by slicing them round and thick.
- Use any vegetables on hand for pizza topping: broccoli, cauliflower, zucchini, or fruits like pineapple, pear, apple, fig, or a mix.
- Add cooked chicken, ground beef, egg, or bean topping.
- Substitute cheddar cheese with mozzarella, parmesan, gouda, ricotta, or a mix.
- A fresh garden salad as a side dish compliments pizza.
Equipment
I used a 15.5 x 10.5-inch cast iron sheet pan to make sourdough discard pizza. Everything tastes extra delicious when cooked in cast-iron cookware!
Storage and reheat
Store these sourdough discard pizzas in an airtight container or ziplock in the fridge for 3 days. Heat them slowly in the oven or microwave them.
How to serve it.
Serve them with some broccoli and cauliflower salad or fresh spring mix salad.
What did you substitute? How did your family and kids like it? Let me know in the comment below your favorite combination. I love to hear from you!
Find more simple, delicious nutritious sourdough recipes: sourdough discard flatbread and fried sourdough starter, sourdough breakfast recipe.
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Sourdough Discard Pizza
Ingredients
- 6
sourdough tortillas - 8 ounces of cheddar cheese
- 2 medium sizes tomatoes
- 3 mini sweet colorful peppers
- 1 small onion
- Oil
- Salt and pepper to taste
Instructions
- First, make sourdough discard tortillas. Heat a cast-iron skillet well and grease it with oil. Then, add a spoonful of sourdough discard to the hot cast-iron skillet. You will hear a nice sizzling sound. Using the spoon, make a circular motion to create a thin tortilla. To avoid stickiness, dip spoon into a bowl of water beforehand. Let one side cook for about 2 minutes or until the naan easily moves on the skillet, and then turn the other side to cook.
- Preheat the oven to 500 °F.
- Prepare the ingredients. Shred the cheese, and cut tomatoes, onion, and sweet peppers into thin ring shapes.
- Greece a cast-iron sheet pan and layer the naans.
- Layer a thick amount of cheese on top of the naans.
- Then, layer the slice of tomatoes, onions, and sweet peppers.
- Season vegetables with salt and pepper to taste.
- Drizzle some oil on top of the vegetables. I used avocado oil.
- If any cheese is left, layer it on the vegetables.
- Bake pizzas for 10 minutes or until cheese melts and becomes golden brown.
- Broil the pizzas for 30 seconds if you wish to crisp up the vegetables.
- ENJOY!
Notes
- For delicious crispy crust pizzas, bake them at 500 °F for 10 minutes.
- However, since naans are cooked, you can skip the baking entirely and only broil the pizzas for a few minutes until the cheese melts and the vegetables crisp up. This is a faster way to cook these mini pizzas and results in softer crust pizzas. Watch them out closely, so they do not get burned!
- I used a 5.5 x 10.5 Inch cast-iron sheet pan.
