Quick and Easy Sourdough Discard Pizza (No Yeast)

Share!

One of the easiest ways to use up sourdough discard is by making pizza crust. It literally is so simple you will be mind blown. No kneading, no yeast, or anything fancy for this recipe just good old sourdough, olive oil and a couple seasonings for flavour. This is my families favourite way to have pizzas now!

I have a video slightly further down just for you if you’d like to watch.

Sourdough discard pizza base topped with mushrooms, onion, pepperoni and cheese. Baked in the oven until nice and crispy.

I don’t know about you, but we love pizza at our home. Making a crust from scratch can be time consuming and store-bought pizza crusts are always filled with extra nasties we just didn’t want. When I learnt about making it this way from Farmhouse On Boone a few years ago I was mind blown! Our quick dinner plans just got easier!

Sourdough PIZZA Crust Video

This post may contain affiliate links, which means I make a small commission at no extra cost to you. Policy link here

Sourdough discard Pizza Crust Tips

  1. This recipe requires sourdough starter either active or discard will work. For this pizza crust you will need to have either a cast iron pan or pizza seasoned pizza stone. A regular pan wont work the same.
  2. Make sure you preheat your pan or pizza stone! The crust will start to cook immediately on the pan and create a nice crispy crust!
  3. For a thicker crust I like to make sure my discard is on the thicker but still pourable side. If you want a thinner crust add more water to your sourdough discard so it’s easier to pour and spread. This makes so much difference and you will find what you love best! I like a thinner crust!
  4. For a crunchy base make sure you cook it first before adding sauce.
  5. To keep your sourdough discard crust crunchy don’t go crazy with the sauce. Just use enough to spread nicely but don’t douse it in pasta sauce or it might not get as crispy as you would like.

Ingredients

Sourdough Discard

You can use active fed starter or discard for this recipe both will work great! I just make sure I have enough in my jar the morning or night before making. Just add more flour and water if you need to for the amount of crust you would like to make. I like to have several cups worth in my jar to make about 3 pizza bases at a time. Once you have that you literally can just pull you jar of sourdough out of the fridge and pour into your preheated pan!

Sourdough discard being poured into a hot cast iron pan.
Pouring Sourdough discard onto cast iron pan. Set of 3 Cast Iron Pans I love them!

Italian Seasoning

The seasonings are optional, but so delicious if you add it in. It really makes a difference! I add on top of the crust before baking in the oven and again a little more when I add the sauce.

Salt

A little salt really adds extra flavour. Go for a more nutritional salt like sea salt or Himalayan salt if you have.

Garlic Powder

This is totally optional, but this really enhances the flavour again! I do the same as I did with the Italian seasoning. Add some on top of the crust before baking. Then add some more onto the pizza sauce.

Olive Oil

Go for a good quality olive oil like extra virgin olive oil. Just use a little on top of your crust before baking.

  • Side note you will also need either a seasoned pizza stone or cast iron pan!

Ingredients You Might Need

Organic Celtic Sea Salt this brand is from Australia only!

Cast Iron Pan a lovely set of 3 pans in different sizes!

Pizza Stone and Cutter this is a beautiful pizza stone set!

How To Make The Best Sourdough Discard Pizza Crust!

The first thing you are going to want to do is preheat your stone or cast-iron pan in the oven at 220C/ 425F. I place a tablespoon of oil on my pan and rub it in before putting it in the pan. This makes it really non-stick I have found. When the pan gets hot it expands and soaks in the oil leaving it non-stick and shiny!

Once the pans have reached the temperature take them out of the oven. You can add a little more oil if you like at this point and spread it with a spatula.

Pour your Sourdough discard onto the hot pan. I normally use about 3/4 of a cup of sourdough discard but this can vary depending on the size of your pan. It’s better to add too little and then add more on top. I pour my discard onto the pan and spread it with a spatula all around the base and a little on the sides. It will start to cook right away. If you like a thin base, make sure your discard is waterier and spread it quickly. If you like your base thicker start off with a thicker discard like pancake batter and spread. You can add more sourdough discard on top to get the thickness you desire.

Sourdough discard being poured into a hot cast iron pan. Starting to form sourdough pizza crust.
Sourdough discard crust starting to cook on hot cast iron pan.

Sprinkle your seasonings on top if you choose to do so and top with about 1 tbsp of olive oil before placing in the oven.

Place it in the oven for about 10 minutes until it gets nice and crispy. It will shrink a little and be pulling away from the pan.

Once it’s done cooking take it out add the sauce. Remember not too much or you will get a soggy base! Add whatever toppings you desire before putting it back in the oven to bake. I leave it until the cheese starts to brown! It’s so delicious and easy you will never look back!

Take it out of the oven and let it cool a little before slicing with a pizza cutter or sharp knife! Serve and enjoy!

Sourdough discard pizza base topped with pasta sauce.

Can You Freeze?

You can pre-make the crust and freeze if you like as well. Just let the crust cool completely before placing in an airtight container or Ziploc bag. When you want to use it just place in the fridge to dethaw for a little. I’ve actually just put the toppings straight on the frozen sourdough discard pizza crust and stuck it straight into my preheated oven. Works a treat! Enjoy!

Sourdough discard spread onto a cast iron pan topped with sea salt, Italian seasoning and olive oil.

Sourdough Discard Pizza Crust

Yield: 1 Pizza crust
Prep Time: 2 minutes
Cook Time: 10 minutes
Additional Time: 5 minutes
Total Time: 17 minutes

Super Easy delicious sourdough discard pizza crust. No kneading, no yeast and no waiting required!

Ingredients

  • Sourdough discard about 3/4 cup to one cup
  • 1/4 tsp Italian seasoning (Optional)
  • 1/4 tsp sea salt (optional)
  • 1 tbsp olive oil (optional)
  • Pizza stone or Cast iron pan

Instructions

  1. Preheat skillet or cast-iron pan on 220c/425F
  2. When the pans have reached temperature remove from oven.
  3. Pour a little olive oil onto the pan or skillet and spread on the base.
  4. Pour Sourdough starter onto the hot pan. Remember to start of with a little less as you can always add more. Spread until you have a nice thin layer the size you want.
  5. Add the seasonings if desired on top and drizzle with a little more olive oil.
  6. Your crust will be cooking already. Place it back into the hot oven for about 10 minutes. It should look crunchy and should be pulling away from the sides.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

10 thoughts on “Quick and Easy Sourdough Discard Pizza (No Yeast)”

    1. After your crust cooks the first time should. Cook it in the oven for about 10 minutes it should be pulling away at the sides if doing it in a cast iron pan. Take it out of the oven and you can put your toppings on it then. Place it back in the oven until the cheese is nice and golden. Hope this helps 🙂

      1. Oh thank you so much. After I commented I realized I didn’t read the entire post and it was mentioned there haha. Anyways I’ve made this 4 times already, this is so good!!!

        1. How long does it usually take for the pan to reach the required temperature before pouring the discard on top?

          1. I find it takes anywhere from 10 to 15 minutes. If your oven is already hot probably 10 minutes if its getting up to temperature more like 15 minutes. While it’s heating up I’ll chop veggies for the pizza

Leave a Comment

Your email address will not be published. Required fields are marked *

Skip to Recipe
Scroll to Top