If you’re a sourdough enthusiast like me, you’ve likely faced the challenge of having extra sourdough discard on hand. This simple, six-ingredient Sourdough Discard Pizza Crust not only allows you to repurpose your discard, but also provides a tasty and nutritious pizza crust option.
Let’s dive into why sourdough discard is such a healthful ingredient and how this pizza crust can become a go-to in your kitchen!
BE SURE TO SAVE THIS RECIPE TO YOUR FAVORITE PINTEREST BOARD FOR LATER!
The Health Benefits of Sourdough Discard
Before we get into the recipe, it’s important to understand why sourdough discard can be such a beneficial ingredient to use. Sourdough discard is the portion of your sourdough starter that you remove before feeding it with fresh flour and water. But don’t throw it away just yet—here’s why you’ll want to keep it around:
No Waste: Using your sourdough discard helps reduce food waste, which is always a win in the sustainability department. Plus, it saves you from throwing away something that still holds plenty of flavor and nutrients!
Rich in Probiotics: Sourdough is fermented with wild yeast and lactobacillus bacteria, which are great for gut health. The discard still contains beneficial probiotics that can help with digestion and promote a healthy microbiome.
Easier on Blood Sugar: Sourdough fermentation breaks down some of the starches in the flour, making the carbohydrates more digestible and lowering their glycemic index. This means sourdough products tend to cause less of a blood sugar spike compared to traditional white bread.
Higher Nutrient Absorption: The fermentation process of sourdough also enhances the bioavailability of certain nutrients, like B vitamins and minerals such as magnesium and iron. This makes your pizza crust not just tasty, but also more nutritious!
Better for Your Digestive System: The beneficial bacteria in sourdough discard help to break down gluten and other compounds that can be harder to digest, making sourdough products gentler on your gut compared to standard white flour products.
The Benefits of Pizza Crust Made with Sourdough Discard
Using sourdough discard to make pizza crust is a fantastic way to get creative with your leftovers. This crust is tangy, flavorful, and slightly chewy—perfect for holding your favorite pizza toppings. Plus, because it’s made with whole grains and sourdough, it has an added nutritional punch compared to traditional pizza dough, which often uses refined flour.
And the best part? It only takes six ingredients to whip up.
Ingredients
- 1 cup organic all-purpose or 00 flour
- 1 tsp baking powder
- 1/2 tsp salt
- 2 tsp spices of choice (I did 1/2 tsp red pepper flakes, 1 tsp garlic powder & 1 tsp oregano)
- 1/2 cup sourdough discard (can be cold or at room temp)
- 1/4 cup Greek yogurt
Healthy Pizza Swaps:
- Use freshly grated cheese – Store bought pre-shredded cheese has cellulose in it, which is an anti-caking agent and non-digestible plant fiber.
- Use an organic, uncured pepperoni (preferably grass-fed). Or, use turkey or chicken pepperoni.
- Stick to all organic ingredients to avoid pesticides, GMO’s, & to have a better nutritional profile.
How To Make Them
- Preheat your oven to 400°F. grab your favorite pizza stone or pizza pan and set aside.
- In a large mixing bowl, combine all of your pizza dough ingredients until you have a thick dough. I find it easiest to just use my hands!!
- With a rolling pin, roll the dough out into a 12 inch circle.
- Place the onto your pizza stone or a pizza pan of choice. I have this one.
- Add your favorite pizza toppings. I also put some pieces of organic mozzarella sticks around the edges of the pizza and then folded that part of the dough over onto itself so to get a cheesy crust!
- Bake for 20 minutes & enjoy!
How To Store
I typically do not have leftovers when I make one pizza crust, but if you do, just wrap it in foil and when you are ready to enjoy it again, reheat it in the oven at 350F for 10 minutes. Alternatively, you can make the dough and freeze it for up to 6 months to always keep on hand!
Check Me Out On Social Media!
I post all of my recipes on social media as well and you can stay up-to-date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!
If you’ve been wondering how to use up your sourdough discard, making this healthy pizza crust is a fantastic option. It’s delicious, nutritious, and a great way to reduce food waste while enjoying the benefits of sourdough fermentation. The next time you have extra discard, give this recipe a try—it might just become your new favorite way to make pizza!
Sourdough Discard Pizza Crust
If you're a sourdough enthusiast like me, you've likely faced the challenge of having extra sourdough discard on hand. This simple, six-ingredient Sourdough Discard Pizza Crust not only allows you to repurpose your discard, but also provides a tasty and nutritious pizza crust option.
Ingredients
Instructions
- Preheat your oven to 400°F. grab your favorite pizza stone or pizza pan and set aside.
- In a large mixing bowl, combine all of your pizza dough ingredients until you have a thick dough. I find it easiest to just use my hands!!
- With a rolling pin, roll the dough out into a 12 inch circle.
- Place the onto your pizza stone or a pizza pan of choice. I have this one.
- Add your favorite pizza toppings. I also put some pieces of organic mozzarella sticks around the edges of the pizza and then folded that part of the dough over onto itself so to get a cheesy crust!
- Bake for 20 minutes & enjoy!
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 260kcal
- % Daily Value *
- Total Fat 0.7g2%
- Cholesterol 1.2mg1%
- Sodium 665.9mg28%
- Total Carbohydrate 50g17%
- Sugars 1.1g
- Protein 9g18%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Did you make this recipe?
The next time you make it, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!:)
Please note that my nutrition label is approximate and can have slight rounding.
