Description
Crispy, golden, and ultra-easy, this sourdough discard skillet pizza is the best way to use up discard without kneading or flour. Just pour, bake, and top!
Ingredients
¾ to 1 cup sourdough discard (unfed)
1–2 tbsp olive oil (for greasing skillet)
Tomato sauce
Shredded mozzarella or cheese of choice
Pizza toppings: veggies, meats, herbs, chili oil (optional)
Instructions
1. Preheat oven to 450°F (232°C).
2. Heat a well-oiled cast iron skillet on medium-high until hot.
3. Pour discard directly into skillet and tilt to spread evenly.
4. Let it sizzle and set for about 30 seconds.
5. Transfer skillet to oven and bake 10–12 minutes.
6. Remove, add sauce, cheese, and toppings.
7. Return to oven for 5 more minutes.
8. Cool for 2–3 minutes before slicing and serving.
Notes
Don’t overcrowd the pan ¾ to 1 cup discard is enough.
For crispier crust, sprinkle cornmeal or cheese before pouring.
Use fresher discard for a milder flavor.
Try pesto or chili oil for gourmet topping ideas.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Pizza
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 2 slices
- Calories: 320
- Sugar: 2g
- Sodium: 550mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 25mg
Keywords: sourdough discard skillet pizza, discard recipes, zero waste pizza