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Sourdough Discard Cast Iron Pizza

Sourdough discard cast iron pizza crusts are my all-time new favorite coming out of my kitchen! 

There are so many reasons why they are but one of the absolute biggest reasons is because they are SO easy. I could not believe how quickly they came together and how delicious they were. I don’t think I will ever go back to any other recipe now! 

It’s also such a wonderful way to use up a good amount of my VERY healthy sourdough starter. Bonus that you can make some ahead and freeze them for even easier pizza nights! 

Sourdough Discard Cast Iron Pizza

Knowing that the ingredients in the meals you feed your family is so incredibly important. Quick meals tend to make their way into homes with little ones because of how busy and bustling schedules can become! Unfortunately, a lot of the quick meals are packed with preservatives and chemicals that no family member should consume on the regular, especially our tiny growing ones!

With this sourdough discard pizza crust you can be rest assured it is a clean and healthy version of pizza crust. Not needing anything more than two ingredients and more if you’d like, but still the healthier version of add ins!

sourdough pizza spring

Sourdough discard pizza

 

Step One: 

Preheat your oven and cast iron to 450 degrees, F. 

Step Two: 

Oil your pan with olive oil. 

For each skillet you will take a cup to a cup and a half of discard. If you’d like them to be more “deep dish” style you can use upwards to 2 cups worth of discard. Note – this is unfed starter! 

You can mix into a separate bowl for more of a rise or go straight to the cast iron and sprinkle in the additions there for a little thinner of a crust. 

Spread your discard directly into the cast iron, spreading evenly with a silicone spatula. 

Add in just a pinch of baking soda and other seasonings like Italian seasoning, garlic, basil or whatever you’d like!

Step Three:

Bake at 450 for 10 minutes, remove from the oven and add sauce, toppings and cheese.

Step Four:

Bake for an additional 7-10 minutes or until to the right darkness around crust, to your liking. 

 

Out of all of the discard recipes I’ve made so far this one is tops the charts in how easy and straightforward it is! There is not waiting period and it uses a lot in comparison to some of the other recipes I’ve come across. For my healthy starter it is needed from time to time as I have A LOT to go through on the counter! 

 

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Love, light and a little grace…

-Olivia