Easy Sourdough Discard Pizza Crust

Too much sourdough discard? This easy sourdough discard pizza crust is the answer! It is super easy to mix up and also makes pizza night gut healthy. This sourdough pizza crust can be made up the night before or the morning of your pizza party. Quick. Easy. Delicious!

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Sourdough to the Rescue

In high school, I started breaking out in hives for no apparent reason. We had been to every doctor in town and nobody knew why I was so itchy. I eliminated foods and eventually discovered that gluten set off the hives. I changed my diet to permanently remove gluten. It was a hard breakup. Tears were shed. 

I had never enjoyed cooking, therefore I didn’t know much about it. Cooking just about anything required a research paper first. During that research I stumbled upon sourdough. I read about the benefits of fermented foods, how to make a starter, and amazing looking recipes. 

Then I found something interesting about gluten in connection to sourdough. The article stated that people who are sensitive to gluten can oftentimes handle sourdough because of the fermentation. I was immediately curious and did what any nerd would do. More research! 

That led me to creating a sourdough starter. After a week, I set out to make all things sourdough. I failed a lot. But I also learned a lot. I eventually mastered sourdough waffles. They became my breakfast staple. I kept waiting for the hives to show up or my stomach to hurt, but I never had either. So I kept practicing recipes so that everything could be sourdough. 

Then something crazy happened. I was in a situation where I had to eat gluten to avoid being awkward. Going home that night, I was preparing myself for the worst. I knew that hives and a stomach ache lay ahead of me that night. I just hoped that it would wait until I was safe in my own house. The hives never came. My stomach didn’t hurt. So naturally I ate gluten again a week later. No side effects! 

That was about a year ago. I eat sourdough at least once a day, if not more. If I’m baking something at home, I always try to ferment it. I can then eat all the gluten I want without getting sick or breaking out in hives. Sourdough totally changed my life and eating habits. Despite the bad breakup, gluten and I have gotten back together and have a wonderful relationship, as long a sourdough is there.

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Why Sourdough?

Sourdough was used by people to leaven bread before they were able to go to the store and by those little yeast packets. Sourdough is the old fashioned yeast packet. 

Grains contain phytic acid, but our bodies don’t really process it well. Phytic acid prevents our bodies from absorbing the nutrients from our food. Fermentation gets rid of most, if not all of the phytic acid, in the grains before we eat them. The fermentation process also helps break down some gluten, so although the bread isn’t gluten free it does have a lower gluten content. This allows people like me, who are sensitive to gluten, to eat sourdough. It also acts like a probiotic, which makes it great for gut health. Sourdough has prebiotic characteristics as well, which simply means that the good bacteria in your gut enjoy eating the fiber.

Easy Sourdough Discard Pizza Crust Recipe

Ingredients

1 cup sourdough discard

2-3 cups flour

½ cup water

1 tsp salt

2 TBSP olive oil

1 TBSP garlic powder

Instructions

1. Combine 1 cup of sourdough discard, 2 cups of flour, ½ cup of water, 1 teaspoon salt, 2 tablespoons of olive oil, and 1 tablespoon garlic powder in a bowl. I use my KitchenAid Mixer.
2. Using a dough hook or wooden spoon knead the dough for 2-3 minutes. It should become a ball of dough and stop sticking to the sides. If you are having trouble getting it to become a dough ball, add in more flour ¼ cup at a time. When the dough is able to be picked up without creating a mess, it’s ready. 
3. Put a bit of olive oil in a separate bowl. Roll your big pizza dough ball around in the bowl until it is coated with olive oil. This will prevent it from drying out while it rises.
4. Cover the bowl with a towel and let the dough rise for 2-12 hours. If you want to make it the night before, then let it rise overnight. In the morning, put the bowl in the fridge until dinnertime. 
5. Preheat the oven and pizza stone to 400. Stretch and shape the dough on the hot pizza stone. For a thinner more even crust, put it on the stone then roll it with a rolling pin.
6. Brush the crust with olive oil.
7. Add the sauce and toppings.
8. Put the pizza back in the oven for 15-20 minutes. When the crust is brown and the cheese is bubbly the pizza is ready to eat!. It should come off the pizza stone easily. If it’s sticking, then you need to let it bake a little longer. 

Toppings for the Easy Sourdough Discard Pizza Crust

Breakfast

White gravy, eggs, sausage, and hash browns

BBQ Chicken

BBQ sauce, chicken, red onion, smoked gouda, cilantro

My Favorite

Homemade marinara, mozzarella cheese, cheddar cheese, and black olives

The site may contain links to affiliate websites, and we receive an affiliate commission for any purchases made by you on the affiliate website using such links. As an Amazon Associate I earn from qualifying purchases. As a Revive EO Affiliate I earn from qualifying purchases.

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KitchenAid Mixer

Dough Hook

Pizza Stone