Sourdough discard creates pizza dough with natural fermentation bubbles that form in just 30 minutes—no yeast needed.
Mini Sourdough Discard Pizzas
Discover the ultimate lunchtime delight with our Mini Sourdough Discard Pizzas! These bite-sized treats combine tangy sourdough discard with gooey mozzarella and your favorite toppings, making them a hit for both kids and adults. Easy to whip up and perfect for quick meals, these mini pizzas are sure to become a family favorite!
Prep
15
min
Cook
15
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥛Dairy & Eggs(1)
- Toppings (shredded mozzarella cheese and mini pepperonis are my family’s favorite)optional
🫙Pantry Staples(1)
- 1/2 tsp sugar (2.5 ml)
🧂Spices & Seasonings(2)
- 1/2 tsp Italian seasoning (2.5 ml)
- 1/2 tsp salt (2.5 ml)
📦Other(1)
- 3/4 cup sourdough discard (unfed) (180 ml)
👨🍳 Instructions
- 1
Preheat oven to 450°F and lightly grease a muffin tin with olive oil.
- 2
In a bowl, mix together the sourdough discard, sugar, salt, and Italian seasoning until combined.
- 3
Spoon about 1/2 tablespoons of the batter into each muffin cup. Using your finger or a spoon spread out the dough until it covers the entire bottom of the muffin cup.
- 4
Bake at 450°F for 8-10 minutes.
- 5
Remove muffin tin with baked dough from oven and add toppings. Decrease the oven to 425°F. Drop a small spoonful of pizza/marinara sauce on top of each cup, and spread out evenly. Then sprinkle with cheese and add your favorite toppings.
- 6
Bake for an additional 5 minutes at 425°F until golden around the edges.
- 7
Cool slightly before removing from the pan. Serve warm, or let them cool completely and store in the fridge for up to 3 days.
💡 Pro Tips
- ✓Press the sourdough discard batter firmly into muffin cups using the back of a spoon to create thin, even walls that prevent soggy centers and ensure crispy edges.technique1/2 tablespoon per cup
- ✓Pre-bake the sourdough base at 450°F for the full 8-10 minutes to develop structure and drive off excess moisture before adding wet toppings.timing8-10 minutes at 450°F
- ✓Lower oven temperature to 425°F after adding toppings because the cheese proteins coagulate optimally at this temperature while preventing the sourdough base from over-browning.timing425°F for 5 minutes
- ✓Use sourdough discard that's 3-7 days old for optimal tang and consistency, as older discard has developed more acetic acid and broken down starches for better binding.ingredient3-7 days old
- ✓Apply sauce in a thin layer using no more than 1/2 teaspoon per cup to prevent steam from making the sourdough base soggy during the final bake.technique1/2 teaspoon maximum
Share this recipe
Prep
15
min
Cook
15
min
Serves
4
people
Level
beginner
Share this recipe
Sourdough discard creates pizza dough with natural fermentation bubbles that form in just 30 minutes—no yeast needed.
Mini Sourdough Discard Pizzas
Discover the ultimate lunchtime delight with our Mini Sourdough Discard Pizzas! These bite-sized treats combine tangy sourdough discard with gooey mozzarella and your favorite toppings, making them a hit for both kids and adults. Easy to whip up and perfect for quick meals, these mini pizzas are sure to become a family favorite!
📝 Ingredients
Serves 4🥛Dairy & Eggs(1)
- Toppings (shredded mozzarella cheese and mini pepperonis are my family’s favorite)optional
🫙Pantry Staples(1)
- 1/2 tsp sugar (2.5 ml)
🧂Spices & Seasonings(2)
- 1/2 tsp Italian seasoning (2.5 ml)
- 1/2 tsp salt (2.5 ml)
📦Other(1)
- 3/4 cup sourdough discard (unfed) (180 ml)
👨🍳 Instructions
- 1
Preheat oven to 450°F and lightly grease a muffin tin with olive oil.
- 2
In a bowl, mix together the sourdough discard, sugar, salt, and Italian seasoning until combined.
- 3
Spoon about 1/2 tablespoons of the batter into each muffin cup. Using your finger or a spoon spread out the dough until it covers the entire bottom of the muffin cup.
- 4
Bake at 450°F for 8-10 minutes.
- 5
Remove muffin tin with baked dough from oven and add toppings. Decrease the oven to 425°F. Drop a small spoonful of pizza/marinara sauce on top of each cup, and spread out evenly. Then sprinkle with cheese and add your favorite toppings.
- 6
Bake for an additional 5 minutes at 425°F until golden around the edges.
- 7
Cool slightly before removing from the pan. Serve warm, or let them cool completely and store in the fridge for up to 3 days.
💡 Pro Tips
- ✓Press the sourdough discard batter firmly into muffin cups using the back of a spoon to create thin, even walls that prevent soggy centers and ensure crispy edges.technique1/2 tablespoon per cup
- ✓Pre-bake the sourdough base at 450°F for the full 8-10 minutes to develop structure and drive off excess moisture before adding wet toppings.timing8-10 minutes at 450°F
- ✓Lower oven temperature to 425°F after adding toppings because the cheese proteins coagulate optimally at this temperature while preventing the sourdough base from over-browning.timing425°F for 5 minutes
- ✓Use sourdough discard that's 3-7 days old for optimal tang and consistency, as older discard has developed more acetic acid and broken down starches for better binding.ingredient3-7 days old
- ✓Apply sauce in a thin layer using no more than 1/2 teaspoon per cup to prevent steam from making the sourdough base soggy during the final bake.technique1/2 teaspoon maximum