Servings: 6 slices
Ingredients
- 1 cup sourdough discard (100% hydration, well mixed)*
- 1 Tbsp avocado oil (for the skillet/steel)
Instructions
- Preheat the oven to 425°F (220°C).
- Place a ~ 12-inch cast iron skillet or pizza steel in the oven for at least 20 minutes—it must be very hot.
- Carefully remove the hot skillet/steel and coat it with a layer of avocado oil.
- Immediately pour the sourdough discard onto it and use the back of a spoon to spread it into a thin layer. Don't worry if the crust starts cooking as you spread it. Keep spreading until you achieve your desired thickness. The thinner the better to avoid a soggy crust. If you have extra discard, simply scrape it off onto another cast iron skillet/pizza steel.
- Return to the oven and bake for 10–15 minutes or until the edges are crispy and golden brown.
- Remove and top with your favorite toppings.
- Set the oven to broil on high and cook for another 2 minutes until the pizza is golden, crisp around the edges, and the cheese is fully melted.
Video
Notes
-*It’s ok if your sourdough discard is thicker, but a thin discard is much more difficult to make into a pizza crust.
-Use as much or as little sourdough discard to make a larger or smaller pizza as desired.
Nutrition
Calories: 59kcal | Carbohydrates: 8g | Protein: 1g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Sodium: 1mg | Fiber: 0.3g
Nutrition values are approximate and may vary.
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