Oh friends, thank you so much for stopping by today! This recipe is near and dear to my heart—because honestly, is there anything better than turning kitchen scraps into something downright heavenly? If you’ve been baking with sourdough, you know the discard dilemma all too well. But don’t toss it! This Sourdough Discard Margherita Flatbread Pizza is a flavor-packed, weeknight-friendly miracle that’ll have you rethinking every drop of that tangy gold.
And guess what? It’s just as perfect for a solo dinner with wine as it is for a cozy weekend lunch. I promised you versatile, and here’s proof!
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What Is This Recipe, Really?
This is a no-rise flatbread pizza crust made with leftover sourdough discard. It comes together in minutes, bakes up golden and crisp, and is topped with all the things that make a Margherita pizza sing—melty mozzarella, juicy tomatoes, and fragrant basil. Think Neapolitan soul with a rustic twist.
Why You’ll Love This Recipe
- Zero waste — finally a reason to get excited about discard!
- Quick and easy — no yeast, no rising time, no stress.
- Crispy, chewy crust with a whisper of sourdough tang.
- Totally customizable — use what you’ve got, switch up the toppings.
- Light yet indulgent — great for lunch or a summery dinner.
What It Tastes Like
The crust is thin, golden, and crisp around the edges with a satisfying chew in the center. The tang from the discard adds just enough depth to balance the sweet, sun-ripened tomatoes and creamy cheese. Each bite is fresh and full of contrast: toasty, melty, juicy, herbaceous—a total sensory treat!
Benefits of This Recipe
- Uses up sourdough discard without waste
- No yeast, no kneading machines, no complicated steps
- Quick bake time
- Easily doubles for a crowd
- Great meatless option
- Makes you feel like a backyard pizza hero 🍕
Ingredients
For the Flatbread Crust:
- 1 cup sourdough discard (unfed, room temperature)
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 tablespoons olive oil
- 2–4 tablespoons water, as needed for consistency
For the Toppings:
- 1 cup shredded mozzarella (or fresh mozzarella slices)
- 1–2 heirloom tomatoes, sliced thin
- 1–2 tablespoons olive oil
- Salt and pepper, to taste
- Fresh basil leaves
- Optional: drizzle of balsamic glaze
Tools You’ll Need
- Mixing bowl
- Rolling pin
- Baking sheet or pizza stone
- Parchment paper
- Knife and cutting board
- Oven
Optional Swaps & Add-Ins
- Cheese: Try burrata, goat cheese, or even vegan mozzarella.
- Tomatoes: Cherry tomatoes, sun-dried, or Roma work beautifully.
- Extra toppings: Add thin red onion slices, roasted garlic, or a sprinkle of chili flakes.
- Add greens: Arugula added after baking gives a peppery finish.
Step-by-Step Instructions
1. Make the Dough
In a bowl, mix sourdough discard, flour, baking powder, and salt. Add the olive oil and just enough water to form a soft but not sticky dough. Knead briefly (2–3 minutes) until smooth. Let it rest for 10–15 minutes while you prep toppings.
2. Shape and Parbake
Preheat oven to 450°F (230°C). Roll the dough on a floured surface to about ¼-inch thickness. Transfer to a parchment-lined baking sheet or pizza stone.
Bake the plain crust for 5–7 minutes, until it begins to puff slightly and set.
3. Top the Pizza
Brush the warm crust with olive oil. Scatter mozzarella evenly, then layer the tomato slices. Season with salt and pepper.
4. Final Bake
Bake for another 8–10 minutes, or until cheese is melted and crust is golden. For a crispier finish, broil for the last 1–2 minutes, watching closely.
5. Garnish and Serve
Out of the oven, scatter fresh basil leaves over the top and drizzle with balsamic glaze if using. Slice and serve warm while the cheese is gloriously gooey.
What to Serve With This Flatbread
- A crisp green salad with lemon vinaigrette
- Chilled white wine or sparkling water with lime
- Roasted vegetables or grilled zucchini
- A soft burrata on the side (if you’re feeling extra)
- A simple fruit plate—think figs, grapes, or melon
Tips for a Perfect Flatbread Pizza
- Don’t skip the parbake—this gives you a crispy base that holds toppings without getting soggy.
- Use high-moisture tomatoes sparingly or blot excess juice before topping.
- Want more chew? Add a spoonful of Greek yogurt or a dash of olive oil to the dough.
- Use a pizza stone for an even crispier crust.
How to Store It
Fridge: Wrap leftovers in foil or store in an airtight container. Reheat in a toaster oven or skillet for best texture.
Freezer: Parbake the crust and freeze it plain, wrapped well. Top and bake straight from frozen.
Frequently Asked Questions
Can I use fed sourdough starter?
Yes! It may rise a bit more, but the texture and flavor will still be amazing.
Can I make the dough ahead of time?
Definitely. Wrap it tightly and refrigerate for up to 24 hours. Let it come to room temp before rolling.
Can I grill this pizza?
You bet! Grill the parbaked crust over indirect heat, add toppings, then finish over low flame.
Final Thoughts
This Sourdough Discard Margherita Flatbread Pizza is the recipe you didn’t know you needed—but will come back to again and again. It’s simple. It’s rustic. It’s beautiful. And it’s the kind of kitchen win that turns discard into a dinnertime delight. 💫
If you try it, I’d love to see your creations. Share on Pinterest or tag me on Instagram with #SourdoughMagic!
More Sourdough Discard Recipes You’ll Love
🍞 Cheesy Sourdough Discard Biscuits
🥞 Fluffy Sourdough Discard Pancakes
🧁 Chocolate Chunk Sourdough Muffins
Nutritional Information (Approx. per slice, 1 of 4)
- Calories: 280
- Protein: 9g
- Carbs: 28g
- Fat: 14g
- Fiber: 1g
- Sugar: 2g
Enjoy every bite—and don’t forget to grab that sourdough jar from the fridge. This pizza is calling! 🍕🌿
