Contents
Easy Sourdough Discard Pizza Bites: Your New Favorite Snack
Ever stare at that jar of sourdough discard and wonder how to put it to delicious use? These crispy pizza bites are your answer. Imagine golden, bubbly crusts crowned with tangy marinara, gooey melted cheese, and colorful veggies—all ready in 30 minutes. Perfect for reducing food waste, satisfying hungry kids, or impressing guests on game night. Let’s turn that discarded starter into something extraordinary!
Why You’ll Love This Recipe
- Zero Waste Hero: Gives discarded sourdough starter new life
- 30-Minute Magic: Faster than ordering delivery
- Endlessly Customizable: Swap toppings based on dietary needs or cravings
- Crowd-Pleasing: Equally loved by kids and adults
Gathering Your Ingredients (With Pro Tips)
Makes 24 pizza bites
For the Crust
- 1 cup (240g) unfed sourdough discard (straight from the fridge is fine)
- 1/4 cup (60ml) warm water (105-110°F for optimal texture)
- 2 tbsp (30ml) olive oil + extra for brushing
- 1 tsp (5g) honey or maple syrup (feeds the yeast for better rise)
- 1 cup (120g) all-purpose flour (or bread flour for chewier bites)
- 1/2 tsp (3g) fine sea salt
For the Toppings
- 1/2 cup (120ml) alcohol-free marinara sauce (look for “no wine added” labels)
- 1 cup (113g) shredded mozzarella (low-moisture works best)
- 1/4 cup (25g) grated Parmesan (adds savory depth)
- 1/3 cup diced bell peppers (any color)
- 1/4 cup sliced black olives (or try artichoke hearts)
- 1 tbsp Italian seasoning (or 1 tsp each dried oregano and basil)
Step-by-Step Baking Guide
Preparing the Dough
- Heat your oven to 450°F (230°C) with a baking sheet inside—this ensures a crispy bottom crust.
- Whisk wet ingredients: In a medium bowl, combine sourdough discard, warm water, olive oil, and honey until smooth.
- Incorporate dry ingredients: Gradually mix in flour and salt until a shaggy dough forms. Tip: Don’t overmix! A few lumps are okay.
- Rest the dough: Cover the bowl with a damp towel and let sit for 15 minutes. This relaxes the gluten for easier shaping.
Shaping & Topping
- Portion the dough: Roll dough into 24 equal balls (about 1 tbsp each). Wet hands prevent sticking.
- Create dimples: Press your thumb into each ball to form a small well—this holds toppings beautifully.
- Assemble: Arrange dough balls on a parchment-lined baking sheet. Spoon 1/2 tsp marinara into each well, then sprinkle cheeses and veggies. Finish with Italian seasoning.
- Bake: Place pan in the preheated oven for 12-15 minutes until edges are golden and cheese bubbles.
Expert-Level Success Tips
- Crispier Crust Hack: Brush dough edges with olive oil before baking
- Prevent Soggy Bottoms: Blot excess liquid from veggies with paper towels
- Even Baking: Rotate the pan halfway through cooking
Creative Variations to Try
Dietary Adaptations
- Gluten-Free: Substitute 1:1 gluten-free flour blend + 1 tsp xanthan gum
- Dairy-Free: Use vegan mozzarella shreds and nutritional yeast instead of Parmesan
- Low-Sodium: Skip added salt and use no-salt-added marinara
Flavor Twists
- Garden Veggie: Zucchini ribbons + sun-dried tomatoes + fresh basil
- Mediterranean: Spinach + feta + Kalamata olives
- BBQ Chicken: Shredded cooked chicken tossed in alcohol-free BBQ sauce + red onions
Storing & Reheating Like a Pro
Refrigeration
Cool bites completely, then store in an airtight container for up to 3 days. Separate layers with parchment paper to prevent sticking.
Freezing Instructions
- Flash-freeze unbaked topped bites on a tray for 1 hour
- Transfer to freezer bags for up to 3 months
- Bake frozen bites at 425°F for 18-20 minutes (no thawing needed!)
Best Reheating Methods
- Oven: 375°F for 5-7 minutes on a wire rack
- Air Fryer: 350°F for 3-4 minutes
- Avoid microwaving: Makes crusts rubbery
Common Pitfalls & How to Avoid Them
Dough Disasters
- Problem: Tough crusts
Solution: Don’t overmix—stop when just combined - Problem: Dense texture
Solution: Ensure starter isn’t hooch-covered (drain liquid if present)
Topping Troubles
- Problem: Spilled toppings
Solution: Keep filling level with dough edges - Problem: Burnt cheese
Solution: Tent with foil during last 3 minutes
Your Sourdough Pizza Bites Questions Answered
Can I use active starter instead of discard?
Absolutely! Reduce water by 1 tbsp since active starter is more hydrated.
My dough seems too sticky—help!
Gradually add 1-2 tbsp more flour until manageable. Humidity affects dough consistency.
Can I make these without a muffin tin?
Yes! Space dough balls 1″ apart on a baking sheet—they’ll spread slightly but still hold shape.
What cheese substitutes work best?
For dairy-free options, Violife mozzarella shreds or Follow Your Heart Parmesan yield great melt.
How can I make bites crispier?
Add 1 tbsp cornmeal to the dough and bake directly on a preheated pizza stone.
Are these freezer-friendly?
Freeze unbaked bites for up to 3 months—add 5 extra minutes to baking time when cooking from frozen.
The Final Bite
These sourdough discard pizza bites transform what might’ve been wasted into crunchy, cheesy mouthfuls of joy. Whether you’re packing lunches, hosting friends, or simply treating yourself, they deliver big flavor with minimal effort. Experiment with seasonal veggies, play with fresh herbs, and savor that satisfying crisp from your revived starter. One batch, and you’ll never look at discard the same way again!
