Sourdough Discard Healthy Veggie Pizza – Crisp, Flavorful, and Weeknight-Friendly

If you’ve got a jar of sourdough discard hanging out in the fridge, this is the perfect way to use it. This healthy veggie pizza comes together fast, bakes up crisp, and tastes like something you’d get at a cozy neighborhood spot. The crust has a light tang, the veggies stay vibrant, and the whole thing feels satisfying without being heavy.

It’s a great weeknight dinner, and a fun way to clean out the crisper drawer. You’ll get a balanced meal with protein, fiber, and color in every bite.

What Makes This Special

• Zero-waste crust: Sourdough discard adds tangy flavor and helps reduce food waste.
• Quick to make: No long proof needed. The discard boosts flavor while you move from mixing to baking.
• Lighter than takeout: Whole grains, lots of vegetables, and moderate cheese make it nutrient-dense.
• Customizable: Use whatever veggies you have—this is a flexible, forgiving recipe.
• Great texture: A crisp exterior with a tender middle, thanks to olive oil and a hot oven.

Ingredients

• For the crust:
  • 1 cup (240 g) sourdough discard, unfed and at room temperature
  • 1 cup (120 g) white whole wheat flour (or half all-purpose, half whole wheat)
  • 1 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • 1 tablespoon extra-virgin olive oil, plus more for the pan
  • 2–4 tablespoons water, as needed
• For the sauce:
  • 1/2 cup crushed tomatoes or pizza sauce
  • 1 small garlic clove, minced
  • 1 teaspoon olive oil
  • 1/2 teaspoon dried oregano
  • Pinch of red pepper flakes (optional)
  • Salt and pepper to taste
• For the toppings:
  • 1 cup shredded part-skim mozzarella (or dairy-free cheese)
  • 1/4 cup grated Parmesan (optional)
  • 1 small red bell pepper, thinly sliced
  • 1/2 small red onion, thinly sliced
  • 1 small zucchini, thin half-moons
  • 1/2 cup mushrooms, thinly sliced
  • 1/2 cup cherry tomatoes, halved
  • 1 handful baby spinach or arugula
  • Fresh basil or parsley, for garnish

Instructions

1. Preheat the oven. Set a rack in the lower third and heat to 475°F (245°C).

   If you have a pizza stone or steel, preheat it. Lightly oil a sheet pan or 12-inch pizza pan.

2. Mix the sauce. Stir together crushed tomatoes, garlic, olive oil, oregano, and red pepper flakes. Season with salt and pepper.

   Set aside.

3. Prep the veggies. Slice everything thin so it cooks quickly. Pat wetter veggies (zucchini, mushrooms) dry with a towel to prevent soggy pizza.
4. Make the dough. In a bowl, whisk flour, baking powder, and salt. Add sourdough discard and olive oil.

   Stir to form a rough dough, adding water 1 tablespoon at a time until it just comes together and is soft but not sticky.

5. Knead briefly. Turn onto a lightly floured surface and knead for 1–2 minutes until smooth. This helps the baking powder distribute and the dough relax.
6. Shape the crust. Press or roll the dough into a 12-inch round or a thin rectangle. Transfer to the oiled pan.

   Brush the surface lightly with olive oil.

7. Parbake (optional but recommended). Bake the plain crust for 5–6 minutes until just set and lightly puffed. This step keeps the final pizza crisp.
8. Add sauce and cheese. Spread a thin layer of sauce over the crust. Sprinkle on mozzarella and Parmesan.
9. Load the veggies. Scatter peppers, onion, zucchini, mushrooms, and tomatoes evenly.

   Keep layers light to avoid excess moisture. Add a pinch of salt and pepper.

10. Bake until golden. Return to the oven for 10–12 minutes, or until the crust is browned and the cheese is bubbling with a few golden spots.
11. Finish and serve. Top with spinach or arugula and fresh basil. Let rest 2 minutes, slice, and serve hot.

Storage Instructions

• Refrigerator: Cool completely, then store slices in an airtight container for up to 4 days.
• Freezer: Wrap slices individually, then place in a freezer bag for up to 2 months.

  Thaw in the fridge overnight.

• Reheating: Warm on a skillet over medium heat with a lid for 3–5 minutes, or bake at 375°F (190°C) for 8–10 minutes. Avoid the microwave for best texture.
• Make-ahead tips: Mix the dough up to 24 hours ahead and refrigerate, well wrapped. Bring to room temp for 20–30 minutes before shaping.

Health Benefits

• High in fiber: Whole grain flour and plenty of vegetables support digestion and steady energy.
• Better blood sugar balance: The combo of fiber, protein, and fat helps prevent sharp spikes.
• Micronutrient-rich: Peppers, tomatoes, and greens add vitamin C, potassium, and antioxidants.
• Lighter dairy options: Using part-skim mozzarella gives protein without excess saturated fat.
• Fermented flavor: Sourdough discard contributes organic acids that may improve flavor and digestibility.

Pitfalls to Watch Out For

• Soggy crust: Overloading with wet veggies or too much sauce leads to sogginess.

  Parbake and pat veggies dry.

• Dense dough: Adding too much flour can make the crust tough. Keep the dough soft and only lightly floured when shaping.
• Burning the bottom: A stone or steel runs hot. Use parchment for the first few minutes if your oven runs aggressive.
• Bland results: Season each layer lightly—sauce, veggies, and a final pinch of salt after baking.

Alternatives

• Gluten-free: Use a 1:1 gluten-free flour blend with baking powder.

  Expect a slightly different texture; press the dough rather than stretching it.

• Dairy-free: Swap in plant-based mozzarella and skip Parmesan. A drizzle of olive oil after baking adds richness.
• High-protein: Add 1/2 cup cooked chickpeas or scatter on edamame before baking. Or use part-skim ricotta dollops.
• White pizza: Skip tomato sauce.

  Brush the crust with olive oil and garlic, then add veggies and a mix of mozzarella and ricotta.

• Spice it up: Add jalapeños, chili flakes, or a Calabrian chili paste swirl to the sauce.
• Different veggies: Try broccoli florets (blanch 1 minute), kale ribbons, roasted eggplant, or artichokes.

Can I use active, fed sourdough instead of discard?

Yes. Fed starter works, but the dough may rise a bit more and taste slightly less tangy. Reduce baking powder to 1/2 teaspoon if your starter is very active.

Do I have to parbake the crust?

No, but it helps.

Parbaking gives you a crisp base, especially with juicy toppings like tomatoes and mushrooms.

What if my discard is very sour?

Blend with a touch more flour or add 1/2 teaspoon honey to the dough to balance the acidity. Savory toppings and cheese also mellow the tang.

Can I make this without baking powder?

You can, but the crust will be thinner and chewier. For lift without baking powder, let the shaped dough rest 30–45 minutes before baking to allow natural fermentation to puff it slightly.

How do I prevent watery zucchini or mushrooms?

Slice thin, pat dry, and don’t overload.

You can also sauté them for 2–3 minutes to cook off moisture before topping.

What pan works best?

A preheated pizza stone or steel yields the crispest crust. A heavy, oiled sheet pan also works well and is more forgiving.

Wrapping Up

This Sourdough Discard Healthy Veggie Pizza turns kitchen odds and ends into a fresh, colorful meal. It’s crisp, satisfying, and easy to tailor to what you have.

Keep the crust thin, the toppings light, and the oven hot. You’ll have a weeknight pizza that feels good to eat and even better to share.