Sourdough Flatbread

This sourdough flatbread is quick and simple and uses unfed sourdough/discard. I created this recipe when I was making my sourdough starter and had a ton of leftover discard from the week. Grab your pizza stone and favorite toppings and turn that discard into something delicious!

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We are a big pizza family and when I discovered how easy it was to make this flatbread crust from sourdough discard, we had this flatbread 4 times that week...

Get this crust started with only three ingredients -- sourdough starter unfed/discard, flour and baking powder. The rest of the ingredients are up to you! Choose your favorite pizza toppings or whatever fresh meat and produce you have on hand. We have a lush rosemary bush in the garden so I always add a generous amount of rosemary to the crust dough before baking. Other than any fresh or dried herbs I have on hand, I always add salt, pepper, and garlic powder to my dough before baking. Everything else gets added after the dough has baked 15 minutes on 400°F.

Don't have a sourdough starter yet? Learn How to Make Sourdough Starter from Scratch.

SOURDOUGH FLATBREAD

Yields: 1 large flatbread crust (serves 2)

Time: 20 min.

Instructions:

• Preheat oven to 400°F

• Place pizza stone or large cast iron skillet in oven to preheat

• Mix starter, flour, and baking powder in large mixing bowl until combined.

• Mix in salt, pepper, garlic powder and any other fresh or dried herbs you have on hand

• Remove preheated stone from oven and coat with thin layer of olive oil

• Wet your finger tips and spread dough onto greased stone. (Wetting your fingertips will keep the dough from sticking to them). Spread the dough into a ¼ inch layer.

• Bake for 15 minutes or until air pockets have emerged and turned a golden brown.

• Remove from oven, brush with remaining olive oil and add desired toppings and broil on high for 2-5 minutes until cheese bubbles or toppings brown.

• Tip: After I add the toppings, I brush the edge of the crust with olive oil again and sprinkle with salt and garlic powder to make the crust extra tasty.

TOPPING IDEAS

Buffalo Chicken: thinly sliced chicken (cooked) tossed in buffalo sauce, sliced red onion, cheddar cheese, buffalo sauce drizzle

Chicken Alfredo: alfredo sauce, thinly sliced chicken (cooked), mushrooms, parmesan cheese, red pepper flakes

Margherita: fresh mozzarella slices, fresh tomatoes, fresh basil leaves

Pepperoni & Jalapeno: tomato sauce, shredded mozzarella cheese, pepperoni, sliced fresh jalapenos

Balsamic Brussels: thinly sliced brussels sprouts, thinly sliced fresh garlic, parmesan cheese, balsamic glaze drizzle

Garden: tomato sauce, shredded mozzarella cheese, all the fresh veggies from your garden or fridge sliced thin

Looking for other recipes to use up some sourdough starter discard? Try these!

• King Arthur Flour: Buttery Sourdough Biscuits

• The Kitchn: Overnight Sourdough Pancakes

• The New York Times: 8 More Delicious Ways to Use Your Sourdough Discard

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What are your favorite pizza or flatbread toppings? Tell me in the comments.