These Sourdough Discard Miniature Pizzas make a terrific party appetizer, an after-school snack, or a make-ahead freezer meal for busy nights. They’re easy to customize with your favorite toppings and are great for feeding a crowd or keeping on hand for quick kid-friendly meals.
This recipe uses a sourdough discard pizza dough as the base, which also works well for full-size pizzas.
Why you’ll love this recipe
- This recipe yields 24 miniature pizzas — ideal for parties or for freezing so you can enjoy them later.
- It’s an easy, adaptable dough that pairs with any toppings you like.
- The dough uses sourdough discard, but you can swap in active starter if you prefer.
- If you want full-size pizzas, use the same dough stretched into large rounds and bake as usual.
Ingredients
A few simple ingredients are all you need to make these mini pizzas.
- Sourdough discard: Use unfed discard at room temperature. This recipe assumes a starter fed 1:1 (equal flour and water). If your starter uses a different feeding ratio, you may need to tweak liquids.
- Toppings: Use your favorites. The example uses tomato sauce, shredded mozzarella, and pepperoni.
See the full recipe card below for exact quantities and step-by-step directions.
Substitutions & Variations
This recipe is flexible. A few ideas:
- Active sourdough starter: Replace the discard and omit the yeast—use 200g active starter and extend rise times.
- Whole wheat: Swap half the bread flour for whole wheat and add a splash more water if needed.
- Swap toppings: Change cheeses, add veggies, or try different meats to suit tastes.
- Other discard snacks: The same discard can be used for pretzels, garlic knots, and other bite-sized snacks.
How to Make Sourdough Discard Miniature Pizzas
The process is straightforward: make the dough, let it rise, shape into muffin cups, add toppings, and bake. Below is a condensed overview—see the recipe card for full details.
- Step 1: Combine flour, yeast, salt, and sugar. Add sourdough discard, warm water, and olive oil, mixing until a shaggy dough forms.
- Step 2: Knead briefly until smooth, transfer to an oiled bowl, and let rise until doubled (about 60–90 minutes).
- Step 3: Divide the dough into 24 equal pieces.
- Step 4: Shape each piece into a round and press into the bottom of a muffin cup. Let rest briefly.
- Step 5: Add sauce, cheese, and toppings of choice.
- Step 6: Bake until golden and cooked through (about 12–15 minutes). Cool briefly and remove from pans.
Expert Baking Tips
- Knead until the dough is smooth and soft for a tender crust.
- Make half the batch as minis and use the other half to make a full-size pizza if you want variety.
- These mini pizzas freeze well — cool completely, then freeze in a single layer before transferring to a freezer-safe bag.
- Customize with your favorite hand-held snack ideas such as small pretzel bites or garlic knots made from discard dough.
Storage
Refrigerator: Store in an airtight container for 3–4 days. Reheat in the microwave for about 30 seconds or warm in the oven.
Freezer: Once fully cooled, place in a freezer-safe container or bag for up to 3 months. Reheat from frozen in the microwave for about 60 seconds or warm in the oven for a crisper crust.
Recipe FAQs
Yes — use any toppings you enjoy, from vegetables and different cheeses to cured meats and fresh herbs.
Yes. Make and freeze them after cooling, or prepare them and refrigerate for a day or two before reheating.
More Sourdough Discard Snack Recipes
-
Sourdough Discard Garlic Knots
-
Sourdough Discard Pretzel Bites
-
Sourdough Discard Pretzel-Wrapped Hot Dogs
-
Sourdough Discard Pretzel Pigs in a Blanket
If you try these Sourdough Discard Miniature Pizzas, please leave a star rating and a comment — happy baking!
Sourdough Discard Miniature Pizzas
Jessica Vogl
Pin Recipe
Equipment
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Kitchen scale
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12-cup muffin pans
Ingredients
For the Dough
- 3 cups bread flour
- 1 1/4 teaspoons instant dry yeast
- 2 teaspoons kosher salt
- 1 teaspoon granulated sugar
- 200 grams (about 3/4 cup) sourdough discard, unfed, at room temperature
- 3/4 cup warm water
- 2 Tablespoons olive oil
- Semolina flour for dusting
For Topping
- 1 1/2 cups tomato sauce
- 2 cups shredded mozzarella cheese
- Pepperoni or other toppings of your choice
Instructions
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Make the dough. In a stand mixer fitted with a dough hook, combine bread flour, yeast, salt, and sugar. Add sourdough discard, warm water, and olive oil. Mix on low until combined, then increase to medium until a shaggy dough forms. Adjust flour or water 1 tablespoon at a time if needed.
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Turn the dough onto a lightly floured surface and knead 2–3 minutes until smooth and soft. The dough should not be sticky. Place in a lightly oiled bowl, cover, and let rise 60–90 minutes until doubled.
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Preheat the oven to 450°F. Lightly dust two 12-cup muffin pans with semolina flour.
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Divide the dough into 24 equal pieces. Shape each into a round and press into the bottoms of the muffin cups. Cover and rest 10 minutes.
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Top the pizzas. Press each dough round into the cup again, spread 1–2 tablespoons tomato sauce on each, then add shredded mozzarella and pepperoni or other toppings.
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Bake 12–15 minutes, flipping and rotating the pans halfway through for even browning.
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Let cool briefly, run a butter knife around the edge of each cup, and remove the mini pizzas. Serve warm.
Notes
To use active sourdough starter: Omit the yeast and use 200g active starter; increase rise time until the dough has doubled.
Nutrition
Carbohydrates: 49 g
Protein: 15 g
Fat: 11 g