How to Make Super Simple Sourdough Pizza Crust

Need lunch in a pinch? Look no further because this simple sourdough pizza crust will save the day. No kneading, and no rise time make this the perfect choice for any meal!

healthy sourdough pizza crust, fermented food, gut health, pizza

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If you’re like us, the mornings are busy. By the time chores and school work are done, it’s time for lunch. It’s been my goal to make all of our meals from scratch, and let’s be real…that’s time consuming. One day last week I needed something fast, and this fit the bill! This sourdough pizza crust only uses one ingredient…your precious starter! (PS- if you’re wondering how to make your own sourdough starter, read my post here! )

All you need for this simple sourdough pizza crust is about 1/2 cup of fed starter, some olive oil, and toppings. That’s it…really. You will need to preheat your cast iron skillet with a drizzle of oil in it. You need it pretty warm. Reduce the heat to medium low, and ladle about 1/2 cup of fed sourdough starter into your skillet, and cook. Just about like you would a pancake. The goal is to only turn it once, so be sure to let the first side cook for about five minutes, or until you see the edges firming up nicely.

Once you flip it, feel free to add garlic and spices of your choice. I topped ours with fresh mozzarella cheese, and some thinly sliced Roma tomatoes. I added a drizzle of olive oil on the top, and sprinkled some Italian seasoning. After that I popped it under the broiler for a few minutes to get the cheese nice and melted, right around 5 minutes.

All in all, I had lunch on the table in less than 15 minutes from start to finish, and not a bite was wasted. Both kids ate their servings, and went back for more. That’s how you know when things are a hit around here.

A few notes

The sourdough starter can be pretty “tangy”. You can counterbalance this by adding honey (to your taste) and stir it in the starter before you add it to the skillet. Make sure to do this in a separate bowl. I don’t usually do this, but I can see how little kids would appreciate a hint of sweetness.
Unfortunately, you just can’t use any kind of sauce ON this crust. It just gets so soggy. My solution was a small bowl of homemade marinara on the side. It was a hit!
This could also make a delightful dessert pizza…think pears with a honey or balsamic glaze…apples with a touch of cinnamon…mashed berries with a drizzle of maple syrup…
You may see the words “fed starter” and wonder what they mean. A fed starter is one that has had time to process the gluten from the flour that you’ve been feeding it. I usually feed mine at night, and I will use it the next day. I like to at least let mine “eat” for 8 hours. Much like anything surrounding sourdough, there are many different opinions. This is simply what works for me.