Description

If you’ve been baking with sourdough for a while, you probably know the feeling—looking at that growing jar of discard and wondering if you really have to toss it again. What if we told you there’s a quick, fun, and totally delicious way to use it up and create something your family will ask for again and again? These sourdough discard pizza bites are the perfect way to turn “waste” into wow! They’re baked in a muffin tin, require almost no prep, and can be topped with your favorite ingredients. Whether you’re making them as a snack, a quick lunch, or a light dinner, these cheesy little bites are sure to become a new favorite in your home.

Ingredients

Scale

Ingredients

Creating these mini pizza bites is as simple as gathering a few pantry staples. Here’s what you’ll need:

For the base

Sourdough discard – enough to coat the bottom of each muffin cup (about 1–2 tablespoons per cup)
Olive oil – to grease the pan and help the edges get crispy

For the toppings

1/2 cup pizza sauce – store-bought or homemade, depending on your preference
1 cup shredded mozzarella cheese – for that gooey, golden topping
Garlic salt – optional, but adds great flavor
Italian seasoning – optional, for that classic pizzeria aroma

Optional Add-ins

Mini pepperoni slices
Diced bell peppers or mushrooms
Fresh basil or spinach
A sprinkle of red pepper flakes for a spicy touch

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Instructions

Step-by-Step Instructions

Follow these steps for a foolproof way to turn sourdough discard into golden, cheesy mini pizzas:

Step 1: Preheat and prep

Begin by preheating your oven to 450°F (232°C). Lightly grease each muffin cup with olive oil, making sure to coat the bottom and sides so the bites release easily and get a nice crisp on the edges.

Step 2: Fill with discard

Spoon a thin layer of sourdough discard into each muffin cup—just enough to cover the bottom. This will act as your pizza crust. There’s no need to let it rise.

Step 3: Bake the crust

Place the muffin tin into the oven and bake for 10 minutes. Midway through, rotate the pan to ensure even baking. The discard should puff slightly and begin to set with light golden edges.

Step 4: Add your toppings

Remove the muffin tin and carefully spoon about a teaspoon of pizza sauce over each bite. Then sprinkle generously with shredded mozzarella and any optional toppings you like. Season with a little garlic salt and Italian herbs for extra flavor.

Step 5: Bake again

Return the muffin tin to the oven and bake for an additional 5–10 minutes, or until the cheese is bubbling and lightly browned. Keep an eye on them during the last few minutes to avoid burning.

Step 6: Let them rest

Allow the bites to cool in the pan for a few minutes before gently loosening the edges with a spoon or butter knife and lifting them out.

Notes

A quick, family-friendly recipe that transforms sourdough discard into golden, cheesy muffin-sized pizza bites. Ideal for snacks, light dinners, or kids’ lunches.

Prep Time: 10 minutes
⏱ First Bake Time: 10 minutes
Cook Time: 5–10 minutes
Category: Snack, Lunch, Dinner, Appetizer
Method: Baked
Cuisine: American with a sourdough twist

Nutrition

Serving Size: 1 pizza bite
Calories: 90–110 kcal
Sugar: 1 g
Sodium: 170 mg
Fat: 6 g
Saturated Fat: 2.5 g
Unsaturated Fat: 3.2 g
Trans Fat: 0 g
Carbohydrates: 6g
Fiber: <1 g
Protein: 3g
Cholesterol: 8 mg