If you’ve been keeping a sourdough starter and wondering what to do with all that discard, this recipe is going to change your breakfast game. This sourdough discard breakfast pizza is crispy, cheesy, eggy, and ridiculously simple. I used to make it religiously every weekend, and sometimes on weekdays too when I was obsessed. It’s the kind of recipe that makes slow mornings feel special and tastes way better than it looks (and it already looks amazing).
This breakfast pizza also happens to be one of those recipes that wows people. Every time I made it for friends, they’d say it needs to be on a brunch café menu. But the truth is, it’s so easy to make at home that you don’t need to wait for a brunch out.
Why You’ll Love This Sourdough Discard Breakfast Pizza Recipe
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Uses up your sourdough discard (or active starter)
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Quick, only 10–15 minutes of baking time
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Perfectly crispy crust with gooey eggs on top
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Customizable with whatever toppings you have
Ingredients to Make Sourdough Breakfast Pizza
Here’s what you’ll need to make this easy sourdough discard breakfast pizza:
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Sourdough discard: You can also use active starter here, both work.
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Eggs: Cracked right onto the pizza for that gooey, runny yolk.
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Olive oil: Helps crisp the crust and adds flavor.
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Cheese: I use parmesan for its sharp flavor, but any shredded cheese will work.
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Salt or herb salt: Herb salt adds bonus flavor.
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Cherry tomatoes: Optional, but they roast beautifully and add a burst of sweetness.
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Fresh herbs: Like oregano or chives. Adds freshness.
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Pesto: This is a finishing touch that takes the flavor to another level.
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Green onion: Adds a bit of color and a subtle kick.
How to Make Sourdough Breakfast Pizza
Start by heating your oven to 230°C (450°F) and place a cast iron pan inside to preheat. Give it at least 20–30 minutes to get really hot, this is what makes the crust so crispy.
Once the pan is hot, carefully take it out and drizzle in some olive oil. Swirl to coat the bottom and sides.
Pour in your sourdough discard and quickly spread it thin using a spatula. Be careful, the pan will be very hot. Thin is key here, so it cooks through and crisps up.
Drizzle more olive oil on top, sprinkle with salt or herb salt, and scatter a few cherry tomatoes if using.
Bake for 5 minutes to set the base.
Take it out and add your toppings: shredded cheese, cracked eggs (try to keep the yolks intact), green onions, and fresh herbs.
Return to the oven and bake for about 5 more minutes, just until the egg whites are set and the yolks are still soft.
Once out of the oven, spoon on some pesto and drizzle with more olive oil. Slice and enjoy immediately.
Tips for Making Sourdough Discard Breakfast Pizza
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Make sure your pan is hot enough before adding the discard. That’s what gives the crust its texture.
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Spread the discard thin, thick layers will be gummy in the middle.
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Pre-baking the crust for 5 minutes helps avoid overcooking the eggs.
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You can adjust the toppings.
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Don’t overbake the eggs unless you prefer firm yolks.
FAQ
Can I use active sourdough starter instead of discard?
Yes! It works exactly the same.
Do I need a cast iron pan?
It’s highly recommended. A regular oven-safe pan might work but won’t give you the same crust.
Can I make this ahead of time?
This is one of those recipes best served fresh, but you can prep the toppings in advance.
What other toppings go well?
Mushrooms, spinach, goat cheese, get creative with what you have.
Ingredients
Method
- Preheat oven to 230°C / 450°F. Place a cast iron pan inside and let it heat for 20–30 minutes.
- Remove the hot pan, drizzle in olive oil, and swirl to coat the surface.
- Add the sourdough discard to the pan and carefully spread it thinly using a spatula.
- Drizzle a little more olive oil on top and sprinkle with salt or herb salt. Add cherry tomatoes if using.
- Bake for 5 minutes to partially cook the crust.
- Remove from oven, sprinkle with shredded parmesan, and crack eggs on top. Add green onions and fresh oregano.
- Return to the oven and bake for another 5 minutes, or until egg whites are set but yolks remain soft.
- Remove from the oven and add a spoonful of pesto and a final drizzle of olive oil before serving.
Notes
- Active sourdough starter works too.
- You can double the recipe for a crowd, use two pans or bake in batches.
