These Sourdough Discard Miniature Pizzas are perfect as a party appetizer, after-school snack, or to make ahead and freeze for easy kid meals any time! They're also very easy to personalize with your favorite toppings.
This recipe uses my Sourdough Discard Pizza Dough as the base, which is also great for making full-size pizzas!
Why you'll love this recipe
- This recipe makes 24 miniature pizzas, perfect as a party appetizer or to freeze for later and enjoy any time.
- This is an easy recipe that you can easily adapt with your favorite toppings to make any kind of pizza!
- These miniature pizzas are made with sourdough discard, but you can easily adapt this recipe to be made with active sourdough starter, if you prefer.
- Looking for a full-size pizza version of this recipe? Try this Sourdough Discard Pizza Dough with your favorite toppings!
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Ingredients
There are only a few key ingredients you'll need to bring these mini pizzas together.
- Sourdough discard: The sourdough discard should be unfed and at room temperature for this recipe. This recipe is designed for a sourdough starter that uses a 1:1 ratio (when you feed your starter, it's with 1 part flour and 1 part water). If your starter uses a different ratio, you may need to adjust some of the ingredients in this recipe.
- Learn more about how to make a sourdough starter.
- Toppings: Choose your favorite! For this recipe, I used tomato sauce, shredded mozzarella cheese, and pepperoni.
See full recipe below for detailed directions.
Substitutions & Variations
This is a very adaptable recipe and below are a few easy substitutions and variations you can try.
- Use active sourdough starter - If you'd rather use active sourdough starter instead of discard, you can. To do so, omit the yeast and replace the sourdough discard with active sourdough starter (200g). You will also need to adjust the rise times.
- Use whole wheat flour - Looking for a whole wheat pizza dough? Use 50% whole wheat flour and 50% all-purpose flour in this recipe. You'll likely also need to add a little extra water.
- Modify your toppings - Use any of your favorite pizza toppings to customize your pizza!
- Looking for other sourdough discard appetizer recipes? Try this Sourdough Discard Garlic Pull Apart Bread and these Sourdough Discard Pretzels.
How to Make Sourdough Discard Miniature Pizzas
These mini pizzas come together with a few easy steps! The full recipe with detailed directions is at the bottom of this post.
- Step 1: Combine the dough ingredients and mix until a shaggy dough has formed.
- Step 2: Knead until smooth and soft, then transfer to an oiled bowl. Cover and let rise for 60-90 minutes, until doubled in size.
- Step 3: Divide the dough into 24 equal-size pieces.
- Step 4: Shape each piece of dough into a round, then press into the bottom of each muffin cup. Cover and let rest for 10 minutes.
- Step 5: Top with tomato sauce, cheese, and pepperoni or your other favorite pizza toppings.
- Step 6: Bake for 12-15 minutes, let cool slightly, then serve!
Expert Baking Tips
- Make sure to knead the dough long enough so you have a smooth, soft dough!
- This recipe makes 24 miniature pizzas. An idea: make 12 miniature pizzas, and use the other half of the dough to make a full-size pizza for yourself! Dinner is all set for everyone!
- These mini pizzas freeze well, so you can enjoy some now and freeze the rest for later!
- If you're looking for other hand-held snack ideas, try these Sourdough Discard Pretzel Bites and these Sourdough Discard Garlic Knots.
Storage
Refrigerator Storage: Store these miniature pizzas in an airtight container in the refrigerator for up to 3-4 days. You can eat the pizza cold, straight from the fridge, or reheat in the microwave for about 30 seconds.
Freezer Storage: These miniature pizzas also freeze well. Once fully cooled, transfer the pizzas to a freezer-safe bag or container and freeze for up to 3 months. Reheat the mini pizzas in the microwave for about 60 seconds before serving.
- Looking for other freezer-friendly snacks? Try these Sourdough Discard Bagels and this Sourdough Discard Focaccia.
Recipe FAQs
Yes, of course! Top with any of your favorite pizza toppings!
Yes. Depending on how far in advance you'd like to make them, you can make these mini pizzas and then freeze them (and reheat when you're ready). You can also make them, store them in the refrigerator for a few hours (or a few days), and reheat before serving.
More Sourdough Discard Appetizer Recipes
If you tried these Sourdough Discard Miniature Pizzas or any other recipe on my website, please leave a ⭐ star rating and let me know how it went in the comments below. I'd love to hear from you! Happy Baking!
Sourdough Discard Miniature Pizzas
Equipment
- 12-cup muffin pans
Ingredients
For the Dough
- 3 cups bread flour
- 1 ¼ teaspoons instant dry yeast
- 2 teaspoons kosher salt
- 1 teaspoon granulated sugar
- 200 grams (about ¾ cup) sourdough discard unfed, at room temperature
- ¾ cup warm water
- 2 Tablespoons olive oil
- semolina flour for dusting
For Topping
- 1 ½ cups tomato sauce
- 2 cups shredded mozzarella cheese
- Pepperoni or other toppings of your choice
Instructions
- Make the dough. In the bowl of a stand mixer fitted with a dough hook*, combine bread flour, yeast, salt and granulated sugar. Mix to combine.
- Add sourdough discard. With the mixer on low speed, slowly pour in ¾ cup of warm water and the olive oil. Increase speed to medium until a shaggy dough forms and wraps around the dough hook. If needed, add more flour or water (1 Tablespoon at a time) to reach your desired consistency.
- Transfer the dough to a lightly floured surface and knead for 2-3 minutes until a soft, smooth dough forms. The dough should not be sticky. Transfer the dough to a large oiled bowl and cover with plastic wrap. Let rise for 60-90 minutes, or until doubled in size.
- Preheat oven to 450°F. Lightly dust two 12-cup muffin pans with semolina flour and set aside**.
- Place the dough on a lightly floured surface and divide into 24 equal-sized pieces (you can eyeball this, or use a kitchen scale). Lightly shape each piece of dough into a round and use your fingers to press the dough into the bottom of each muffin cup. This doesn't need to be perfect. Cover the pans with plastic wrap or a clean kitchen towel and let rest for 10 minutes.
- Top the pizzas. After resting, lightly press the dough into the bottom of the muffin cups again. Spread about 1-2 Tablespoons of tomato sauce onto each pizza, then top with shredded mozzarella and pepperoni (or other desired toppings).
- Bake for 12-15 minutes, flipping and rotating the pans halfway through baking to ensure even cooking.
- Let the pizzas cool slightly, then use a butter knife or spoon to run around the edge of the muffin cups and remove each pizza. Serve warm!
Jessica Vogl says
Love how easy these are to make, and you can do a mix of different toppings so everyone can choose what they like best!