top of page

Sourdough Flatbread

Updated: May 14, 2021

This sourdough flatbread is quick and simple and uses unfed sourdough/discard. I created this recipe when I was making my sourdough starter and had a ton of leftover discard from the week. Grab your pizza stone and favorite toppings and turn that discard into something delicious!

Disclaimer: My posts may contain affiliate links to products/services I recommend. I may receive a small commission at no extra cost to you if you purchase from these links.

We are a big pizza family and when I discovered how easy it was to make this flatbread crust from sourdough discard, we had this flatbread 4 times that week...

Get this crust started with only three ingredients -- sourdough starter unfed/discard, flour and baking powder. The rest of the ingredients are up to you! Choose your favorite pizza toppings or whatever fresh meat and produce you have on hand. We have a lush rosemary bush in the garden so I always add a generous amount of rosemary to the crust dough before baking. Other than any fresh or dried herbs I have on hand, I always add salt, pepper, and garlic powder to my dough before baking. Everything else gets added after the dough has baked 15 minutes on 400°F.

Don't have a sourdough starter yet? Learn How to Make Sourdough Starter from Scratch.


Yields: 1 large flatbread crust (serves 2)

Time: 20 min.


  • Preheat oven to 400°F

  • Place pizza stone or large cast iron skillet in oven to preheat

  • Mix starter, flour, and baking powder in large mixing bowl until combined.

  • Mix in salt, pepper, garlic powder and any other fresh or dried herbs you have on hand

  • Remove preheated stone from oven and coat with thin layer of olive oil

  • Wet your finger tips and spread dough onto greased stone. (Wetting your fingertips will keep the dough from sticking to them). Spread the dough into a ¼ inch layer.

  • Bake for 15 minutes or until air pockets have emerged and turned a golden brown.

  • Remove from oven, brush with remaining olive oil and add desired toppings and broil on high for 2-5 minutes until cheese bubbles or toppings brown.

  • Tip: After I add the toppings, I brush the edge of the crust with olive oil again and sprinkle with salt and garlic powder to make the crust extra tasty.


Buffalo Chicken: thinly sliced chicken (cooked) tossed in buffalo sauce, sliced red onion, cheddar cheese, buffalo sauce drizzle

Chicken Alfredo: alfredo sauce, thinly sliced chicken (cooked), mushrooms, parmesan cheese, red pepper flakes

Margherita: fresh mozzarella slices, fresh tomatoes, fresh basil leaves

Pepperoni & Jalapeno: tomato sauce, shredded mozzarella cheese, pepperoni, sliced fresh jalapenos

Balsamic Brussels: thinly sliced brussels sprouts, thinly sliced fresh garlic, parmesan cheese, balsamic glaze drizzle

Garden: tomato sauce, shredded mozzarella cheese, all the fresh veggies from your garden or fridge sliced thin

Looking for other recipes to use up some sourdough starter discard? Try these!


What are your favorite pizza or flatbread toppings? Tell me in the comments.


bottom of page