Name: Sourdough Veggie Pizza Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 25 min
Yield: 8
Ingredients: 1-1 1/2 Cup Sourdough Discard; 3 Tbs. Olive Oil; 1 tsp. Sea salt; 3 oz. Softened Cream Cheese; 3 Tbs. Mayo; 1-2 tsp. Dill; 1 -1 1/2 Cup Chopped Veggies; 1/4 Cup Shredded Cheese

This sourdough veggie pizza recipe is my take on the classic cold veggie pizza that is typically made with crescent roll dough. This is a delicious appetizer or light lunch and a great way to use up those leftover veggies in your refrigerator

Up close picture of chopped veggies and cheese on a sourdough pizza

This veggie pizza is a great sourdough discard recipe, Super simple and very quick to whip up!

The first time I made this I brought it to a play date with a bunch of my mom friends and our kids, it was a hit! Now in my mind this recipe is a girl time, play date, or brunch type thing. But like I said, it could obviously be served and enjoyed anytime and anywhere!

What you need for this Veggie Pizza:

Sour dough discard
Olive Oil
Sea Salt
Cream Cheese
Mayo or mayonnaise
Chopped Veggies
Dried or fresh Dill
Shredded Cheese

You really can’t go wrong with this recipe. I love it because each time I make it is just a little bit different, depending on what I have in the house at the time and it is always delish! You can use as little or as much vegetables as you want on top, so play around with it and see how you like it!

Variations to this Homemade Veggie Pizza

Mayo- you can use mayonnaise if you prefer, both will be equally as good

Veggies- you can literally use whatever you have, some that I have tried are, tomatoes, carrots, broccoli, cucumber, bell pepper, cauliflower, olives, avocado, etc.

Shredded cheese- you can use shredded or use your cheese grater and grate your own. I use mozzarella, cheddar, Monterey Jack. If you don’t have cheese on hand you can even leave it off.

Dill- You can use chopped fresh dill or dried dill weed

How to make this delicious Sourdough Veggie Pizza

Preheat your cast iron skillet in a 425 degree oven for about 15 min.

While your skillet is hot, take your sourdough discard and spread a thin layer around the bottom of the pan, covering completely. You will probably use about 1 cup of starter, give or take.

Sourdough discard being poured in a hot cast iron pan

As you are spreading the discard in the pan it will already begin to cook.

Drizzle the top of the crust with about 2 or 3 Tbs of olive oil and sprinkle with some sea salt.

Sourdough pizza crust drizzled with olive oil

Bake in the oven for about 10 minutes.

While the crust is baking you can get all of those yummy veggies chopped up.

Chopped up veggies sitting on a wood cutting board

Once the crust is crispy and starting to get a little golden brown, take out of the oven and set aside to cool.

You can remove form the cast iron skillet if you are not planning on serving it from there.

While your crust is cooling, mix up the cream cheese and the mayo in a small mixing bowl until smooth.

Spread mixture onto the cooled crust and then sprinkle your chopped or dried dill weed.

Sourdough pizza crust covered with cream cheese mixture

Sprinkle your chopped veggies on top of the creamy mixture.

Lastly, sprinkle your shredded cheese on top.

Veggie pizza with piece cut out sitting on a plate

To serve you can slice like a pizza or cut into small squares or shapes.

This pizza is best served right away. If you want to prep some of it in advance you can get the crust cooked and everything chopped and then assemble when you are ready to serve.

Here is the full recipe down below!