Mini Sourdough Breakfast Pizza (Fully Fermented)

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These morsels of deliciousness are an absolute favorite in our house. With the base being just sourdough starter and cheese, it doesn’t get much easier or convenient than sourdough breakfast pizza–in miniature form! This is a fabulous recipe that uses up sourdough discard, although starter in any phase is fine as well.

The first time I made these, my boys and I found it surprising how delicious they actually were. I don’t know why I was surprised, but I was. The chewy, tangy, cheesy crust is the perfect compliment to eggs, cheese, and bacon. Or sausage. Or ham. You can use whatever breakfast meat floats your boat! You could also substitute some chopped spinach or leftover sauteed veggies. The options are almost endless.

This recipe is great for using up leftover breakfast items. You can throw all of it on these mini breakfast pizzas. Think about those few leftover pieces of cooked bacon, sauteed veggies from the previous night’s dinner, or even leftover scrambled eggs. Yes, that’s right. I used to always feed leftover eggs to our animals because anyway I tried to reheat them was nasty. NOT ANYMORE. Now I save them just so that I can make this recipe. Somehow, leftover eggs are perfect on these pizzas.

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Is sourdough pizza more healthy?

Almost all of our wheat consumption is sourdough. We have chosen this for our family because it is more easily digested and better for the gut. Sourdough breads, crusts, and baked goods have a lower glycemic index than their regular counterparts due to the fermentation process.

If you’d like to hear me talk a bit more about sourdough, check out this video on my YouTube channel.

Phytic acid is a component in grains that can cause digestive issues. After fermentation, the phytic acid content of wheat flour decreases, which results in a food that is higher in bioavailable nutrients, and typically lower in gluten.

So are these sourdough breakfast pizzas healthy? I certainly think so! And the best part is the whole fermentation process happens after your starter has been fed and left for at least 8-12 hours.

To up the nutritional value of your mini sourdough breakfast pizza even more, you could add veggie toppings such as spinach, mushrooms, or peppers and onions.

A quick, nutritious breakfast

As previously mentioned, there is no second fermentation needed for these breakfast pizzas. Translation: this is the quick, healthy breakfast that you need in your life if you are caring for a sourdough starter.

Make some extra eggs and crumbled bacon or sausage for breakfast on Monday, then you’ll have what you need to quickly throw these together on Thursday or Friday.

I like to shred my own cheese but throwing pre-shredded cheese in the mix just makes the process even easier if that’s your thing.

If you really want to include veggies but don’t have any that are soft and pre-cooked, try roughly chopping some fresh spinach or tomatoes and topping with that.

Tips for making mini sourdough breakfast pizzas

• Using silicone muffin pans make these super simple to pop out and eat.
• You can definitely use discard for this recipe, but make sure it hasn’t been sitting out without a feeding too long. If it has, the crusts might end up too sour.
• Bake the cheesy crust first before adding your toppings and putting them back in the oven for a shorter time.
• Shred your own cheese to avoid additives in pre-shredded cheese and also get a more delicious result.

How To Make Mini Breakfast Pizzas

Preheat oven to 375 degrees Fahrenheit. Get out your favorite muffin pan or tin (I love these silicone muffin pans) and grease them with a bit of softened butter, coconut oil, or cooking spray.

Pull out a medium sized bowl and mix sourdough starter with your shredded cheese until incorporated

You definitely don’t want to overfill your muffin cups with the batter. Just cover the bottom of each muffin cup. This keeps the baking time down, and although the bread part will be thicker than your average pizza crust, they make the perfect medium to hold that delicious combo of bacon, eggs, and cheese.

It’s important to pre-bake the crusts. Pop them in the oven for about 10 minutes until they are firm and easily toppable. If you aren’t using leftover scrambled eggs (seriously, this is the BEST use for leftover scrambled eggs), this is a good time to quickly prepare those or your bacon/sausage. Just remember to make extra eggs and breakfast meat on purpose next time! It makes putting together delicious sourdough breakfast pizza even easier.

Once the crusts are set, add your toppings and stick them back in for another 5-7 minutes. I just look for the cheese to get nice and melty, but you don’t want to bake them too long or else the texture of the eggs could become more rubbery.

And that’s it! Let them cool for a minute or two, pop them out of the cups and enjoy!

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