Sourdough discard cast-iron pizza

Long ago when I still ate gluten we used to get those pre-made pizza crusts and made homemade pizzas all the time. I loved stacking all the cheese and veggies as high as we could. Pizza is truly a perfect goodness delivery tool. About 18 years ago I stopped eating gluten to see if it was causing inflammation and sluggishness and noticed too many healthy effects to ever go back.

When I got my discount account with Young Living, 8 years ago, I started hearing about Einkorn wheat and how it was an elevated ancient wheat. It also has the original amount of chromosomes that our bodies can make sense of. It is also the not loaded up with agricultural glyphosate and a slew of other gut harming chemicals.

I was still suspicious and tread very cautiously. Over the past few years I have come to love and trust Einkorn wheat. My gut doesn’t react to it like traditional wheat which is interesting. I still don’t eat it often just because breads are not some of my main food go-tos. Recently I’ve been interested in making sourdough. The fermentation and predigestion aspects really appeal to me. So I thought making it with Einkorn would be a perfect solution.

On my journey to making Einkorn sourdough bread the discard (aka starter that didn’t make the cut) has been one of my favorite things to use creatively in the kitchen. I put it in the fridge in a wide mouth Ball jar and I am always finding new ways to use it. I have made a few different kinds of pancakes and last night I made a late night cast iron pizza crust. It turned out so good that I wanted to write down the recipe. I did it on the grill so I wouldn’t heat the house up.

Sourdough Discard Pie aka Magical Pizza

  • Enough discard to cover the bottom and a little up the sides of a cast iron skillet
  • Lard from Full Quiver Farm
  • Olive oil
  • Garlic salt from Cromwell’s Farm
  • Pizza sauce
  • Mozzarella shredded
  • Tomatoes sliced
  • Fresh basil chopped
  • Fresh mozzarella sliced
  • Olives
  • Capers
  • Parmesan & red pepper flakes for serving

Heat cast iron on the grill. About 400° Swish lard to cover the pan. Add sourdough to the heated pan. Dilute with water if yours is too thick. Place back on the grill to cook before adding toppings. Remove from heat and add olive oil, sauce & toppings however you like. Place back on the grill to heat the cheese and cook the veggies. Pop out of the pan onto a cutting board and cut with a pizza cutter.

Enjoy 😊

Love, C

Find me @barefootchiro & in my VA Beach oceanfront office on Tuesdays and Fridays 757-422-2260

About Barefootchiro

We are dedicated to helping people achieve their most healthy and vital potential.
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