Vegan Sourdough Discard Pizza Crackers

by | Apr 8, 2020 | 24 comments

If you have joined the millions of people in isolation around the world having a crack at making their own Sourdough Starter and baking sourdough bread, you would have some (or a lot of) Starter Discard. I do too! And I am coming up with fun, clever and delicious recipes to use up that starter discard. First up, we have a golden, crispy, salty and spicy Vegan Sourdough Pizza Crackers.

Vegan Sourdough Pizza Crackers - Cook Republic #starterdiscard #sourdoughrecipe #veganpizza

Why Make A Sourdough Starter?

Even if you have no intention of baking sourdough bread, it is really worthwhile making a sourdough starter. There are a number of reasons for that. You are in isolation and you have a little bit more time on hand. It is a simple experiment that only requires a jar, flour and water. It could be fun to do it with kids (Think of it as homeschooling Science & Fermentation 101). And once you have the starter bubbling and ready to use in just a week’s time, instead of baking sourdough bread (which admittedly involves a lot more time and patience), you can start making fun instant recipes with that discard. And reap the gut benefits of ingesting all that good bacteria in the starter.

 

We have now established that you NEED to make a starter and bake these delightfully crispy and more-ish pizza flavoured crackers. But if I still haven’t convinced you, that’s okay. Because in the recipe below (in the footnotes) I share a plain version of the crackers that you can make from just pantry ingredients if you don’t have starter discard on hand. Both the plain version and the sourdough version are based on one of my favourite recipes for Baked Spinach Crispies in my cookbook Tasty Express.

 

Vegan Sourdough Pizza Crackers - Cook Republic #starterdiscard #sourdoughrecipe #veganpizza Vegan Sourdough Pizza Crackers - Cook Republic #starterdiscard #sourdoughrecipe #veganpizza

 

Weekly Family Movie Night Tradition During Isolation

My Vegan Sourdough Discard Pizza Crackers taste just like a pizza slice thanks to all the beautiful combination of herbs. We had them with spicy salsa and it was like eating pizza. No jokes! It has to be one of the best quick snacks I have made when the evening munchie strike. In times of isolation, we are trying to do different things at home to compensate for being cooped up in a rut everyday. One of our initiatives is Weekly Family Movie Nights where we pick out a movie from bowl. We each get to put in 4-5 movies of our choice in little folded notes in the bowl and we each take turns picking out the weekly movie. It is a lot of fun. And movie snacks like this Sourdough Pizza Crackers just seal the deal.

 

Vegan Sourdough Pizza Crackers - Cook Republic #starterdiscard #sourdoughrecipe #veganpizza Vegan Sourdough Pizza Crackers - Cook Republic #starterdiscard #sourdoughrecipe #veganpizza Vegan Sourdough Pizza Crackers - Cook Republic #starterdiscard #sourdoughrecipe #veganpizza

How To Make Sourdough Discard Pizza Crackers?

This is a very simple recipe. You basically put all the ingredients for these Sourdough Discard Pizza Crackers in a bowl, mix and knead into a rough dough. You can cover and rest it for 30 minutes or even a whole day. The longer the rest, the more flavour will develop. The outside might get hard and crusty, but you just knead it again and it all gets incorporated back to a smooth dough. From there on, you roll the dough to about 0.3 or 0.4 cm thickness. And cut into crackers using a fluted cutter or knife. You can prick each cracker with a fork to ensure the cracker stays nice and flat during baking.

 

The green gadget you see in the picture is a Betty Bossi cracker roller. It was an impulse buy at Christmas, but boy has it proved to be useful. Basically, you just roll the cracker roller ina straight line and it cuts the crackers, pricks holes in them and creates perforated lines in between crackers so you can just snap the crackers and separate them once baked. Genius! Can you imagine all the crackers you can make with healthier flours, veggie powders and fresh herbs?

Vegan Sourdough Pizza Crackers - Cook Republic #starterdiscard #sourdoughrecipe #veganpizza Vegan Sourdough Pizza Crackers - Cook Republic #starterdiscard #sourdoughrecipe #veganpizza Vegan Sourdough Pizza Crackers - Cook Republic #starterdiscard #sourdoughrecipe #veganpizza Vegan Sourdough Pizza Crackers - Cook Republic #starterdiscard #sourdoughrecipe #veganpizza

Vegan Sourdough Pizza Crackers - Cook Republic #starterdiscard #sourdoughrecipe #veganpizza

 

Show me your Pizza Crackers and Movie Night photos on Instagram by tagging me @cookrepublic #cookrepublic. And don’t forget to share your feedback in the comments below. Happy Baking! x

 

Vegan Sourdough Pizza Crackers - Cook Republic #starterdiscard #sourdoughrecipe #veganpizza

VEGAN SOURDOUGH DISCARD PIZZA CRACKERS

5 from 14 votes
A great recipe for using up your sourdough discard, these Vegan Sourdough Pizza Crackers taste just like pizza. Just mix, roll, bake and cut. Perfect for movie nights!
Print Recipe Rate / Comment
Course // Appetizer, Snack
Cuisine // Vegan, Vegetarian
Total Time: 40 minutes
Servings: 30

Ingredients

  • 1 cup (250 g) Sourdough Starter Discard
  • 1 cup (135 g) plain flour
  • 1/4 cup (60 ml) extra virgin olive oil
  • 1 teaspoon sea salt flakes
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon red chilli flakes
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1 tablespoon finely chopped fresh chives
  • extra sea salt flakes, for sprinkling
  • salsa, to serve

Instructions

  • Pre-heat oven to 170°C/150°C (fan-forced).
  • Get a large rimmed baking tray.
  • Place starter discard, flour, oil, salt, garlic powder, chilli flakes, thyme, oregano, basil and chives in a bowl. Mix and then knead into a pliable but stiff dough.
  • Cover and rest for 30 minutes.
  • Flatten dough and place between two large sheets of baking paper. Using a rolling pin, roll the dough out to about 0.3 or 0./4 cm thickness. remove the top baking paper. Using a fluted cutter or knife, cut the dough into desired shapes (squares, rectangles or triangles). Separate the strips and pieces slightly, so they don't stick together after baking. (if you are using a cracker roller, you don't need to separate) Prick each piece with a fork. Lift the baking paper and place the crackers with the baking paper on to the tray.
  • Bake in the pre-heated oven for approximately 20-25 minutes. The edges might get darker (that is okay), the larger baking tray helps keep the crackers in the middle and away from extreme heat.
  • Remove from oven. Lift baking paper and crackers onto a wire rack and cool completely. Sprinkle with extra sea salt flakes and serve with salsa.

Notes

IF YOU DON'T HAVE STARTER DISCARD - Replace starter discard in this recipe with 40g plain or rye flour AND 1-2 tablespoons lemon juice. If dough is too stiff to roll, loosen with a bit of cold water until pliable but still stiff.
Did you make my recipe?I'd love to hear how you went! Tag me on Instagram @cookrepublic

 

 

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SNEH

I love creating easy, vibrant, fresh, everyday recipes and taking gorgeous photos of the food I cook. I have been blogging for 15 years and I have also written a book with over 100 new recipes. If you make a recipe from the blog, Tag @cookrepublic on Instagram. I would love to see!

COMMENTS

24 Comments
  1. Jessica

    5 stars
    we made these today and my family loved them. They are the best sourdough crackers we’ve tried! We’ll make them again soon!

    Reply
  2. Méabh

    5 stars
    Perfect timing! I was looking for something to make with the jar of discard I’ve been collecting, that wasn’t pancakes or crumpets. They’re cooling on my rack now and smell amazing – I’m trying to be patient and not dive in straight away. Thank you! (PS all your vegan recipes look delicious and have been bookmarked) xx

    Reply
  3. Di@Bibbyskitchen

    Such a clever idea Sneh. I have 3 starters on the counter. So keen to try these crackers with the discards.

    Reply
  4. Sarah

    5 stars
    These are sooooo good! been looking for recipes to use up the SD discard and this is perfect! I’ll be making these again soon. Thank you!

    Reply
  5. Cass

    5 stars
    There are very morish thank for the fab recipe. I made without the sourdough discard and used the lemon and they tasted great! I was just wondering how long these might keep for? Thanks.

    Reply
    • Sneh

      Thank you! In an air-tight container, they should last a couple of weeks in the fridge. x

      Reply
  6. Serena

    5 stars
    Hi! These crackers looks great! I’m gonna bake this tomorrow! What kind of flour should I use? Do you mean all purpose flour with “plain flour”?

    Reply
    • Sneh

      Yes all-purpose white flour 🙂 x

      Reply
    • Sneh

      Actually, you could use any flour really, I have also made these with spelt and wholemeal. They are just a bit more rustic.

      Reply
  7. Ed Bowron

    5 stars
    Super yummy! Thanks for the recipe!

    Reply
  8. Kate P.

    5 stars
    I stumbled upon your website yesterday as I was searching what to do with my sourdough discard. Wow, we love this recipe! It is easy and the flavor just bursts with every bite! I shall be sharing your site with friends.
    The only issue I had was that I forgot you were baking in Celsius, not Fahrenheit! I was able to save myself once I realized what I had done. Thanks so much. Looking forward to trying your other recipes.

    Reply
  9. Leslie

    Just made these last night and they were a huge hit! My kids are begging for more today ; ) Thanks for sharing this recipe!

    Reply
  10. kate

    5 stars
    These are so good. I was up early baking a loaf (hello isolation insomnia!) and made these crackers with saved up discard while I waited. Didn’t fancy heading out to the garden for chives while the morning was still cold and dark so just added onion powder instead for that allium kick. Will try with fresh chives next time but seems to have worked well otherwise. Looking forward to trying a few different flavours (black pepper and rosemary? za’atar?). A great pantry recipe, quick and easy to make, quick and maybe a little too easy to eat! Thank you Sneh!

    Reply
  11. Melinda Watts

    Hello!
    Just wondering if I use my starter discard straight out of the fridge or should I use it at room temperature for this recipe?

    Thanks!
    Melinda

    Reply
    • Sneh

      Hi Melinda, Room temperature is best as it allows the starter to get activated and form all those nice bubbles. x

      Reply
  12. SANDY LYNN STEVENS

    5 stars
    Wonderful. Used sourdough starter and all of the seasonings plus some fennel seeds (next time I’ll add more and maybe less chilli flakes). Also need to remember to roll them thin! (Still delicious though a little bulky). So glad to find this website – so many recipes I want to try.

    Reply
  13. Cathie Bernavich

    5 stars
    OMG, these are the BEST crackers, yet! I’ve made several different crackers, but these are the most favorable. I even ordered the Betty Bossi Cracker Roller. Having the roller that cuts triangles and also pokes the holes in each cracker is going to make these so much easier (I really dislike poking each cracker with a fork). Can’t wait for my delivery! Thank you so much#
    .

    Reply
  14. Adrienne Portia Stocks

    5 stars
    Have made a version of these with my sourdough discard for quite a while now but will try your recipe. I have spent the entire morning searching for a Berry Bossi nacho roller like yours – to no avail. Not available in the UK. I will continue to make my rustic ones until I can source a perfect cracker cooker. Thanks for the great recipe 🙂

    Reply
  15. Jilly

    5 stars
    OMG these were so good! Like someone already posted I used a little onion powder as I did not have any chives. Thank you for the awesome recipe! Definitely keeping in my rotation.

    Reply
  16. Michelle Abramson

    These crackers look wonderful and I can’t wait to try them, but I have no idea what a fan forced oven is. Plus, the recommended temperatures look very low when converted into Fahrenheit. Has anyone in US made this recipe? Does 325 degrees make sense for a non-convection oven?

    Reply
    • Sneh

      Hi Michelle! A fan-forced oven is one in which the heat is circulated by a rotating fan at the back. A regular convention oven would be where the heat rises from the bottom and spreads slowly. Ideally, because the heat is higher and faster in fan-forced ovens, recommended baking temperatures are reduced by 15-20 deg C. For a non-convection oven the recommended temp in this recipe is 170C (or 338F) which is correct. You actually need quite low heat to get that beautiful crisp golden glow on the crackers without burning them because they are so thin. Any higher and they will burn. Lower still and baked slightly longer might be even better x

      Reply
  17. Lisa

    5 stars
    Came upon this recipe searching for vegan sourdough discard recipes – it did NOT disappoint! I am struggling to not eat the entire batch before my hubby gets home to try them. 😉
    Looking to make batch #2 – with some different flavorings – I’d like to make them with a ‘cheesy’ taste, so I’m going to try some nutritional yeast…

    Reply
  18. James

    5 stars
    Great recipe. I have made several batches and love experimenting with different flours and spices.

    Reply
  19. Samantha

    5 stars
    Absolutely love this recipe and it’s about time I leave a review as I’ve made them 10+ times! The flavour combination is wonderful but I usually omit the chives because I don’t have them on hand. They came out thick the first time I made them so I now split the dough in half and roll out on two cookie sheets and it’s perfect! Thanks so much for this. Such a wonderful way to use up discard. 🙂

    Reply

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