Taco Pizza with Sourdough Discard Crust

Description

Bold taco flavors meet homemade pizza in a hearty, satisfying meal that feels both comforting and fresh. The sourdough discard crust bakes up golden and chewy while holding layers of seasoned turkey, cheddar, and crisp toppings. Fresh lettuce and tomatoes add brightness and texture after baking so every bite tastes balanced and vibrant. Using refried beans as the sauce adds fiber and protein while the sourdough discard supports gut friendly fermentation.

Ingredients

Crust

• 1/2 Cup of Sourdough Discard
• 3/4 Cup of Filtered Water
• 2 1/4 Teaspoons of Active Yeast
• 1 Tablespoon of Raw Honey
• 2 Tablespoons of Avocado Oil
• 1 1/2 Teaspoons of Salt
• 2 - 2 1/2 Cups of All-Purpose Flour

Bean Sauce

• 1 Cup of Refried Beans
• 1/4 Cup of Filtered Water

Taco Meat

• 1 Tablespoon of Avocado Oil
• 1 lb of Ground Turkey
• 2 Tablespoons of Taco Seasoning
• 1/4 Teaspoon of Salt
• 1/2 Cup of Filtered Water

Toppings

• 1 1/2 Cups of Fresh Grated White Cheddar
• 1 Cup of Shredded Lettuce
• 1 Medium of Tomatoe(s)
• 1/4 Cup of Sour Cream

Greasing Baking Sheet

• 1 Tablespoon of Avocado Oil

Equipment

• Large Mixing Bowl
• Spoon
• Dry Measuring Cups
• Liquid Measuring Cup
• Measuring Spoons
• Baking Sheet
• Large Skillet
• Non Toxic Knife
• Pizza Cutter
• Non Toxic Cutting Board
• Saucepan

Instructions

• Measure discard and allow to come to room temperature.
• Heat the water for the dough on the stove until it reaches 110°.
• In a large mixing bowl combine the warm water, yeast, and honey. Stir and let sit for about 5 to 10 minutes until the yeast becomes foamy.
• Add the sourdough discard, olive oil, and sea salt to the bowl. Stir to combine.
• Gradually mix in the flour one cup at a time until a soft dough forms. Knead the dough in the bowl or on a lightly floured surface for about 5 minutes until smooth and elastic.
• Place the dough back into the bowl and cover with a damp kitchen towel. Place the bowl in the oven with the oven turned off and the oven light on. Let it rise for about 1 hour or until doubled in size.
• While the dough rises, heat 1 tablespoon olive oil in a skillet over medium heat. Add the ground turkey, taco seasoning, and sea salt. Cook while breaking up the meat until fully cooked and lightly browned. Add the water and allow the water to cook out. Set aside.
• In a saucepan stir together the refried beans and warm water until the mixture becomes smooth and spreadable. Remove from heat.
• Shred the cheese. Prep the produce.
• Remove the dough from the oven and preheat the oven to 425°F.
• Grease the baking sheet with avocado oil and preheat in the oven. This allows the crust to get crispy.
• Press or roll the risen dough into a large round about ¼ inch thick.
• Spread the bean sauce evenly across the dough leaving a small border around the edge.
• Sprinkle the cooked taco turkey evenly over the beans. Top with the shredded cheddar cheese.
• Bake for approximately 15 minutes until the crust is golden and the cheese is melted and bubbly.
• Remove from the oven and immediately top with shredded lettuce and diced tomato. Top with sour cream if desired before slicing.

Notes