This can be made with gluten free ingredients or regular ingredients. Results will differ slightly.

First, combine sourdough discard, flour, olive oil, sea salt and water in a mixing bowl. Use your hands (not a whisk or spatula) to combine. Roll into a ball.

Once combined, put a lid on the mixing bowl. Store at room temperature for 24 hours.

After 24 hours, the dough will have risen (if using regular ingredients) and will have remained the same size (if using gluten free ingredients). Preheat oven to 500 degrees Fahrenheit. Place a large cast iron skillet in the oven to warm up.

Flour a surface and rolling pin. Carefully roll out dough into a ¼ inch thick circle.

Remove skillet from oven. Carefully place the circle of pizza dough in the hot cast iron skillet.

Place skillet on stovetop. Cook over medium heat for 5 minutes or until the bottom of the crust is lightly golden and no longer wet.

Turn heat off. Add sauce, cheese and desired toppings.

Bake at 500 degrees Fahrenheit for 5 to 10 minutes or until cheese has melted.

Finally, remove from oven. Slice and serve.