Pizza Bread

Today we’re sharing a recipe for pizza bread. This is a great way leftover makeover to use up any ingredients you have on hand.

We have really been enjoying pizza bread being made with our homemade sourdough bread. It’s a quick and delicious meal to put together. You can pair pizza bread with a salad, fruit or veggies and have a healthy and well-balanced meal.

Make Pizza Bread to Reduce Food Waste

One great thing about pizza bread is that it doesn’t take a lot of any ingredient to make. You can use any type of sauce, meats, veggies and cheeses you have on hand or need to use up. You can make pepperoni, Canadian bacon and pineapple, bbq chicken, pork, or beef, taco pizza even just plain old cheese. Basically whatever type of pizza you enjoy, just turn that into pizza bread.

Due to regularly making homemade sourdough bread, we typically have loaves of bread that we need to use up. If you know anything about the wonderful world of sourdough you know it can be hard to keep up with. We regularly make different breads and other foods with sourdough starter and not waste any food. Typically, once per week we try to make pizza bread to use up any leftover loaves before we make fresh loaves of bread.

Here is a link to our homemade sourdough bread recipe:

Pizza Bread

An easy and delicious way to make pizza!

Course Main Course
Cuisine American, Italian
Keyword Pizza
Author Sunup to Sundown


  • Marinara or Spaghetti Sauce (Sauce of your choice)
  • Shredded or sliced cheese
  • Pepperoni or other precooked meat
  • Veggies or other pizza toppings


  1. Slice your loaf of bread in half length-wise. Lay these loaves open on a baking sheet.

  2. Spread marinara or spaghetti sauce as desired.

  3. Layer cheeses, meats, and veggies as desired.

  4. Bake in oven at 450 degrees for 12 minutes. Bake in an air fryer on the pizza setting for 12 minutes.

  5. Remove from the oven and transfer to a cutting board. Let cool for a few minutes and cut into large wedges.

How long does it stay good?

This bread keeps quite well if wrapped up or stored in a container in the refrigerator. If you don’t eat it within a couple of days, you can transfer it to the freezer for longer term storage.

We’d love to hear what you think about the recipe. Please give it a try and let us know what you think in the comments below. Thank you for stopping by and visiting Sunup to Sundown! We’ll be back soon with another recipe or update regarding our garden or our journey to becoming more self-reliant. Please subscribe, like or share this post with others who could benefit from it.

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