When feeding your sourdough, take the remaining discard up to 1 cup and place in bowl. Add the two other flours. (You can use 1 cup of either of the flours instead if you don’t have both.) Add the cheese powder and pizza seasoning. (You can also create your own seasonings at this point.) Cut in cold butter and add the sour cream. Then squish with your hands until you have a ball of dough that is semi dry. If the dough is sticky, add more flour. The dough should hold together in a ball but be mostly dry.
Place your ball of dough on a floured surface and pat down. Then using a rolling pin with a firm hand roll out the dough until it is about ⅛” thick. Do this in as little strokes as possible. It doesn’t have to be perfect. In fact the edges should be rough looking. The idea is to handle your dough only as much as you need to get the final result.
Poke with a fork all over. Cut into squares or shapes of your liking and place on a parchment lined baking sheet.
Place in oven preheated to 350 degrees and bake for 25 minutes or until lightly browned. Be careful, once they start getting brown, they brown fast. Take out and let cool.
Recipe by Purely Wholesome Farm at https://purelywholesome.com/sourdough-pizza-crackers/