In a large mixing bowl, combine 1 cup of active sourdough starter, 1/3 cup of warm water, and 2 tablespoons of olive oil. Stir until smooth.

In a separate bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of salt, 1 teaspoon of garlic powder, 1 teaspoon of dried oregano, and 1/4 teaspoon of crushed red pepper flakes. Mix thoroughly.

Gradually add the dry ingredients to the wet ingredients, stirring until a shaggy dough forms.

Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic.

Place the kneaded dough in a greased bowl, cover it, and let it rise for 1-2 hours until doubled in size.

Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

Once risen, punch down the dough and roll it out to about 1/4 inch thickness.

Cut the rolled dough into strips that are 1 inch wide and 6 inches long, and transfer them to the baking sheet.

Sprinkle a generous amount of shredded mozzarella and grated Parmesan cheese over each strip, pressing lightly.

Bake for 12-15 minutes, or until golden brown and bubbly. Watch closely to prevent over-browning.

Remove from the oven and let cool slightly before garnishing with chopped parsley before serving.