Sheet Pan Quinoa Pizza Crust Recipe By Tasty Recipes

THE BEST QUINOA PIZZA CRUST

Steps:

• Start by soaking the quinoa. Cover the quinoa with at least 1" of water. Ideally, soak for 6 - 8 hours. If you're in a hurry, use very hot water and soak for at least 30 minutes.
• Once you're ready to make the crust, preheat the oven to 425ºF. Line a baking pan with parchment paper (either rectangle or square). Spray the entire surface with cooking spray.
• Thoroughly rinse the soaked quinoa, then add to a blender. Add the 1/4 cup of water, baking powder, salt, and olive oil. Blend on high until smooth and creamy. The batter should resemble a thick pancake batter.
• Pour batter onto the prepared pan. Spread it out into an even layer, about 1/8" thick (again, either in a circular pan like 9" cake pan OR into a rectangle on a traditional cookie sheet).
• Bake for 20 minutes, then remove the quinoa pizza crust, flip it directly onto the baking pan (flip and remove the parchment paper from the top side). Return the pizza to the oven baking for another 10 - 15 minutes until it's starting to brown and the edges are crispy.
• Remove and top with sauce, cheese and any other toppings you'd like. Bake for another 12 - 15 minutes until cheese has melted.
• Remove and let cool for a few minutes in the pan, transfer cutting board, and slice. Garnish with herbs, pepper flakes, grated cheese, etc., and serve immediately!

SHEET-PAN PIZZA DOUGH

Steps:

• Combine the flour, sugar, salt and yeast in a stand mixer fitted with the dough hook. Combine the hot water and 2 tablespoons olive oil, then add to the mixer on low speed and mix until a loose ball forms. (You can also do this by hand: Combine the dry ingredients in a large bowl. Make a well in the center, then add the water and oil and stir with a wooden spoon.)
• Knead the dough with the mixer on medium-high speed until smooth and slightly tacky, about 7 minutes. (If using your hands, bring the dough together into a ball, then turn out onto a smooth surface and knead, dusting your hands and the surface as needed with flour, until the dough is smooth and slightly tacky, about 5 minutes.)
• Pour the remaining 1/3 cup olive oil into an 11-by-17-inch rimmed baking sheet or black steel pan. Transfer the ball of dough to the pan, turning to coat with the oil. Cover loosely with plastic wrap and let rise in a warm place until the dough fills about two-thirds of the pan, 1 1/2 to 2 hours.
• Slide your hands under the dough and lift, gently stretching the dough to fit the pan. (It's OK if it doesn't stretch to the corners.) For the final rise, cover the dough with plastic wrap and set aside until slightly puffy, 30 to 45 minutes. Top and bake as directed.

QUINOA CRUST PIZZA

Steps:

• For the crust: Put the quinoa in a medium bowl and cover with water by about 1 inch. Cover and refrigerate at least 8 hours or up to overnight.
• For the sauce: Meanwhile, heat the olive oil in a large skillet over medium heat. When the oil is hot, add the garlic and cook until the edges are light golden, about 1 minute. Add the tomatoes, oregano, red pepper flakes, 1/2 cup water and salt. Bring to a simmer and cook until thickened, about 10 minutes. Set aside while you make the crust.
• Preheat the oven to 425 degrees F with a pizza stone or baking sheet on the bottom rack. Drain the soaked quinoa and rinse well. Line a rimmed half-sheet pan with parchment paper and brush the paper with olive oil. Put the quinoa in a food processor with the oil, baking powder, salt and 2/3 cup water and process to make a smooth, thick batter. Spread the batter into the prepared pan and bake on the hot pizza stone until set, 12 to 15 minutes.
• Flip the crust over in the pan and remove the parchment. (If the crust sticks to the sides, run a knife around the edge to loosen.) Bake until the top is crusty and the edges are crisp, about 5 minutes more.
• Spread the pizza sauce on the crust, almost to the edges. Sprinkle with the mozzarella and Parmesan and top with the pepperoni. Roughly tear the basil leaves and scatter over the top. Bake the pizza on the top rack until the cheese is melted and bubbly, about 15 minutes. Cut into squares and serve.

DOUBLE-STUFFED SHEET-PAN PIZZA RECIPE BY TASTY

Steps:

• To a bowl or stand mixer, add the warm water, sugar, and yeast. Let the yeast proof for 5-15 minutes in a warm place until it is bubbling.
• Preheat oven to 450˚F (230˚C).
• Add in the flour and salt. Mix in the bowl until well combined and the dough comes together into a ball.
• Dump the dough onto a floured surface and knead briefly to smooth out the dough and develop gluten. Form the dough into a ball and place into a new, large greased bowl. Cover with a towel and let rise for one hour or until doubled in size.
• Remove the dough from the bowl, and cut 2-three ounce (85g) portions of the dough. Roll each portion out to a size slightly larger than a 9x13-inch (23x33 cm) baking sheet.
• Place the first rolled dough rectangle onto the greased baking sheet. Sprinkle a thick layer of mozzarella cheese onto the dough, then place the second sheet of dough on top to cover the cheese.
• Place string cheese into the edges of the dough, and fold the edges over the cheese, crimping the edges.
• Brush the dough with olive oil, salt, and pepper to taste.
• Bake for 20 minutes or until the crust is golden brown and the cheese is melted inside.
• Quickly top the stuffed bottom crust with sauce and any extra toppings or cheese you would like.
• Bake until the toppings are heated through, and the cheese has started to brown 10-15 minutes.
• Transfer the pizza to a cutting board, slice, and serve.
• Enjoy!

SHEET PAN PIZZAS

Steps:

• Preheat the oven to 450 degrees F. Grease 3 large rimmed baking sheets. Place one dough ball in each baking sheet, and stretch and press the dough to fit into the pan.
• For the BBQ Chicken Pizza: Toss 1/4 cup of the barbecue sauce with the chicken. Spread the remaining 1/2 cup barbecue sauce over one pizza dough. Top with the chicken, red onion, cilantro and cheese.
• For the Pepperoni Pizza: Spread the pizza sauce over another pizza dough. Top with pepperoni and cheese.
• For the Veggie Pizza: Spread the pizza sauce over the third pizza dough. Top with mushrooms, both bell peppers, spinach and cheese.
• Bake all of the pizzas until the crusts are browned and crispy and the cheese is melted, rotating the pans as needed to cook the pizzas evenly, 20 to 25 minutes. Let the pizzas stand 5 minutes before cutting. Drizzle the BBQ Chicken Pizza with additional barbecue sauce and sprinkle with cilantro, if desired. Sprinkle the Pepperoni Pizza with fresh basil.

SHEET PAN QUINOA PIZZA CRUST RECIPE BY TASTY

Steps:

• Place the quinoa in a medium bowl. Add enough water to cover the quinoa, about 1½ cups (360 ml).
• Cover with plastic wrap and soak, at room temperature, for at least 8 hours, or overnight.
• Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper and lightly grease it with nonstick cooking spray.
• Drain and rinse the quinoa.
• Add the quinoa, 1 cup (240 ml) of water, the baking powder, garlic powder, salt, and Parmesan cheese to a food processor. Blend for about 2 minutes, or until a smooth batter forms.
• Pour the batter onto the baking sheet, using a spatula to spread evenly.
• Bake the crust for 15 minutes. Flip the crust, removing the parchment paper, and bake for 10 minutes more, or until golden brown.
• Top the crust with the pizza sauce and mozzarella cheese, then add your favorite toppings.
• Return the pizza to the oven and bake for another 5-10 minutes, or until cheese bubbling and slightly brown.
• Cut pizza into squares and serve.
• Enjoy!