Best 5 Sheet Pan Quinoa Pizza Crust Recipe By Tasty Recipes

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Calling all pizza lovers! Are you ready to embark on a culinary adventure that will revolutionize your pizza-making experience? Discover the secrets of creating a delectable sheet pan quinoa pizza crust, a game-changer in the world of pizza. With its perfect balance of crispy texture and wholesome flavor, this crust is not just a healthier alternative; it's a revelation. Get ready to impress your taste buds and learn how to craft this sensational pizza base with simple ingredients and easy-to-follow steps.

Let's cook with our recipes!

QUINOA CRUST PIZZA



Quinoa Crust Pizza image

Quinoa makes for a chewy crust reminiscent of pizza dough but with an extra earthiness. You can prepare the crust ahead of time, then top and bake just before serving.

Provided by Food Network Kitchen

Categories     main-dish

Time 9h10m

Yield 4 servings

Number Of Ingredients 14

2 cups white quinoa
1/4 cup extra-virgin olive oil, plus more for brushing
1 teaspoon baking powder
1 teaspoon kosher salt
3 tablespoons extra-virgin olive oil
3 cloves garlic, thinly sliced
One 28-ounce can whole plum tomatoes, crushed by hand
1/2 teaspoon dried oregano
1/4 teaspoon crushed red chile flakes
1/2 teaspoon kosher salt
1 cup shredded low-moisture mozzarella
1/2 cup grated Parmesan
2 ounces sliced pepperoni
1/4 cup large fresh basil leaves

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.

SHEET PAN QUINOA PIZZA CRUST RECIPE BY TASTY



Sheet Pan Quinoa Pizza Crust Recipe by Tasty image

Here's what you need: quinoa, water, baking powder, garlic powder, salt, grated parmesan cheese, nonstick cooking spray, pizza sauce, shredded mozzarella cheese, roma tomato, fresh basil leaf, pepperoni, onion, red pepper, spinach, mushroom

Provided by Betsy Carter

Categories     Dinner

Yield 15 servings

Number Of Ingredients 16

2 ½ cups quinoa, uncooked
2 ½ cups water, divided, plus more for soaking quinoa
1 tablespoon baking powder
1 tablespoon garlic powder
2 teaspoons salt
¼ cup grated parmesan cheese
nonstick cooking spray
1 cup pizza sauce
2 cups shredded mozzarella cheese
roma tomato, sliced
fresh basil leaf
pepperoni
onion, sliced
red pepper, chopped
spinach
mushroom, sliced

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!

Nutrition Facts : Calories 154 calories, Carbohydrate 17 grams, Fat 5 grams, Fiber 1 gram, Protein 8 grams, Sugar 0 grams

SHEET-PAN PIZZA DOUGH



Sheet-Pan Pizza Dough image

Provided by Food Network Kitchen

Categories     main-dish

Time 2h20m

Yield Enough for 1 pizza

Number Of Ingredients 6

4 cups all-purpose flour
1 tablespoon sugar
2 teaspoons kosher salt
1 1/4 teaspoons active dry yeast
1 1/2 cups hot water (about 100 degrees)
1/3 cup plus 2 tablespoons extra-virgin olive oil

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.

SHEET PAN PIZZAS



Sheet Pan Pizzas image

It's time for a pizza party and with my sheet pan pizzas: you'll be able to satisfy all of your guests' cravings whether they go for veggie pizza, classic pepperoni or my personal favorite-- barbecue chicken pizza. Prepared pizza dough dressed up with other store-bought ingredients means this meal comes together quickly.

Provided by Kardea Brown

Categories     main-dish

Time 1h

Yield 12 servings

Number Of Ingredients 17

Three 1-pound balls refrigerated pizza dough, at room temperature (see Cook's Note)
Olive oil, for greasing the pans
3/4 cup favorite barbecue sauce, plus more for garnish (I like smoky Kansas City sauce)
2 cups shredded cooked chicken breast
1/4 cup thinly sliced red onion
1/4 cup fresh cilantro leaves, chopped, plus more for garnish
2 cups shredded Colby-Cheddar cheese blend
2/3 cup pizza sauce
Half a 4-ounce package sliced turkey pepperoni
2 cups shredded Italian blend cheese
1/4 cup torn fresh basil leaves
2/3 cup pizza sauce
Half an 8-ounce package sliced mushrooms
1/2 red bell pepper, sliced
1/2 yellow bell pepper, sliced
2 cups fresh baby spinach
2 cups shredded Italian blend cheese

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



Sheet Pan Quinoa Pizza Crust Recipe by Tasty image

Here's what you need: quinoa, water, baking powder, garlic powder, salt, grated parmesan cheese, nonstick cooking spray, pizza sauce, shredded mozzarella cheese, roma tomato, fresh basil leaf, pepperoni, onion, red pepper, spinach, mushroom

Provided by Betsy Carter

Categories     Dinner

Yield 15 servings

Number Of Ingredients 16

2 ½ cups quinoa, uncooked
2 ½ cups water, divided, plus more for soaking quinoa
1 tablespoon baking powder
1 tablespoon garlic powder
2 teaspoons salt
¼ cup grated parmesan cheese
nonstick cooking spray
1 cup pizza sauce
2 cups shredded mozzarella cheese
roma tomato, sliced
fresh basil leaf
pepperoni
onion, sliced
red pepper, chopped
spinach
mushroom, sliced

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!

Nutrition Facts : Calories 154 calories, Carbohydrate 17 grams, Fat 5 grams, Fiber 1 gram, Protein 8 grams, Sugar 0 grams

Tips:

  • For a crispier quinoa pizza crust, make sure to cook it in a preheated oven.
  • Be careful not to overcook the quinoa, or it will become dry and crumbly.
  • Use a variety of toppings to create a flavorful and visually appealing pizza.
  • If you are using fresh vegetables, be sure to wash and dry them thoroughly before slicing.
  • Feel free to experiment with different types of cheese, sauces, and toppings to create your own unique pizza.

Conclusion:

Sheet pan quinoa pizza crust is a delicious and easy-to-make alternative to traditional pizza crust. It is a great option for people who are looking for a healthier and gluten-free pizza option. This recipe is also a great way to use up leftover quinoa. With its versatility and convenience, sheet pan quinoa pizza crust is a perfect choice for busy weeknight dinners or casual gatherings. So next time you're in the mood for pizza, give this recipe a try!

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