From the Cook
From the Cook
From the Cook
1/4
Sheet Pan Pizza with No-Yeast Crust
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Instructions
1
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Heat oven to 425°F.
2
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Whisk eggs and milk in medium bowl until blended. Add flour, parmesan and Italian seasoning. Mix well.
3
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Pour into 15x10x1-inch pan sprayed with cooking spray.
4
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Bake 20 to 25 minutes or until crust is firm and lightly browned.
5
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Spread pizza sauce onto bottom of crust; top with mozzarella and desired toppings. Bake 8 to 10 minutes or until mozzarella is melted.
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Tips & Tricks (5)
- Room Temperature Ingredients for Fluffy Crust 🌡️Use room temperature eggs and milk to ensure the batter emulsifies properly, creating a lighter, airier crumb structure without yeast activation.
- Pre-Cook Moisture-Heavy Toppings 🫒Sauté mushrooms, onions, and bell peppers briefly before topping to remove excess moisture, preventing a soggy crust and ensuring crispy edges throughout baking.
- Layer Cheese Strategically for Optimal Melting 🧀Place mozzarella on the dough first, then toppings, and finish with parmesan on top—this prevents toppings from sliding and creates a perfectly melted, cohesive layer.
- Preheat Sheet Pan for Crispy Bottoms 🍕Place your sheet pan in a 425°F oven for 5 minutes before adding dough—the preheated surface creates an instant crispy, golden bottom crust.
- Brush Edges with Garlic-Butter Before Baking ✨Apply melted butter mixed with minced garlic to the crust edges 5 minutes before the pizza finishes baking to develop rich, golden, restaurant-quality borders with aromatic depth.
Recipe Facts
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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