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)
- Pre-dry Your Toppings 🍄Pat mushrooms, peppers, and onions dry with paper towels before adding to the pizza to prevent excess moisture that creates a soggy crust and dilutes flavors.
- Leverage Baking Soda for Rise ⬆️Add 1/2 teaspoon of baking soda to your no-yeast dough for an extra fluffy, airy crumb that mimics traditional yeast-risen pizza without the wait time.
- Layer Cheese Strategy 🧀Use a thin base layer of mozzarella under toppings and reserve half for the top layer, ensuring even melting and preventing toppings from sinking into grease.
- Preheat Sheet Pan for Crispy Edges 🔥Place your sheet pan in the oven while preheating, then carefully transfer dough to the hot pan to create an instant crispy, caramelized bottom crust.
- Strategic Ingredient Placement ⏰Add delicate toppings like pineapple and olives in the last 5 minutes of baking to prevent them from drying out, while heartier items like pepperoni and ham go on from the start.
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About the Cook
Hi, I’m Catherine McCord. As a chef, TV host, cookbook author, entrepreneur, and mom of three, my goal at Weelicious is to be a resource dedicated to providing simple, nutritious, and delicious recipes for the whole family.
Recipe Facts
My Calorie Intake
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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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