Sheet Pan Personal Pizzas

Serves 8
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Directions

  1. 1Start by making the high protein dough, mixing all dry ingredients first: 375g all-purpose flour, 50g vital wheat gluten, 12g baking powder, 10g nutritional yeast, 10g salt, dash of garlic powder and oregano.
  2. 2Start by making the high protein dough, mixing all dry ingredients first: 375g all-purpose flour, 50g vital wheat gluten, 12g baking powder, 10g nutritional yeast, 10g salt, dash of garlic powder and oregano.
  3. 3Start by making the high protein dough, mixing all dry ingredients first: 375g all-purpose flour, 50g vital wheat gluten, 12g baking powder, 10g nutritional yeast, 10g salt, dash of garlic powder and oregano.
  4. 4Add the wet ingredients: 500g plain 0% Greek yogurt, 400g fat-free ultrafiltered milk, and 20g olive oil.
  5. 5Add the wet ingredients: 500g plain 0% Greek yogurt, 400g fat-free ultrafiltered milk, and 20g olive oil.
  6. 6Add the wet ingredients: 500g plain 0% Greek yogurt, 400g fat-free ultrafiltered milk, and 20g olive oil.
  7. 7Mix all ingredients until you get a batter-like consistency.
  8. 8Mix all ingredients until you get a batter-like consistency.
  9. 9Mix all ingredients until you get a batter-like consistency.
  10. 10Grab a half-sized sheet pan lined with parchment paper, add the dough, and spread it evenly to all four corners.
  11. 11Grab a half-sized sheet pan lined with parchment paper, add the dough, and spread it evenly to all four corners.
  12. 12Grab a half-sized sheet pan lined with parchment paper, add the dough, and spread it evenly to all four corners.
  13. 13Bake the dough at 375°F for 25-30 minutes until firm.
  14. 14Bake the dough at 375°F for 25-30 minutes until firm.
  15. 15Bake the dough at 375°F for 25-30 minutes until firm.
  16. 16Once the dough is done, remove it and add the toppings: 400g tomato sauce, 227g reduced fat mozzarella cheese, 40g fresh Parmigiano Reggiano, and 40 slices of turkey pepperoni.
  17. 17Once the dough is done, remove it and add the toppings: 400g tomato sauce, 227g reduced fat mozzarella cheese, 40g fresh Parmigiano Reggiano, and 40 slices of turkey pepperoni.
  18. 18Once the dough is done, remove it and add the toppings: 400g tomato sauce, 227g reduced fat mozzarella cheese, 40g fresh Parmigiano Reggiano, and 40 slices of turkey pepperoni.
  19. 19Top it off with some garlic powder and a quick oil spray.
  20. 20Top it off with some garlic powder and a quick oil spray.
  21. 21Top it off with some garlic powder and a quick oil spray.
  22. 22Toss the pizza back into the oven to cook at 375°F for 8 minutes, then broil for 3-6 minutes to finish until the top is browned.
  23. 23Toss the pizza back into the oven to cook at 375°F for 8 minutes, then broil for 3-6 minutes to finish until the top is browned.
  24. 24Toss the pizza back into the oven to cook at 375°F for 8 minutes, then broil for 3-6 minutes to finish until the top is browned.
  25. 25Once cooked, slice the pizza into 8 evenly sized personal pizzas.
  26. 26Once cooked, slice the pizza into 8 evenly sized personal pizzas.
  27. 27Once cooked, slice the pizza into 8 evenly sized personal pizzas.
  28. 28Enjoy the pizzas immediately or store them frozen.
  29. 29Enjoy the pizzas immediately or store them frozen.
  30. 30Enjoy the pizzas immediately or store them frozen.

Ingredients

  • 375 g all-purpose flour
  • 375 g all-purpose flour
  • 375 g all-purpose flour
  • 50 g vital wheat gluten
  • 50 g vital wheat gluten
  • 50 g vital wheat gluten
  • 12 g baking powder
  • 12 g baking powder
  • 12 g baking powder
  • 10 g nutritional yeast
  • 10 g nutritional yeast
  • 10 g nutritional yeast
  • 10 g salt
  • 10 g salt
  • 10 g salt
  • Dash garlic powder
  • Dash garlic powder
  • Dash garlic powder
  • Dash oregano
  • Dash oregano
  • Dash oregano
  • 500 g plain 0% Greek yogurt
  • 500 g plain 0% Greek yogurt
  • 500 g plain 0% Greek yogurt
  • 400 g fat-free ultrafiltered milk
  • 400 g fat-free ultrafiltered milk
  • 400 g fat-free ultrafiltered milk
  • 20 g olive oil
  • 20 g olive oil
  • 20 g olive oil
  • 400 g tomato sauce
  • 400 g tomato sauce
  • 400 g tomato sauce
  • 227 g reduced fat mozzarella
  • 227 g reduced fat mozzarella
  • 227 g reduced fat mozzarella
  • 40 g Parmigiano Reggiano
  • 40 g Parmigiano Reggiano
  • 40 g Parmigiano Reggiano
  • 40 turkey pepperoni slices
  • 40 turkey pepperoni slices
  • 40 turkey pepperoni slices

Equipment

bowlhalf-sized sheet panparchment paperspatulaovenpizza cutterpizza spatulafreezer safe container

Tips

  • Dough will have a "batter" consistency, spread evenly across half-sized sheet pan.
  • Store frozen for months and reheat in the microwave for 2-2.5 minutes, then air fry at 400°F for 2-3 minutes to finish.