Pizza with Seeded Crust
I am a huge fan of using seeds in everything. I find that I am always looking for new ways to use them. This idea for a pizza crust made with seeds came when I first started this blog a couple years ago. I have since been making and improving the recipe (and the blog) so I thought that I would give it a facelift and share my new way of making Seeded Crust!
There are so many great things about this crust. It doesn’t have to just be used for pizzas. I love using them as a vehicle for lots of different toppings including eggs for breakfast! It’s really easy, there is no time to wait for it to rise like regular pizza crust, it is packed with flavor, and there is no flour in it. If you have gluten-free friends or are gluten-free yourself this is definitely worth a try. I use roasted red bell peppers with seeds and parmesan cheese… I mean how can it be bad?
*yields about 6-8 small crusts*
1 cup unsalted sunflower seeds; I use raw
1/2 cup unsalted pepita (pumpkin) seeds; I use raw
1 tablespoon sesame seeds
2 red bell peppers
1 teaspoon dried herbs (I mix basil, parsley, and oregano)
1 cup Parmesan shredded or ground in a food processor
salt and pepper to taste
How to make it
*Preheat the broiler in your oven and place the rack close to the top.
*Line a baking sheet with aluminum foil and place the bell peppers on the sheet
*Place the baking sheet under the boiler until the skins begin to turn black; Using tongs, turn the peppers until all sides have been roasted
*Then put the peppers in a deep bowl and cover with the aluminum foil; Let them sit for around 10 minutes; When they are cool enough to handle, peel off the skin and remove the steam and seeds.
*Preheat the oven to 325 degrees (make sure to move the rack down to the middle of the oven after using it to broil the peppers)
*Place a baking sheet or pizza stone into the oven to preheat as well
*In a food processor, add the seeds and process until they are finely ground
*Add the roasted peppers, and parmesan; Process until smooth; Add salt and pepper if needed
*Scoop 1/4 cup of the mixture onto a sheet of parchment paper
*Dampen your fingers with a little water and spread the seed mixture to make about a 6-inch round; about 3 of these fit on a large baking sheet
*Place on the preheated pizza stone/baking sheet in the oven
*Bake for 15-20 minutes; until the sides start to brown
*Take the crusts out of the oven and add toppings
*Bake in the oven for 5-10 minutes more until the toppings are warm and bubbly
*Once done allow the pizzas to cool for a few minutes so that the crusts will harden up a bit
*Sprinkle with your favorite fresh herbs!
The crust mixture and/or the baked crusts can be made ahead of time. If you pre-bake the crusts store them in the fridge and bring them to room temp when you are ready to use them and bake at 325 to warm them up again. I have warmed them up in the microwave and that worked as well, but you still need to let them have a few minutes to set up afterwards. Then enjoy!!
Pizza with Seeded Crust