Best 3 Buddhas Pizza Pie Crust Recipes
**Buddha's Pizza Pie Crust: A Journey of Flavors and Textures**
Embark on a culinary adventure with Buddha's Pizza Pie Crust, a unique and versatile recipe that caters to various dietary preferences. This innovative crust combines the goodness of quinoa, oats, and flax seeds, resulting in a nutritious and gluten-free foundation for your pizza creations. With its nutty flavor and slightly crispy texture, this crust is perfect for those seeking a healthier alternative to traditional pizza dough. Whether you prefer a classic Margherita, a hearty veggie-packed pizza, or a decadent dessert pizza, this versatile crust can accommodate a wide range of toppings and flavors. Unleash your creativity and culinary skills with Buddha's Pizza Pie Crust, and savor the perfect balance of taste, texture, and nutrition in every bite.
**Additional Recipes to Explore:**
* **Buddha's Pizza Pie with Roasted Vegetables and Goat Cheese:** Indulge in a symphony of flavors with this vegetarian pizza topped with roasted vegetables, creamy goat cheese, and a drizzle of balsamic glaze.
* **Buddha's Pizza Pie with Pesto and Sun-Dried Tomatoes:** Experience the Mediterranean flair with this delectable pizza featuring a vibrant pesto sauce, sun-dried tomatoes, and a sprinkling of pine nuts.
* **Buddha's Pizza Pie with Sweet Potato and Black Beans:** Embark on a taste adventure with this unique pizza topped with roasted sweet potatoes, black beans, and a zesty avocado crema.
* **Buddha's Pizza Pie with Nutella and Banana:** Satisfy your sweet cravings with this irresistible dessert pizza spread with rich Nutella, sliced bananas, and a sprinkle of chopped walnuts.
* **Buddha's Pizza Pie with Apple and Brie:** Discover a harmonious blend of sweet and savory with this dessert pizza featuring sliced apples, melted brie cheese, and a drizzle of honey.
THE BEST PIZZA DOUGH
This easy pizza dough recipe is the key to making an extraordinary homemade pizza. We use all-purpose flour because double zero is hard to find. But if you're lucky enough to live near an Italian market or willing to purchase double zero flour online, using this flour will take your crust to the next level. You won't be disappointed with the results! -Josh Rink, Taste of Home Food Stylist
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 crusts (8 servings each).
Number Of Ingredients 7
Steps:
- In a small bowl, mix warm water and 1 teaspoon sugar; add yeast and whisk until dissolved. Let stand until bubbles form on surface. In a large bowl, whisk 3 cups flour, salt, remaining 1 teaspoon sugar and, if desired, dried herbs. Make a well in center; add yeast mixture and oil. Stir until smooth. Add enough remaining flour to form a soft dough. , Turn onto a floured surface; knead, adding more flour to surface as needed until no longer sticky and dough is smooth and elastic, 6-8 minutes. Place in a large greased bowl; turn once to grease top. Cover and let rise in a warm place for 30 minutes; transfer bowl to refrigerator and chill overnight. Allow dough to come to room temperature, about 30 minutes, before rolling.
Nutrition Facts : Calories 144 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 121mg sodium, Carbohydrate 22g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.
FOOLPROOF PIE DOUGH
Vodka is essential to the texture of the crust and imparts no flavor - do not substitute. This dough, which was developed by a test-kitchen team led by J. Kenji Lopez-Alt for "America's Test Kitchen," will be moister and more supple than most standard pie doughs and will require more flour to roll out (up to 1/4 cup).
Provided by The New York Times
Categories dessert, side dish
Time 10m
Yield 2 pie crusts
Number Of Ingredients 7
Steps:
- Process 1 1/2 cups flour, salt, and sugar in food processor until combined, about 2 one-second pulses. Add butter and shortening and process until homogeneous dough just starts to collect in uneven clumps, about 15 seconds (dough will resemble cottage-cheese curds, and there should be no uncoated flour). Scrape bowl with rubber spatula and redistribute dough evenly around processor blade. Add remaining cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses. Empty mixture into medium bowl.
- Sprinkle vodka and water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together. Divide dough into two even balls and flatten each into 4-inch disk. Wrap each in plastic wrap and refrigerate at least 45 minutes or up to 2 days.
Nutrition Facts : @context http, Calories 909, UnsaturatedFat 28 grams, Carbohydrate 74 grams, Fat 61 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 28 grams, Sodium 446 milligrams, Sugar 7 grams, TransFat 5 grams
RIDICULOUSLY EASY CHICAGO-STYLE PIZZA PIE
Chicago-style pizza is great, but it can be a pain to make and way too expensive to buy from a restaurant... so I came up with this easy-to-make recipe. The best Chicago pizzas usually feature cornbread crusts, but the pie crusts make a surprisingly tasty substitute! I use this recipe by Dan-Amer #1 for the sausage (http://www.food.com/recipe/homemade-bulk-italian-sausage-chicago-style-329000), but store-bought sausage should work just as well.
Provided by rpgaymer
Categories One Dish Meal
Time 50m
Yield 1 pizza pie, 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F.
- Bake the pie crust according to your package's directions. I usually prick the bottom and sides of the crust all over with a fork and bake it for 10 minutes, or until it becomes slightly golden. Remove, and set aside.
- Brown the sausage for about 5 minutes in a large pan over medium-high heat. Add the onion and mushrooms and cook for a further 5 minutes, or until the sausage is cooked and the onions are soft and translucent. Drain of any excess fat. (You can add salt & pepper at this point depending on how salty/spicy your sausage is- I usually don't).
- Sprinkle the mozzarella and parmesan on the bottom of your pie crust. Top the cheese with the sausage mixture, and spread it out evenly. Next, spread the pizza sauce over the top, making sure the filling is completely covered. Finally, you can sprinkle the Italian seasoning and grated cheese on top, if you wish.
- Bake for 30 minutes. Let cool for at least 5 minutes before serving.
Nutrition Facts : Calories 769.7, Fat 51.6, SaturatedFat 19.8, Cholesterol 95.5, Sodium 2016.8, Carbohydrate 38.5, Fiber 3.9, Sugar 4.5, Protein 36.4
Tips:
- Use a food processor to make quick work of the pizza dough. Just add all of the ingredients to the food processor and pulse until the dough comes together.
- If you don't have a food processor, you can make the dough by hand. Just combine the ingredients in a large bowl and stir until the dough comes together.
- Use your favorite pizza toppings. You can use any combination of toppings you like, such as cheese, sauce, vegetables, and meat.
- Be sure to preheat your oven to the correct temperature before baking the pizza. This will help the pizza cook evenly.
- Bake the pizza until the crust is golden brown and the cheese is melted and bubbly.
Conclusion:
Buddha's Pizza Pie Crust is a delicious and easy-to-make recipe. It's perfect for a quick and easy meal, and it's also a great way to use up leftover vegetables. The crust is made with whole wheat flour, oats, and flaxseed, so it's a healthy and nutritious option. The pizza can be topped with any combination of your favorite toppings, so it's a versatile recipe that can be customized to your liking.
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