Crazy Crust Pizza – our new favorite pizza!! No rolling out dough – the crust is made from a liquid batter. Top the pizza with your favorite toppings. Flour, salt, Italian seasoning, eggs, milk, pepperoni, sausage, ham, pizza sauce and mozzarella cheese. We LOVE this pizza! We’ve been making it once a week for the past month. It is our go-to recipe!! #pizza #casserole
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Pin This RecipeI have a serious weakness for pizza. It is my deserted island food. I can’t live without it! This Crazy Crust Pizza is a new favorite! The crust is crazy because it is a liquid batter and not a dough. Very different and VERY good!! The crust batter and toppings are baked together and then the pizza is topped with sauce and cheese. I have to admit that I was skeptical, but it turned out great!
We topped our Crazy Crust Pizza with sausage, pepperoni and ham. Feel free to use your favorite pizza toppings. Sometimes I add mushrooms and peppers to half of the pizza for Chicken Legs. Get creative!!
I made this Crazy Crust Pizza in a 15×10-inch jelly roll pan. You can also use the same recipe to make this in a 12 or 14-inch round-rimmed pizza pan. I don’t have a rimmed pizza pan, so I used the jelly roll pan. This makes a thin crust pizza. We prefer thin crust, so this is perfect!
We LOVED this pizza. I’ve been making it weekly for the past month, and I still can’t get enough of it!! SO good. It is our new “go-to” recipe for pizza night! SO much better than takeout!
Here are our favorite store-bought pizza sauces. If you prefer homemade pizza sauce try our Homemade Pizza Sauce or our No-Cook Pizza Sauce.
Crazy Crust Pizza
Ingredients:
- 1 cup all-purpose flour
- 1 tsp salt
- 1 tsp Italian seasoning
- ⅛ teaspoon pepper
- 2 eggs
- ⅔ cup milk
- ½ pound pork sausage cooked and crumbled
- 1 cup pepperoni slices
- ⅓ cup diced cooked ham
- 1½ cups pizza sauce
- 2 cups shredded mozzarella cheese
Instructions:
- Preheat oven to 425ºF. Lightly spray a 15×10-inch rimmed baking sheet with cooking spray. Set aside.
- Whisk together flour, salt, Italian seasoning, pepper, eggs and milk.
- Pour into prepared baking sheet. Top with sausage, pepperoni and ham.
- Bake for 20 minutes.
- Remove from oven. Spread pizza sauce evenly over pizza and top with mozzarella cheese.
- Return to oven and bake 10 to 15 minutes, until cheese is bubbly.
Steph
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Loved how quick and easy it was to make and it tasted delicious.
I love love love this recipe! It’s like eating a pizza inside of a popover, that’s what the crust tastes like to me and I love popovers. This will be my go-to pizza crust from now on.
You LITERALLY answered my daughter’s prayers with this! She’s 5 and would eat pizza every day, if we let her. I love that I can control the calories and oils in this, and know exactly what is in her pizza. I can also sneak veggies into it. It turned out perfectly, thin and crispy, and she is one happy kiddo. Thanks for the recipe!
YAY! SO glad it was a hit! AND like your daughter, I could eat pizza every day – LOL!
Can I use Almond flour instead of regular flour
What a great idea! But unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
Joanne, I tried your Gluten-Free flour substitution: 1 cup of King Arthur Measure for Measure Gluten Free flour and added 1 tbsp. of corn starch. The crust was delicious!
Just made this after getting out of ICU for 6 days…that’s how easy it is. I added peppers and additional seasonings and used parchment paper.
This will be my lunch and dinner. Looks and smells wonderful!!!
Yumm!!!
any chance you can cut the recipe in 1/2 and use a 1/2 sheet pan as opposed to a full sheet pan?
sure
Delish!! Our oven runs hot, we baked for 15 minutes, checked and added a couple more minutes. The crust edges were quite brown, so we tucked in a little bit of foil on the dark parts for the second part of baking. 10 more minutes and then cheese was gooey and perfect. We added mushrooms, gr pepper and onions on sauce before the cheese. Definitely a keeper! Thank you!
Would it work to double or triple the recipe for those of us who like a pan pizza?
Thank you for your recipe! We made today for our grandchildren and everyone agreed this experiment was a great success!!
Our pan was a bit bigger so the crust was thinner than yours but was still very flavourful.
Have you ever baked the crust only, froze to make individual pizzas later? Thanks
I haven’t done that, but it sounds interesting. If you try it, let us know how it works!
My batter was a little thicker than pictured here for some reason. And my pan was 12×18. So I just spread it out almost to the edges, and used parchment paper. I made it with pepperoni and precooked bacon. I cooked it half the time on the 1st bake because I had spread it out so thin, and a little longer on the 2nd bake. Think I’ll do the 1st bake a little longer next time, but I was worried I’d burn it. Turned out fantastic, just like my favorite Imo’s, a St. Louis thin crust tradition! I’m so happy to have found this recipe, and will be telling my friends. Thank you!
Great idea! Easy and quick when you’re craving pizza, the texture was not as soft as I was expecting which was great. I’d like to try it with a little cornmeal dusting on greased pan, garlic powder in dough..leave out the Italian and herbs, sub with Mexican oregano and use taco seasoned ground beef with cheddar cheese and pickled jalapeños. Or, pulled pork with Monterey Jack. Definitely a keeper, thank you.