Crazy Crust Pizza
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
I 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 I 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 15x10-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 Crazy Crust 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 take out!
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.
pizza, casserole
Entree
Pizza, Italain
Yield: serves 4 to 6
Crazy Crust Pizza
prep time: 10 minscook time: 30 minstotal time: 40 mins
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
ingredients:
- 1 cup all-purpose flour
- 1 tsp salt
- 1 tsp Italian seasoning
- 1/8 teaspoon pepper
- 2 eggs
- 2/3 cup milk
- 1/2 pound pork sausage, cooked and crumbled
- 1 cup pepperoni slices
- 1/3 cup diced cooked ham
- 1-1/2 cups pizza sauce
- 2 cups shredded mozzarella cheese
instructions:
- Preheat oven to 425ĀŗF. Lightly spray a 15x10-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.
All images and text ©Plain Chicken, Inc.
MORE DELICIOUS PIZZA RECIPES:
Air Fryer Pizza
Low Carb Chicken Pepperoni Pizza
No-Rise Pizza Dough
No Cook Pizza Sauce
Pizza Skulls
Question - Is there no leavening agent? yeast?
ReplyDeleteThanks!
No yeast
DeleteThis is just really awesome pizza and quick, easy. Thanks, I didn't think it would be that good but it is!!!
DeleteSam - I will never steer you wrong with pizza! It is my favorite food! SO glad you took a chance and gave it a try.
DeleteWould this work for a plain cheese pizza?
ReplyDeleteAbsolutely
DeleteDid you really ask this question??
DeleteOK - I have to try this - it sounds easy!!! yummers!
ReplyDeleteDoes the “crust” have more of a cake like consistency...like a pancake, maybe?
ReplyDeleteI wouldn’t describe it as a cake or pancake.
DeleteI’m intrigued...I’ll have to give it a whirl! :)
ReplyDeleteWe were pleasantly surprised! Enjoy!
DeleteIs it similar to a thin crust style pizza? If not like cake or pancake how would you describe it?
ReplyDeleteI'm surprised there is only 1 tsp Italian seasoning, does the pizza crust have much flavor?
ReplyDeleteFeel free to adjust seasonings to your preference. Most pizza crusts don’t have any seasoning.
DeleteI love pizza so I have got to try this !,
ReplyDeleteIf you add mushrooms and peppers to your pizza, when do you add them? Do you precook them at all? Thanks. Anxious to try this recipe!
ReplyDeleteAdd them when you would add the other meat toppings. You can precook them if you prefer
DeleteI would precook them to get the moisture out of them. Especially mushrooms. You don't want a soggy pizza!
DeleteThis is very interesting and we need to give it a try.
ReplyDeleteCan you freeze or reheat this Pizza as there are only the two of us? I am eager to try this one as my husband loves pizza but is very picky
ReplyDeleteI think it would be fine to freeze the leftovers and reheat for later.
DeleteThe recipe ingredients could easily be cut in half for a smaller size pizza too :-)
DeleteCould you use almond flour instead to make it lower carb?
Made this today and only had pepperoni as topping - very thin when using 15X10 sheet pan. Delicious! Will make again and try using a smaller pan for thicker crust. So quick and easy. Thanks for sharing the recipe.
ReplyDeleteThe recipe sounds crazy and i can't wait to try it out on Monday! Just curious if i could use an alfredo sauce instead of pizza (tomato based) sauce. I'd like to make it with grilled chicken and jalapenos!
ReplyDeleteI don't see why not. Sounds delicious!
DeleteAny good substitutes for the eggs? I'm super wanting to try this but cannot have eggs.
ReplyDeleteThe eggs would primarily act as the leavening agent here (think German pancakes/ Dutch baby recipes) so unless there is an egg substitute that can replicate that property then, no. The comment below recommending banana or applesauce as an egg substitute should NOT be used in this case - it's only a good substitute in sweet baked goods (like muffins) where the eggs are for binding and moisture. Banana-flavored pizza crust would not be very pleasant.
DeleteSince the egg is a binding agent as well as making this dough rise the bit it does I'd suggest using a flax egg and 1/2-1 tsp baking powder to add that rise back in. I'm not very familiar with flax egg substitutes but it's just a bit of flax seed and water. It works well as a binding agent the way eggs do but I'm pretty sure it doesn't help things rise
DeleteI'd suggest 1 flax egg to use as well as 1/2-1 tsp baking powder. The flax egg is used for many vegan recipes that use egg, such as cookies. It adds no real flavour, and the baking powder will give you the rise that eggs provide.
DeleteDo you put any sauce on it? I am looking forward to trying it!
ReplyDeleteYes - step 5
DeleteI remember this crust from the 70s. It was on the Pillsbury commercials.It turns out pretty well and uses the same concept as the German oven pancake or Dutch baby.I want to try it with my Food class next semester.
ReplyDeleteoh, my yes!!! i grew up on crazy crust pizza!! i am so happy to find this again
DeleteOMG....thank you. I made this recipes years ago...then lost my recipe. It was delicious then and I expect it to be delicious now.
ReplyDeleteTo EBeauty03 regarding egg substitute. You can try 1/4 cup of mashed banana per egg, or 1/4 cup applesauce per egg
ReplyDeleteEwww... Surely that would taste vile?
DeleteCould you use a gluten free flour?
ReplyDeleteI haven't made this with gluten free flour, so I can not say with certainty if it will turn out. As always, please use your best judgment regarding substitutions and modifications.
DeleteI would think gluten free would be okay since the eggs are the leavening agent and not something to do with the flour.
DeleteWow, I can't wait to try this!!!!
ReplyDeleteThe base is very similar to Yorkshire Puddings or what us Brits call 'Toad in the Hole'.
ReplyDeleteMaybe just less oil than the UK versions
Does this crust turn out very crunchy? I want my husband to love this but he has an aversion to very crunchy things. A little crispy is ok! Thanks! :)
ReplyDeleteIt isn't crunchy
DeleteHi! Is this crust crispy or cakey? Thank you!
ReplyDeleteMore crispy - not cakey at all
DeleteVery good made it tonight. Cannot leave well enough alone. Added garlic powder, garlic salt more Italian seasoning and more black pepper to batter. I did all hot sausage and banana peppers. Turned out great. Thanks for the great recipe ��
ReplyDeleteSounds incredible!!!šš
DeleteI love how easy this was, but it was wayyy to thin for a 15x10 pan. Next time, I will 1.5x or 2x the recipe.
ReplyDeleteI just measured my pan and it is 15x10 and the recipe works great in it. Obviously people have different preferences on pizza crust. Maybe try baking in a 9x13 pan next time if you prefer a thicker crust.
DeleteFor some reason when I tried this tonight it was burning before the 20 minutes was even up .
ReplyDeleteThat is weird. I’ve made this several times and the cooking times work fine.
DeleteCrystal, you might try getting a hanging oven thermometer. If your oven is hotter than your setting, that would be why it is burning. I had an oven that did that to me all the time, and I ended up setting it 50* cooler and it was perfect.
DeleteJust an FYI, my hubby made waffles and left me with zero flour, so I used THM Baking blend which IS gleuten free. I had to add an additional egg and a full cup of milk instead of 2/3 C. Milk. It was still a bit more of a “spread” and not a “pour”. Pizza turned out fine.
ReplyDeleteTy for the info!
DeleteI am going to try this tonight with chicken, sausage, alfredo and veggies. A pour crust I might be doing pizza's weekly. :)
ReplyDeletefamily loved it! Thank you! Love your site (so do my kids)
ReplyDeleteI am so glad to have come across this recipe! Back in the day (mid 80's) I sold Tupperware and this pizza recipe was one I used as a cooking demonstration and was very popular (and yummy too!). I cannot wait to give this a try! Thank you for sharing the recipe and giving us your tips.
ReplyDeleteI'll try this, currently I'm using Greek yogurt and self rising flour pizza crust which is awesome. Like to try new things!
ReplyDeleteWould this work with a gluten free flour like almond flour?
ReplyDeleteI’ve only made this as written. I don’t cook with almond flour, so I can not say how it would turn out
DeleteDid you ever try the almond flour?
DeleteI have used measure for measure gluten free flour and it makes a perfect pizza everytime.
DeleteI am confused why you put the meats on during the first bake? Can't you just head the crust alone, then add the sauce, cheese and toppings?
ReplyDeleteIt is your kitchen. You can bake this anyway you wish. Enjoy!
DeleteHey great recipe. Can you please advise which Pizza sauce you used as I am in Australia and our pizza sauces vary. Thank you :)
ReplyDeleteHello, I made this the other night and the dough rose up into peaks when I baked it the first 20 min. It was very strange. It still tasted good, but looked weird. Any ideas as to why that would happen? Thanks!
ReplyDeleteThe only thing I can think of is maybe you over-mixed the batter.
DeletePerhaps you have self rising flour?
DeleteFinally made this tonight.It was awesome!!! i used sausage and meatballs and then after I put sauce on I added onion, mushrooms, & peppers. Sent a picture of it to my son and his response was "why do you do this to me?" LOL!
ReplyDeleteMade half recipe this morning. Wonderful,fast and easy. I would add not to over do the sauce. Recipe amounts are great as is. Thank you for this recipe
ReplyDeleteThis looks delicious! If I use a smaller pan, 9x13 maybe, how long should I cook it? When you make yours, is the crust done when you take it out or still a little jiggly?
ReplyDeleteI made mine in a 9x13 pan last night and I found it a little too cheesy, but that may just be my taste. The crust turned out fine, though a little crispy around the edges. I may reduce initial oven time by 1-2 mins.
DeleteThanks for the recipe.
Stay inspired!
I made this tonight and it was delicious. Thanks for sharing, I will definitely make it again.
ReplyDeleteI made this today and we loved it! And baking the toppings in the crust may be my new favorite thing. Might try doubling crust next time. Great recipe!
ReplyDeleteCan you make this in a baking dish? Thanks!
ReplyDeleteI usually don’t comment on recipes but this one deserves a 5 star review!! I made it for lunch today and the only thing I didn’t do is add Italian seasoning to the crust. The pizza was perfectly browned, crispy, and delicious. My husband said he’ll eat this pizza anytime. :). Thanks for sharing !
ReplyDeleteWill a shallow-rimmed half-sheet size pan (18" × 13") work or too large?
ReplyDeleteOk crazy questions..... Can almond flour with baking powder and almond milk be substituted. I can’t have gluten or dairy.
ReplyDeleteI don’t cook with almond flour, so I don’t know if that will work.
DeleteJulie....did you ever try it with the almond flour?
DeleteWas glad there was video, thank you. My family thought it was delish. It’s a keeper!
ReplyDeleteThis post took me back in time. I was at a Tupperware party back in the 80's where the Tupperware rep used one of their containers to show how to shake up the ingredients to make this crust, then topped it just like you did. Thanks for the time-machine recipe. It made me smile.
ReplyDeleteThis recipe was a big hit with my husband. I made it gluten free because I am a Celiac and it was absolutely great. I was told by my husband that I can make this any time we have Pizza Night. Keep the great recipes coming.
ReplyDeleteHas anyone tried this with dairy free milk (such as almond milk)?
ReplyDeleteI had my dough bake up into peaks, as mentioned above, but continued on. It's called "crazy crust pizza" after all so I went with it. I added a bit of onion and garlic powder to crust- even with the peaks it was really good.
ReplyDeleteKids loved it, so happy you shared recipe!
Is it really 1 cup of flour? I had to use way more milk, the video looked like maybe 1/2 c flour? I'm not great in the kitchen, hence the silly question?
ReplyDeleteYes. It is 1 cup of flour. The amount of flour will vary depending on how you scoop it - don’t pack the measuring cup. Just lightly scoop and level the top of the measuring cup
DeleteWhat gluten free flour did you use? They are all so different. Thanks in advance.
ReplyDeleteCathyb, I personally have used Pillsbury and King Arthur measure for measure GF flour and they both work great.
DeleteMade this tonight and we loved it! It was so weird but turned out great-- I used a jelly roll pan (cookie sheet with rim) and it was a bit thin. We love thin-crust pizza so I thought I'd try it. It was a little crispy and stuck at the ends but still super good. We made ours a vegetarian buffalo-chickpea pizza with Follow Your Heart shredded mozzarella on top. When I poured it in the pan and then put the chickpeas on it before baking the first time, it seemed a bit thin and mine didn't puff up much. After 20 min, I put the buffalo-pizza sauce on it and the cheese and baked 10 min more. I would like to try the 9x13 pan next but it was really good thin. Thin edges were crispy but the center was more puffed pizza crust. Not like a pancake at all, but not really chewy like a regular pizza crust. Hard to explain but really good! Thank you! This was super super easy!
ReplyDeleteMost excellent and very simple way of making a quick pizza!!! Tried it yesterday to share with friends and family. I added a little chopped up onion and green bell pepper and followed the recipe with all three meats. It was fantastic!!! This is my "go to" recipe when wanting a quick pizza. Thank you, Thank you for sharing the recipe!
ReplyDeleteSO glad to hear you enjoyed it!
DeleteThis recipe is amazing!! The best part is I tried it with gluten free flour and almond milk to make pizza for my gluten and dairy free 4 year old Grandson - it turned out fantastic!
ReplyDeleteI am excited to try this for dinner tonight! I am trying to eat more gluten free, and I can't bear the thought of working with some sticky dough! This hopefully will be what I need to get my pizza fix!
ReplyDeleteThank you for this delicious pizza recipe. I have made it several times. I eat low-sodium so eliminate the salt and adjust the sauce and toppings accordingly. I LOVE that the crust is pourable, but you would NEVER know it when you eat it!
ReplyDeleteReading through all these comments just to hear how the recipe turned out but instead thinking-I could never have a blog, people would make me lose my mind. Asking questions that have been answered. Not reading the recipe. Trying to change the recipe. Thinking the recipe creator has answers to all world problems. Look forward to trying this and appreciate that you bite your tongue so well. I sure couldn't.
ReplyDeleteI am going to make this tonight Will let you know what I think thanks for all the comments, it helps with me wanting to try it. You have the best recipes!
ReplyDeleteCrazy Crust is the appropriate name for sure. It was easy and very good. I think I put too much toppings on it tho. It reminds me of Lavosh/cracker bread. Much cheaper to make this!!
Deletecould you use bisquick instead of flour?
ReplyDeleteI’ve never tried this with Bisquick.
DeleteAny adjustments needed/recommended for high altitude?
ReplyDelete