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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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 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
- 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
- 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.
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any chance you can cut the recipe in 1/2 and use a 1/2 sheet pan as opposed to a full sheet pan?
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.
There were so many comments that you possibly address this question. I want to try and would be using my mom’s old 15 x 10 sheet pan. Have you or others had problems with your pan buckling during cooking? This pan is well seasoned as it is around 70 years old. During higher temps (375 and above) is when I have to keep my fingers crossed. Could a 13 x 9 glass casserole dish work? Thanks!
I’ve made this a number of times and never have any issues with my pan. I can not speak to how a 70 year old pan will work. If you are worried about using the pan at 425ºF, I would not use it. I linked to a good non-stick pan that will work great in this recipe.
Buckling happens with cheap pans. Try restaurant grade baking sheets. I bought two rimmed baking sheets from Costco at least 6 years ago and have had no problems. There used to be a brand called Airbake that didn’t buckle. I don’t know if it’s still sold.
Love the flavors and the ease. Created as directed. Next time I’ll use a 400 oven and watch the crust. This time edges burnt and little hills appeared.
That’s what I plants do, but not sure how to do eggs as a topping. Any suggestions?
The eggs are blended with the other crust ingredients.
This was fantastic! I make it at least once a week!
Scramble like you would a breakfast pizza
Can Iuse almond flour instead of regular flour?
Very good but I didn’t cook it as long. First bake I did 10 minutes, added the sauce & cheese then baked for about another 15 minutes. I used a 1/4 sheet pan & thought I’d have to not use all the batter but I ended up wising all of it. How dark is the bottom of your crust? Mine was fine & browned nicely. Is there a reason you bake so long? Is the crust crunchy when you bake as directed?
Trying this today. I usually make pizza weekly but due to tendonitis in my right hand I’ve been unable to roll it out with out tremendous pain. This sounds like it will allow us pizza once a week again.
I’m out of milk, do you think half & half would be okay?
By the way I’ve made quite a few of your recipes and they are OUTSTANDING!!
I’m so glad to have found your site! Meow Mondays are such fun too!
I think that would be fine.
I’m thrilled you are enjoying the recipes and Meow Monday!
This was delicious! My family all liked it very much. Followed recipe exactly, but did use parchment paper on my jelly roll pan. Definitely a keeper! Thank you for posting this recipe, Steph!
we made this last we love pizza and it’s cheaper than take out for sure.
Made ours with mushrooms pepperoni and green peppers and cooked hamburger.
will make again but will lower the cooking time just a bit,
This is the 2nd recipe I have tried to copy with no results. It refuses to copy and just keeps showing the same thing. It happened earlier tdy with your Million dollar Ravioli Any suggestions what to do next ?
I needed a smaller pizza, so I divided the ingredients in half and made mine in a cast iron skillet. It was so quick and easy…..and delicious. Will make again and again.
This is a really good recipe for gluten free pizza. I substituted King Arthur Measure for Measure Gluten Free flour for the regular flour and added 1 tbsp corn starch. Best g.f. pizza I’ve had since I went gluten free 5 years ago. Thanks for the recipe.
Thanks for the gluten-free tips!
Thank you for this answer. I wondered if I could adapt it gluten Free for my daughter.
Just used this pizza crust recipe last night. Thank you for a quick easy and most of all great crust recipe. This will be my go to from now on. Grandson was here and he loved it too
So good, so easy.
I add shrimp, mushrooms, crushed pineapple, I am Canadian, lol.
Black olives are good as well with green peppers.
Easy, good and we luv it.
We made Pizza using this crust and it turned out very well. We will be using this recipe again.
Glad you enjoyed it.
I love this pizza but have trouble with the crust bubbling up. We don’t use meat so I cook the crust alone and I’m guessing that’s the problem. Any idea how to keep the pizza crust flat?
Did you add anything like veggies? I’m thinking mushrooms, peppers, onions etc
You can use any toppings you want.
Yummy…..Best homemade pizza I’ve ever had…used the exact ingredients and added garlic and onion powder as suggested.
The recipe ingredients show 2 eggs but the video shows 3 eggs being added. Which is correct?
They both use 2 eggs – the yolk just broke in the video.
In the video the crust looks soft. Is there a way to get it crisper?
cook it longer???? Use a metal pan? This isn’t a traditional pizza recipe. It isn’t going to be like what you get from Domino’s.
Can you do crust first then add sauce cheese and toppings?
You can make it however you prefer.
Can you use gluten free or almond flour ?
I used King Arthur measure for measure g.f. flour with 1 tbsp cornstarch. It turned out great.
I love this super easy pizza recipe. I have gone so far as to make a white sauce with chicken and spinach toppings. It was so super delicious. Everyone I make it for, loves it.
If I wanted to double the crust and use a 9″ X 13″ pan, how long would the time to cook change?
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.
I couldn’t wait to try this when I saw it, and I ran straight to the grocery store. The taste is very good, however the edges were burnt all around after the first 20 minutes of baking. And it stuck to the bottom of the pan. I did oil the bottom of the pan, so I don’t know what could’ve gone wrong. Any suggestions?
I haven’t had any issues with the crust sticking. I would suggest another pan. Maybe your oven runs hot? Try lowering the temperature 25º and see if that helps.
Thank you for this easy quick recipe! I love cheesy bread and this is great for this. I use almond flour to cut back on the carbs. Thanks again, it’s so yummy!
We love this pizza. The only issue is that it sticks in the pan. I have tried spraying the pan with vegetable oil and even tried wiping the pan with oil and it still sticks. Any suggestions?
Maybe try using a different pan.
I have seen on another site where it tells you to grease and flour the pan. You might try it.
Maybe parchment paper would help
Maybe heat pan up first before putting crust mixture in
My new “go to pizza recipe”!
Super easy, only thing was trying to get the pizza sauce over the “textured surface” of turkey pepperoni, turkey Italian hot sausage. Ended up “plopping large spoonsfull” then spreading it as best I could with the back of a kitchen spoon.
Pretty amazing that there is literally no “messing around with dough” in this recipe. Just mix, pour and bake.
I made this twice and it is very good! I have one problem maybe you can help me with…. the dough keeps rising along the edges and burns. What am I doing wrong? The dough is even all over when I first put it in the pan and in the oven but as it is baking it rises!
Is the crust get crispy or is it stay more soft?
it is more soft. If you want it crispier – cook it longer on the first bake.
Gluten Free – Made my first Crazy Crust pizza using Namaste GF Flour and it was so good. The crust was quick and easy to make and although the batter wasn’t as runny as Plain Chicken’s I smoothed it out with a spatula and it was fine. After lightly oiling a jelly roll pan I sprinkled on a little corn meal and the whole pizza slid out of the pan after cooking. The crust texture was light, flaky and, for at least two inches around the edges, brown on the bottom and crunchy. I can’t comment on the crunch of the middle portion as I only ate the edges tonight. I always do this as I heat the leftovers in the oven. From now on this will be my “go to” pizza crust.
I only have a 10.5″ round porcelain pie dish. Can I use that? Also do I still need to oil the dish before pouring the batter?
I’m sure this can be made in a round dish. You probably need to make some modifications to the recipe. I don’t think all the batter will all fit in that pan. As always, please use your best judgment regarding substitutions and modifications.
We tried this tonight and the taste was great. Crust was thin although I would not say crispy but even though we like crispy, we liked this. Only one problem: the ingredients did not stick to the crust. What did we do wrong? Not a big deal but there has to be a solutions. We will definitely do this recipe again.
Looks delicious! But does the crust get crispy? Or is it more of a soft, pancake type crust? Thanks.
My husband is picky about certain foods & never wants to try anything new. I tried this recipe anyway and he loved it! He said that I could make this again because he really liked it! Thank you so much for sharing this recipe.
YAY!!! So glad you found another recipe to add to the rotation.
This looked SO good, I couldn’t wait to try it! It turned out fabulous–definitely a keeper!! Due to the meat shortage, I had to use mild Italian sausage (I just squeezed the meat out of the casing of 3 links & cooked it), I like the mini pepperoni’s, & so used the 5 oz. package of Hormel’s mini pepperoni slices–it’s about one cup, & as it’ll cure what ails ya, I added 1 tsp. garlic powder to the crust. After cooking the meats & crust, (in a 15×10″ rimmed pan), I put 1 1/2 cups of Kroger thick & chunky mushroom & green pepper pasta sauce (didn’t have any pizza sauce on hand), yet found I had to use a bit more to cover the whole crust without disturbing the meats too much (who wants disturbed meat?). I also always recommend shredding your own cheese from the block–the cheese melts better without anti-caking agents as are added to prepackaged, shredded varieties. We cut this into 15 squares–if any one’s calorie/carb counting, it’s 180 calories & 10.3g carbs each) Make this–you will not be disappointed!
Every time I see a Plain Chicken recipe – I try it. Always awesome and this is no exception. Thank you!
SO glad you are enjoying the recipes, Ellen!
Made this for lunch yesterday, it was easy and delicious meal. Will definitely cook this again and try out different toppings. Thanks for sharing this amazing recipe!
It turned out delicious!! Will definitely make again
I’m a diabetic so I need low carbs, I have had great success with keeping my blood sugar down when I eat Barley flour. How do you think this would turn out it I substituted barley flour for the all purpose flour and added a tsp baking powder?
I have never baked with Barley flour, so I can not say how it would turn out.
I drink 0 or 1% milk. Will that work or should it be thicker like a 2%
I am making this in a few hours. I cannot wait to try it! I am using pepperoni, ground beef that I have already browned, mushrooms, real bacon bits, onions and bell peppers. Thanks for this recipe and all of the others. I use your recipes all the time. 🙂
Hope you enjoy it as much as we do!
This IS a keeper! I have to eat gluten free and I have been looking for a recipe that would taste like
PIZZA! This turns out delicious using gluten free flour. My husband and I make it; he puts what he wants on his side and what I want on the other. Great with fresh mushrooms, artichokes, olives…
You can make it as HEALTHY as you want!
SO glad you enjoyed it. Thanks for letting us know the gluten-free flour works.
It is easy & delicious! I’ve added onions, mushrooms & any other topping that would see at any pizzeria. The crust is super thin which is what we like & yes the Italian seasoning comes through. Leftovers can be heated in the oven because microwave makes them mushy.
We had this last night after seeing your post on Facebook. We LOVED the crust! Plus there are so many options to try with it!
Just tried it today. Had a taste for pizza the last few days and did not want to go out to get one because of the Coronavirus. Used pepperoni and Italian sausage. Did not have pizza sauce but 3/4 cup of pasta sauce that I mixed with some diced tomatoes. We too like thin pizza and it was great. Next time I’ll give it a couple more minutes to get a bit crispier. Will definitely make again
Amazing. This is the 4th time I made this. Today I doubled the crust ingredients and placed foil over the sides when I placed it back in the oven. Toppings are onion, red bell peppers, broccoli, black olives, sun dried tomatoes, pineapple, banana peppers, parmesan and mozzarella. Um-Um good.
SO glad you are enjoying the pizza! The toppings sound amazing!
Late coming to this party but wanted to hop in just the same to say that this is such a fun recipe to make. I have been hesitant to try it for some time but am so glad I did. Hubby and I enjoyed it and I cannot wait to make it for my gluten free daughter. Try this people, you won’t be disappointed!
Ok, I literally never leave comments, for a load of reasons, but I HAD to come back and tell you just how brilliant this is! Worked a dream! I probably put a lot more herbs in the mix and I think I had my pan a bit hotter – it also wasn’t quite as runny as yours was (either a smaller egg or a little less milk maybe) .. anyway, clearly of no importance, I will use this over and over!
Thank you so so much!!
SO glad you enjoyed it!
I want to try this but I only use Almond Milk. Do you think it would still work?
This recipe is a staple in our house. My mom made it when I was a kid. I sometimes ‘healthily’ ’ it a bit by substituting 1/4 of the flour with whole wheat flour. It changes the texture a bit but we like it. I sometimes use leftover meat or vegetables for some interesting combinations & it never fails. I’ll have to try the vegan substitute with the flax egg. Being so familiar with this recipe, I’m hopeful that will work for my vegan daughter…can’t believe I never thought of it.
Let us know how the vegan version turns out!
I have a gluten allergy. Could I substitute almond flour and almond milk and still have a good crust?
I have only made this as written, so I can not say how to alter this with almond flour.
I didn't read all of the comments so this may be repetitive. How can I make this for a keto diet? I make your keto crust with almond flour already. In fact, I'm making it right now! Thank you!
I've been wanting to try this for ages…and I finally made it! I made it using two 9-inch cake pans and used Krusteaz Gluten Free All Purpose flour. They turned out great! Thanks for posting! Love your recipes!
Any adjustments needed/recommended for high altitude?
could you use bisquick instead of flour?
I’ve never tried this with Bisquick.
I 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!
Crazy 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!!
Reading 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.
Thank 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!
I 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!
This 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!
Most 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!
SO glad to hear you enjoyed it!
Made 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 9×13 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!
What gluten free flour did you use? They are all so different. Thanks in advance.
Cathyb, I personally have used Pillsbury and King Arthur measure for measure GF flour and they both work great.
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?
Yes. 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
I weight flour for accuracy. 1 cup flour is 128 grams. It’s as simple as that!!!
I 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.
Kids loved it, so happy you shared recipe!
Has anyone tried this with dairy free milk (such as almond milk)?
This 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.
This 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.
Was glad there was video, thank you. My family thought it was delish. It’s a keeper!
Ok crazy questions….. Can almond flour with baking powder and almond milk be substituted. I can’t have gluten or dairy.
I don’t cook with almond flour, so I don’t know if that will work.
Julie….did you ever try it with the almond flour?
Will a shallow-rimmed half-sheet size pan (18" × 13") work or too large?
I 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 !
Can you make this in a baking dish? Thanks!
I 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!
I made this tonight and it was delicious. Thanks for sharing, I will definitely make it again.
This looks delicious! If I use a smaller pan, 9×13 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?
I made mine in a 9×13 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.
Thanks for the recipe.
Made 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
Finally 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!
Hello, 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!
The only thing I can think of is maybe you over-mixed the batter.
Perhaps you have self rising flour?
Hey great recipe. Can you please advise which Pizza sauce you used as I am in Australia and our pizza sauces vary. Thank you 🙂
I 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?
It is your kitchen. You can bake this anyway you wish. Enjoy!
Would this work with a gluten free flour like almond flour?
I’ve only made this as written. I don’t cook with almond flour, so I can not say how it would turn out
Did you ever try the almond flour?
I have used measure for measure gluten free flour and it makes a perfect pizza everytime.
I'll try this, currently I'm using Greek yogurt and self rising flour pizza crust which is awesome. Like to try new things!
I 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.
family loved it! Thank you! Love your site (so do my kids)
I would miss that yeasty tast
Wondering has used powdered milk and beer to make 2/3 a cup of milk and try that
I am going to try this tonight with chicken, sausage, alfredo and veggies. A pour crust I might be doing pizza's weekly. 🙂
Just 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.
Ty for the info!
For some reason when I tried this tonight it was burning before the 20 minutes was even up .
That is weird. I’ve made this several times and the cooking times work fine.
Crystal, 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.
I love how easy this was, but it was wayyy to thin for a 15×10 pan. Next time, I will 1.5x or 2x the recipe.
I just measured my pan and it is 15×10 and the recipe works great in it. Obviously people have different preferences on pizza crust. Maybe try baking in a 9×13 pan next time if you prefer a thicker crust.
Very 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 ��
Question on how to make it a breakfast pizza. Sub gravy for sauce, but not sure how to add eggs as a topping?
Hi! Is this crust crispy or cakey? Thank you!
More crispy – not cakey at all
Very interested in the answer to the almond flour questions? Could this be made keto?
I have only made this as written. Without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
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! 🙂
It isn't crunchy
The base is very similar to Yorkshire Puddings or what us Brits call 'Toad in the Hole'.
Maybe just less oil than the UK versions
Wow, I can't wait to try this!!!!
Could you use a gluten free flour?
I 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.
I would think gluten free would be okay since the eggs are the leavening agent and not something to do with the flour.
To EBeauty03 regarding egg substitute. You can try 1/4 cup of mashed banana per egg, or 1/4 cup applesauce per egg
OMG….thank you. I made this recipes years ago…then lost my recipe. It was delicious then and I expect it to be delicious now.
I 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.
oh, my yes!!! i grew up on crazy crust pizza!! i am so happy to find this again
Do you put any sauce on it? I am looking forward to trying it!
Yes – step 5
yes, of course. Bake crust with pepperoni and sausage first. Then add sauce and cheese and bake till cheese melts or browns.
Any good substitutes for the eggs? I'm super wanting to try this but cannot have eggs.
The 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.
Was wondering how I might be able to make this into a breakfast pizza? Sub gravy for the sauce, but how to put eggs on it? Any suggestions?
Since 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
Is 1 cup of flour correct?
I'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.
The 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!
I don't see why not. Sounds delicious!
Can I use bisquick instead of flour?
I have never tried this recipe with Bisquick, so I can not say how it will turn out.
Can you sub almond flour ?
I was wondering about almond or coconut flour, or s combination of both instead of flour.
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.
How do you keep it from sticking to the pan? I sprayed it with Pam
To be honest, I wasn’t too sure this was going to be a success. Happily, it turned out amazing – I used a 9X13 jellyroll pan, so it was thin crust.
I will definitely be making this again – my husband & I lived it.
Can 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
I think it would be fine to freeze the leftovers and reheat for later.
Could this be used for breakfast pizza???
I don’t see why not! Enjoy!
The recipe ingredients could easily be cut in half for a smaller size pizza too 🙂
Could you use almond flour instead to make it lower carb?
Yes you can freeze it. I made it and had leftovers, as I am only feeding myself when the grandkids aren’t here. I freeze slices singly, wrapped in plastic wrap. You can microwave from frozen or pop into a dry, covered skillet on medium heat for 7 to 10 minutes from frozen. Tastes freshly made
Love the crust, and the grandkids always ask for it. Good way to add protein to their diet too. I always make it in a round nonstick pizza pan (by Wilton). I still spray it. Nothing ever sticks.
This is very interesting and we need to give it a try.
If 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!
Add them when you would add the other meat toppings. You can precook them if you prefer
Would whole wheat flour work?
I have only made this as written. As always, please use your best judgment regarding substitutions and modifications.
I would precook them to get the moisture out of them. Especially mushrooms. You don't want a soggy pizza!
The temperature is high enough and the cooking time is long enough that any “water” will evaporate. But, it also is determined by how thick you’re cutting everything. I like to keep everything in the 1/4” thickness! And remember if your pizza is too greasy for your taste, take a napkin/paper towel and dab the top of the grease floating on top!!!
I love pizza so I have got to try this !,
I'm surprised there is only 1 tsp Italian seasoning, does the pizza crust have much flavor?
Feel free to adjust seasonings to your preference. Most pizza crusts don’t have any seasoning.
I add a lil onion n garlic powder to my crust, it give it more flavor!!
I forgot to add that I doubled that I doubled the crust recipe to make a deep dish pizza!! N the cake pan that I used was rectangular not circular circular.
How much longer did you bake before thesauce?
Is it similar to a thin crust style pizza? If not like cake or pancake how would you describe it?
Tbh, it depends on what kind of pan you use, my first time I used a cake pan, n there was barely enough crust to cover the whole pan, so it ended up being a thin crust pizza. My second try I used my Pampered Chef round backing stone, n it ended up being a deep dish pizza, which was excellent!!
I’m intrigued…I’ll have to give it a whirl! 🙂
We were pleasantly surprised! Enjoy!
Does the “crust” have more of a cake like consistency…like a pancake, maybe?
I wouldn’t describe it as a cake or pancake.
OK – I have to try this – it sounds easy!!! yummers!
Would this work for a plain cheese pizza?
Did you really ask this question??
Question – Is there no leavening agent? yeast?
This is just really awesome pizza and quick, easy. Thanks, I didn't think it would be that good but it is!!!
Sam – I will never steer you wrong with pizza! It is my favorite food! SO glad you took a chance and gave it a try.