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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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.
Hi Stephanie
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?
Thanks
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.