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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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.
So good!
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,
Hi,
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.