I am shocked by this pizza crust. I thought there was no way it was going to work and I have no idea how it works, but it does work and it tastes great.
This pizza crust is unlike any other pizza crust I have ever made and I have made my fair share of pizza crusts. It requires no kneading of dough, no rise time, no yeast and no rolling out the dough. In fact, because of all that, this really isn't a dough, it's a batter. You literally pour this liquid pizza crust batter into a greased pan. Then you add your toppings, like pepperoni and sausage. After it cooks you then add the pizza sauce and cheese and cook it a little longer to melt the cheese.
Although this pizza is made in a very unconventional way, it tastes delicious and is ready from start to finish in about 40 minutes or less. The crust is a thin and crunchy crust, which is my preferred pizza crust. But if you prefer a thicker and chewy crust than this recipe is not for you. But for those of you that enjoy a thin crust pizza, give this crazy crust a try.
Crazy Crust Pizza
Ingredients:
- 1 cup all purpose flour
- 1 teaspoon Italian seasoning
- 1/8 teaspoon black pepper
- 2 eggs
- 2/3 cup milk
- 1/2 pound Italian sausage, cooked
- pepperoni slices
- 1 1/2 cups pizza sauce
- 2 cups shredded mozzarella cheese
Directions:
- Preheat the oven to 425º F. Spray a 15x10 inch rimmed baking sheet with cooking spray.
- In a medium bowl, whisk together the flour, Italian seasoning, black pepper, eggs and milk.
- Pour the batter into the prepared baking sheet and tilt the baking sheet to move the batter around until the whole baking sheet is covered.
- Top the batter with the sausage and desired amount of pepperoni.
- Bake for 20 minutes.
- Remove the baking sheet from the oven and spread the pizza sauce evenly over the pizza, then evenly sprinkle with the cheese.
- Bake for an additional 10-15 minutes or until the cheese has melted and is bubbly.
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Nutrition Facts |
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Servings: 4 |
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Amount Per Serving |
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Calories: 610 |
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Total Fat |
37.5g |
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Saturated Fat |
16.1g |
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Polyunsaturated Fat |
0.6g |
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Monounsaturated Fat |
3.8g |
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Trans Fat |
0g |
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Cholesterol |
179.1mg |
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Sodium |
1148.1mg |
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Potassium |
79.4mg |
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Total Carbohydrates |
30.7g |
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Dietary Fiber |
2.2g |
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Sugars |
5.6g |
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Protein |
37.8g |
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Vitamin A 21.2% Vitamin C 6.1% |
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Calcium 53% Iron 17.1% |
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*Nutritional information will vary depending on the brands you use. |
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This sounds slick as snot. I am definitely trying this tomorrow. If I
ReplyDeletehadn't put on a corned beef we'd have it tonight.
Thanks
Frankly, snot is nasty and trach patients can actually cough it onto a wall, a few feet away from the bed
DeleteYou are disgusting!!
DeleteHow rude . You have no class Anonymous.
DeleteHilarious!
DeleteY’all are ridiculous lol.
DeleteYou’re disgusting.
DeleteWell, that escalated quickly! ha!
DeleteBunch of idiots.
DeleteHilarious!!
DeleteIt had to be a child making that original comment, no adult would act like that.
DeleteIt DID escalate! LOL! Funny! And only someone with a weak stomach would find it inappropriate. But the saying, "slick as snot" is just that....a saying indicating that the recipe sounds easy and good!
DeleteHahaha! I’m a bit late to the party, but this cracked me up!
DeleteMaybe we can make scallion pankes with it.
ReplyDeleteWhat is a scallion panke?
DeleteThink it would work in a pie pan for kids to do an individual pizza? Surely, right?
ReplyDeleteThis turned out extremely burnt and cracker-like after only the first 20 min in the oven. We had to throw it out and start with a new recipe. Any tips for avoiding burning of the crust and pepperoni?
ReplyDeleteCurious to know why the meat goes on in the first baking, because I wouldn't put meat on the pizza, just some vegies. And I wouldn't put the toppings on first. I put sauce, then the cheese, then the toppings If the whole crust burns in the 20 minutes, reduce the cooking time. If it does take 20 minutes for the whole crust to be cooked, maybe line the edges with foil, like you would do with a pie crust.
DeleteI'm with you only I put a little cheese on first then the sauce. This keeps the crust from being soggy. Then the toppings You can use anything you like,then the rest of the cheese, unless you add more cheese it doesn't give you all of it on top but you have it on bottom and top.
DeleteWorked phenomenally! Our homemade pizza always has the toppings falling off. By putting the meat into the crust, we were able to eat it without forks and knives (a first!) We love it so much that I'm going to try it with gluten free flour since we just learned we have to go gluten free. Let you know how it turns out!
DeleteLower the temp to 390 to 400 depending on your oven.
DeleteI also found this out to hard way, lol 😆
Because I prefer a thicker crust rather than cracker-like, I simply double the batter ingredients for the same size pan. Problem solved for me. I've made this multiple times and am about to make it again.
DeleteCORRECTION to my earlier post today:
DeleteI am not using a 15x10 pan. Mine is a half sheet pan...about 16x12...lined with a silcone sheet that just fits it.. The doubled batter is the perfect amount to suit my family. Good luck!
Thank you for the changes you made for a thicker crust.
DeleteAmazing crust that turned out perfectly perfect and had a great taste. I added additional spice like garlic and chives in the crust. Very good. My toppings were Turkey Sausages diced up with fresh portabella mushrooms, onion & crumbled bacon. ������
ReplyDeleteMade this tonight. The edges were nice and very crispy, but the center was very soggy. Any advice to prevent the sogginess?
ReplyDeleteSo thrilled with this recipe. I followed the recipe exactly and my whole family was pleased. So happy to finally have a recipe for a good thin pizza crust. You are a rock star! Thanks for sharing.
ReplyDeleteHad to double the recipe the second time we made it. Delicious!! Its a 2 times a month dinner now
ReplyDeleteI am 57 years old. My family has been making this recipe since I was a child. I don't know where you found it but it saddens me that it's now available for the whole world.
ReplyDeleteHow selfish of you!!
DeleteWell aren't you a ray of sunshine. It's Pinterest. Why are you here if you aren't looking for other people's recipes?
DeleteLmao. Yeah, why are you even looking on Pinterest?
DeleteAre you kidding? This is your top secret family recipe and someone leaked it? 😂😂😂😂😂 Was it locked up with the Coke recipe in a vault?
DeleteDear "AnonymousMay 17, 2020 at 1:24 AM" -- that was a terrible comment to make and you should be ashamed of yourself. I'm 62 and not sure why you mentioned your age?! Recipes are like love -- only good if shared with others. You might need to rethink your comment --
DeleteMy grammy used to say, "If you can't say something nice, then don't say anything at all."
Are you kidding? What an incredibly nasty post. Recipes are to be shared, not kept secret. That's what these posts are all about. I hope Pinterest removes you. Have you always been a mean, selfish person? This is what our society is coming to.
DeleteIf you have enjoyed it that much for that long why would you not want others to be able to do the same?
DeleteCrazy crust pies were trending back in the 1960s-70s. I don't remember seeing a savory, crazy crust pie, but I know for sure the sweet crazy crust pies were a big deal for a while.
DeleteReally
DeleteWell I have news for this person I worked in a scholl lunch room when I was in my 30's and I am 84 now . We used the pour crust all the time and the kids loved it, it was a weekly thing. It has been around a long time. So every one can calm down and say some thing nice to all. Thank you & have a Bless night.
DeleteWell, this isn’t new and your family didn’t invent it. You are very lucky somebody was willing to share it with your family even though it would seem that you aren’t willing to do the same even though you are on a site that embraces sharing.
DeleteI’m a little older than you and grew up in an Italian family and I’ve never heard of this recipe I’d hate to try it and be disappointed but if I do try it I’m gonna make sure I have a back up of something else to eat lol
DeleteLunch Lady, or anyone. my fav day at school was on Fridays. Pizza (crazy crust) and a pb square. Anyone have the school recipe for the square of Peanut Butter??? Please.
DeleteThere are several recipes online for the old school cafeteria peanut butter bars. Here's one from Pinterest: https://pin.it/1mQZSY0zq
Deleteand here's a good one from a Google search like the ones I remember most: https://www.food.com/recipe/old-school-deja-vu-chocolate-peanut-butter-squares-53056
DeleteYou sound like a very mean, selfish person. Food is meant to be SHARED. Why wouldn’t you want others to share in the joy and happiness of food that you enjoyed as a child? I’m glad everybody doesn’t think like you, or the world would be a cold place. Unreal.
DeleteAnonymous Jan 17. Do you mean the pb and cornflakes kind?
Deletehttps://pin.it/eplBTjVTTm (I don’t think your family had any great secret when it comes to this pizza.)
DeleteThe original Crazy Crust Pizza recipe is from a bag of Pillsbury flour from 1969.
DeleteMy family really enjoyed this recipe, thanks for sharing. We added mushrooms with the other toppings and followed the recipe as it is, turned out great!
ReplyDeleteSuch an interesting recipe. I'm thinking it would be helpful to warn readers what NOT to do. For instance, don't cover it midway, even if it burns around the edges, because the crust will be soggy, and, probably this pizza is best baked in a full-size oven. I used a pizza/toaster oven with about 5 inches clearance above the pizza, and that may be why it burned (and why I then covered it midway). The other thing that didn't work for me is that instead of Italian seasoning I used garlic salt. The crust just didn't have much flavor. I should have tried the Italian seasoning as stated. Thanks for sharing this; love the idea.
ReplyDeleteLove this Post. Thanks for sharing it with us. To get the best and tasty foods items , visit to our shop which is famous for Pizza in Cape May.
ReplyDeleteLooks really great and yummy. :) Thanks for sharing.
ReplyDeletePlease also check Best Pizza Maker For Home Use as well.
I tried this and it did not work. I put pepperoni on it only. The dough extended up along and over the sides of the jelly roll pan as well as creating 1.5" mountains under each piece of pepperoni. Some places the cooked dough was 1/8" thick, while other areas were 1 1/2" thick. It was really a mess. What did I do wrong?
ReplyDeleteIs your oven perfectly level? Sounds like it might not be
DeleteGreat Post . I really like it. For the best quality Pizza in Cape May, visit Pizza Heaven.
ReplyDeleteAmazing. Nice Post. Get the most amazing Pizza in Cape May from the best restaurant, Pizza Heaven.order pizza online cape may
ReplyDeleteFor some reason, I love cooking your recipes. It looks delicious, for sure this Crazy Crust Pizza is going to be on my table tonight. Thank you, for this simple yet delicious looking recipe. !!
ReplyDeleteVisit my post: Best Chef Knives 2020
This is awesome recipes of Pizza. It looks delicious like an Italian Restaurant Pizza.
ReplyDeleteThis comment has been removed by a blog administrator.
ReplyDeleteGo away spammer
DeleteGo away spammer
DeleteThis comment has been removed by a blog administrator.
ReplyDeleteThe siye owner needs to police their site and give the advertisers the boot. Michal, go peddle your pizzas someplace else!
ReplyDeleteVery inspiring. I really like this. You tried something new. it is fantastic too, I will add this pizza for my local baker customers. thanks for sharing such a nice post.
ReplyDeleteNice post and your recipe also look good. If you want to eat delicious pizza order pizza online in cape may at Pizza Heaven. For more information, you can visit our official website.
ReplyDeleteThanks for sharing this recipe , I had it decades ago from a sack of Pillsbury flour but lost it. This is one of the best pizzas I've ever eaten,!
ReplyDeleteThis sounds like an amazing recipe that I would like to try. The only problem is, is that there questions on here that the poster hasn't answered. If I come across the same problem/s it would be great to know how to fix it.
ReplyDeleteWorked out pretty well. Taste was excellent. Mine was a bit gooey in the middle but I think I didn't bake it long enough one first bake. Will definitely be making again.
ReplyDeleteThe one thing I might miss is the yeasty flavor, but I discovered that a little mild, light beer makes biscuits taste yeasty.
ReplyDeleteHi, I have seen keto recipes that add yeast for the flavor even tho the rising action won't work for almond flour recipes. Guess we could add it to this also fo...for flavor.
DeleteI made this for my kids years ago and they loved it
ReplyDelete! So glad that I found this recipe again ☺️
This was excellent. I used chicken sausage charred peppers and onions I had in freezer homemade pizza sauce from freezer and cheese. Delicious!! Now I’m thinking for a quick sweet batter add sugar to batter plus cinnamon top with apple slices for a quick dessert. I’m sure I’ll think of more topping s and adjustments. Thank you for recipe.
ReplyDeleteOh yes! And use sweetened cream cheese in place of pizza sauce and top with a caramel drizzle after baking.
DeleteFantastic Idea!
DeleteOmg !cinnimon,sweetened cream cheese and a Carmel drizzle, !!!!! I’m headed for the kitchen. !!thanx for the sweet ideas !!!
DeleteThis comment has been removed by the author.
ReplyDeleteThis comment has been removed by the author.
DeleteIs this a thin or thicker crust pizza? I don’t like real thin pizza. Can this be made in a smaller pan to make it thicker if it is a thin crust pizza? I read people on here saying it’s thin crust it looks like a thick crust. Thanks everyone!
ReplyDeleteI would say the crust is a typical crust, not thin but also not super thick. Hope this helps!
DeleteMade this tonight. It reminded me of the pizza I had in Italy will make this again for sure.
ReplyDeleteGlad you enjoyed it!
DeleteThis crust was wet, nasty, and no flavor! I can not eat messy!!! Gross!!!
ReplyDeleteSorry it did not work for you.
DeleteThis comment has been removed by a blog administrator.
ReplyDeleteTHEN this is not for me🤦🏼♀️
ReplyDeleteThis is like many high hydration dough/batter recipes and may need to be adapted slightly to your oven but they work nicely. They used to make this in some lunchrooms in the schools. Good old standby!
ReplyDeleteMy family has been making this for decades since I saw it in a La Leche League whole foods cookbook. You can sprinkle cooked, chopped chicken and veggies over the unbaked crust and then use a white/alfredo sauce in place of tomato sauce as well. So many yummy variations. <3
ReplyDeleteI just wonder has anyone ever made it with Almond flour? and did it work out for you.
ReplyDeleteThat's my question too. Low carb version.
DeleteI made it using Bob’s One for One GF flour and had no problems. Delicious! So, almond flour would probably work for you.
DeletePeople
ReplyDelete1 - some ovens are not level.
2 - eggs come in different sizes
3 - i have heard altitude makes a difference in baking
4 - ovens don’t always run at the temperature shown on the knob…some run hotter, some cooler
All of these things can make YOUR product come out different from original poster.
No need to lambast them.
They didn’t set out to make your day bad.
They only tried to share a good recipe with others.
If yours didn’t work, adjust something!
Pan size
Egg size
Different temperature
It’s not hard.
Wondering if this could be adapted to lower carb flours? Hubs is pre-diabetic and grand child is gluten intolerant. Would certainly make pizza nights much easier.😊
ReplyDeleteI made this with gluten free (Bob’s One for One GF Flour). It was fantastic! I’ve made the recipe three times in about two weeks!!
DeleteDon’t waste your time or money on this Rediculous awful, gross imposter of a “crust”. How could anyone who has made this seriously recommend this?? Worst thing in my 50+ years of cooking. Recovering from an injury & begged request for pizza. JUST DONT DO IT!!!!🤢🤢🥴🤐
ReplyDeleteIf it didn't work for you, fine. Don't make it again. But have the grace to keep the rest of your unhelpful opinion to yourself.
DeleteMy goodness what a pack of whingers, especially Catherine. Lovely people put recipes that they have successfully made on this site to share, just because you have failed miserably please don’t attack the poster. Maybe just try harder and be thankful that there is still love and kindness from others. By the way I’m about to try this soon with gluten, fructose and lactose free. Just enjoy the fact that you are all able to get to a kitchen and do whatever. Cheers from Australia 🍾🥂
ReplyDeleteI agree. I tried the recipe as gluten free. Fantastic! Second time I made it, I forgot to set the timer. Extra 10 minutes. Yikes! But, it came out just as tasty as the first time.
DeleteSomeone said something about a sweet crazy crust pie. That sounds awesome. Can anyone give me a recipe for that?
ReplyDeleteHello I’m going to try the recipe with fiber four which is low carb. I make cakes , pancakes , a use it in recipes that call for sf flour . It’s gluten free an I think good for diabetics . Amazon sell it or I get it from there web site. I have been useing it 6 yrs an is Brillient let u know how I get on many thanks for sharing recipe .
ReplyDeleteThis morning I decided to try this for breakfast. I made the crust and replaced the pepperoni and sausage with bacon, minced onions, and hot banana peppers. I made a country gravy for sauce. Topped with scrambled eggs and shredded cheddar cheese. It was delicious!! The crust was perfect. The first bake of crust was 15 minutes for me.
ReplyDeleteWhy is the meat added to the batter and cooked first? I usually add the pizza sauce first, then the meat, veggies & cheese last.
ReplyDeleteIf anyone has used almond flour, please let all know how it came out! I have several diabetics and one gluten sensitive person to cook for. Thanks!!
The meat is added to the batter first because the batter is more liquid than a normal batter. It is definitely an odd way to make a pizza but it works. I've never tried different types of flours, but some have in the comments and said it works fine.
DeleteBaking it as I speak. Had I read the previous comments in the beginning, I might not have tried this at all but now I can't wait to try it. I haven't made pizza scratch crust ever, this could be interesting.
ReplyDelete