If you love easy, budget-friendly meals that taste like pure comfort, this Crazy Crust Pizza is set to become a new favorite weeknight wonder. Instead of kneading dough or waiting for anything to rise, you simply whisk together a quick batter, pour it into the pan, top with some pepperoni, and then let the oven do it's magic.
After this prebake you add sauce and cheese and bake it again briefly. It bakes into a light, crispy, golden crusted pizza that is almost impossible to believe came from such a simple method. A small batch recipe it is perfect for small households, picky eaters, or anyone who wants a quick, easy and delicious homemade pizza without a lot of fuss!
This was a pizza recipe that I had bookmarked on Pinterest for a very long time. It seemed to be interesting and I love things which are intriguing and that pique my interest. It promised a thin and crispy crust and looked fairly easy to make.
I cut the recipe in half because I just didn't need a whole pizza with there only being me in the house. It has a pourable flour batter, quite similar to the batter of a Dutch baby. No leavening is required, just an egg. It promised to be nice and savory with the addition of some Italian Seasoning, salt and pepper.
At first I thought it wasn't going to spread out to fill the pan. I actually used the back of a metal spoon and that worked beautifully. It spread evenly and thinly. The pepperoni was easy to lay over top. It does use plenty of pepperoni, but it is the pepperoni which helps to keep the crust from puffing up too much in it's initial bake.
This time I kept it simple and topped it only with the sauce and mozzarella. I was a bit concerned when I took it out after its initial bake. I thought perhaps it might have burnt as the edges were quite brown, but all of my fear was to naught. Although the edges were quite crispy, it was actually perfection.
If you are a fan of a crisp thin crust pizza, I think you are going to like this. I can see where you could really make a few variations by adding veggies to the first bake, swapping out the pepperoni for something else and possibly adding some finely grated Parmesan to the crust.
I was really pleased with how this came out. It went down a real treat with a tossed salad on the side!
🍅🍕🌿INGREDIENTS NEEDED
TO MAKE
CRAZY CRUST PIZZA🍅🍕🌿
Relatively simple ingredients, put together in the most delicious way.
For the crust:
- 1/2 cup (60g) all-purpose plain flour
- 1/2 tsp Italian seasoning
- 1/2 tsp kosher salt
- 1/8 tsp black pepper
- 1 large egg, room temperature
- 1/3 cup (80ml) whole milk, room temperature
To finish:
- 3 ounces (85g) dry cure pepperoni (about 40 slices)
- 1/2 cup (130g) pizza sauce
- 1 cup (65g) mozzarella cheese, grated
🍅🍕🌿INGREDIENTS NOTES🍅🍕🌿
All-Purpose Plain Flour
This type of flour provides the perfect balance of chew and crisp thanks to its lower gluten content. It's what gives this "liquid" crust its magic texture - thin, crispy edges with a soft, foldable center.
Italian Seasoning
Adds instant flavor to the crust itself, giving every bite a savory, herby base. You can adjust this to taste, or even add garlic/onion powder if you want to add a little extra punch.
Salt and Black Pepper
This helps to season the crust so that it isn't bland. Kosher salt dissolves well and enhances the overall flavor, while pepper adds a subtle warmth
Eggs (room temperature)
The egg helps the batter to puff up and set. This crust behaves a bit like a savoury Dutch baby. Room-temperature eggs blend more smoothly and help the crust bake evenly.
Whole Milk (room temperature)
Creates a pourable batter and helps to achieve that tender-yet-crispy texture. Feel free to use a dairy-free option if you wish.
🍅🍕🌿TOPPINGS🍅🍕🌿
Pepperoni
The classic choice and a personal favorite. It crisps beautifully and helps weigh down the batter so it bakes evenly.
Pizza Sauce
Homemade or store-bought both work well. The sauce is added after the first bake which keeps the crust crisp and prevents sogginess.
Mozzarella Cheese
Shredded mozzarella melts into a bubbly, golden blanket. It's added during the second bake so thatit doesn't overcook.
🍅🍕🌿HOW TO MAKE CRAZY CRUST PIZZA 🍅🍕🌿
This is probably one of the easiest pizzas you could make.
- Preheat your oven to 425*F/220*C/ gas mark 7. Adjust your rack to the lowest position in the oven. Lightly spray a rimmed quarter sheet pan with some cooking spray. (Do not skip the spray. The crust will stick if you don't spray the pan.)
- Whisk the flour, herbs, salt and pepper together in a bowl. (I use a small wire whisk to do this.)
- Beat the egg and milk together and add to the dry ingredients. Mix together until smooth and well combined. Pour into the sheet pan and spread it out until it covers the bottom of the pan completely. (It might look like it isn't going to cover the pan, but trust me, it will. I used a pack of a metal spoon to spread it out.)
- Arrange the pepperoni slices evenly on top of the batter. (I left a 1-inch border around and the rest of the crust was literally covered.)
- Bake for 20 minutes. (It should be set and turning golden brown.)
- Remove from the oven. Top with the sauce and the cheese, spreading and sprinkling evenly. (A basting brush helps to spread the sauce out evenly.)
- Return to the oven and bake for a further 10 to 15 minutes more, or until the crust is golden brown and the cheese is hot and bubbly. (I actually turn the oven off at this point and put the pan back in. The oven is plenty hot and will heat the sauce through and melt the cheese.)
- Let rest for five minutes. Cut into squares to serve. (I used a traditional pizza cutter to cut this into four servings.)
🍅🍕🌿HINTS AND TIPS FOR SUCCESS🍅🍕🌿
Use the right pan size for the best texture
A quarter sheet pan will yield a thin, crisp crust with cracker-like edges, which is what this recipe is known for. Using a smaller pan will yield a thicker, softer crust.
Spray the pan generously
The batter WILL stick if you do not coat the pan generously with nonstick spray.
Add any toppings directly to the wet batter
Any meats or veggies should be added directly onto the wet batter during the first bake. This helps them to cook properly and prevents sogginess.
Precook any meats that you use
Whether you are swapping pepperoni for chicken, sausage, beef, etc. make sure it is thoroughly cooked before adding it to the batter.
Expect bubbles
The crust will puff up in spots, like a savory Dutch baby. If the bubbles get too big you can prick then with a fork, but to be honest, I rather like them.
Spread the sauce evenly
A basting brush works well for getting the sauce into every corner without tearing the crust.
Bake long enough to avoid sogginess
If the crust tastes soft or cake-like, it is likely that it needed more time in the oven.
🍅🍕🌿FREQUENTLY ASKED QUESTIONS🍅🍕🌿
WHAT IS THE PROPER SIZE PAN TO USE FOR THIS?
I used a quarter sheet pan with a lip which is approximately 9 by 13 inches. I do think you could use a smaller pan and have a slightly thicker crust. If you have one, I recommend a 7 by 9 inch pan. My crust was a tiny bit too thin and like a cracker around the edges. Still very good though I hasten to add!
DO I NEED TO USE PEPPERONI?
No, feel free to use other meats such as cooked and crumbled ground beef, Italian sausage, Canadian bacon, ham, chicken, etc. Just make sure that whatever meat you use is already cooked before adding it and add it in the same manner, before the sauce, etc. as stated in the recipe.
CAN I LEAVE OUT THE MEAT ALTOGETHER AND JUST USE VEGGIES?
Sure! Just be sure you add them at the same time as you would add the meat, directly on the wet batter, in order to make sure they get cooked through.
CAN THIS BE DONE IN A SKILLET?
Yes, you can do this in a skillet, but it will result in a crust that is slightly thicker than when done on a sheet pan. For crisp and thin use a sheet pan. For thick and chewy use an oven proof skillet. (No larger than 8 inches.)
🍅🍕🌿A FEW MORE PIZZA RECIPES TO ENJOY🍅🍕🌿
Pizza is one of our favorite food groups. Here are a few other versions we enjoy!
NEW YORK STYLE PIZZA - This is everything you might crave in a pizza, with a thin, airy crust that's crisp yet foldable. A rich homemade tomato sauce, perfected through years of tasting and tweaking, plenty of mozzarella and a sprinkle of Parmesan for that classic, irresistible finish. Simple, satisfying and wonderfully authentic. A true homemade treat that tastes every bit as good as it looks.
SCHOOL CAFETERIA PIZZA - Pure nostalgic comfort food. A super easy pourable crust that bakes up fluffy with crisp edges, topped with my own richly-seasoned homemade sauce. Add plenty of mozzarella, Parmesan and your favorite toppings and then bake until the cheese melts and browns beautifully. It's simple, hearty and tastes just like the pizza everyone loved.
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Yield: 4 servings
Crazy Crust Pizza
Prep time: 10 MinCook time: 35 MinInactive time: 5 MinTotal time: 50 Min
A delicious pizza with a thin crust that uses a liquid batter rather than a traditional crust. Fun to make, quick and easy too!
Ingredients
For the crust:
- 1/2 cup (60g) all-purpose plain flour
- 1/2 tsp Italian seasoning
- 1/2 tsp kosher salt
- 1/8 tsp black pepper
- 1 large egg, room temperature
- 1/3 cup (80ml) whole milk, room temperature
To finish:
- 3 ounces (85g) dry cure pepperoni (about 40 slices)
- 1/2 cup (130g) pizza sauce
- 1 cup (65g) mozzarella cheese, grated
Instructions
- Preheat your oven to 425*F/220*C/ gas mark 7. Adjust your rack to the lowest position in the oven. Lightly spray a rimmed quarter sheet pan with some cooking spray.
- Whisk the flour, herbs, salt and pepper together in a bowl.
- Beat the egg and milk together and add to the dry ingredients. Mix together until smooth and well combined. Pour into the sheet pan and spread it out until it covers the bottom of the pan completely.
- Arrange the pepperoni slices evenly on top of the batter.
- Bake for 20 minutes.
- Remove from the oven. Top with the sauce and the cheese, spreading and sprinkling evenly.
- Return to the oven and bake for a further 10 to 15 minutes more, or until the crust is golden brown and the cheese is hot and bubbly.
- Let rest for five minutes. Cut into squares to serve.
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Simple ingredients, easy steps, and that irresistible sweet-salty magic make this pie a must-try for any home baker craving something nostalgic, unique and unbelievably good!
I have always been a huge fan of salty and sweet combinations. Chocolate covered potato chips? Yes I do! Chocolate dipped Pretzels? Count me in! Sweet and salty anything and I am all over it. That combination is truly is a weakness of mine.
I saw this recipe the other day on Pinterest. I have adapted it to North American Ingredients so that everyone can enjoy it, no matter where you might live.
It might well be one of the ugliest pies you have ever seen . . . if not THE ugliest! Even a coat of icing sugar doesn't pretty it up. There are not too many cakes and sweet bakes that don't look better with a dusting of icing sugar. This is the exception. It is still downright ugly. But boy oh boy, what it lacks in looks it more than makes up for in taste!
The crust is a mix of crushed ritz crackers, desiccated coconut, melted butter and Demerara (Turbinado) sugar. The filling is a rich caramel custard . . . you create it by melting butter together with heavy cream, two kinds of sugar, eggs and some dry milk powder. This gets poured over more crackers which have been layered in the pan. I recommend crumbling them a bit as layering them did create a bit of a problem when it came to cutting the pie into servings. It would just make a more attractive cut if the crackers were crumbled somewhat.
Altogether though, this is one very delicious pie. Admittedly this is not for anyone who is on a diet, or trying to avoid sugar or fat. Its loaded with all of that and salt too from the crackers. That makes this a once in a blue moon, if not lifetime, treat! I highly recommend!
🎀INGREDIENTS NEEDED TO MAKE RITZ CRACKER PIE🎀
Except for the powdered milk you probably have everything in your kitchen right now.
For the crust:
- 125g ritz crackers (4 1/2 ounces) (1 1/4 cups of crumbs)
- 75g melted butter (1/3 cup)
- 75g demerara sugar (6 1/2 TBS, turbinado)
- 50g dessicated coconut (2/3 cup)
For the filling:
- 150g butter (2/3 cup)
- 150ml double cream (2/3 cup)
- 150g soft light brown sugar (3/4 cup)
- 150g demerara sugar (3/4 cup turbinado)
- 2 TBS dry milk powder
- pinch of salt
- 3 large free range eggs
To finish:
- a further 125g of ritz crackers, approximately (4 1/2 ounces)
🎀INGREDIENTS NOTES🎀
Ritz Crackers (Crust and Filling Layers)
The crust is made from finely blitzed Ritz giving the pie a salt/sweet buttery base that complements the caramel custard. The second addition of crackers for the filling adds texture. I do recommend coarsely crumbling them rather than layering them for ease in cutting the finished pie.
Demerara Sugar (Turbinado)
This is used both in the filling and the crust. It's coarse, caramel-like flavour deepens the favor of the custard and adds crunch to the crust. It is like a coarse granulated brown sugar or also known as coffee sugar. Perfect for building caramel notes.
Dessicated Coconut
This adds a subtle chew. Use UNSWEETENED coconut as the pie is sweet enough.
Butter
This is used generously in the crust and the filling. In the crust it binds the crumbs and in the filling it melts with the cream and sugars to form a delicious caramel custard base.
Double Cream (Heavy Cream)
Provides richness and helps to create the silky caramel custard. Whipping cream also works.
Soft Light Brown Sugar
Adds moisture and a deeper caramel flavour.
Dry Milk Powder
I'm not sure exactly what this does, but I suspect it contributes to the caramelization.
Eggs
Essential for thickening the caramel custard
Salt, just a pinch but important
Salt helps to enhance the sweet/salty profile that makes this pie so irresistible, especially when paired with the crackers' natural saltiness.
🎀HOW TO MAKE RITZ CRACKER PIE🎀
This is a very simple make. There is no rolling out of a crust of anything.
- Preheat the oven to 325*F165*C/ gas mark 3. Butter and then baseline a 9 inch spring form pan. Butter the sides really well also. Set aside. (Its a sticky pie so do butter everything really well.)
- Place the crackers for the crust in a food processor and blitz until fine. Add the melted butter, sugar and coconut. Blitz again to combine. Press into the bottom of the spring form pan. (You can use the bottom of a metal measuring cup to really press the crust in firmly.
- Place the butter, cream, sugars and milk powder into a saucepan. Cook, stirring, over moderate heat until the mixture comes to a boil and everything is well mixed together. (DO not allow it to come to a rolling boil completely. Take it off the heat as soon as it starts to boil.)
- Let cool slightly. Beat the eggs together and then temper them with a bit of the caramel mixture. Whisk this mixture back into the caramel, then pour the whole thing through a sieve, discarding any solids and set aside. (Both very important steps. Don't skip pouring it through a sieve.)
- Arrange the remaining crackers in the crust in a decorative manner. (After making this several times, I recommend crumbling the crackers coarsely, not leaving them whole. This makes for easier cutting later on.)
- Pour the caramel custard over top and place the pan on a baking sheet. Bake in the preheated oven for 45 minutes until golden brown. (The baking sheet makes for ease in putting the pan into the oven and taking it out, also helps prevent anything that might leak from dirtying up your oven.)
- Remove from the oven and allow to cool completely before cutting into wedges to serve. (This is great served either just warm or completely cold.)
.JPG "Ritz Cracker Pie")
🎀HINTS & TIPS FOR SUCCESS🎀
Butter your pan generously
The springform pan should be buttered and baselined with baking paper, the sides being buttered really well to prevent sticking. This pie is a stick and rich pie so proper greasing makes unmolding easier.
Blitz the crust finely for the best texture
The crust works best when the crackers are blitzed until fine, then thoroughly combined with the butter, sugar and coconut before pressing into the pan. A fine crumb helps the crust hold together.
Melt the caramel mixture gently
You can cook the butter, cream, sugars, and milk powder over moderate heat until everything is melted and just comes to the boil. Gentle heat prevents scorching and keeps the caramel smooth.
Temper the eggs slowly
This is one of the most important success tips. Tempering prevents scrambled eggs by slowly whisking the hot caramel into the beaten eggs to raise their temperature gradually. Take your time here - rushing can cause curdling.
Always strain the custard
Even with tempering some eggy bits are sure to escape. Straining gets rid of these.
Don't overlap the whole crackers
Overlapping them makes the pie very difficult to cut. I recommend laying them in a single layer or even crumbling them into coarse pieces for easier cutting when the pie is finished.
Expect an ugly pie and embrace it
This pie, I'm not going to kid you, is downright unattractive. It is however delicious. Don't judge a book by it's cover.
Serve warm or cool - both are delicious
This pie is as delicious served warm as it is served cold. Warm gives a softer custard. Cool gives cleaner slices.
🎀FREQUENTLY ASKED QUESTIONS🎀
WHAT DOES THIS PIE TASTE LIKE?
This pie is a sweet/salty caramel custard dream. The crusty is buttery, coconutty, and slightly salty from the crackers, while the filling is a rich caramel custard made from butter, cream, sugars and eggs.
IS THIS PIE SUPPOSED TO LOOK UGLY?
Yes, and that is part of it's charm. It is probably one of the ugliest pies you have ever seen, but the flavor more than makes up for it. It does look a lot better when cut into wedges.
WHY ARE RITZ CRACKERS USED IN THE CRUST AND THE FILLING?
The crust uses crushed crackers for texture and saltiness, while the second layer of whole crackers adds crunch and contrast. I recommend that you crumble the crackers slightly when putting the into the crust rather than overlapping them for easier slicing.
WHY DRY MILK POWDER?
The recipe includes dry milk powder. This enriches the custard and helps with the caramelization.
HOW DO YOU TEMPER EGGS?
You temper eggs by whisking a little bit of the hot caramel mixture into the beaten eggs, SLOWLY. This will help to raise their temperature without cooking them, prevents scrambled bits and ensures a smooth custard.
SHOULD I STRAIN THE CUSTARD?
Yes, even with careful tempering, tiny eggy bits can sneak in. Straining guarantees a silky filling with no lumps.
IS THIS PIE REALLY SWEET?
I'm not going to lie. it is extremely rich and indulgent and sweet. Loaded with butter, sugar, cream and salty crackers. This is a once in a blue moon treat.
WHATS THE BEST WAY TO SERVE IT?
Its lovely served just warm and cut into wedges with a dollop of cream, clotted cream or even ice cream on top. If you leave it to cool completely however, you will get much nicer slices.
🎀A FEW OTHER PIE RECIPES TO ENJOY🎀
I have never met a dessert pie that I did not fall in love with. Here are a few more favorites to enjoy!
MAPLE WALNUT VINEGAR PIE - Maple Walnut Vinegar Pie is a Canadian twist on the American Pecan Pie. Maple and walnuts are naturally a brilliant flavor combination, and one that my family just loves! You can either chill this and serve it cold from the refrigerator, or you can serve it at room temperature. Either way it is totally scrumptious, especially with a dollop of whipped cream on top!
RAISIN & SOUR CREAM MERINGUE PIE - Crisp pastry crust filled with a lush creamy sour cream filling, dappled with sweet plump raisins. Topped with a pile of sweet fluffy meringue. Its best to let it chill and set up prior to cutting into wedges to serve. This is rich and delicious. An old family favorite.
Pin this delicious recipe to your Dessert and Pie Recipe boards and remember to FOLLOW ME on Pinterest, Facebook, or Instagram!
That way you can be assured that you are always up to date with fresh content as soon as I post it. You can also sign up to receive a weekly newsletter from Grow. Thank you!
Yield: One 9-inch pie
Ritz Cracker Pie
Prep time: 20 MinCook time: 45 MinTotal time: 1 H & 5 M
If you are a fan of salty and sweet, you will quite simply love this pie. Its not very pretty but it more than makes up for that in taste!
Ingredients
For the crust:
- 125g ritz crackers (4 1/2 ounces) (1 1/4 cups of crumbs)
- 75g melted butter (1/3 cup)
- 75g demerara sugar (6 1/2 TBS, turbinado)
- 50g dessicated coconut (2/3 cup)
For the filling:
- 150g butter (2/3 cup)
- 150ml double cream (2/3 cup)
- 150g soft light brown sugar (3/4 cup)
- 150g demerara sugar (3/4 cup turbinado)
- 2 TBS dry milk powder
- pinch of salt
- 3 large free range eggs
To finish:
- a further 125g of ritz crackers, approximately (4 1/2 ounces)
Instructions
- Preheat the oven to 325*F165*C/ gas mark 3. Butter and then baseline a 9 inch spring form pan. Butter the sides really well also. Set aside.
- Place the crackers for the crust in a food processor and blitz until fine. Add the melted butter, sugar and coconut. Blitz again to combine. Press into the bottom of the spring form pan.
- Place the butter, cream, sugars and milk powder into a saucepan. Cook, stirring, over moderate heat until the mixture comes to a boil and everything is well mixed together.
- Let cool slightly. Beat the eggs together and then temper them with a bit of the caramel mixture. Whisk this mixture back into the caramel, then pour the whole thing through a sieve, discarding any solids and set aside.
- Arrange the remaining crackers in the crust in a decorative manner.
- Pour the caramel custard over top and place the pan on a baking sheet. Bake in the preheated oven for 45 minutes until golden brown.
- Remove from the oven and allow to cool completely before cutting into wedges to serve. Yummo!
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
Thanks for visiting! Do come again!!
If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right hand side of the screen.
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