Crazy Crust Pizza (Easy Pourable Crust Recipe)

 

 

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.

1. 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.)
2. Whisk the flour, herbs, salt and pepper together in a bowl. (I use a small wire whisk to do this.)
3. 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.)
4. 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.)
5. Bake for 20 minutes. (It should be set and turning golden brown.)
6. 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.)
7. 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.)
8. 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

Author: Marie Rayner

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

1. 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.
2. Whisk the flour, herbs, salt and pepper together in a bowl.
3. 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.
4. Arrange the pepperoni slices evenly on top of the batter.
5. Bake for 20 minutes.
6. Remove from the oven. Top with the sauce and the cheese, spreading and sprinkling evenly.
7. 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.
8. Let rest for five minutes. Cut into squares to serve.

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