This crazy crust pizza is really good! and so easy! It’s called crazy crust because the crust is actually a batter that you pour into the pan and tip around to spread it. You put all the toppings on and cook it and then add the sauce and cheese and cook it a little more. No waiting for the dough to rise! I don’t remember my mom ever making this so it must have been a recipe that she wanted to try and never got around to or she found it after we were all grown and moved out. By the condition of the tape holding it to the card, or more accurately, not holding it to the card anymore, it seems to be fairly old. Too bad she never made it for us because it was a quick and easy dinner. I will definitely be making it again.
I made it in one of my stoneware jelly roll pans, which I call a cookie sheet, but have recently learned is not. Thanks bloggers! It is supposed to be non-stick, but not this time. I would recommend using non-stick cooking spray no matter what type of pan you use. I forgot to take a picture before, so here’s a couple of what was left when we were done.
Here’s a picture of the original card:
It’s not actually that hard to read. That just happened when I enlarged the scanned image. I’ll type it all out for you below. I substituted fresh mushrooms and I’m sure you can put on any toppings that you like.
Crazy Crust Pizza
1 1/2 lbs. ground beef or sausage or 1 cup thinly sliced pepperoni (I used pizza sausage purchased fresh from grocery store.)
1/4 cup chopped onion
1 can (4 oz.) well-drained mushroom pieces and stems, if desired (I used fresh)
1 cup pizza sauce (I used a large can-15 oz. of Muir Glen Organic Pizza Sauce)
1 cup (4 oz.) shredded mozzarella (I used 8 oz. pizza blend shredded cheese)
1 cup all-purpose flour (spoon it into cup to measure)
1 tsp. salt
1/8 tsp. pepper
1 tsp. Italian seasoning or leaf oregano
2/3 cup milk
In medium skillet, brown ground beef or sausage and season to taste. (No need to brown pepperoni.) Drain well. Set aside. Lightly grease and dust with flour or cornmeal a 12 or 14-inch pizza pan or 15×10 jelly roll pan. (I obviously forgot that last step.)
Prepare Batter. In small bowl, combine flour, salt, pepper, Italian seasoning eggs and milk, mixing until smooth.
Pour batter into pan, tilting pan so batter covers bottom. Arrange toppings on top of batter, excluding sauce and cheese. Bake on low rack in oven at 425 degrees for 25-30 minutes until pizza is deep golden brown. (Deep brown gives a crisp crust.) Remove from oven, drizzle with pizza sauce and sprinkle with cheese. Return to oven for 10-15 minutes.
TIP: For 13×9 pan, use 3/4 cup flour, 1/2 tsp. salt, 1/2 tsp. Italian seasoning or leaf oregano, 1/8 tsp. pepper, 1 egg, and 2/3 cup milk for batter. Top with 3/4 lb. ground beef or sausage or 1/2 cup thinly sliced pepperoni; 2 Tbsp. chopped onion; 2 oz. mushrooms. Prepare and bake according to directions above. Top with 2/3 cup pizza sauce and 1/2 cup shredded cheese. Bake as directed.
On the menu tomorrow: Danish Butter Cookies
- Pizza Dough Recipe, Pizza Dough & Homemade Pizza Dough | Pottery Barn (potterybarn.com)
- Cauliflower Crust Pizza (eatingonthelow.wordpress.com)
- The Secret to a Perfect Pizza Crust (notesfromamessykitchen.com)
- Pizza Recipe (zachholaday.wordpress.com)