Crazy Crust Pizza is a thin crust pizza that lives up to its name by using a liquid batter rather than a traditional dough for its crust! If you are looking for a more traditional pizza, be sure to check out my pizza dough recipe which is the perfect classic pizza crust.
Crazy Crust Pizza
Crazy Crust Pizza has recently gone viral on TikTok, so of course, I had to try it out for myself! However, the recipe that is going viral is NOT the original. The tiktok recipe actually looks like a giant soft pancake crust. I feel bad for anyone who is trying that version!
The original Crazy Crust Pizza recipe is from a bag of Pillsbury flour from 1969. It really is crazy how this pizza comes together perfectly using a liquid crust. (Hint: it is essentially a dutch baby) It ends up coming out thin and crispy, making everybody want to go back for more! This recipe is so simple.
Crazy Crust Pizza Ingredients
Flour: I use all-purpose flour for this recipe. Because of its lower gluten content, it yields a perfectly balanced chewy, yet delightfully crispy crust.
Pepperoni: This is my all-time favorite pizza topping! I love a classic pepperoni pizza, but other toppings can easily be substituted as well.
Pizza Sauce: I love my homemade pizza sauce, but store-bought sauce works just as great in a pinch!
Can I Make This Without Pepperoni?
Of course! Italian sausage, ground beef, Canadian bacon, chicken … the options are endless! If substituting the pepperoni with another meat, just be sure that it is precooked, and add it directly on top of the wet batter during the first bake, just like you would with the pepperoni.
Can I add Veggies to my Pizza?
Absolutely! I made a veggie version of this pizza using onions, peppers, and jalapeños, and it was amazing. You could use any veggies you want, again, just be sure that you add any toppings (aside from the cheese and sauce) directly onto the wet batter during the first bake, as this ensures everything is cooked well.
Would Crazy Crust Pizza Work In a Skillet?
Yes! I have made it in a large oven-safe skillet, and it was still very tasty. It really comes down to personal preference. If a crispier, thinner crust is your preference, I recommend using the baking sheet. The skillet will yield a thicker, chewier crust pizza.
If you love all things pizza, be sure to also check out my pizza sliders and focaccia pepperoni pizza.
More Pizza Recipes
Crazy Crust Pizza
Ingredients
Crust
- 1 cup (125g) all-purpose flour
- 1 teaspoon Italian seasoning
- 1 teaspoon kosher salt
- ⅛ teaspoon black pepper
- 2 large eggs, room temperature
- ⅔ cup (163g) whole milk, room temperature
Topping
- 1 cup (5 ounces) pepperoni slices, about 75 slices
- 1 cup (257g) pizza sauce
- 2 cups (113g) mozzarella cheese, shredded
- parsley, optional for garnish
Instructions
- Adjust oven rack to lowest position. Preheat oven to 425°F. Lightly spray a rimmed 10×15-inch baking pan with nonstick cooking spray.
- In a large bowl combine flour, Italian seasoning, salt, pepper, eggs, and milk. Stir until combined.
- Pour batter into the prepared baking pan, making sure it evenly covers the bottom of the pan.
- Top with pepperoni and bake for 20 minutes.
- Top with sauce and mozzarella cheese. Bake for 10-15 minutes more, or until crust is golden brown and cheese is hot and bubbly.
- Slice and serve hot, garnished with parsley if desired.
Did you make this recipe?
You can tag me at @iamhomesteader.
I don’t like a bread type crust, I prefer crisp, which is this?
It tells you if you read it.
I have misplaced my original recipe, but I do believe mine was a bit different. I am 92 and do not recall using eggs, but could be wrong. I have had it a LONG time and am going to continue looking for it. It maybe the same as your version, but I do want to locate mine. Thanks for your information.
Instead of spraying with nonstick cooking spray can i just line the pan parchment paper?
Sure
This looks amazing. I need to use gluten free flour. Can I use a cookie sheet or do I need a pan with sides?
Can I divide this recipe in half? Some of us live alone and that would be plenty for us.
You can literally divide ANY recipe in half, using math :/
I used wheat (pastry) flour and otherwise followed recipe but the 20 minutes at 425 degrees caused the edges to burn a bit. Also, it “puffed up” in a couple of places. I’ll try it at a lower temperature for maybe a bit less than 20 minutes to give it a fair go.
Yes, the edges are supposed to get brown (obviously not burn) and it is supposed to puff up! That is the beauty of this crust. If your oven runs how then that would account for the burning.
Made this more than once. Easy and was really good.First time I “poured”crust on pan I remember thinking Amanda you are nuts,no way, and get the garbage bag ready
Would spaghetti sauce work instead of pizza sauce?
I used half and half because that was all I had at the time. Mine was not crispy on the bottom but browned nicely. Maybe I sprayed the sheet pan too much with nonstick spray. When I make pizza, I usually sprinkle a little cornmeal on the pan first, maybe I’ll try that next time. Overall, this was a quick “pizza” and not bad!
Amanda, I love Dutch Babs, so I’ll just have to make this. <3
Hi, Can almond milk be substituted for whole milk and almond flour for all purpose flour?
I have not made those adjustments so cannot speak to their effectiveness.
Hi! Can you use a 12″ round pizza pan. I used a ready made pizza crust for another try the other day and it was ok but JUST OK. I’ll probably try cooked hamburg and vegetables next time with ready made sauce.
I used Gluten Free (Krusteaz) 1 for 1 flour and loved it. But I didn’t realize I needed to put the Sausage and Ham on at the same time as the Pepperoni. I will do that next time. Being Gluten free means really bad pizza until now. Thanks Amanda, and I love the Cookbook.
Mari
Thank you for trying the 1 for 1 GF flour and giving your findings. That was my exact question! Happy cooking.
I had that question too! I typically use King Arthur Measure for Measure gluten free flour. Do you know if the Krusteaz mix about the same consistency ? I’ve never seen it in my local stores…hoping mine will turn out good too!
Would there be a difference using table salt vs kosher salt? I don’t have kosher salt on hand.
Can wheat flour be substitute? Need to add any ingredients?
Going to make with grandchildren!
Hi – yes, you can use wheat flour. And if you are using table salt, use half the amount the recipe suggests. 🙂
I am on salt free and yeast free diet. This is perfect. I have made it several times. I am also plant based and many veggies work great. Thanks for helping me be able to eat a legal and very good pizza.
Can I use 2% milk, I don’t have whole milk?
Yes
This crust tastes amazing! I did have an issue with the crust curling on the outer edges. I am trying to figure out if I did something wrong!
You aren’t doing anything wrong! It is supposed to puff up and get curly. 🙂
I’m wondering if this could be adapted for a dessert. Halved, grilled or seared plums would be wonderful on this type of crust. For recipe creators, I bet you could do it!
Yes! I have a recipe here: https://iambaker.net/cinnamon-sugar-dutch-baby/
This recipe was amazingly wonderful. Had my doubts while baking. Next time I won’t bake as long as the recipe calls for. Was a little to done for my liking. Used your homemade pizza sauce recipe also. The only thing different was I also added pepperoni and japaneos on top of the cheese. If you like thin crispy crust this won’t disappoint! Will be making this again soon!
Hiya,
Sounds like a delicious easy recipe for making pizza, for I guess you can use sausage, ham etc. instead of pepperoni, is that not the case?? Thanks, Sparky
Yup – I wrote this in the post. Just make sure whatever meat you add has been precooked.
“Can I Make This Without Pepperoni?
Of course! Italian sausage, ground beef, Canadian bacon, chicken … the options are endless! If substituting the pepperoni with another meat, just be sure that it is precooked, and add it directly on top of the wet batter during the first bake, just like you would with the pepperoni.”
Do you have to put the pepperoni on wet crust or can it be added later? What’s the advantage of adding pepperoni at beginning? Thanks
Could you substitute Almond flower
I was just wondering the same thing….or even maybe half and half.