Crazy Crust Pizza Recipe

I finally cracked Where’s The Crust Pizza Recipe and I’m not kidding when I say the batter turns into a ridiculously crisp, pillowy base that makes every topping taste like it belongs on a winner.

I am obsessed with Crazy Crust Pizza because it flips pizza on its head. No rolling dough, just a slick batter that gives crunchy edges and a pillow center.

I love that it satisfies my late-night Buffalo Chicken cravings or my lazy Pizza Recipes Homemade mood. Where’s The Crust Pizza Recipe?

Right in my kitchen brain. I slob on pizza sauce, pile toppings and basil on top and I don’t care about rules.

It’s messy, loud, and exactly what I want when I want instant, ridiculous pizza. Pure cheese pull joy.

Try not to drool. Worth every greasy, glorious bite.

Ingredients

• Flour: the dough backbone, gives crunch and chew.
• Baking powder: makes crust a bit lighter, not fluffy.
• Sugar: feeds yeast-ish browning, little sweet bite.
• Salt: tightens flavor, keeps it from tasting flat.
• Egg: adds richness and structure, makes crust sturdier.
• Milk: gives tenderness and browning, makes it richer.
• Olive oil: crisp edges and nice mouthfeel, flavorful fat.
• Pan oil: prevents sticking and adds golden bottom.
• Parmesan: salty bite, umami boost.

  Worth the sprinkle.

• Pizza sauce: tangy tomato base, pulls everything together.
• Mozzarella: gooey, melty cheese pull you’ll love.
• Pepperoni: spicy, greasy rounds that add protein and charm.
• Mushrooms: earthy chew, soaks up saucy goodness.
• Red onion: sharp, sweet crunch that cuts richness.
• Bell pepper: fresh snap and mild sweetness.
• Black olives: briny pop if you’re into that.
• Basil: fresh finish, bright herby lift on top.
• Black pepper: little heat and aromatic bite.
• Oregano: dried herb punch, classic pizza flavor.

Ingredient Quantities

• 1 1/2 cups all purpose flour
• 1 teaspoon baking powder
• 1 teaspoon granulated sugar
• 1/2 teaspoon fine salt
• 1 large egg, lightly beaten
• 1 cup milk (whole or 2% works best)
• 2 tablespoons olive oil, plus extra for pan
• 1/4 cup grated Parmesan cheese (optional but good)
• 1/2 cup pizza sauce or marinara
• 1 1/2 to 2 cups shredded mozzarella cheese (packed)
• 20 to 30 slices pepperoni or 6 ounces sliced pepperoni
• 1/2 cup sliced mushrooms (about 3 ounces)
• 1/2 small red onion, thinly sliced
• 1/2 bell pepper, thinly sliced
• 1/4 cup sliced black olives (optional)
• a handful fresh basil leaves for finishing
• cracked black pepper and dried oregano to taste

How to Make this

1. Preheat oven to 450°F and put a rimmed baking sheet or pizza pan in the oven while it heats so it gets hot.

2. In a bowl whisk together 1 1/2 cups all purpose flour, 1 teaspoon baking powder, 1 teaspoon granulated sugar, and 1/2 teaspoon fine salt until well mixed.

3. In another bowl beat 1 large egg with 1 cup milk, then whisk in 2 tablespoons olive oil. Stir the wet into the dry until a smooth batter forms; fold in 1/4 cup grated Parmesan if you are using it.

4. Generously oil the hot pan with a little extra olive oil (use an oven mitt), then pour the batter into the pan and quickly tilt to spread it into an even round or rectangle about 1/4 to 1/2 inch thick.

5. Bake the batter 8 to 10 minutes until the edges look set and just starting to turn golden. This creates a quick crust so you dont get soggy pizza later.

6. Remove the crust from the oven and spread 1/2 cup pizza sauce or marinara over it, leaving a small edge for a crust. Sprinkle 1 1/2 to 2 cups shredded mozzarella evenly on top.

7. Arrange 20 to 30 slices pepperoni (or 6 ounces sliced pepperoni), 1/2 cup sliced mushrooms, 1/2 small red onion thinly sliced, 1/2 bell pepper thinly sliced, and 1/4 cup sliced black olives if using. Push toppings down a bit so they make contact with the cheese.

8. Season with cracked black pepper and dried oregano to taste. Return the pizza to the oven and bake another 8 to 12 minutes until cheese is melted, bubbling and edges are golden.

9. Remove pizza, let rest 2 to 3 minutes, scatter a handful of fresh basil leaves over the top, slice and serve. If you like extra flavor a drizzle of olive oil or another sprinkle of Parmesan is nice.

Equipment Needed

1. Rimmed baking sheet or pizza pan (preheated in the oven)
2. Large mixing bowl
3. Small mixing bowl or liquid measuring cup for wet ingredients
4. Whisk and a fork or small hand mixer
5. Measuring cups and spoons
6. Spatula or silicone scraper to spread batter and transfer pizza
7. Oven mitts or heatproof gloves
8. Sharp knife or pizza cutter and a cutting board

FAQ

Crazy Crust Pizza Recipe Substitutions and Variations

• All purpose flour: use bread flour for a chewier crust, or a 1:1 gluten free flour blend with xanthan if youre avoiding gluten, or whole wheat pastry flour for a nuttier flavor (may be slightly denser).
• 1 large egg: swap with a flax “egg” (1 tbsp ground flax + 3 tbsp water), or 1/4 cup applesauce or mashed banana for binding in a pinch, or a commercial egg replacer if you want egg-free.
• 1 cup milk: use unsweetened almond milk or oat milk for dairy free, or thin plain yogurt with a little water for extra tang, or buttermilk for a slightly richer, tangy crust.
• Pepperoni: replace with cooked Italian sausage, sliced salami, turkey pepperoni for fewer calories, or thin sliced ham for a different vibe.

Pro Tips

1. Let the pan get really hot and oil it well just before pouring the batter, otherwise the crust will stick or stay gummy. Use an oven mitt and pour the oil, then swirl it fast so the oil is evenly coating.

2. Don’t overload with wet toppings. Pat mushrooms and sliced peppers with a paper towel first and avoid too much sauce in the center. A thinner layer of sauce keeps the crust from getting soggy.

3. Pre-melt some of the cheese on the parbaked crust before adding heavy toppings, that helps everything bind and prevents toppings from sliding off when you slice. Also press pepperoni slices into the warm cheese so they crisp up instead of floating.

4. Let the pizza rest 2 to 3 minutes after baking so the cheese firms up a bit, then add the fresh basil and a little olive oil. That short rest makes slicing neater and keeps the cheese from pulling off the crust.