Crazy Crust Pizza

"Whenever you need pizza quick, this is the recipe to go for! It is not a traditional yeast dough crust...it actually starts out with a batter that turns into a crust. It is extremely easy to prepare, very good and you could probably have it done and on your table before the pizza parlor could :)"
 
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photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Peter J photo by Peter J
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
Ready In:
35mins
Ingredients:
11
Yields:
8 slices
Serves:
2-4
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ingredients

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directions

  • Preheat oven to 400 degrees.
  • Grease and flour a pizza pan or 10 x 15 baking sheet (with sides).
  • Combine flour, salt, oregano, pepper, eggs and milk and mix well.
  • Pour batter in pan and tilt pan around until bottom of pan is evenly coated.
  • Sprinkle the cooked meat, onions and mushrooms over the batter.
  • Bake for 20 minutes.
  • Remove from oven and drizzle on pizza sauce.
  • Sprinkle evenly with cheese.
  • Bake for about 5 more minutes, or until cheese is bubbling.
  • Slice and serve!

Questions & Replies

  1. Im curious how this could be considered "Healthy"? 1295 calories per serving and 100% of your fat, etc.
     
  2. Is it ok to use cooking spray vs grease/flour to coat your cooking pan?
     
  3. I am also wondering if this recipe would work using gluten free flour.
     
  4. There is no baking powder in the recipe. And no yeast with rise time either. Isn’t this like a board when it comes out? Or do you use self rising flour?
     
  5. There's no way the nutrition information given for this recipe is correct, is there?!!!
     
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Reviews

  1. What a great pizza recipe. Both my husband and I are diabetic, so the fact that this crust is about half the amount of carbs as traditional crust is a great bonus for us. The baked crust is very light in texture. I cut the salt amount in half and don't feel that it compromised the flavor in any way. We will definately make again. Thank you.
     
  2. I scaled the recipe to 2 servings cooked it in a 8" round cake pan and made my own personal pan pizza. I added garlic powder, onion powder and pizza seasoning to the mix. I used a ton of red and green peppers, banana peppers and red onions. It was delish. A definate repeat, I can't wait to make it for my husband. I have been looking for a lower calorie pizza crust and I have found it! Thanks a bunch for posting!
     
  3. I've been making this for years. It's very good and very easy. But I pour the crust into a 8*11.5 pan. And instead of flouring the pan, I sprinkle corn meal into it after spraying.
     
  4. I love a crisp crust so I spread the batter onto a preheated pizza stone and it turned out fine. The batter "set" quickly when it touched the stone so there was no mess. I baked the batter alone for about 8 minutes (at 500 degrees) until it was getting a bit brown on top and crisped up on the bottom) then added toppings (just cheese this time) and baked for another 5 minutes. If kept on the stone, the crust stays crisp. Great recipe, thanks for posting!
     
  5. Fantastic! My husband and I really loved it and it will make an easy dinner once we have kids. I can't wait to share it with my sister and mom! Thin crust but surely not thin on taste. You have to try this to believe it.
     
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Tweaks

  1. I made this today. It is the recipe I have been looking for, for almost 50 years. This pizza was made and served in our public schools back in the 1960's. It was the only approved pizza served in schools due to the crust containing both milk and eggs. My, husband, son and grandsons loved it. My childhood friends now have this and plan on making it and getting back to me on how it tastes. I know they will love it. I sure would like to get my hands on a copy of that public school lunches recipes from the 1960's. Thanks for sharing!
     
  2. I warmed the milk, and added one packet of yeast, I let it activate and rise a little, while the sausages were cooling... Also we use parmesan and mozzarella!
     
  3. I did not have any jarred spaghetti sauce, so used my homemade canned Mexican tomato sauce. it's just tomatoes, onions and green chile. It added the spicy kick we like, you really couldn't tell it wasn't spaghetti sauce.
     
  4. I used half the amount of salt which did not adversely affect the taste.
     
  5. Use turkey sausage and cut out 25%fat and bout 110 calories
     

RECIPE SUBMITTED BY

<p>I live in Pa (outside of Philadelphia) and cooking, baking, cross-stitching and reading are my hobbies. <br /> <br />I collect cookbooks and cookie stamps/cutters and have a pretty big collection of both. I am also a fan of all things Amish, so I have quite a collection of things picked up in Reading, Lancaster and surrounding areas here in Pennsylvania. <br /> <br />I have 4 kids, who are the loves of my life and cooking for them and my husband keeps me on my toes! ;) <br /> <br />We bought an ice cream parlor in March 04 and it's been quite an experience! <br /> <br />Note: I love getting feedback on my recipes; all I ask is that you actually *make* them before reviewing them. <br /> <br />Also, if you make changes or substitutions, I'd love to see your suggestions and/or comments, but I'd appreciate no rating at all if it's not made as posted. Too many recipe reviews state margarine subbed for butter (if I list butter, it's REAL butter), different spices, low-fat ingredients, whole wheat flour instead of white, etc. The recipes will not work/taste as intended, so it's really not fair to rate them as such. <br /> <br />I'd also really appreciate it if you refrain from rating a recipe if you overcook or overbake it or it you don't refrigerate or store as listed. <br /> <br />I, of course, will adhere to the above when rating recipes, too! <br /> <br />Thanks and have a great day! <br /> <br />My Rating System: <br /> <br />***** A delicious recipe that was thoroughly enjoyed. It has excellent, detailed directions and is perfect as is. If a dish is especially easy, and I'm on the fence, I will give it 5* for ease even if it's very good instead of great. Something I will definitely make again. <br /> <br />**** Excellent recipe but confusing directions that I will make again in my own less confusing way OR Very good recipe that I'll probably make again if I find the time! <br /> <br />*** Good/OK recipe but probably not something I would make again OR Very Good recipe that doesn't have clear, detailed directions. <br /> <br />** Recipe was edible but not really enjoyed and will not be made again. Work involved not a good trade-off for the end result. <br /> <br />* Not edible and probably an error in the recipe. I feel that I pick recipes with ingredients our family likes, so in my opinion, there's an error somewhere. If there's a chance I made the error, I won't rate the recipe. ;) <br /> <br /><img src=http://i5.photobucket.com/albums/y164/lauralie41/swapbanner.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /> <br /> <br /><a href=http://s224.photobucket.com/albums/dd235/MidwestMaven/?action=view&amp;current=cookieswapparticip.jpg target=_blank><img src=http://i224.photobucket.com/albums/dd235/MidwestMaven/cookieswapparticip.jpg border=0 alt=Photobucket /></a> <br /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/honey-pot-print-c10069558.jpg border=0 alt=Photobucket /> <br /> <br /><a href=http://s224.photobucket.com/albums/dd235/MidwestMaven/?action=view&amp;current=09holidayparticipationbanner.jpg target=_blank><img src=http://i224.photobucket.com/albums/dd235/MidwestMaven/09holidayparticipationbanner.jpg border=0 alt=Photobucket /></a></p>
 
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