Crazy Crust Pizza

Crazy Crust Pizza

The Spruce / Cara Cormack

Prep: 25 mins
Cook: 40 mins
Total: 65 mins
Servings: 8 to 10 servings
Nutrition Facts (per serving)
429 Calories
26g Fat
20g Carbs
30g Protein
Show Full Nutrition Label Hide Full Nutrition Label
×
Nutrition Facts
Servings: 8 to 10
Amount per serving
Calories 429
% Daily Value*
Total Fat 26g 33%
Saturated Fat 12g 59%
Cholesterol 135mg 45%
Sodium 757mg 33%
Total Carbohydrate 20g 7%
Dietary Fiber 2g 9%
Protein 30g
Calcium 408mg 31%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Crazy crust pizza got its name because the crust forms while the pizza bakes. Beef and veggies are sauteed and then baked on a batter instead of a rolled out crust.

This pizza has slightly unusual directions, so follow them carefully. It's rich and delicious and fun to make, especially if you don't want to spend the time making a pizza crust from scratch.

You could change the cheeses and the meats used in this easy recipe, but don't make many more changes than that. The basic batter for the crust, the ratio of ingredients, and the baking method really have to stay the same for this recipe to work.

Ingredients

  • 1 pound ground beef
  • 1/2 pound spicy pork sausage
  • 1 onion, chopped
  • 1/2 cup grated carrots
  • 3 cloves garlic, minced
  • 1 (4-ounce) can sliced mushrooms, drained
  • 1 cup flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon pepper
  • 2 eggs
  • 3/4 cup milk
  • 2 (8 ounce) cans tomato sauce
  • 2 tablespoons mustard
  • 1 teaspoon dried Italian seasoning
  • 1-1/2 cups grated mozzarella cheese
  • 1 cup grated Cheddar cheese
  • 1/2 cup shredded Parmesan cheese

Steps to Make It

  1. Gather the ingredients.

    Crazy Crust Pizza ingredients

    The Spruce / Cara Cormack

  2. Preheat the oven to 400 F. Spray a 15 x 10" jelly roll pan or a 14" round pizza pan with a nonstick baking spray containing flour and set aside.

    greased baking sheet

    The Spruce / Cara Cormack

  3. In a large, heavy skillet, cook the ground beef, pork sausage, onion, garlic, and carrots together until the meat is browned, stirring to break up the meat. This should take about 6 to 9 minutes.

    cook the ground beef, pork sausage, onion, garlic, and carrots together in a pan

    The Spruce / Cara Cormack

  4. Drain the mixture well, if necessary, and set aside. Stir in the drained mushrooms and set the beef mixture aside.

    add mushrooms to the beef mixture in the pan

    The Spruce / Cara Cormack

  5. Then, in a medium bowl, combine the flour, salt, baking powder, and pepper and mix well with a wire whisk. Beat the eggs in a small bowl until combined.

    combine the flour, salt, baking powder, and pepper and mix, egg mixture in another bowl

    The Spruce / Cara Cormack

  6. Stir the eggs and milk into the flour mixture and stir just until combined; do not overbeat or the crust will be tough.

    Stir the eggs and milk into the flour mixture

    The Spruce / Cara Cormack

  7. Pour the batter into the prepared pan, gently spreading so the batter covers the pan's surface. Arrange the meat mixture evenly on the batter.

    Pour the batter into the prepared pan, spread meat mixture on top

    The Spruce / Cara Cormack

  8. Bake the pizza at 400 F for 20 to 25 minutes or until the pizza crust is golden brown. While the pizza is baking, combine the tomato sauce, mustard, and Italian seasoning in a small bowl and mix well.

    combine the tomato sauce, mustard, and Italian seasoning in a small bowl

    The Spruce / Cara Cormack

  9. Remove the pizza from the oven, spoon the sauce mixture over the meat and sprinkle with the cheeses. Return the pizza to the oven for 10 to 15 minutes longer or until the cheese is melted and begins to brown. Cut into squares to serve.

    Crazy Crust Pizza, sauce an cheese on top

    The Spruce / Cara Cormack

Recipe Tags: