Crazy Crust Pizza - Master Cookbook Recipe # 158

Name: Crazy Crust Pizza - Master Cookbook Recipe # 158
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 1 (0ne) 10-12" pizza
Cuisine: Southern
Ingredients: 1 cup All-purpose flour; 1/2 tsp Salt (Adjust to taste; the original recipe calls for 1 tsp); 1 tsp Pizza seasoning; 2 large Eggs; 2/3 cup Milk; Toppings: Browned Italian sausage, pepperoni, mozzarella cheese, and any other preferred pizza toppings.

This unique "Crazy Crust" method creates a batter-based crust that is quick, easy, and incredibly satisfying. Following the right steps ensures a crispy base for all your favorite toppings!

This is recipe #158 in Tammy’s Master Cookbook.

Prep time: 5 minCook time: 30 minTotal time: 35 min

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Ingredients

1 cup All-purpose flour
1/2 tsp Salt (Adjust to taste; the original recipe calls for 1 tsp)
1 tsp Pizza seasoning
2 large Eggs
2/3 cup Milk
Toppings: Browned Italian sausage, pepperoni, mozzarella cheese, and any other preferred pizza toppings.

Instructions

Preheat: Set your oven to 425°F. (If using a convection oven, set to 380°F).
Mix: In a bowl, combine flour, salt, pizza seasoning, eggs, and milk. Beat thoroughly with a fork or whisk until smooth.
Prepare Skillet: Grease a 10 or 12-inch cast iron skillet well with shortening or oil.
Initial Bake: Pour the batter into the skillet. Top with your browned Italian sausage and pepperoni. Bake for 20 minutes until the crust is golden and begins to pull away from the sides.
Add Sauce & Cheese: Remove from the oven. Apply your pizza sauce first, then add mozzarella cheese and any remaining toppings.
Final Bake: Return to the oven and bake for another 10 minutes until the cheese is melted and bubbly.

Notes

Pro Tips:

Keep it Crispy: Apply the sauce after the initial 20-minute bake to prevent a soggy crust. For maximum crunch, you can even serve the sauce on the side for dipping!
Don't Skip the Pre-cook: The initial bake is essential to set the structure of this batter-based crust.
Thickness: Using a 10-inch skillet results in a thicker, doughier crust, while a 12-inch skillet (or larger) creates a thinner, crispier result.