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CRAZY POURABLE PIZZA CRUST PIZZA | IT'S SO EASY | No Kneading, No Rolling, No Using Yeast
Feb 17, 2026
Simple CRAZY POURABLE PIZZA CRUST PIZZA | IT'S SO EASY | No Kneading, No Rolling, No Using Yeast Recipe
#pizza #catherinesplates #easydinner
Today's Recipe: https://catherinesplates.com/crazy-pourable-pizza-crust-pizza/
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0:00
Looking for a quick and easy weekn night
0:02
meal? I've got a fast pizza recipe for
0:05
you guys. This is pourable crust pizza.
0:10
They call it crazy crust pizza. One of
0:13
you guys asked me if I've ever made it
0:15
before and I'm like, I haven't. But you
0:17
know what? I'm intrigued. And I found a
0:20
recipe for this crazy crust pizza.
0:23
There's no kneading involved. There's no
0:26
rolling of the dough. There's no going
0:28
to the store and buying you some pizza
0:30
crust for this that's got all those
0:32
preservatives in there. There's simple
0:34
ingredients. It comes together really
0:36
quick and easy for your fast weekn night
0:38
meal. Okay, you guys, come with me cuz
0:41
this is the first time I've ever made
0:44
this pourable crust pizza.
0:48
Going to need a bowl. You're going to
0:50
need a whisk. You're going to need
0:52
flour. Salt, pepper, Italian seasoning.
0:57
give it some flavor. And some garlic
0:59
powder. All right, that's our dry
1:01
ingredients. For the wet ingredients,
1:04
two eggs.
1:06
And you're going to need 2/3 cup of
1:09
milk. And we're just going to blend that
1:12
all into a large mixing bowl.
1:16
So, we're going to start with that flour
1:18
first.
1:20
Go in one cup. I've got allpurpose flour
1:23
here.
1:27
Now, I am using a large mixing bowl that
1:30
has the spout on it because this is a
1:32
pourable batter. We're going to be
1:35
pouring it like a batter. It'll probably
1:38
have the thickness of a pancake batter,
1:40
but it won't be sweet like that anyway.
1:43
So, that's what I'm using. You can use
1:45
any type of bowl. I'm sure you're just
1:46
going to need to pour it onto a pan. All
1:48
right. One cup allpurpose flour into our
1:51
bowl.
1:53
And then we're gonna flavor it up. I'm
1:56
having fun with this one, you guys. I'm
1:58
excited. I want to thank my subscriber
2:00
that asked me about this because it
2:02
totally intrigued me and I had to try it
2:05
for you guys. I went through a lot of
2:08
recipes online
2:10
just looking at them. And I go to the
2:13
comment section because that will tell
2:14
you a lot. when you look at recipes
2:16
online, go to the comments and see what
2:18
people say about that, if they've made
2:20
it, what they think, and that'll tell
2:23
you. So, that's what I did. So, I found
2:26
this recipe here, and it was a very good
2:28
recipe, very easy, and people liked it.
2:32
People made it. So, I know that it's a
2:34
tried and true recipe on their part.
2:36
We're going to try and true it on our
2:38
part. So, into the flour, one teaspoon
2:41
of salt.
2:45
And then we're going to add in one
2:46
teaspoon of Italian seasoning.
2:50
This is optional. If you don't want it
2:52
in there, you don't have to have it in
2:53
there. This is just going to flavor the
2:55
crust, give it some flavor. One
2:57
teaspoon.
3:00
And then we're going to add in, let's
3:03
see, let me check.
3:05
I don't know this recipe very well. Um
3:09
eighth of a teaspoon of black pepper.
3:14
Not much.
3:17
I'm almost out. There we go. And then
3:20
we're going to sprinkle in just a little
3:22
bit of garlic powder.
3:26
About a quarter of a teaspoon.
3:29
It's going to be your pizza. So,
3:31
whatever you want to do. I'm going to
3:33
take a whisk and we're going to blend
3:34
that together really well right now
3:36
before we add the wet ingredients. Now,
3:38
there is an art to this,
3:40
and that's the layering of the
3:43
ingredients to the pizza. So, stay tuned
3:46
for that. It's not what you think. Okay,
3:50
we got that good and mixed.
3:52
We're going to add in that milk. It was
3:54
the 2/3 cup.
3:57
And then we're going to crack in two
3:59
eggs. I get asked this in the comments,
4:03
why do I crack it into a smaller bowl
4:05
before I put my egg into the mixture?
4:07
That's because I don't want to go
4:08
digging out any pieces of shell that
4:11
might come with the egg out of my
4:14
mixture there. That's why. So, I just
4:16
put it in. If it looks all good, in it
4:19
goes.
4:21
And we'll do two eggs. That's it, you
4:24
guys. That's it.
4:29
All right. Take your whisk, blend that
4:31
in. Bust up those yolks. make a nice
4:35
smooth batter.
4:39
All right, that's what we got right
4:41
there.
4:44
Feel like I need a little bit more milk
4:47
to make that pourable.
4:49
You don't want it too thin, but I feel
4:51
like we need a little bit more. So, I'm
4:53
going to add just a little dollop there,
4:56
or as people call it, a drizzle, and mix
4:58
that in. And I think that'll be fine
5:01
right there. All
5:05
right, we're going to go with that.
5:08
We're going to be using a 11 by15
5:12
pan. It's got a lip around it.
5:17
Now, my mom was talking to me about this
5:19
recipe with me as I was going over it
5:21
with her to get her thoughts on it. And
5:23
she was like, "Well, what about a round
5:25
pizza pan?" And I'm like, I think that
5:28
is totally fine as long as the
5:30
dimensions of it equal an 11 by15. So
5:33
just do the math on that because
5:37
this batter makes one pizza on the 11
5:39
by15. All right. So what you want to do
5:42
first is prepare the baking pan. And
5:44
we're going to use some non-stick
5:45
cooking spray.
5:48
You want your pizza to come out. And so
5:50
we're going to spray it just lightly.
5:54
There we go. Boop.
5:57
All right. Then we're going to take our
5:59
batter and we're going to pour it onto
6:00
the pan and we're going to jiggle it
6:02
around. Move it around until we get it
6:04
nice and even. That's what they say.
6:11
All right. Just kind of move it around
6:12
the pan.
6:16
It smells good. That crust. Oh, this
6:18
batter smells good. It's going to make a
6:20
really tasty crust for sure.
6:24
All
6:27
right, I'm going to get a spatula.
6:29
Put a little sunshine in your day. All
6:33
right, let me get the rest of that out
6:34
of there.
6:37
Now, just smooth it out to the ends.
6:43
It's going to be a very thin crust
6:44
pizza, I feel like. Might get my offset
6:47
spatula. Those work really well, too,
6:49
for this. Got to be very gentle with it
6:52
and just spread it out. All
6:58
right. What do y'all think?
7:06
Now, there's a few tricks to this pizza.
7:08
First off, my oven's preheated. First
7:12
off, you're going to want to put any
7:13
kind of cooked meats that you want on
7:15
your pizza, like cooked sausage or
7:18
cooked ham. Um, pepperoni. I've got a
7:22
pack of turkey pepperoni here that I'm
7:24
going to put on my pizza.
7:28
And you want to do that first.
7:31
No sauce first yet. We're not working
7:33
with sauce. Okay.
7:36
All right. So, I'm just going to lay
7:38
that on the pizza.
7:42
Y'all ever tried the turkey pepperoni?
7:48
You're not missing anything.
7:52
It's just better for you and it tastes
7:55
really good.
7:59
Now, so you can put just about any kind
8:01
of toppings that you want on your pizza.
8:02
If you like peppers and onions, I would
8:04
sauté those down first. Probably cook
8:05
them up with your sausage if you want to
8:07
do that.
8:09
I'm super excited to try this new recipe
8:12
for you guys.
8:15
Why is there an art to putting the
8:18
ingredients on the pizza? I'm not sure,
8:20
but from what I've read, it appears that
8:24
when you put the toppings on the pizza
8:26
first before you cook the dough, it
8:29
holds the dough down. It doesn't poof up
8:31
on you like a big upside down bowl.
8:35
We're going to bake the crazy crust on
8:37
the lowest rack in the oven at 425°
8:40
for 20 minutes. Then, we're going to
8:43
come back and finish layering this up
8:45
and cooking the rest of this off. All
8:46
right, you guys, come back. There is an
8:48
order to this.
8:51
Now, while the crust is baking in the
8:54
oven, we're going to go ahead and shred
8:55
some mozzarella cheese. You're going to
8:57
want about two cups.
9:00
Why not shred your own? Delicious
9:03
flavor. Look at that. Nice and moist.
9:09
I also read that you can put half the
9:12
cooked toppings on the crust right now
9:15
and then when it comes out of the oven
9:16
as we're building it up, we can add the
9:18
rest of it on top if you want to do
9:20
that. Or you could just hide it on the
9:23
crust like that. Whichever way works for
9:26
you. I may have some excess cheese and
9:30
that's totally fine. Bag it up. Look at
9:33
that.
9:36
Let's taste test.
9:41
Mhm. Wow. Delicious flavor. Much better
9:45
than what you can get in a bag. Okay,
9:47
you guys. I'll be back when that crust
9:50
comes out because we still got to finish
9:51
it up.
9:54
All right, you guys. I pulled out the
9:56
pizza
9:59
10 minutes early.
10:01
I'm going to guess that that is a 10m
10:03
minute crust right there. As thin as it
10:05
was, that's what it is right here. See
10:09
the golden brown of it. And it's very
10:11
thin and wispy on the edges right here.
10:14
And it's definitely pliable in the
10:16
middle. Just take a look at your crust.
10:18
And when it starts getting golden brown
10:20
around the edges like this and nice and
10:22
crispy, I would say that's done. What
10:24
we're going to do now is take some pizza
10:28
sauce and we're going to spoon it all
10:31
over the pizza. Spread it nice and even.
10:33
I'm using the Rayo's homemade pizza
10:37
sauce. All natural. So, I'm just going
10:39
to go in,
10:42
drizzle it all over, and then just kind
10:44
of brush it on.
10:48
We're going to go with this, you guys.
10:51
I said it's the order of things. I want
10:54
to keep the sauce thin,
10:57
not too thick. Thomas likes very thin
11:01
sauce. He doesn't like it very thick.
11:03
So, we're going to try to thin that out
11:05
a little bit. Move the pepperonis around
11:07
a little bit.
11:09
Now, if you don't put any toppings on
11:11
because you want a strict cheese pizza
11:14
while it's cooking in the oven, I would
11:16
take a fork as it's bubbling up. Poke at
11:18
it and release some of that air
11:21
underneath the dough here. Like right
11:23
here, it popped up a little bit. Now,
11:26
we're going to take that cheese.
11:30
Oh, there he is.
11:34
All right,
11:38
I'm loading it on.
11:42
I love cheese on a pizza.
11:49
If you want people to know what's on
11:50
your pizza, just put the other half of
11:52
the toppings on or put more on.
11:55
That way, people know what's going on.
11:58
And I'm going to just put these
11:59
wherever. This is a double pepperoni.
12:04
Whatever you want on your pizza. Load it
12:06
the way you want. Our oven is still
12:09
heated at the 425°. We're going to put
12:11
this back in the oven for another 10 to
12:13
15 minutes till that cheese is nice and
12:16
melted and a golden brown. Then come
12:20
back and let's check out a piece. All
12:22
right, you guys. Look at that pizza. M.
12:27
We're going to give this a try. I'm
12:29
going to just take it out of the pan,
12:31
pop it out of there because it's a very
12:33
thin crust.
12:35
And then we'll give it a try.
12:41
Yeah. Let's give it some room.
12:45
There we go.
12:47
Let's cut it.
12:50
Let's get our pizza cutter. Did y'all
12:52
hear that nice crunch?
12:56
Oh yeah.
12:58
Hey, that's pretty good,
13:00
y'all. Can y'all see that crust?
13:05
Okay,
13:07
look at that.
13:09
That cheese looks phenomenal.
13:12
Get the crust on the back.
13:17
Y'all ready? Here we go.
13:32
That dough,
13:34
it's got a nice chew to it. Holds up
13:38
really well to the pizza. It's very thin
13:45
and
13:49
but it's not like crunchy like on the
13:51
edges right here. I mean, it's got a
13:52
good texture on the back side of the
13:55
crust here. Yeah.
14:08
Let me see if I can try a piece of
14:09
crust,
14:18
y'all.
14:19
This is a winner. That is a winner
14:22
winner pizza dinner. That's what Thomas
14:26
said. All right, you guys. Oh my
14:29
goodness. Who's making this one? And
14:32
what are you putting on your pizza?
14:36
Your crazy crust pizza. Your porable
14:39
batter pizza. No kneading, no rolling,
14:42
no buying tubes of that pizza dough from
14:44
the store that Thomas hates.
14:48
Make your own. That is phenomenal. I
14:51
mean, I give it two thumbs up for this
14:54
recipe here. All right, you guys. Make
14:56
sure you comment down below. Make sure
14:58
you hit that subscribe button and the
15:00
bell notification if you're new to the
15:01
channel. Hey, I'll take some more ideas.
15:04
I've got more ideas coming from you
15:06
guys. I'll let y'all know as soon as I
15:08
do them. Coming up, we're going to like
15:09
do a whole slew of subscriber
15:13
recipes that y'all provide us. All
15:15
right, you guys. We'll see y'all on the
15:17
next one. Bye.
15:20
Go make you a pizza. Saw how easy that
15:23
was.
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