Crepe Pizza (No-Dough Pizza Alternative)
A crispy-edged, soft-centered pizza made with a simple pourable batter instead of dough — ready in about 40 minutes total.
Ingredients
For the Batter:
- 2 eggs
- 2 cups 400 ml milk
- 3 tbsp oil
- 1 cup + 2 tbsp 160 g flour
- 1/4 tsp salt
- 2 tomatoes thinly sliced
For the Toppings:
- 1 1/2 cups shredded cheddar cheese
- 3 scallions chopped
- 1 red bell pepper sliced
- 1 green bell pepper sliced
- 3/4 cup corn kernels
Instructions
- Preheat oven: Preheat the oven to 200°C (390°F).
- Make the batter: In a large mixing bowl, combine 2 eggs, 400 milliliters milk, 3 tablespoons oil, 160 grams flour, and 0.3 teaspoons salt. Whisk or blend until completely smooth with no lumps.
- Prep the pan: Line a baking sheet with greased parchment paper, making sure the edges are covered so nothing sticks.
- Pour and spread: Pour the batter onto the prepared baking sheet and spread it evenly with a spoon or offset spatula, right to the edges.
- Add toppings: Arrange 2 tomatoes, thinly sliced over the batter, then sprinkle with 1.5 cups shredded cheddar cheese, 3 scallions, chopped, 1 red bell pepper, sliced, 1 green bell pepper, sliced, and 0.8 cups corn kernels.
- Bake: Bake until the base is set and cooked through and the cheese is melted and golden, about 30 minutes . Keep an eye on it since ovens vary.
- Slice and serve: Let cool for a minute or two, then slice into squares or wedges like a traditional pizza.
Notes
Swap in any toppings you like — mushrooms, olives, cooked sausage, or spinach all work well. Leftovers keep in the fridge for up to 3 days.