Dinner/ Lunch/ Snacks & Appetizers

Sheet Pan Thin Crust Pizza

This is a LIQUID crust… how cool is that? It comes together so quickly! There’s no blender, no kneading, no dough resting. It’s crazy… you just pour it in a sheet pan and it creates this delicious thin crust! Oh and I bet you have all of the ingredients for this crust already sitting in your kitchen!

This is definitely a recipe that the kids can get involved in! They can add all the ingredients, mix, pour… basically do everything except the oven part. And they get to have pizza at the end which is a win!

This delicious pizza is topped with mozzarella, pesto, red pepper flakes, artichoke hearts and sun dried tomatoes. I made a funky little pesto pizza here but feel free to create whatever kind of pizza you’d like! Go ahead and get creative with it.

Once this liquid pizza batter is poured on the sheet pan, put the sturdy toppings on before throwing it in the oven (for this one I put the artichokes right on top of the liquid). Funky right? But those toppings then cook right into the crust. Once the crust is cooked, the rest of the toppings get loaded on (this is where I threw on the sun dried tomatoes, mozzarella, red pepper flakes, and pesto).

This recipe has been adapted from Plain Chicken because who wouldn’t want to steal this super simple pizza crust idea?

Sheet Pan Thin Crust Pizza

Print Recipe
By Serves: 4 Prep Time: 10 minutes Cooking Time: 20 minutes


  • 1 c flour
  • 1 tsp salt
  • 1 tsp Italian seasoning
  • 2 eggs
  • ⅔ c milk
  • non-stick cooking spray
  • Pizza toppings of your choice



Preheat oven to 400 F. Prepare a 15x10 inch rimmed sheet pan by spraying it with non-stick cooking spray.


In a medium bowl, whisk together flour, salt, italian seasoning, eggs, and milk.


Pour the mixture into the prepared sheet pan and tilt the pan around gently to have the liquid crust cover the entire bottom of the pan.


Put any heartier toppings on the liquid crust (pepperoni, sausage… anything that can handle a longer cooking time). You can space them out all over the pizza crust. The crust will naturally form in the oven so no need to give lots of room for the crust.


Cook this at 400 F for 15-18 minutes or until crust is just cooked through.


Then top the crust with the remainder of the toppings (this is when I threw on the sun dried tomatoes, mozzarella red pepper flakes and dollops of pesto) and make sure to push those tasty ingredients to the edges.


Turn the oven to broil and broil the pizza 2-3 minutes or until the cheese is melted and lightly browned (I took mine a couple minutes further for some extra crispy goodness).


Let it cool for a minute or two and then the pizza can be loosened with a spatula and it will slide right off onto the cutting board. Slice it up and serve immediately.

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