Pourable pizza, you say, what is this magic? Also known as magic pizza, in essence it is a batter, much like a pancake batter, that can be poured into a cast iron pan and baked. (If you are including meat “on” your pizza you would incorporate it into the batter before the first bake.) Then, once the crust sets, you take it out of the oven to add your cheese and sauce, and then finish baking.
My recipe follows Whippoorwill Holler’s on YouTube. Though some recipes I researched contained yeast, hers didn’t. And since I like to keep things simple, I decided to try the crazy pizza recipe that contained no yeast whatsoever.
So let’s get out our cast iron pans and get bakin’!
15-Minute Pourable Pizza
Here's how to make a pizza in 15 minutes with a fast pourable crust.
- 9" cast iron skillet
- 1 C. all-purpose flour
- 1 tsp. Italian seasoning
- 1 tsp. Kosher salt
- ⅔ C. milk any type will do
- 2 eggs
- ½-¾ C. shredded mozzarella cheese
- ¼ chopped onion
- 16 pepperoni slices
- 3 mushrooms, thinly sliced
- 1/4 bell pepper, ¼" chopped
- Preheat oven to 425°F/ 218°C
- Combine all the batter ingredients into a large bowl whisk until well combined.
- Butter a 9-inch cast-iron skillet (making sure to coat the entire surface).
- Pour half of your batter into the buttered skillet.
- Rotate the pan so that the batter coats the entire surface. If you’re including meat on your pizza, add that to the batter (e.g. a few slices of pepperoni)
- Place your skillet into the preheated oven for 20 minutes until the crust is firm and golden.
- Top with pizza sauce, cheese and any other toppings.
- Put back into the oven for another 5 to 10 minutes, or until everything is melted and golden and toasty and ready to eat.
- I baked my pizza in a convention oven and found it cooked in about half the amount of time.
Calories: 410kcalCarbohydrates: 50gProtein: 19gFat: 14gSaturated Fat: 7gTrans Fat: 1gCholesterol: 118mgSodium: 855mgPotassium: 277mgFiber: 3gSugar: 3gVitamin A: 431IUVitamin C: 7mgCalcium: 240mgIron: 4mg
Tried this recipe?Let us know how it was!
15 thoughts on “15-Minute Pourable Pizza”
What did you do with the other half of the pourable batter? Did you only use half of it?
I made another pizza.
I also wondered about only using half, especially since the crust ingredients could easily be halved.
Sure! A halved recipe would be great for a smaller portion.
I made this for lunch today and my fiance asked for another one! I used gluten free flour so it did not puff like yours did and was almost just like a pizza crust. I will certainly be making this again. It was so easy and fast to prepare and a lot less expensive than gluten free crusts or pizza from the store.
Yes!!! I’m glad you tried this one, too. 🙂
I made this today. I watched he video and I was fascinated but a bit afraid it won’t puff as well or work on a bigger ceramic pan since I don’t have a cast iron skillet (and six mouth to feed) but it did! It worked like a charm! I am absolutely AMAZED by this recipe. It’s not like a pizza, that’s true, the dough is very different, but it’s just as delicious, so soft yet crunchy, so quick and magical.
I’m so happy you liked it.:)
I’m glad others asked about the other half of the batter. I watched twice to see what was done with it to see what I missed. 😂
What would I use if I don’t have any cast iron?
I wanna try this recipe but I don’t have an iron pan. Can I use the normal baking pan instead?
you make want to cook again, I love watching you. Could you post recipes on what to make in that Itaki cooker? I want one but don’t what to make in it. Also I love the advice on how to improve my instant noodles. I added some things you did and I love them more now
would this recipe work in a 9 inch round cake pan? or if I wanted to make a standard 12 inch large pizza would i just double the batter & use a 12 inch round cake pan?
Would the “whole” recipe work in a 12″ Cast Iron pan?
that can be poured into a cast iron pan and baked.