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Preheat oven to 425°F. Line an 18 inch by 12 inch baking pan with parchment paper.
In a large mixing bowl, add all of the pizza dough ingredients. Whisk until batter is smooth and no longer lumpy.
Pour batter onto prepared baking pan. Use a spatula to spread out the batter thinly and evenly across the pan, leaving about 1/2 inch edge perimeter around the baking pan where there is no batter.
Place your sausage/ground beef, peppers, mushrooms and any toppings that are raw on top of the batter. Make sure to evenly spread out and try to have a lot of toppings. The only topping I reserved for the end were the pepperoni since they are already cooked. When the dough bakes, it will puff up. The toppings will weigh down the dough and keep it from puffing up too much.
Bake for 20 minutes in the middle of your oven or until the crust is a medium brown and crispy around the edges. It is normal for the crust to puff up, especially the sections where there are no toppings. When you add the sauce and cheese and do the second bake, the crust will flatten more.
Remove crust from oven. Spread pizza sauce evenly across the crust, leaving about 1 inch of the edge of the crust free from pizza sauce. Sprinkle cheese on top and any remaining toppings (this is when you should add cooked toppings like pepperoni). I placed most of my cheese in the gaps between the toppings, but if you like a lot of cheese, you can use more than 1 cup and spread a full layer of cheese over the crust, but it will cover your toppings.
Place pizza back into the oven and cook for 5-7 minutes or until cheese is melted and toppings are fully cooked. Slice and serve.