Impossible Pizza

A genuine 1970s Betty Crocker-era trick that still holds up. Impossible pizza uses Bisquick mixed with milk and eggs poured right into a pie plate, where it magically forms its own crust during the first 20 minutes of baking. No rolling, no rising, no waiting for dough.

Onion and Parmesan go on the bottom of the greased pie plate first. That base layer gives the bottom its savory crunch and keeps things from tasting like a flat pancake. The batter pours in after.

Once the crust bakes firm, pizza sauce, sausage, chopped peppers, onions, and mozzarella pile on top for a quick ten minutes back in the oven until the cheese browns lightly.

Weeknight gold for when you’re out of pizza dough and can’t face delivery. Each pie plate feeds four, so scale up for bigger crowds. Kids love helping pour the batter because it genuinely looks like magic.

Kitchen Tips

• Don’t over-blend the Bisquick batter. Fifteen seconds on high is enough, longer and you work the flour into gluey gluten territory.
• Grease the pie plate generously, especially up the sides. The batter sticks hard if the pan isn’t properly slicked.
• Cook the sausage fully before adding it as a topping. Raw sausage won’t finish in the final 10-minute bake and you’ll get greasy under-done meat.
• Let it cool the full 15 minutes before cutting. Hot out of the oven, the crust is too soft to hold a slice, but it firms up as it cools.

Variations

• Swap sausage for pepperoni, cooked chicken, or crumbled bacon for a different protein direction.
• Add sliced black olives or mushrooms for classic pizzeria-style toppings.
• Stir a teaspoon of Italian seasoning into the batter for an herby crust that tastes more like real pizza dough.