10-Minute Lazy Crepe Pizza: Puffy Baked Squares Tips, FAQ & printable recipe

Tips for success

For the best puff, make sure your baking powder is fresh. If it's been open for more than six months, it may lose its potency. Also, don't skip the sifting step—it aerates the flour and ensures the baking powder is evenly distributed.

If you want extra crispy edges, spread the batter slightly thinner at the edges of the pan. You can also sprinkle a little extra cheese on top halfway through baking for a more golden, bubbly crust.

Let the baked crepe pizza rest for at least 5 minutes before slicing. This allows the structure to set and makes cutting cleaner. Use a sharp chef's knife and cut in one smooth motion to avoid dragging the cheese.

For a more even cut, wipe the knife between slices. Serve the squares warm, either on their own or with a simple side salad. Leftovers can be reheated in a toaster oven or under the broiler to crisp up the edges again.

Variations

• Veggie Lover's: Add thinly sliced bell peppers, red onion, and cherry tomatoes to the batter before baking. The vegetables soften and roast in the oven, adding color and sweetness. Use a blend of mozzarella and provolone for extra flavor.
• Spicy Pepperoni: Scatter slices of pepperoni over the cheese before baking. The pepperoni crisps up at the edges and releases its spicy oils into the crumb. For extra heat, sprinkle red pepper flakes over the top before serving.
• Herb and Garlic: Stir 2 cloves of minced garlic and 2 tablespoons of chopped fresh herbs (like basil, parsley, or chives) into the batter. Omit the oregano or use fresh oregano for a more vibrant flavor. This version is fragrant and perfect for dipping in marinara.
• Breakfast Twist: Skip the oregano and add crumbled cooked bacon and a handful of chopped chives to the batter. Use cheddar or a breakfast cheese blend instead of mozzarella. Serve with maple syrup or hot sauce for a savory-sweet morning treat.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 5-7 minutes until warm and cheese is melty.

Freezer

Freeze the baked and cooled squares in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months.

Reheat

To reheat, place squares on a baking sheet and warm in a 350°F (175°C) oven for 5-7 minutes, or until heated through and cheese is bubbly again.

Store any leftover crepe pizza in an airtight container in the refrigerator for up to 3 days. To reheat, place the squares on a baking sheet and warm in a 350°F (175°C) oven for 5-7 minutes, or until heated through and the cheese is melty again. Avoid microwaving, as it can make the crumb tough and rubbery.

The batter can be prepared up to 1 day ahead and stored in the refrigerator. Whisk it well before pouring onto the baking sheet.

You can also assemble the entire dish (batter and cheese) and refrigerate it unbaked for up to 2 hours; then bake straight from the fridge, adding a few extra minutes to the cooking time.

Serving ideas

Serve the crepe pizza warm, cut into squares, as a main dish or a fun appetizer. It pairs well with a crisp green salad dressed with lemon vinaigrette, or a bowl of marinara sauce for dipping. You can also top each square with fresh basil leaves or a drizzle of olive oil before serving for extra flavor and color.

This dish is best enjoyed fresh out of the oven, but it's also delicious at room temperature, making it great for picnics or lunchboxes.

If serving as an appetizer, cut smaller squares and arrange on a platter. For a heartier meal, serve alongside a bowl of soup or roasted vegetables. The leftovers are just as tasty cold, straight from the fridge.

Frequently asked questions

Recipe card

10-Minute Lazy Crepe Pizza: Puffy Baked Squares

Prep 10 minCook 25 minTotal 35 minServes 6

Ingredients

• 3 large eggs
• 2 cups whole milk
• 1/4 cup olive oil
• 2 cups all-purpose flour
• 1 tbsp baking powder
• 1 tsp dried oregano
• 1/2 tsp salt
• 2 cups shredded mozzarella cheese

Instructions

1. In a large mixing bowl, crack the eggs and add the milk and olive oil. Whisk vigorously until the mixture is pale and slightly frothy, about 30 seconds. The liquid base should be smooth and well combined.
2. Sift the all-purpose flour, baking powder, dried oregano, and salt directly into the wet mixture. Use a fine-mesh strainer to add them gradually, then whisk until the batter is smooth and free of lumps. The batter should fall from the whisk in a smooth ribbon.
3. Line a 13x18-inch rimmed baking sheet with parchment paper. Pour the batter onto the prepared sheet and tilt to spread it evenly to the edges. Sprinkle the shredded mozzarella evenly over the entire surface.
4. Place the baking sheet in the oven and bake at 350°F (175°C) for 25 minutes, or until the entire sheet puffs like a savory cake and the top is golden brown. The center should feel set and spring back when lightly touched.
5. Remove the baking sheet from the oven and let it cool on a wire rack for 5 minutes. Using a sharp chef's knife, cut the puffed crepe pizza into warm squares. Lift a square and pull it apart to reveal the tender, pillowy crumb and stringy cheese.

Contains: gluten, eggs, milk

Estimated nutrition per serving

Calories

320

Protein

14 g

Carbohydrates

35 g

Fat

14 g

Automatic estimate from the ingredient list, not laboratory-verified.