Dinner · Part 3 of 3: Tips & recipe card

Ten-Minute Sheet Pan Crepe Pizza Without Yeast Tips, FAQ & printable recipe

Name: Ten-Minute Sheet Pan Crepe Pizza Without Yeast
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Turkish-inspired
Ingredients: 2 large eggs; 2 cups milk; 3 tbsp vegetable oil; 1 1/2 cups all-purpose flour (1 cup plus 2 tbsp); 1/2 tsp salt; 2 cups shredded kaşar cheese; 4 oz sucuk, sliced; 1/2 cup sweet corn kernels; 1/2 cup sliced bell peppers

By Clara Weller · Oct 23, 2026

Golden sheet pan crepe pizza with melted cheese, sucuk, corn, and peppers, cut into squares

Prep: 10 min
Cook: 25 min
Total: 35 min
Serves: 6

Tips for success

For an extra-crisp crust, bake the pizza on the lowest oven rack. If the top browns too quickly, tent loosely with foil. Letting the pizza rest for 5 minutes after baking helps the cheese set and makes slicing easier. Use a sharp pizza wheel for clean cuts.

Feel free to customize the toppings: try olives, artichokes, or fresh herbs after baking. If you prefer a spicier pizza, add red pepper flakes or use hot sucuk.

For a vegetarian version, omit the sucuk and add extra vegetables like mushrooms or zucchini. The batter can also be made ahead and refrigerated for up to 24 hours.

Variations

Vegetarian: Omit the sucuk and add sliced mushrooms, olives, or artichoke hearts. Keep the cheese and corn for a satisfying meatless dinner.
Spicy: Use hot sucuk or add red pepper flakes to the batter. Top with sliced jalapeños before baking for an extra kick.
Cheese Lovers: Increase the cheese to 3 cups and add a mix of mozzarella, cheddar, and parmesan. Sprinkle extra cheese on top during the last 5 minutes of baking.
Breakfast Pizza: Swap the sucuk for cooked bacon or sausage, and add a few beaten eggs drizzled over the top before baking. Serve with a side of fresh fruit.

Storage and make-ahead

Fridge: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a toaster oven or skillet to crisp the crust.
Freezer: Freeze baked and cooled pizza slices in a single layer, then transfer to a freezer bag for up to 2 months.
Reheat: Reheat slices in a toaster oven at 350°F for 5-7 minutes, or in a skillet over medium heat until the bottom is crisp and the cheese is melted.

Store leftover pizza in an airtight container in the refrigerator for up to 4 days. Reheat slices in a toaster oven or on a skillet over medium heat to restore crispness. The crust may soften slightly in the fridge, but it will crisp up again when reheated.

The batter can be prepared up to 24 hours in advance and stored in the refrigerator. Stir or blend briefly before using.

The assembled pizza can also be refrigerated for up to 2 hours before baking, but add a few extra minutes to the baking time if starting from cold. Leftovers are great for lunch the next day.

Serving ideas

Serve the sheet pan pizza warm, cut into squares or rectangles. It's perfect as a main dish with a side salad or as a party appetizer.

The crispy crust and melted cheese make it a crowd-pleaser for casual gatherings. Pair with a cold beverage or a light soup for a complete meal.

For a fun presentation, serve the pizza directly on the baking sheet or transfer to a wooden board.

Garnish with fresh herbs like parsley or basil if desired, though the video does not include them. Slices are easy to pick up and eat, making it ideal for weeknight dinners or game-day snacking.

Frequently asked questions

Can this pizza be made gluten-free?

Yes, use a gluten-free all-purpose flour blend in place of regular flour. The batter may be slightly thicker, so add a little extra milk if needed. Ensure the blend contains a binder like xanthan gum for structure. The baking time may vary slightly, so check for a golden crust and set cheese.

What if kaşar cheese is not available?

Kaşar cheese can be substituted with mozzarella, provolone, or a mild white cheddar. These cheeses melt well and have a similar stretch. For a more authentic flavor, look for kaşar in Middle Eastern or Turkish grocery stores, or order online.

Can the batter be made ahead of time?

Yes, the batter can be blended up to 24 hours in advance and stored in the refrigerator. Give it a quick stir or blend before using. The batter may thicken slightly, so add a splash of milk to thin it if necessary. Assemble and bake as directed.

Why is the crust soggy in the middle?

A soggy middle usually results from too much batter or too many toppings. Ensure the batter is spread thin, about 1/4-inch thick, and avoid overloading with wet ingredients like corn or peppers. Bake on the lowest rack for a crisper bottom, and let the pizza cool for a few minutes before slicing.

Can this be frozen?

Yes, baked and cooled pizza slices can be frozen for up to 2 months. Wrap tightly in plastic wrap and foil, or place in a freezer bag. Reheat from frozen in a 375°F oven for 10-12 minutes, or until hot and crispy. Freezing is a great way to have quick meals on hand.

Recipe card

Ten-Minute Sheet Pan Crepe Pizza Without Yeast

Prep 10 minCook 25 minTotal 35 minServes 6

Ingredients

2 large eggs
2 cups milk
3 tbsp vegetable oil
1 1/2 cups all-purpose flour (1 cup plus 2 tbsp)
1/2 tsp salt
2 cups shredded kaşar cheese
4 oz sucuk, sliced
1/2 cup sweet corn kernels
1/2 cup sliced bell peppers

Instructions

Combine the eggs, milk, oil, flour, and salt in a blender. Blend on high until the mixture is completely smooth and silky, about 30 seconds. Scrape down the sides if needed and blend again briefly. The batter should be thin and pourable, similar to heavy cream.
Line a 13x18-inch rimmed baking sheet with parchment paper. Pour the batter onto the center of the sheet. Tilt the pan or use an offset spatula to spread the batter into an even, thin layer that covers the entire bottom of the pan.
Sprinkle the shredded kaşar cheese evenly over the batter. Distribute the sliced sucuk, sweet corn, and bell peppers across the surface. Leave a small border at the edges for a crispy rim.
Place the sheet pan in the preheated oven and bake for 25 minutes, until the crust is puffed and golden brown at the edges, the cheese is bubbly and browned in spots, and the bottom is crisp. Rotate the pan halfway through for even browning.
Remove the sheet pan from the oven and let the pizza cool on a wire rack for 5 minutes. Use a pizza wheel or a sharp knife to slice the pizza into squares or rectangles. Lift the slices with a spatula to serve.

Contains: gluten, eggs, milk

Estimated nutrition per serving

Calories: 420
Protein: 18 g
Carbohydrates: 35 g
Fat: 24 g

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

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This recipe is based on a short cooking video and is published under the pen name Clara Weller. It was checked before publication, but errors can slip through. Nutrition, when shown, is an estimate. Read more in our editorial policy and on our food safety page.