That 70's Crazy Crust Pizza

If using self-rising flour, omit salt.

If desired, use 1 (8 oz.) can tomato sauce, 1 to 2 teaspoons oregano and/ or basil and 1/4 teaspoon pepper as a substitute for the pizza sauce.

Step 1: In medium skillet, brown ground beef or sausage, seasoning to taste. (No need to brown pepperoni.) Drain well. Set aside. Lightly grease and dust with flour or cornmeal 14 or 12-inch pizza pan or 10x15 inch jelly roll pan.

Prepare batter

Step 2: (No need to sift flour; measure by lightly spooning into cup and leveling off.) In small bowl, combine flour, salt, Italian seasoning (or oregano/basil combination), pepper, eggs and milk, mixing until smooth.

Step 3: Pour batter into pan; tilting pan so batter covers bottom. Arrange Topping of meat, onion and well-drained mushrooms over batter. Bake on low rack in oven at 425 degrees for 25 to 30 minutes until pizza is deep golden brown. (Deep brown gives a crisp crust.) Remove from oven; drizzle with pizza sauce and sprinkle with cheese. Return to oven for 10 to 15 minutes.

TIP: If you'd rather use a 9x13 inch pan, use 3/4 cup flour, 1/2 teaspoon salt, 1/2 teaspoon Italian seasoning or leaf oregano, 1/8 teaspoon pepper, 1 egg and 2/3 cup milk for batter. Top with 3/4 pound browned ground beef or sausage or 1/2 cup thinly sliced pepperoni sausage; 2 tablespoons chopped onion, if desired; 1 (2 oz.) can well-drained mushroom stems and pieces, if desired. Prepare and bake as directed above. Top with 2/3 cup pizza sauce and 1/2 cup shredded Mozzarella cheese. Bake as directed.