Perfect Pizza Pancakes (Skillet Pizza) Recipe
- Updated on Aug 07, 2020
Want to Save This Post?
Enter your email & we’ll send it to your inbox. Plus, get great new recipes from us every week!
By submitting this form, you consent to receive emails from Hurry the Food Up.
Pizza pancakes – also known as skillet pizza or pizza in a pan.
Find yourself craving a big cheesy, delicious pizza, but don’t want that sluggish feeling you get after over-indulging?
Well, look no further because we have you sorted with this pizza pancake recipe – yes, you heard that right – a pizza made out of pancakes (hallelujah!)
I understand buying a shop-bought pizza is quick, but with this easy-to-follow recipe, you won’t need to spend more than 20 minutes on these beauties – and let’s be honest we’ve all ordered a pizza online and had to wait at least 30 minutes for a cold pizza to finally arrive at our door.
Well, I say NO to cold, boring, and tasteless pizzas and YES to fun, versatile and creative pizza pancakes!
So versatile, you’ll be spoilt for choice
With this recipe, you have an endless choice of flavours. For starters, if you want a healthier alternative to plain flour for the pancake batter, there are so many options for you to try.
For example, rice flour can be a great substitute, especially if you choose to go with wholegrain or brown rice.
Brown rice keeps more of the healthy nutrients our body loves, is high in protein and is also inexpensive to purchase.
Buckwheat flour is another great choice, as it is rich in minerals and antioxidants, which are responsible for many health benefits such as helping to improve our blood sugar levels and promoting heart health.
And did we mention that both are also high in fibre? This contributes to feeling fuller for longer and helping to keep your motions regular 😉
Plus, both flours are gluten-free, so this is a great meal to cook if you have your gluten-intolerant friends coming over for dinner.
My favourite is to make a half-half base with white and wholegrain flours.
That way you’ll get the taste of white flour and most of the health benefits of wholegrain. Awesome. Pizza pancakes for dinner!
Getting saucy
Once you’ve decided on your chosen flour, you can move onto the sauce.
Shop-bought pizzas tend to stick with the original flavours like tomato or BBQ sauce, but now that you’re the chef who’s to say you can’t make your pizza pancakes with a unique base that no one has ever tried before?
You could go all out with a pesto base, a cheesy base, or even a chili base (if you can handle the heat?!)
Now you have your chosen batter and creative base, you can move onto even more fun and choose your toppings!
This completely depends on what YOU like, so if you like a pizza with just one topping, go with that, but if you like a pizza with a hundred toppings, just keep piling ‘em on!
Pizza toppings can range from cheese (mozzarella is a great choice because it melts perfectly and is low in fat) black and green olives, wilted spinach, garlicky mushrooms… The list is truly endless!
Why pizza pancakes are perfect
After creating and munching on our own pizza pancakes, we thought we should share some of the reasons why we love them SO much…
- they can be perfect for gluten and dairy intolerant diners
- huge choice of toppings make it easy and fun to enjoy a vegetarian meal
- unique flavours make this a versatile meal that you can keep coming back to again and again
- they’re ideal for cozy nights in, hosting a bunch of friends on the weekend, showing your children it’s more fun to create your own pizza than ordering online and of course making Pancake Day that little bit more unique!
- You can make them VEGAN! Grab a vegan cheese, select your fave toppings and off you go!
Say goodbye to shop-bought pizzas
So I guess I’ve got your full-undivided attention on these pizza pancakes and you are desperate to know how to make them yourself, so you can show off to your friends next weekend.
Remember, if people are unsure what these are, they’re also known as skillet pizzas or pizzas in a pan.
Well, this is the best thing, these beauties will only take you 20 minutes to create, so let’s get cracking!
Ingredients
- ¾ cup flour (¾ cup = 130g)
- ⅔ cup water (⅔ cup = 150ml)
- 1 tsp olive oil
- 1 tsp dried yeast
- 3 tbsp tomato paste (thick stuff)
- 2 tbsp dried Italian herbs (or oregano)
- 1 ball low fat mozzarella (1 ball = 125g/4.5oz)
- 8 olives
- 1 handful basil, fresh
Instructions
- Blend the yeast, water and flour together until smooth.¾ cup flour, ⅔ cup water, 1 tsp dried yeast
- Pour into a pan that is wiped lightly with oil. Spread the dough evenly. The batter will be enough for two small or one big pizza.1 tsp olive oil
- Give it a minute or two to set, then flip. Cook with a lid on for best results.
- Add tomato paste and mix in the dried herbs. Spread it evenly over the base.2 tbsp dried Italian herbs (or oregano), 3 tbsp tomato paste
- Chop the mozzarella and olives, lay them over the top.1 ball low fat mozzarella, 8 olives
- Cook with lid on, at a low-medium heat. 8-10 mins for thin and crispy, 15 for deep pan.
- Add fresh basil at the end.1 handful basil, fresh
NOTES
- Amazing tasting and gluten-free Perfect Pizza Potatoes
- So healthy and crispy Tortilla Pizza
- Incredibly tasty Low-Carb Spinach and Cheese Pie
- High-protein Smoked Tofu Breakfast Egg Muffins
- Mega quick lunch Fabulous Fulda
- Tasty and uncomplicated Sweetcorn Fritters
- The super-nutritious Feta and Spinach Pancakes
- The best ever Vegetarian Zucchini Lasagna
- Simple & Delicious Fluffy Protein Pancakes
Nutrition
Comments
Leave a comment below
6 comments
I was NOT expecting to like this as much as I did… I am a meat eater. I always have been. Recently, my wife’s pregnancy nausea has steered us towards more vegetarian recipes. This seemed to be one of the quicker recipes that I found, so I added it to my “Must Try” list. I used the measurements given in the recipe instructions, but took two liberties; I used almond flour (if you choose to follow suit, I would recommend adding less water then recommended) and added two conservative pinches of salt to the “dough.” I am extremely pleased with how it came out.
Regardless of how this young man pronounces “basil,” I will be referring to this recipe again.
hahaha, brilliant remark regarding the basil! Or is it baysil? 😀
Glad it came out tasty, especially with the wild change to use almond flour!
This was yummy, I just couldn’t find the tempurature I was supposed to cook it at (high, medium, low), so I think mine could have been cooked a little better.
Hi Elizabeth, glad you enjoyed it! Very good point, I’ve just updated it, thank you. Low-medium heat is nicest with a lid on, as it really melts the cheese. You can also speed things up if you’re in a rush – it will be slightly crispier but still taste great! 🙂
This recipe was bland tasting, added salt, but it still tasted like something was missing, maybe it was using the fresh mozzarella???
Hi Lisa! Oh dear, I love this recipe! I would certainly say to add your favourite toppings as well, whatever you normally love to add to pizza. It could also be the mozzarella, yes. Some can be a bit boring, I’ve noticed that too. Did you mix dried herbs into the tomato paste? That’s a key part of it. I hope you try the recipe again!