No-Knead Stovetop Liquid Pizza – Ready in 5 Minutes

Say goodbye to complicated pizza dough and long oven times with this game-changing liquid pizza recipe that your whole family will love. This innovative no-knead pizza is made entirely on the stovetop in just one pan, delivering a crispy golden crust and melty cheese topping without ever turning on your oven. Perfect for busy weeknights or lazy weekend mornings, this quick and easy pizza comes together in minutes and uses simple ingredients you likely already have in your kitchen. Whether you’re serving it for breakfast, lunch, or dinner, this crowd-pleasing dish will satisfy both adults and children alike.

Ingredients

For the Pizza Base:

• 150 g (1¼ cups) all-purpose flour, plus extra for dusting
• 5 g (1½ teaspoons) instant yeast
• 5 g (1 teaspoon) sugar
• 5 g (1 teaspoon) salt
• 10 ml (2 teaspoons) olive oil
• 150 ml (⅔ cup) warm water
• Olive oil for greasing the pan

For the Toppings:

• 15 ml (1 tablespoon) olive oil
• 2 garlic cloves (approximately 6 g), minced
• 100 g (1 cup) mushrooms, sliced
• 100 g (⅓ cup) tomato sauce
• 1 teaspoon mayonnaise
• 1 teaspoon ketchup
• Salt and black pepper to taste
• 150 g (1½ cups) mozzarella cheese, shredded
• 60 g (½ cup) corn kernels (canned or frozen)
• 50 g (⅓ cup) green olives, sliced
• 10 ml (2 teaspoons) olive oil for drizzling
• Dried oregano to taste

Instructions

Prepare the Liquid Dough

In a large mixing bowl, combine 150 grams of flour, 5 grams of instant yeast, 5 grams of sugar, and 5 grams of salt. Whisk these dry ingredients together until well mixed. Add 10 ml of olive oil and 150 ml of warm water to the bowl. Using a wooden spoon or whisk, stir vigorously for about 2 minutes until you have a smooth, pourable batter similar to pancake consistency. The mixture should be liquid and free of lumps.

Rest the Batter

Cover the bowl with a clean kitchen towel or plastic wrap and let the batter rest at room temperature for 20 minutes. During this time, the yeast will activate and the batter will become slightly bubbly and rise a bit. This resting period helps develop flavor and texture.

Prepare the Mushrooms

While the batter is resting, heat 15 ml of olive oil in a small pan over low heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Add the sliced mushrooms and cook over low heat for 2 minutes, stirring occasionally, until they’re slightly softened and have released some moisture. Remove from heat and set aside.

Make the Pizza Sauce

In a small bowl, combine 100 grams of tomato sauce, 1 teaspoon of mayonnaise, and 1 teaspoon of ketchup. Mix well until smooth. Season with salt and black pepper to taste. The mayonnaise adds creaminess while the ketchup provides a touch of sweetness to balance the acidity of the tomato sauce.

Prepare the Pan

Grease a 28 cm (11-inch) non-stick skillet or frying pan generously with olive oil. Dust the oiled surface lightly with flour to prevent sticking and help create a crispy bottom crust.

Pour the Batter

Give the rested batter a quick stir, then pour it into the prepared pan. Tilt and swirl the pan gently to spread the batter evenly across the bottom in a thin layer, similar to how you would spread crepe batter.

Add the Sauce and Toppings

Spread the prepared pizza sauce evenly over the surface of the batter using the back of a spoon. Distribute the sautéed mushrooms and garlic across the sauce. Sprinkle the shredded mozzarella cheese generously over the entire surface. Scatter the corn kernels and sliced green olives on top of the cheese. Drizzle 10 ml of olive oil over everything and season with dried oregano, salt, and black pepper to taste.

Cook on the Stovetop

Place the pan on the stovetop over low heat. Cover the pan with a lid to trap the heat and help the cheese melt evenly. Cook for 15-20 minutes without disturbing. The low heat is crucial – it allows the bottom to crisp up and turn golden while the top cooks through and the cheese melts perfectly. Check occasionally to ensure the bottom isn’t burning; you should see golden edges forming.

Check for Doneness

The pizza is ready when the cheese is completely melted and bubbly, the edges are golden brown, and the bottom crust is crispy. You can lift an edge with a spatula to check the bottom – it should be golden and crispy, not pale or doughy.

Serve

Remove the pan from heat and let the pizza rest for 2-3 minutes to set. Slide the pizza onto a cutting board using a large spatula. Cut into wedges or squares and serve immediately while hot and crispy.

Time and Servings

Prep Time: 10 minutes
Rest Time: 20 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Servings: 4 servings

Nutrition (per serving)

Calories: 340 | Protein: 14g | Carbohydrates: 35g | Fiber: 3g | Fat: 16g | Sodium: 780mg

Why This Recipe Is Good for You

This innovative stovetop pizza offers a lighter, more digestible alternative to traditional heavy pizza while still delivering satisfying comfort food appeal. The liquid batter creates a thinner, crispier crust that’s less doughy and easier on the digestive system than thick restaurant-style pizza. Mushrooms provide important B vitamins, selenium, and antioxidants that support immune health, while corn adds fiber and essential vitamins. The combination of mozzarella cheese offers calcium and protein for strong bones and muscles. By cooking on the stovetop instead of deep-frying or using excessive oil, this method keeps the fat content reasonable while still achieving that coveted crispy texture. Green olives contribute healthy monounsaturated fats and antioxidants. The quick preparation time means you can create a homemade meal instead of ordering takeout, allowing you to control the quality of ingredients and avoid excess sodium and preservatives found in restaurant pizzas. This recipe also eliminates the need for processed pizza bases, making it a fresher, more wholesome option for feeding your family any time of day.