Ramen Pizza Crust
There's something deeply satisfying about taking two completely unrelated comfort foods and smashing them together like you're conducting some kind of carb-based science experiment. This ramen pizza crust is what happens when you look at a package of instant noodles and think, "You know what? Screw tradition." You press those cooked noodles into a pan like you're making the world's most unconventional pie crust, and somehow it works better than it has any right to. The noodles get all crispy and golden on the bottom while staying just chewy enough on top to hold whatever toppings you throw at them. It's the kind of ridiculous fusion that makes pizza purists weep and college students everywhere realize they've been living their lives all wrong. Plus, you get to eat pizza with chopsticks, which is either genius or completely insane depending on your perspective.
Disk of crispy twists—Sauce paints curling noodle lands—Slice defies all rules
Let Me Tell You...
I was having one of those nights where I was craving pizza but also feeling too lazy to actually order pizza, which is a special kind of first-world problem that probably says terrible things about my character.
My roommate Dave was sprawled on the couch playing video games and complaining about being broke, while I stood in the kitchen staring at our pathetic food situation - basically just some eggs, cheese, and a few packages of ramen that had been sitting in the pantry since we'd moved in.
That's when I had what can only be described as either a stroke of genius or a complete mental breakdown.
"What if," I announced to Dave, who was definitely not listening, "we made pizza out of ramen noodles?" He paused his game long enough to give me the kind of look you'd give someone who just suggested we eat the furniture, but I was already committed to this ridiculous idea.
I cooked the ramen just until it was tender, then mixed it with beaten eggs and Parmesan like I was making some kind of noodle frittata.
The whole thing felt completely insane, but also oddly exciting, like I was about to discover something that would either be brilliant or completely inedible.
When I pressed those egg-coated noodles into the cast iron skillet, they started sizzling and forming this golden, crispy base that actually looked like it might work.
Dave wandered into the kitchen, drawn by the smell and probably curious about whether I was having some kind of breakdown. "That actually smells good," he admitted, which was high praise coming from someone whose idea of cooking is adding hot sauce to cereal.
I topped it with pizza sauce and mozzarella, and when it came out of the oven all bubbly and golden, we both just stared at it in amazement.
We ate that entire ramen pizza while sitting on the floor in front of the TV, using chopsticks because regular utensils seemed wrong somehow, and it was honestly one of the most satisfying meals I'd had in months.
The crust was crispy on the bottom but still had that satisfying chew of ramen noodles, and the whole thing tasted like the best kind of college dorm room innovation.
Dave immediately started planning variations - "What about adding sriracha to the egg mixture?" - and I realized we'd accidentally stumbled onto something that was going to become a regular part of our terrible-but-amazing cooking repertoire.
Ingredients
- 8 ounces dried ramen noodles (2 bricks, seasoning packets discarded)
- 2 large eggs
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon black pepper
- Kosher salt, to taste
- 1 tablespoon olive oil (for greasing pan)
- 1/2 cup pizza sauce
- 1 cup shredded mozzarella cheese
- 1/2 cup sliced pepperoni or other pizza toppings (optional)
- 1/4 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes (optional, for heat)
- Fresh basil leaves, for serving
Preparation
- Preheat oven to 425°F (220°C). Bring a large pot of salted water to a boil. Cook ramen noodles for 2–3 minutes until just tender, drain, rinse under cool water, and pat very dry with paper towels.
- In a large bowl, whisk eggs, Parmesan, black pepper, and a pinch of salt. Add ramen noodles and toss until thoroughly coated.
- Grease a nonstick or cast-iron skillet with olive oil. Press noodle mixture firmly into the pan in an even layer to form a crust.
- Bake crust for 12–15 minutes until set and golden at the edges.
- Spread pizza sauce over crust, sprinkle with mozzarella, and add pepperoni or other toppings. Sprinkle with oregano and red pepper flakes if using.
- Return to oven and bake 8–10 minutes until cheese is melted and bubbly.
- Cool slightly, top with basil and any desired toppings, then slice and serve.
Chef's Tips
- Pat cooked ramen noodles completely dry with paper towels to prevent a soggy crust.
- Press noodle mixture firmly and evenly into the pan to create a cohesive, crispy base.
- Variation: Add Italian seasoning or garlic powder to the egg mixture for extra flavor depth.
Serving Suggestion
Serve hot cut into wedges with ranch dressing for dipping and cold beer for a fun game day or party snack experience.