Start by making the crust. In a large bowl, whisk together the flour, milk powder, sugar, salt, and yeast. Add the oil to the warm water. Stir well. Pour the oil and water mixture into the flour mixture and stir with a spatula until a batter is formed. Yep, batter, not dough. Unlike a traditional pizza dough, this one starts out pretty thin. Don’t worry if there are a few small lumps.
Use water heated to about 110 degrees Fahrenheit to activate the yeast.
Use a standard half-sheet baking pan (about 13-by-18-inch) with a raised rim. Give the pan a quick spray with nonstick cooking spray or a wipe down with a paper towel dipped in vegetable oil. Line the pan with parchment paper.
Instead of a traditional pizza dough, this crust uses a pourable batter.
The oiled surface just helps to hold the paper in place while you spread the dough. Dump the mixed crust batter into the center of the pan and set it aside to rest while you work on the sauce and ground venison. Preheat your oven to 450 degrees.
In a large skillet, brown the ground venison and season to taste with salt, pepper, and a sprinkling of Italian seasoning blend. Crumble the meat well as it cooks. Set the browned venison aside to cool.
For the sauce, add the tomato paste, water, and olive oil to a saucepan over medium heat. Bring the mixture to a simmer, stirring to blend. Add the oregano, basil, rosemary, garlic powder, salt, and pepper. Stir well. Reduce heat and hold warm while you prepare the crust.
While the venison browns and the sauce simmers, use a rubber spatula to spread the rested crust to evenly fit the pan. Make sure the crust is an even thickness from edge to edge. Bake the untopped crust for 8 minutes.
Sprinkle the seasoned browned venison evenly over the pizza crust.
Remove the partially baked crust from the oven. Use a spoon to spread on a thin layer of the sauce mixture. Sprinkle evenly with the browned ground venison, then top with the shredded cheese. Return the pizza to the oven for an additional 12 to 15 minutes or until the cheese has melted and started to lightly brown.
Bake the pizza until the cheese is melted and starting to brown and bubble.
Slice the pizza into rectangles for the true school cafeteria experience — hold the spitballs.