All right, friends—this Crock Pot Pizza is like my trusty raincoat: I pull it out when the weather (or week) looks rough. And not to brag, but this recipe has rescued me from more than a few “what’s for dinner, Mom?” emergencies. The first time I made it, I had low expectations (sue me—pizza in a slow cooker seemed a tad suspicious), but let me tell you, it disappeared faster than my resolve in front of a pack of biscuits. Barely got to have seconds. And if you ever find yourself low on time or oven space (hello, holidays), the humble crock pot shines here. Plus, there’s something hilarious about telling your kids you’re having crock pot pizza—they think I’m off my rocker, but nobody complains after the first bite.
Why Do I Go Back to This?
I make this on those nights when I’m too tired to baby-sit dough or just have a craving for pizza without cranking up the oven. My family always gets weirdly excited, even though it’s (technically) a pizza with a spoon. Somehow, that’s now a selling point. The edges get all golden and crispy (if you time it right) and honestly, it’s basically impossible to burn—which, as someone who’s lost track of time mid-recipe, is worth celebrating. I used to worry it might be too soggy, but as long as you don’t drown it in sauce, it turns out spot on. (And if you’re feeding picky eaters or just can’t please everyone, everyone gets to choose their own toppings—no judgment if you sneak in more cheese. I do!)
Here’s What Goes In (And Some Swaps I’ve Tried)
- 1 can (about 13 oz) refrigerated pizza dough (If I’m feeling brave, I’ll use homemade, but honestly, store-bought is my usual move. My grandma always used the kind in the blue tube and stuck by it!)
- 1 to 1½ cups pizza sauce (I sometimes use leftover marinara, or honestly even a bit of seasoned tomato paste with a splash of water if I’m out)
- 2 cups shredded mozzarella (sometimes I toss in a handful of cheddar for fun—no one’s complained yet)
- ½ cup sliced pepperoni (or turkey pepperoni, or skip entirely if someone’s doing the whole veggie thing)
- 1 bell pepper, sliced (I’ve been known to swap in jarred roasted peppers—gets pretty fancy for a Tuesday night)
- 1 handful sliced mushrooms (totally optional, since apparently mushrooms have divided my house into two camps—choose your battles!)
- Any other toppings you love: black olives, onions, sausage, pineapple (not sorry)
- Olive oil, just a drizzle
How the Magic Happens (Mostly)
- First off, give your crock pot a quick wipe and then line it with parchment paper—you can cut it to fit, but I just shove it in and let the edges stick up. No biggie.
- Roll or stretch out your pizza dough so it covers the bottom and goes slightly up the sides (If it tears, honestly, just patch it—the dough doesn’t care).
- Drizzle a smidge of olive oil on the dough; this is where I get lazy and just pour right from the bottle. No shame.
- Spoon on the sauce, spreading gently—leave a bit of crust showing at the edges. Don’t over-sauce; too much and you’ll have pizza soup. Unless that’s your thing?
- Sprinkle on half the cheese (sneak a bite here if no one’s watching), then add your chosen toppings. Pepperoni, peppers, mushrooms—pile it up. Finish with the rest of the cheese.
- Pop the lid on and set to LOW for about 2 to 2½ hours. You want the edges puffed and the cheese melted and bubbly. Try not to peek too much, but if you do, I won’t tell.
- For an extra golden top, lift out the pizza (using those parchment handles!) and slide it under the broiler for 2 minutes. Sometimes I skip this step because, well, who has the energy?
- Let it cool for 5-10 minutes—the cheese is lava at this point. Actually, I always forget and burn my tongue. Don’t be like me.
- Slice and serve right from the crock pot, or lift it out and cut into squares. Nobody cares about perfect wedges, I promise.
Notes from My Odd Experiments
- If you skip the parchment paper, be prepared for a bit of scraping—but on a good day, it’s not totally disastrous.
- I tried using crescent roll dough once. It worked, kinda, but it was weirdly sweet. Not my fave.
- The dough cooks faster on the edges than the middle; just nudge the parchment to check the center if you’re nervous.
- Oh! And don’t use pre-shredded cheese if you can help it. It melts a little funky. But, if that’s all you’ve got, I won’t judge.
When I Go Off Script—Variations
- Taco Pizza: Swapped pizza sauce for salsa, used cheddar and taco meat. Kids thought it was wild; I thought it needed more salt.
- BBQ Chicken: Barbecue sauce, shredded chicken, and red onions. Actually, this might be my favorite.
- Veggie Overload: Everything green I have left in the fridge. Had one where I accidentally used mint instead of basil. Don’t recommend.
- Breakfast Version: Scrambled eggs and cooked bacon for brunch. This one disappeared fast.
Tools & A Few Sneaky Workarounds
- Crock pot (almost any size will do, but 6-quart works best for my hungry crowd)
- Parchment paper—if you don’t have it, just grease the pot well and send up a little prayer
- Spatula (or a big spoon—you can make it work)
- Scissors for the parchment, if you’re feeling precise. I usually wing it.
How Long Does This Stick Around?
It keeps in the fridge a couple days. I just throw the crock in with foil over it—super fancy, right? Reheat slices in the microwave or a toaster oven. I think the crust goes a bit softer, but honestly, in my house it never lasts more than a day! Once my sister came over and ate half before I even noticed. I was impressed and slightly irked.
How We Like To Serve It (But You Do You)
We always serve this family-style, right in the crock at the table—sometimes I’ll toss out a simple green salad or a bowl of grapes, and if we’re feeling festive, everyone gets to pick a topping combo for their own little section. My cousin dips hers in ranch, but that’s her thing. I like it with a little chili crisp on top. Might sound odd, but it works.
Lessons Learned (Or: What I Wish Someone Told Me)
- Don’t crank the heat up trying to hurry things along—it just burns the bottom and leaves the middle doughy. Ask me how I know.
- If your crock pot runs hot, start checking at two hours, not later.
- For easy cleanup, parchment is magic. Actually, makes a good liner for when you’re baking banana bread in there, too—don’t ask how I found that out.
Wait—Some FAQs People Actually Ask Me
Can I use homemade dough? Yep! Just use the same amount, maybe stretch it a bit thinner so it cooks through. I like store bought for speed, but you do you.
Does the crust get crispy? The edges, yes; the middle, not as much. But if you want extra crunch, try that broiler trick or just embrace the soft pizza—it’s kind of comforting, honestly.
Can I make this gluten free? Totally. Gluten free dough works fine, though it’s a little trickier to spread. Be patient. Also, if it falls apart, it’s still tasty—just call it pizza casserole and carry on.
Is it safe to leave on ‘Keep Warm’ for awhile? Yes, for a little while, but after about an hour it gets a bit sad. Though, my kids will eat it cold, go figure.
Can I use jarred sauce? Ha! I always do. Homemade’s great, but let’s be real—I don’t have time to simmer sauce on a Tuesday night. Got some from a jar, works just fine.
And oh—if you make this and it ends up a bit wonky, just pretend you meant it that way. I once served the whole thing straight from the parchment on the kitchen counter, and my neighbor thought it was rustic. Sometimes rustic is just code for “I’m out of clean plates.” Enjoy!
Ingredients
- 1 lb ground beef
- 8 oz rotini pasta (uncooked)
- 2 cups shredded mozzarella cheese
- 1 cup sliced pepperoni
- 1 green bell pepper, chopped
- 1 small onion, diced
- 24 oz jar pizza sauce
- 1/2 tsp dried Italian seasoning
- 1/2 tsp garlic powder
- 1/2 cup sliced black olives (optional)
Instructions
-
1Brown the ground beef in a skillet over medium heat; drain excess fat and set aside.
-
2Spray the inside of the crock pot with nonstick cooking spray. Add uncooked rotini pasta to the bottom.
-
3Layer ground beef over the pasta, followed by chopped onion, green pepper, and half the pepperoni.
-
4Pour the pizza sauce evenly over the layers. Sprinkle Italian seasoning and garlic powder on top.
-
5Top with shredded mozzarella cheese, remaining pepperoni, and black olives if using.
-
6Cover and cook on low for 4 hours, or until pasta is tender and cheese is melted and bubbly. Serve warm.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!
