Faster than a speeding pizza dude. Using a non-yeast biscuit dough, you can make this with common pantry ingredients. Have this biscuit deep dish pizza tonight with these quick and easy photo instructions.
Introduction and My Rating
Pizza, .we all love it but making it at home is more work than many want to try (it isn't THAT hard... ). So a biscuit based crust is a good substitute. It's quick, easy, and tasty.
I started with a basic biscuit recipe. I added butter to the dough under the dough and on top of the dough. It is not health food, you know.
My Rating
This is a great substitute for a yeast-based dough when you're in a hurry. A high 3 or low 4.
Pizza Size
I have set this recipe size to a nine-inch round or a 6X9 baking dish. You can adjust it up to a 12 inch round or 9X13 rectangular pan by increasing the recipe by 50%. That is easily done by adjusting the number of servings in the recipe card below.
You could increase to a 15-inch round pan by doubling the recipe but you will have a thinner crust.
Pizza Sauce
This pizza takes very little sauce; about ¼ cup. So, I generally will just use a jar sauce. But you can make a sauce. It is a lot better but you will end up making 12 oz. but only use 2 oz. But it will freeze well.
My suggest sauce: One 6 oz can of tomato paste and 6 oz water. 1 teaspoon salt, ½ teaspoon pepper, 1 clove garlic, about half a small chopped onion, and 1 teaspoon oregano. A pinch (¼ teaspoon) crushed red pepper (optional.)
The tomato paste gives a touch of sweetness and deeper tomato taste than sauce.
Toppings
Top anyway you want. Do it Chicago style with the cheese on the bottom. Load it with veggies, chicken, or anything you want. As always, do NOT use raw meat.
📖Pizza Recipes
Basic Homemade Pizza Dough - includes complete homemade pizza instructions
🔪Ingredients
Preheat the oven to 400° convection or 425° conventional oven.
Start with four tablespoons of butter and microwave until melted. About 20 seconds.
Combine two cups flour, one tablespoon baking powder, one teaspoon salt. Add ¾ of the melted butter and one cup of milk. Mix until combined. Do not over mix.
Bush a 9 inch round pan with the melted butter.
Pat the dough into the pan. Brush with butter and pat the dough more and up the side of the pan some.
Fill with toppings of choice. I just did pepperoni. You need about ¼ cup of sauce and 1 cup of mozzarella cheese.
Bake until golden brown. 18-20 minutes.
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📖 Recipe
Quick and Easy Biscuit Pizza
Ingredients
- 2 cups flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 4 tablespoons butter - divided
- 1 cup milk
- 1 cup mozzarella cheese
- ¼ cup pizza sauce
- Toppings of choice.
Instructions
- Preheat oven to 400° convection or 425° conventional.
- Start with four tablespoons butter and microwave until melted. About 20 seconds.
- Combine two cups flour, one tablespoon baking powder, one teaspoon salt. Add ¾ of the melted butter and one cup milk. Mix until combined. Do not over mix.
- Bush a 9-inch round pan with the melted butter.
- Pat the dough into the pan. Brush with butter and pat the dough more and up the side of the pan some.
- Fill with toppings of choice. I just did pepperoni. You need about ¼ cup of sauce and 1 cup of mozzarella cheese.
- Bake until golden brown. 18-20 minutes.
Recipe Notes
Pro Tips
- I make this more as a thick crust pan pizza but make it the way you want.
- I have set this recipe size to a 9-inch round or a 6X9 baking dish.
- You can adjust it up to a 12-inch round or 9X13 rectangular pan by increasing the recipe by 50%. That is easily done by adjusting the number of servings above.
- You could increase to a 15-inch round pan by doubling the recipe but you will have a thinner crust.
- This uses very little sauce so I generally use jarred sauce.
- You can use my homemade sauce: One 6 oz can of tomato paste and 6 oz water. 1 teaspoon salt, ½ teaspoon pepper, 1 clove garlic, about half a small chopped onion, and 1 teaspoon oregano. A pinch (¼ teaspoon) crushed red pepper (optional.) This will make 12 oz. and you only need 2 oz. But it does freeze well.
- Toppings are up to you.
- Nutrition includes cheese and sauce but no other topppings.
- Good refrigerated for 2-3 days or frozen for 2-3 months.
TO ADJUST THE RECIPE SIZE:
You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.
Nutrition
Editors Note: Originally Published May 20, 2014, Updated with expanded options, refreshed photos and a table of contents to help navigation.
Alan Rink
Its good and a accurate to a biscuit type dough. The crust will be very thick. I would say a little more butter in the recipe would even make it better. I would suggest going chicago style with a cup or more sauce on top and just load the thing with toppings. 1st cheese, then toppings and the sauce on top. It was good
Chad
Baked it in a 10" cast iron skillet. Would halve the recipe next time. I think one recipe makes the crust too thick, even pushing it up the sides of the pan. Good recipe. Would go great as a breakfast pizza crust.
Danni
Just found your great web page and love it. Your biscuit dough is what we aussies call scone dough. So thank you for giving me a reminder kick.
cheers
DrDan
Thanks for the note and rating.
DrDan
Chris
This is such an odd concept to me (biscuit dough for pizza) but this is the second post I've seen in two days. Is this a new trend that is going on or just two people had the same great odd idea at the same time? Either way the pizza looks great, thick and bubbly.
Gina
Looks awesome! Might have to give this a try tonight if I make it out to the grocery store. Thanks for the fantastic idea.
Robin
I don't have a convection oven ?
DrDan
Do 425 in a regular oven.
Dan