With a delicious homemade biscuit pizza crust, Biscuit Pizza is perfect for that pizza craving. Make it with your toppings in only 30 minutes with pantry ingredients.
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😊Why you will love biscuit pizzas
The delicious biscuit crust is quick and easy to make, and comes together in only minutes. Add the toppings you want with your choice of cheese and sauce—you and the kids will love the taste. Make several and pizza night will become a family event.
Check out these other pizza recipes like French Bread Pizza, How to Make Pizza Dough, White Pizza, Tortilla Pizza, and Crock Pot Pizza Casserole.
🥣Ingredients
- Biscuit dough—all-purpose flour, salt, milk, baking powder, and butter or oil.
- Pizza sauce—Usually jarred sauce since only ¼ cup is needed. An excellent homemade version is in the FAQs.
- Cheese—shredded mozzarella, but you can add grated parmesan cheese, also.
- Favorite pizza toppings
- Italian sausage—browned and drained
- Ground beef—browned and drained
- pepperoni
- onion
- mushrooms
- green pepper
- banana peppers
- sliced pickled jalapeno peppers
- bacon
- black olives
- spinach
- ham
- pineapple (not my choice.)
👨🍳How to Make Biscuit Pizza
- Prepare the homemade biscuit crust.
- Spread the crust in a 9-inch round baking pan going slightly up the sides of the pan. Brush with melted butter.
- Spread ¼ cup of pizza sauce over the dough, add toppings of your choice, and top with cheese.
- Bake in a 400° convection or 425° conventional oven until golden brown—18-20 minutes.
✔️Tips
- This recipe uses homemade biscuit dough. Making your own is easier than getting refrigerated biscuits to come together nicely.
- You can cut in cold butter for more flakiness or use melted butter or olive oil for a firmer crust.
- 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.
❓FAQs
This recipe is for a nine-inch round or a 6X9 baking dish. You can adjust it 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.
Homemade pizza sauce is a lot better than a commercial jar sauce. But this biscuit pizza only needs 2 ounces of pizza sauce, but it will freeze well for 3-4 months.
My homemade sauce (makes 12 ozs): One 6 oz can of tomato paste and 6 oz water. 1 teaspoon salt, ½ teaspoon pepper, 1 clove crushed garlic or ¼ teaspoon garlic powder, 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 a deeper tomato taste than tomato sauce.
Any leftover pizza is best reheated in an oven on a pizza stone. Heat the oven and stone to 350°. Lightly sprinkle some water on the crusty edge, then place it on the hot stone for 5-10 minutes.
If you don't have a pizza stone, preheating a baking sheet will work almost as well.
The crust will absorb moisture from the sauce and toppings, so I prefer no longer than two days in the refrigerator.
This recipe is listed in these categories. See them for more similar recipes.
Have you tried this recipe, or have a question? Join the community discussion in the comments.
Step-by-Step Photo Instructions
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, and one teaspoon salt. Add ¾ of the melted butter and one cup of milk. Mix until combined. Do not overmix.
Bush a 9-inch round pan with the melted butter.
Pat the dough into the pan. Brush with butter and pat the dough on the side of the pan.
Add ¼ cup of pizza sauce, then fill with toppings of your choice. Top with 1 cup of mozzarella cheese.
Bake until golden brown—18-20 minutes.
📖 Recipe
Biscuit Pizza—Quick and Easy
Ingredients
- 2 cups flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 4 tablespoons butter - divided
- 1 cup milk
- 1 cup shredded mozzarella cheese
- ¼ cup pizza sauce
- Toppings of choice.
Instructions
- 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, and one teaspoon salt. Add ¾ of the melted butter and one cup of milk. Mix until combined. Do not overmix.
- 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.
- Add ¼ cup of pizza sauce, then fill with toppings of your choice. Top with 1 cup of mozzarella cheese.
- Bake until golden brown—18-20 minutes.
Your Own Private Notes
Recipe Notes
Pro Tips
- The crust is firmer due to melting the butter before adding. If you want a fluffier crust that then cut in cold butter instead. The firmer crust will hold up better.
- I make this more as a thick crust pan pizza but make it the way you want. Spread the same amount of crust on a larger pan for a thinner crust.
- 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 or ¼ teaspoon garlic powder, 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 toppings.
- 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 Estimate
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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