• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
101 Cooking For Two
  • 👨‍🍳RECIPES
  • 📋About
  • ❓FAQs/Help
  • 🛒Shop
  • 📮Subscribe
menu icon
go to homepage
  • 👨‍🍳RECIPES
  • 📋About
  • ❓FAQs/Help
  • 🛒Shop
  • 📮Subscribe
    • Facebook
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • 👨‍🍳RECIPES
    • 📋About
    • ❓FAQs/Help
    • 🛒Shop
    • 📮Subscribe
    • Facebook
    • Pinterest
  • ×

    🏠Home » Recipes » Pizza Recipes

    Quick and Easy Biscuit Pizza

    May 21, 2020 | Last Updated Apr 3, 2022 by Dan Mikesell AKA DrDan

    Recipe Table of Contents    
    4.78 from 9 votes

    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.

    whole cook pizza in pan on rack

    Table of Contents
    • Pizza Size
    • Pizza Sauce
    • Toppings
    • 📖Pizza Recipes
    • 🖼️Step-by-Step Photo Instructions
    • 📖Recipe
    • 💬 Comments

    Blue ribbon divider used for visual effect

    Introduction

    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

    My rating system of a 4 out of 5 so very nice.

    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

    How to Make Pizza Dough

    White Pizza

    Quick French Bread Pizza

    Crock Pot Pizza Casserole

    This recipe is listed in these categories. See them for more similar recipes.

    Italian Recipes, Pizza Recipes
    Blue ribbon divider used for visual effect

    🖼️Step-by-Step Photo Instructions

    Ingredients for biscuits pizza

    Preheat the oven to 400° convection or 425° conventional oven.

    small orange bowl with butter in a microwave

    Start with four tablespoons of butter and microwave until melted. About 20 seconds.

    mixing dough in white bowl with a fork

    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.

    brushing a round black baking pan with butter

    Bush a 9 inch round pan with the melted butter.

    brushing butter onto the made out dough

    Pat the dough into the pan. Brush with butter and pat the dough more and up the side of the pan some.

    adding toppings on the pizza in a pan

    Fill with toppings of choice. I just did pepperoni. You need about ¼ cup of sauce and 1 cup of mozzarella cheese.

    cooked pizza in pan on rack

    Bake until golden brown. 18-20 minutes.

    slice of biscuit pizza on spatula
    graphic Subscribe to 101 Cooking for Two

    📖Recipe

    whole cook pizza in pan on rack

    Quick and Easy Biscuit Pizza

    From Dan Mikesell AKA DrDan
    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.
    Tap to leave a Rating
    4.78 from 9 votes
    Print Email CollectionCollected
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Servings #/Adjust if desired 4 slices

    Ingredients

    US Customary - Convert to Metric
    • 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.
    See the step-by-step photos in the post. Some recipes have an option to display the photos here with a switch above these instructions but the photos DO NOT print.

    My Private Notes

    Click here to save your own private notes only you will see. These will print and be saved for your next visit.
    Blue ribbon divider used for visual effect
    Prevent your screen from going dark

    Recipe Notes

    Pro Tips

    1. I make this more as a thick crust pan pizza but make it the way you want.
    2. I have set this recipe size to a 9-inch round or a 6X9 baking dish.
    3. 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.
    4. You could increase to a 15-inch round pan by doubling the recipe but you will have a thinner crust.
    5. This uses very little sauce so I generally use jarred sauce.
    6. 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.
    7. Toppings are up to you.
    8. Nutrition includes cheese and sauce but no other topppings.
    9. 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

    Calories : 427 kcal (21%) | Carbohydrates : 54 g (18%) | Protein : 16 g (32%) | Fat : 17 g (26%) | Saturated Fat : 10 g (50%) | Cholesterol : 49 mg (16%) | Sodium : 675 mg (28%) | Potassium : 540 mg (15%) | Fiber : 2 g (8%) | Sugar : 4 g (4%) | Vitamin A : 677 IU (14%) | Vitamin C : 1 mg (1%) | Calcium : 438 mg (44%) | Iron : 3 mg (17%)
    Serving size is my estimate of a normal size unless stated otherwise. The number of servings per recipe is stated above. This is home cooking, and there are many variables. All nutritional information are estimates and may vary from your actual results. To taste ingredients such as salt will be my estimate of the average used.
    Course : Main Course
    Cuisine : Italian

    © 101 Cooking for Two, LLC. All content and photographs are copyright protected by us or our vendors. While we appreciate your sharing our recipes, please realize copying, pasting, or duplicating full recipes to any social media, website, or electronic/printed media is strictly prohibited and a violation of our copyrights.

    Editors Note: Originally Published May 20, 2014, Updated with expanded options, refreshed photos, and a table of contents to help navigation.

    Molly and Lilly 8 Months Old
    « Grilled Whole Chicken on a Gas Grill
    How to Grill Boneless Country Style Pork Ribs »

    Reader Interactions

    Comments

    1. Alan Rink

      October 19, 2020 at 9:41 am

      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

      Reply
    2. Chad

      June 04, 2020 at 6:09 pm

      4 stars
      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.

      Reply
    3. Danni

      March 24, 2015 at 12:08 am

      5 stars
      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

      Reply
      • DrDan

        March 26, 2015 at 10:17 pm

        Thanks for the note and rating.
        DrDan

    4. Chris

      August 31, 2014 at 9:28 am

      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.

      Reply
    5. Gina

      August 25, 2014 at 1:35 pm

      Looks awesome! Might have to give this a try tonight if I make it out to the grocery store. Thanks for the fantastic idea.

      Reply
    6. Robin

      August 24, 2014 at 11:36 pm

      I don't have a convection oven ?

      Reply
      • DrDan

        August 25, 2014 at 6:47 am

        Do 425 in a regular oven.
        Dan

    Leave a Comment (Policy Link in Footer) Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    DrDan image Hi, I’m DrDan and welcome to 101 Cooking for Two, the home of great everyday recipes with easy-to-follow step-by-step photo instructions. About DrDan

    Popular Recipes

    • Pan Seared Oven Roasted Filet Mignon
    • Pan Seared Oven Baked Chicken Breast
    • Oven Baked Chicken Legs - The Art of Drummies
    • Oven Baked Chicken Thighs
    • How To Cook Sausage in the Oven
    • How to Cook Bacon in the Oven - Step by Step
    • Oven Pulled Pork - Low & Slow Pork Butt
    • Pan Seared Oven Roasted Strip Steak

    kitchen reference sheet graphic wide blue
    graphic of sites that I work with or have had recipes featured or referenced.
    SITES THAT I WORK WITH OR HAVE HAD RECIPES FEATURED OR REFERENCED.

    Footer

    ↑ back to top ↑

    About

    • About DrDan
    • Sign up for Emails
    • Contact
    • The Shop
    • Blog Business and Guest Posts
    • Helpful Links

    Top Content

    • Saved Recipes Collections
    • 101's Best Recipes
    • Recipe Index

    Policies

    • Comment Policy
    • Accessibility Policy
    • Privacy Policy
    • Terms and Conditions
    • Copyright Policy

    Educational

    • Food FAQ
    • Kitchen Reference Sheets
    • Guide To Cooking for Two

    dogs by the pond

    COPYRIGHT © 2010-2022 101 COOKING FOR TWO. ALL RIGHTS RESERVED | BASED ON FOODIE PRO THEME