Easy biscuit pizza is perfect for a tasty lunch or dinner in only 30 minutes. The homemade biscuit crust uses only a few pantry ingredients, then top with a little sauce, topping of your choice, and mozzarella cheese. Faster than a speeding pizza dude.
We all love pizza, 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, the kids will love it, and pizza night will never be the same.
I started with a basic biscuit recipe. I added butter to the dough under and on top of the dough. It is not healthy food, you know.
This is an excellent substitute for yeast-based dough when you're in a hurry: a nice 4 rating.
This recipe uses homemade biscuit dough. Making your own is easier than getting refrigerated biscuits to come together nicely.
Ingredients are just some all-purpose flour, salt, milk, baking powder, and usually butter or oil. You can cut in cold butter for more flakiness or use melted butter or olive oil for a firmer crust.
This pizza takes very little sauce, about ¼ cup. So, I generally will use a jar of my favorite pizza sauce. A jar of marinara sauce will also be acceptable.
You can make homemade sauce, which will be much better but takes time and will make much more than you need for this recipe. See my favorite pizza sauce recipe in the FAQ section below.
Favorite Pizza Toppings
- Italian sausage—browned and drained
- Ground beef—browned and drained
- green pepper
- banana peppers
- sliced pickled jalapeno peppers
- black olives
- pineapple (not my choice.)
Generally shredded mozzarella, but you can add grated parmesan cheese, also. 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.
👨🍳How to Make Biscuit Crust 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.
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 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 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.
🖼️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 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.
Easy Biscuit Pizza in 30 Minutes
- 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.
- 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.
My Private Notes
- 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.
© 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.