Crock Pot Deep Dish Pizza

Crock Pot Deep Dish Pizza is an easy slow cooker dinner featuring a fluffy crust made with Pillsbury Hot Roll Mix, pizza sauce, mozzarella cheese, and pepperoni. It's a convenient alternative to oven-baked pizza that's perfect for busy days and warm weather.

Course Dinner, Lunch, Main Course

Cuisine American

Prep Time 15

Cook Time 2

Total Time 2 15

Servings

Calories 852kcal

Author Brandie Skibinski

Ingredients

½ (16 ounce) box Pillsbury Hot Roll Mix (you’ll only be using 1 3/4 cups or about 1/2 of the packet)
½ yeast packet that comes in the box mix (this comes out to 1 1/2 + 1/8 teaspoons)
1 teaspoon fine sea salt
½ teaspoon garlic powder
½ teaspoon dried oregano
5 ounces hot water (this comes out to 1/2 cup + 1/8 cup hot water)
3 ¼ Tablespoons extra-virgin olive oil (divided use)
⅔ cup pizza sauce
1 cup shredded mozzarella cheese
½ cup sliced pepperoni (about 9 slices)
½ teaspoon dried parsley (optional)

Instructions

To a bowl, add the 1/2 (16 ounce) box Pillsbury Hot Roll Mix, 1/2 yeast packet that comes in the box mix, 1 teaspoon fine sea salt, 1/2 teaspoon garlic powder, and 1/2 teaspoon dried oregano, then combine with a spoon just until you have crumbles.
Add the 5 ounces hot water and 3 Tablespoons olive oil, stirring until the ingredients come together.
Using clean hands, knead the dough in the bowl for about 1 minute, or until smooth.
Lightly oil the parchment paper and place it in a 6-quart crockpot. The oil helps it stick into the crock pot. This will help with removing it later.
With clean hands, spread the dough out evenly and push it up the sides slightly to create a little edge.
Note: The hot roll mix box says to allow the dough to rise before using. The dough will rise with this recipe as the crock pot slowly begins to warm up so no need for the additional step.
Layer on 2/3 cup pizza sauce, 1 cup shredded mozzarella cheese, and ½ cup sliced pepperoni in that order.
Place a paper towel under the lid to help prevent condensation from dripping onto the pizza. Place the lid on top.
Cook on low for about 2 to 2½ hours, or until the sides are golden brown and the center is no longer gooey.
To check if it’s done, use a butter knife to test the center, then cook longer if needed.
Remove the pizza by lifting up the parchment paper, transfer to a serving platter, slice, and top with ½ teaspoon dried parsley (optional)

Notes

Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
For the crust, so as not to be confusing, you are taking the box ingredients and cutting everything in half. I tried to give those amounts above but just know you are cutting that box mix recipe in half.
If using table salt instead of sea salt, just use about half of the amount above.

Nutrition