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For real! I thought this was silly, but when it gets to be 100 degrees and tuning on the oven is unappealing.. we could have grilled it, but i had this recipe, soooo….
Original recipe called for store bough pilsburry dough in the pop open container… nah – i got that covered. It also called for sauce from a jar – nah i got that covered from the late harvest last fall of all the tomatoes! Woot! Winning on getting rid of the “processed foods”.
Pizza in the crockpot
1/2 the crockpot
2 hours, 15 minutes
Original recipe for timing found here
The full second hour is key to having a firm pizza that will hold up to being picked up!
- 1 ball of dough
- 1 cup of pizza sauce
- 1-1 1/2 cups mozzarella sauce
- Spray 6-quart oval slow cooker with cooking spray.
- Roll out pizza dough; to bigger than your crock of the crockpot.
- Place pizza dough in slow cooker; press in bottom and 1 inch up sides. Spread pizza sauce evenly over dough to within 1/2 inch of edges.
- Top wit the cheese
- Top with toppings.
- Place folded, clean dish towel under cover of cooker. This will prevent condensation from dripping down onto pizza. Cover; cook on High heat setting 45 minutes. Carefully remove slow cooker’s ceramic insert, leaving cover on, and rotate insert 180°. Continue to cook on High heat setting 30 to 60 minutes or until crust edges are deep golden brown, cheese is melted, and thermometer inserted in center reads 165°F.
- Loosen edges of pizza with metal spatula or small knife; carefully remove from slow cooker to cutting board. Cut and serve.
This was fun and a good way to have pizza ready an hour or so later… Turning the crock means you have to be around after the first 45 min, but can leave for the next hour!