Try this Crockpot Pizza Recipe
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Serving (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- In a 5 quart crockpot, spray down with non-stick spray. (I used non-stick Olive Oil Spray)
- Open pizza package and roll the dough out.
- Place the dough into the crockpot, and start forming your crust. Don't be afraid, your dough isn't going to break and you're not going to ruin it at all. You're taking a rectangular piece of dough and turning into a circular shape! I left about a little over a 1inch thick crust rim around the edges.
- Place the sauce at the bottom and smear around. You can add extra sauce if you like extra sauce! I do!
- Then cover with the shredded cheese.
- Spring all of the seasonings around the top.
- Cook on low for approximately 1½ hours with a lid on it. Then remove lid to allow to start cooling. Each crockpot cooks differently, so be sure to check on your pizza after about an hour.
- Allow the pizza to cool for approximately 10 to 15 minutes. Then, with a spatula or two, lift your piece up and onto a cutting board to slice and serve.
Using a five-quart slow cooker restricts direct radiant heat, requiring distinct adjustments to manage moisture accumulation during cooking. Trapped steam inside the vessel prevents the dough from developing the blistered, charred exterior typical of standard oven baking. Lining the insert with a generous coating of non-stick spray is essential for releasing the soft base without tearing the stretched dough.
Stretching the raw dough directly against the ceramic walls forms a rim roughly one inch thick to contain the toppings. Condensation pooling under the lid remains the primary threat to the crust's structural integrity. Removing the lid during the final thirty minutes of the one-and-a-half-hour cooking window allows excess vapor to escape, preventing a soggy bottom.
Swapping the wheat-based dough for a gluten-free alternative changes the hydration dynamics significantly, often requiring a reduction in sauce volume to avoid a gummy texture. Dried herbs like basil, oregano, and garlic powder disperse evenly over the cheese layer, blooming their fat-soluble compounds into the melting dairy as the temperature rises.
Allowing the finished pie to rest inside the uncovers slow cooker for ten to fifteen minutes lets the starches set enough for clean extraction. Undercooking yields a doughy center, whereas monitoring the appliance closely after sixty minutes guards against over-browning the edges.
