Deep Dish Biscuit Pizza
This deep dish biscuit pizza has all of the great flavor of a traditional deep dish pizza made easier with a homemade biscuit dough crust!
Pizza is one of my top four all-time comfort foods (along with macaroni and cheese, peanut butter and jelly, and a burger and fries) – it’s something that I could easily eat enthusiastically every single day. When we have pizza (ordered or homemade) – it’s a relatively thin crust with lots of cheese and pepperoni (and sometimes sausage, too!). However, I always loved deep dish pizza. While there aren’t any places near us that make a great version, I’ve gone the homemade route a number of times, and it’s always a huge hit.
However, sometimes you want a quick pizza, you don’t want to deal with yeast, and you are craving that flaky, wonderful deep dish pizza crust. This deep dish biscuit pizza is the ultimate answer – so easy and bursting with loads of flavor!
Awhile back, I came across a video on Facebook for a biscuit-based pizza and made it the following weekend. I thought it might be a good recipe to have as a quick shortcut, using refrigerated biscuit dough. Unfortunately, I was underwhelmed – I thought the crust was much too bread-y, and I wasn’t a huge fan of the sauce. So, I started to brainstorm some alternatives, and this amazing pizza was the result!
First, I started with a homemade biscuit dough instead of the canned refrigerated version. It just flat-out tastes better, and I didn’t have the issue with feeling like you were eating pizza on top of a massive piece of bread. It’s still a significant time saver over yeast, so win there! Next was the sauce… I went back and used the recipe from my original deep dish pizza recipe because it’s so incredibly good. It turns out to be the perfect consistency every time! I then layered on the usual suspects – mozzarella, pepperoni, sausage and some Parmesan cheese on top for good measure.
I made two of these for dinner on Sunday and they were absolutely devoured. I think there may have been two pieces left? Everyone raved and agreed that it was a heads and tails improvement over my previous deep dish biscuit pizza.
I’m so thrilled to have this easy shortcut for nights when I’m craving pizza but don’t have the time or energy to whip up a yeast-based crust. I just need to stock my freezer with some pizza sauce and I’ll be set!
One year ago: Ultimate Magic Bars
Two years ago: The Best Twice Baked Potatoes
Four years ago: Colossal Reeses Pieces Chocolate Chip Cookies
Five years ago: Gazpacho
Six years ago: Baby Shower Sugar Cookies
Deep Dish Biscuit Pizza
For the Crust:
- 9 tablespoons unsalted butter, chilled and cut into small cubes
- 3 cups (375 g) all-purpose flour
- 1½ tablespoons (1.5 tablespoons) baking powder
- 1½ teaspoons (1.5 teaspoons) salt
- ½ teaspoon (0.5 teaspoon) baking soda
- 1½ cups (360 ml) buttermilk
For the Sauce:
- 2 tablespoons unsalted butter
- 1 small onion, grated
- ¼ teaspoon (0.25 teaspoon) dried oregano
- ½ teaspoon (0.5 teaspoon) salt
- 2 garlic cloves, minced
- 28 ounce (793.79 g) can crushed tomatoes
- ¼ teaspoon (0.25 teaspoon) sugar
- 2 tablespoons coarsely chopped fresh basil
- 1 tablespoon olive oil
- Freshly ground black pepper
For the Toppings:
- 8 ounces (226.8 g) mozzarella cheese, shredded
- 1 pound (453.59 g) sweet Italian sausage, cooked and crumbled
- Pepperoni slices
- 3 tablespoons Parmesan cheese
- Make the Crust: Grease a 9x13-inch baking dish; set aside.
- In a large bowl, whisk together the flour, baking powder, salt and baking soda until well combined. Add the butter and, using a pastry blender, cut in butter until it's the size of small peas. Pour in cold buttermilk and stir mixture with a wooden spoon just until a dough forms (do not overmix).
- Transfer dough to a lightly floured surface; gently pat into a rough ball. Use a sharp knife or bench scraper to cut dough in half. Place one half on top of other half, and very gently press halves together, shaping into a rough ball again. Repeat 3 times.
- Gently shape dough into a rough rectangle about 11x14 inches. Gently transfer the dough to the prepared baking dish and press into the bottom, corners and up the sides. Refrigerate while you prepare the sauce.
- Preheat oven to 425 degrees F.
- Make the Sauce: Heat the butter in a medium saucepan over medium heat until melted. Add onion, oregano, and salt; cook, stirring occasionally, until liquid has evaporated and onion is golden brown, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in tomatoes and sugar, increase heat to high, and bring to a simmer. Lower heat to medium-low and simmer until reduced to about 2½ cups, 25 to 30 minutes. Off the heat, stir in the basil and olive oil, then season with salt and pepper.
- Bake the Pizza: Remove the dough-lined pan from the refrigerator and sprinkle with the shredded mozzarella cheese. Layer on the pepperoni and sausage, if using. Spread about half to three-quarters of the sauce over the toppings (you can freeze the leftover sauce) and sprinkle with Parmesan cheese. Bake until the crust is golden brown, about 30 minutes. Remove pizza from oven and let rest 10 minutes before slicing and serving.
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
Holy moly, this crust is the best! I’m a big fan of pizza. I was discouraged by some of the other pizza crust recipes I tried. This is hands down the tastiest, flakiest pizza crust. I didn’t make the sauce or use your toppings. I also baked it on a pizza stone. I didn’t have buttermilk, so I used 1 Tablespoon and 1/8 teaspoon of apple cider vinegar with the milk. I let it sit for 10 min. to get the lightly curdled results. I used cream cheese as the sauce and topped it with bacon, green onions, lots of portabello mushrooms, and an Italian blend of cheeses. I was so excited to eat it, there is a piece missing in the photo. I will keep this recipe on file for many future pizzas. https://photos.app.goo.gl/w4b142Dhha3ShX3T7
So good! It tasted like the Deep Dish from Unos Chicago Pizza!! The biscuit crust was delicious!
When I first saw this recipe, I thought to myself “hmm, biscuit and pizza? I’m not sure”. Well, I’m sure glad I got over my hesitation because this was SO awesome! Your biscuit dough recipe is really good. And the combo of the biscuit and pizza toppings together is just plain delicious. Definitely a keeper – thanks so much for sharing!
I made this for supper tonight. I added some sauteed onions to the pepperoni and sausage. My husband said it was a home run! The middle of the pizza was delicious, but I thought the edges had a little too much crust. So next time I will just try harder to not put so much dough up the sides, especially in the corners. My corners were pretty much like eating a big biscuit with a little bit of pizza toppings!
This is awesome!! I made two of them for a family dinner and they were a hit. The crust is amazing.
Oooh, look at that ooey, gooey deliciousness! With the cool weather we’re going to be having in this neck of the woods this weekend, comfort food is just the ticket! Thanks for the recipe!
I’ve been on the hunt for a perfect deep dish crust; but I really want it to be crispy. Does the biscuit crust turn out crispy??
That looks so gooey and delishly addicting!
This looks so yummy…I can’t wait to try it. I noticed you mentioned it was not too doughy…my concern when making these types of recipes. I tried a pizza roll recipe posted on The Pioneer Woman blog a few weeks ago. I was so excited to try it but I found it the finished product was very doughy…much if it was undercooked even though I left it in the oven considerably longer than suggested.
I have my fingers crossed for this recipe!!
Just pulled it out of the oven….WOW!!! smells and look AMAZING!!!!! Wish I could send a pic…. if it taste as good as it looks and smells it’s going to be to be a good day?
My family has done this for as long as I can remember. We call it snow bound pizza, because it usually consists of whatever is left in your fridge after about a week snowed in. =)
Do you use a metal or glass baking dish?
Hi Marcie, I use glass, I think you get a better crust than with metal or ceramic.
Love deep-dish pizza, comes from going to college in IL. I don’t usually have buttermilk in the house, but I do have buttermilk powder – can I use that to sub or can I use regular milk? Can’t wait to make this!
You can make buttermilk by adding a tablespoon of lemon juice or white vinegar to a cup of regular milk. Just stir it up & let it sit for a few min. I do it all the time because I rarely have buttermilk on hand. (Since this recipe calls for 1-1/2 c., you’ll want to add 1 tablespoon plus 1-1/2 tsp lemon juice (or white vinegar) to 1-1/2 c. milk & then pour off the extra after it’s mixed.) Good luck!
Hi Ellen, If your buttermilk powder enables you to make actual buttermilk, then I would do that! Otherwise, use the milk + vinegar or lemon juice trick!
Thanks for sharing your recipe. This looks SO good and sounds like a quick easy recipe. Yep, I will be giving this one a go for my family . . . perhaps on my newly implemented Sunday dinner :)
I’m wiping drool off my keyboard right now. Yum!
Looks really good! I’ve got a very large cast iron skillet that I like to use as a pizza pan. Thinking this will be very tasty made in that pan!
I think this is going to be my supper tonight! yum!
I am sooo craving ths right now! It looks soooo delicious and Im definitely one for a thick pizza crust… YUM!
Could you make the crust the night before and store in the refrigerator?
Yes, I’ve done this!