Slow-Cooker Deep Dish Pizza 


Once you make pizza in your slow cooker, you might never call for delivery again. 

Hands On Time:
20 mins
Total Time:
2 hrs 20 mins

To make deep-dish pizza without heating up your whole kitchen, stretch the dough to fill a large slow cooker insert, then top as you like. Though a classic marinara and mozzarella version is suggested in this recipe from Bare Minimum Dinners, the sky's the limit with combinations.


  • 1 pound pizza dough, thawed if frozen, placed at room temperature for a half hour

  • 2 cups shredded low-moisture mozzarella cheese (about 8 oz.)

  • Optional toppings: 8 oz. crumbled cooked Italian sausage, sliced pepperoni, sliced olives, sliced bell peppers

  • 1 cup pizza or marinara sauce

  • Grated Parmesan cheese and basil leaves, for serving (optional)


  1. Stretch dough into a circle or oval (depending on the shape of your 5- to 6-quart slow cooker), about 2 inches bigger all around than the slow cooker insert. Place on a sheet of parchment paper. Lower dough (still on parchment) into slow cooker. Gently tug and stretch dough up the sides of insert.

  2. Scatter mozzarella over surface of dough. Add any additional toppings, then top with sauce. Lift and stretch edges of crust so it reaches above filling.

  3. Cover top of slow cooker with a long piece of paper towel, then place lid over paper towel and pull towel tight.

  4. Cook pizza until crust is golden brown but still tender enough to cut, 2 to 3 hours on high or 4 to 5 hours on low. Use edges of parchment to lift pizza out of slow cooker. Let sit for 5 to 10 minutes. Sprinkle with Parmesan and basil, if desired.

    SLow Cooker Deep Dish Pizza
    Victor Protasio


Excerpted from Bare Minimum Dinners: Recipes and Strategies for Doing Less in the Kitchen. Copyright © 2021 by Jenna Helwig. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.

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