Ingredients
Scale
- 11 oz. can refrigerated pizza crust (such as Pillsbury)
- 1 cup pizza sauce
- 1 cup shredded mozzarella cheese
- ½ cup pepperoni slices
Instructions
- Line the slow cooker with parchment paper and spray it lightly with non-stick cooking spray.
- Roll out the refrigerated pizza crust on a clean surface. Stretch it to fit the shape of the slow cooker and press it into the base, ensuring the edges curl slightly up the sides.
- Spread 1 cup of pizza sauce evenly on the dough, leaving the edges to create a crust.
- Sprinkle the shredded mozzarella cheese evenly over the sauce.
- Add the pepperoni slices on top of the cheese, adjusting to your taste.
- Cover the slow cooker with the lid and place a towel under the lid to catch condensation.
- Set the slow cooker to LOW and cook for 1.5 to 2 hours, until the crust is golden and fully cooked.
- Lift the pizza out using the parchment paper, allow to cool, slice, and serve warm.
Notes
Using parchment paper helps in easy removal of the pizza.
Feel free to customize toppings to your liking.
Allow the pizza to cool slightly before slicing to retain its shape.
- Prep Time: 10 minutes
- Cook Time: 2 hours
- Category: Entrees
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 2g
- Sodium: 800mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 30mg