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Pretzel Crust Pizza

Prep Time 15 mins
Total Time 30 mins
Servings 8 slices

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You guys, I made pizza on a pretzel crust.

cast iron skillet with pretzel crust pepperoni pizza on white background

And I totally wish it was my idea, but I actually saw the idea on a Little Caesars commercial. I was instantly jealous that it wasn’t my brain that came up with that idea, since I’m totally and completely obsessed with soft pretzels.

Regardless, I knew I was going to make it and I knew it was going to be soon.

So I whipped up a batch of homemade pretzel dough in the stand mixer and let it rise a bit. I knew I wanted plain old pepperoni and tomato sauce.

The sweetness of the tomato sauce and the spiciness of the pepperoni with the buttery, salty crust? So unreal.

overhead image of pretzel crust pizza in cast iron skillet

So I let my dough rise about 45 minutes (you could totally leave it longer), and preheated my oven with my cast iron pan in it.

Now, this was the first time I’ve cooked in real cast iron. I just got my skillet for my birthday (thanks mom!) and it seemed like the right thing to do. If you don’t have a cast iron skillet, a regular pizza pan would work just fine, it just might not get quite as crispy on the bottom.

Once my oven was up to temperature, I stuffed my whole recipe of pretzel dough into the pan (carefully! That baby is hot).

There was a part of me that was saying, “this is too much dough, Ashley. You need to take some and make regular pretzels with it.” But the part of me that is extremely lazy won, and — even though making the actual pretzels isn’t that much extra work — I stuffed it all in.

And it rose. Quite a bit.

But it was still incredible tasty, and this way you have an excuse to eat soft pretzels for supper. If you’d like a little less pretzel and a little more pizza, you can always take 1/3 to 1/2 of the dough and make regular pretzels or pretzel bites with them — they also freeze and reheat well in the oven!

pretzel crust pizza in cast iron with one pizza cut out
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Pretzel Crust Pizza

Salty, chewy pretzel dough is topped with spicy pepperoni and melty cheese — pizza doesn’t get any better than this!
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Cuisine American
Course Main Course
Servings 8 slices
Calories 205cal

Ingredients

  • 1 recipe soft pretzel dough
  • 1 cup pizza sauce
  • 1 1/2 cups shredded cheese
  • 12-15 slices pepperoni
  • Additional melted salted butter and sesame seeds if desired

Instructions

  • Prepare pretzel dough up to the point of rolling out the pretzels.
  • Brush your skillet with Â― tsp oil and set it in the oven while it preheats to 425 degrees F.
  • Roll out a circle of pretzel dough to fit your skillet*. Bake pretzel crust for 5 minutes without toppings.
  • Spread pretzel crust with sauce, cheese and pepperoni. Bake another 10 minutes until crust is golden and toppings are warmed through.
  • Brush the crust with additional melted, salted butter and sprinkle with sesame seeds if desired

Notes

*I used a 12″ cast iron skillet and the whole recipe of pretzel dough. My crust was quite thick, but it was awesome! You don’t want your crust too thin, but if you’re using a smaller skillet or you want it a little thinner, set some dough aside and make some individual pretzels or pretzel bites according to the original recipe. They freeze wonderfully after they’re baked and can be reheated in a 400 degree oven for 5 minutes.

Nutrition Information

Calories: 205cal | Carbohydrates: 25g | Protein: 9g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 19mg | Sodium: 698mg | Potassium: 125mg | Fiber: 1g | Sugar: 4g | Vitamin A: 275IU | Vitamin C: 2.1mg | Calcium: 110mg | Iron: 1.8mg

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Meet Ashley

My name is Ashley Fehr and I love creating easy meals my family loves. I also like to do things my way, which means improvising and breaking the rules when necessary. Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations!

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Comments

  1. Cynthia says

    Hello! Crazy question…if you were making small pizzas, could you put the small flattened dough circle in baking soda boiling water before topping and baking? Just a thought as that’s what makes the brown crust of the pretzel?

  2. Deborah says

    Thank you I dearly love Little Cesar’s Pretzel Pizza. There are only two things that could make it better .. 1. is to always have it on the menu and 2, to have a cheese stuffed pretzel crust!!!! and now I don’t have to wait for it to come on the menu and I can make a cheese stuffed Pretzel crust! Thanks again. Deborah

  3. Dann McNulty says

    I have this bookmarked and it’s my go-to pizza recipe every single time I make pizza. Always amazing. Thanks for making it!

  4. sherry says

    Oh wow.. I was just checking the net trying to find a use for leftover pretzel dough and came upon your awesome site. I made pretzels yesterday, but this time, I made waaaAAaaay too much dough. My dough is a sourdough (yum) dough…. but it’s yummy and I’ll bet your pizza recipe will work perfectly! Ok.. I’m off to the store for some toppings. Thanks so much for sharing this recipe Ashley!! :0) Yay!

  5. Shirley says

    I’m a little confused. You talk about a “buttery, salty” pretzel crust, and photo shows salt, but no where do you mention using butter or salt on this crust!

    And since we boil soft pretzels to get that classic taste, will this really taste like a soft pretzel, or just pizza dough?

    • Ashley says

      You’re right — I did brush the crust with a little butter after I took it out of the oven. I’ve updated the recipe. The crust definitely has the texture of a pretzel! It is slightly denser and chewier than regular pizza dough. The cast iron skillet helps the crust get that nice chewy texture.

  6. Stacey @ Bake.Eat.Repeat. says

    Hahaha, I saw that Little Caesar’s ad a while back and thought, that’s probably not very good cause I don’t like their pizza, BUT, if I made a homemade pretzel crust how awesome would that be?! You totally beat me to it though because I have not gotten around to it yet! I will most definitely be trying it at some point though! Good to know that it IS good so I won’t be wasting some soft pretzel dough!

    • Ashley says

      Haha, I can totally relate! I kind of love carbs too…. but I’m sure that’s not noticeable at all… 🙂 Thanks!

  7. Natalie @ Tastes Lovely says

    This…is…genius! What’s better than a thick, salty pretzel? A thick, salty pretzel with pizza on top. Even though this is Little Caesars brain child, I think you should still get all the blog credit because this is the first I’m hearing of it! I can’t wait to make this. Your pictures are beautiful!

    And thanks for commenting on my blog! I just added you to my reader, and am excited to see what you cook up next! Xoxo : )

    • Ashley says

      Thanks Natalie! I’m sure it’s been done before, but I had to do it anyways! I love pizza AND pretzels, so it had to be good, right?!

  8. Amy says

    I know which commercials you’re talking about! I thought it look delicious, but your version looks even better! I’ll have to try it this weekend!

    • Ashley says

      Thanks Annie! I’m still a newbie with it, but I’m figuring it out! It totally rusted after like the second time I used it, so I had to scrub it and reseason it, but I think it worked! lol

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