Slow Cooker Deep Dish Pizza
by Sommer Collier — last updated on Feb 20, 2025 
Slow Cooker Deep Dish Pizza Recipe – This Crockpot Pizza is perfect when you love pizza, but you’re short on time! With minimal prep and a hands-off cooking method, you can enjoy all the cheesy, saucy goodness without the hassle.
Why We Love Crockpot Pizza
I have a strange fondness of making out of the ordinary dishes in the crockpot. I secretly consider it a personal challenge. One day when I was craving Chicago-Style Pizza, I had the thought to make it in my crockpot! Since I had made bread in the crockpot before, I knew what wonderful things low heat could do to yeasty dough. So I knew there was no reason this wouldn’t work!
You might be wondering, “Why would I make pizza in a slow cooker when I could just pop it in the oven?” I’m so glad you asked. Slow cooker deep dish pizza is hard to burn. I mean, you really have to try to burn it. If you have an affinity for leaving things in the oven too long, this recipe is for you! Leave the house for a few hours without fear. Crockpot cooking saves energy. It also keeps your house cool. Crockpots make the perfect crust. Cooking the crust low and slow gives it a fabulous pillowy texture on the inside, yet it still crisps up on the outside. It’s a great kids’ cooking project. Gone are your concerns of singed fingers. Set out toppings and let the kids go crazy! They’ll have fun stretching the dough and piling on the cheese, right in the crockpot. You’ll come home to a finished dinner. Like with most crockpot recipes, you can prep the pizza in the morning and come home to a tantalizing dinner, ready and waiting for you. Perfect for those busy weeknights!
Plus, if you have several crockpots you can make multiple varieties at once. (You wouldn’t believe how many friends and readers tell me they have 3-4 crockpots at home.)
Ingredients For Slow Cooker Deep Dish Pizza
- Pizza dough – homemade fresh pizza dough or frozen pizza dough, thawed
- Cornmeal – adds flavor and texture to the crust
- Butter – for sauteeing the garlic and shallot
- Shallot – peeled and diced
- Garlic cloves – minced
- Tomatoes – crushed
- Italian seasoning – or make your own mix
- Sugar – just a pinch to add a little bit of sweetness
- Salt – brings out the flavor in the crust
- Italian blend cheese – shredded
- Italian sausage – cooked
- Garnishes – parmesan cheese, chopped parsley
How to Make Pizza in the Crockpot
- Roll the pizza dough out onto a large piece of parchment paper. Make sure to roll and stretch the dough so it’s slightly wider and longer than the crock of an oval slow cooker. Sprinkle with cornmeal and press into both sides of the crust. Then, lower the crust into the crockpot.
- Place the butter and onions in a saute pan. Saute, then add the garlic and saute another 2 minutes. Add the crushed tomatoes, Italian Seasoning, sugar and salt. Simmer for 5 minutes.
- Meanwhile, cook sausage in a separate skillet, breaking apart with a wooden spoon.
- Spread the cheese over the bottom of the pizza crust. Lift and stretch the sides of the dough so they stand up past the cheese.
- Sprinkle the crumbled sausage over the cheese.
- Spread the tomato sauce over the sausage. Lift and stretch the sides of the crust so it’s above the edge of the sauce.
- Cover the slow cooker with a piece of paper towel. Then place the lid over the paper towel and pull it tight.
- Slow cook the pizza for 2-4 hours on high, or 4-6 hours on low. The pizza should be a deep golden brown around the edges, at this point. When you are ready to serve, lift the Chicago style pizza out of the crock and top with parmesan cheese and parsley. Set it on a cutting board and cut into 4 slices.
Recipe Variations
- You can make this dish with classic pepperoni if you prefer. Use sliced pepperoni layered between mozzarella cheese and pizza sauce for a traditional pizza flavor.
- If you want to make a veggie version, simply swap out the pepperoni for bell peppers, mushrooms, and olives. Sauté the vegetables lightly before adding them for enhanced flavor.
- To create a BBQ chicken pizza, use shredded rotisserie chicken mixed with BBQ sauce instead of pizza sauce. Add red onions and cilantro on top.
- Set out a bunch of favorite pizza toppings, and let everyone create their own!
Serving Suggestions
Pair this slow cooker pizza with a fresh side salad dressed in a light vinaigrette for a refreshing contrast. For a heartier meal, enjoy it with garlic bread or cheesy breadsticks to complement the pizza’s rich tomato flavors.
Make it a full meal and enjoy it with any of these delicious sides: roasted vegetables, stuffed mushrooms, or a classic Caesar salad. You can also serve it with a side of marinara sauce, ranch, garlic sauce, or whatever your favorite is, for dipping!
Frequently Asked Questions
Yes! Feel free to experiment with different cheeses like provolone, cheddar, or gouda. Just keep in mind different types of cheese may melt differently.
Absolutely! Use gluten-free pizza dough or a cauliflower crust to make it suitable for a gluten-free diet.
Any leftover pizza can be stored in an airtight container in the refrigerator for up to 3 days. You can reheat it in the oven or microwave before serving.
Yes! You can bake the pizza in a traditional oven at 425°F (220°C) for 15-20 minutes or until the cheese is bubbly and the crust is golden.
To prevent a soggy crust, consider pre-cooking the crust slightly in the slow cooker before adding the toppings. You can also use a thicker layer of cheese on top to create a barrier between the sausage and sauce layers.
Looking for More Slow Cooker Recipes? Be Sure to Try:
- Slow Cooker Cheesecake
- Slow Cooker Moroccan Chicken
- Crockpot Thanksgiving Stuffing
- Slow Cooker Quiche
- Crockpot BBQ Meatballs
- Crock Pot Chicken Pot Pie (With Biscuits)
- Crockpot Chicken Chili (with Roasted Red Peppers)
- Slow Cooker Ramen Noodles
- Slow Cooker Potato Curry
- Slow Cooker Beef Brisket with Potatoes and Onions
- Crockpot Bacon Wrapped Beef Tenderloin
- Slow Cooker Apple Yeast Rolls
- Crock Pot Chuck Roast
Crock Pot Deep Dish Pizza Recipe
Ingredients
- 1 pound homemade pizza dough or frozen pizza dough, thawed
- 2 tablespoons cornmeal
- 3 tablespoons butter
- 1 shallot, peeled and diced
- 2 garlic cloves, minced
- 28 ounces crushed tomatoes (1 can)
- 2 teaspoons dried Italian Seasoning
- 1 1/2 teaspoons sugar
- 1 teaspoon salt
- 2 cups shredded italian blend cheese
- 1/2 pound Italian pork sausage, cooked
- Garnishes: Parmesan cheese and chopped parsley
Instructions
- This recipe works best in a large oval 6-8 quart slow cooker. Roll the pizza dough out onto a large piece of parchment paper. Make sure to roll and stretch to dough into an oval 2 inches longer and 2 inches wider than the crock of the slow cooker. Sprinkle with cornmeal and press into both sides of the crust. Then use the edges of the paper to lower the crust into the crock.
- Place the butter and onions in a saute pan. Saute for 1-2 minutes, then add the garlic and saute another 2 minutes. Add the crushed tomatoes, Italian Seasoning, sugar and salt. Simmer for 5 minutes, then remove from heat.
- Meanwhile, cook the pork sausage in a separate skillet, breaking apart with a wooden spoon.
- Spread the cheese over the bottom of the pizza crust. Lift and stretch the sides of the dough so they stand up past the cheese. Sprinkle the crumbled sausage over the cheese. Then spread the tomato sauce over the sausage. Lift and stretch the sides of the crust again so it is above the edge of the sauce.
- Cover the slow cooker with a long piece of paper towel. Then place the lid over the paper towel and pull it tight. This helps catch excess moisture.
- Slow cook the pizza for 2-4 hours on high, or 4-6 hours on low. When you are ready to serve, lift the pizza out of the crock by the edges of the parchment paper and sprinkle the top with parmesan cheese and parsley. Cut into 4 pieces.
Do I put the parchment paper in the crockpot and let it cook with it?
Hi Sydney,
Yes, it keeps the pizza from sticking to the bottom and also helps you to lift it out of the crock.
Haven’t made this – yet – but born and raised in Chicago many many years ago and retired in AZ since ’03. Just one question. Where does the sodium (1450g) comes from?
I always cook with “no salt added” ingredient’s so WHERE does the Sodium originate??
Thanks.
Salt in the pizza dough, crushed tomatoes, additional salt in step 2, salt in both mozarella and parmesan cheeses. I’ll be using lower sodium pizza crust, no salt added crushed tomatoes and no additional salt in step 2.
Oh yeah, and the sausage…..
This style of pizza is very testy and looking very beautiful
Is it really necessary to use cornmeal n the dough? I wear dentures and cornmeal is like razors when I eat pizza with cornmeal. Could I just spray the parchment with Pam spray?
Hi Sharon,
Sure, you can omit the cornmeal! :)
If I make the homemade pizza dough recipe, will it make a whole pound? Or should I only use half of it?
Hi Caitlin,
Yes, our pizza dough recipe makes a one-pound ball of dough, for one large our two small pizzas. :)
Will this work in the casserole crock pot? I don’t have an oval crock pot and my husband will have a fit if I bring home another crock pot – we already have 5.
Hi Jolie,
Yes, absolutely! :)
Reason #6 — Rescues the poor soul who doesn’t have a working oven in her kitchen. :D
**By the way, I bookmarked your website. Thank you so much for having, “…a strange fondness of making out of the ordinary dishes in the crockpot.”
Struggled getting the crust up the sides….. advice?
Once the fillings are in the crust, you should be able to gently tug up the sides. Hope this helps!
This pizza is delicious! I love homemade crust!
This is so genius!! I love this idea for deep dish pizza!