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Alright, pizza night just got a major upgrade!
Forget your regular crust because we’re talking about a pretzel crust pizza that’s so good, it honestly puts Little Caesar’s to shame (and you know how much our kids love that!).
Seriously, transforming a simple pizza crust into a chewy, slightly salty pretzel masterpiece is surprisingly easy, and the flavor? Out of this world. Get ready for a pizza experience that’s a total game-changer.
Forget your standard tomato sauce for this adventure, because a rich, creamy cheese sauce takes this pretzel crust pizza to a whole new level of deliciousness – and it may be our kids’ favorite part.
It’s also surprisingly simple to pull off. With a quick baking soda bath before it hits the oven, that classic pretzel chew and flavor magically appear.
Trust us, the kids will be begging for seconds (and maybe even thirds!). It’s the kind of dinner that disappears in minutes, leaving behind happy, cheesy smiles.
Why we think you’ll love it:
- Easily turn a regular pizza crust into a pretzel crust! A baking soda bath and a little salt create that signature pretzel taste and texture.
- Forget the marinara! Now, let’s talk about the star of the show: that glorious cheese sauce. It’s cheesy and it complements the salty pretzel crust perfectly.
- Skip the takeout. Whip up this easy dinner right at home!
Pretzel Crust Pizza Ingredients and Substitutions
Crust
- ¾ cup warm water – The water should be between 105-115°F for the yeast to activate.
- 1 tablespoon active dry yeast – see How to Activate Yeast
- pinch of sugar
- 1 tablespoon olive oil – or vegetable oil
- 1 teaspoon salt
- 1½-2 cups all-purpose flour – see How to Measure Flour
Cheese Sauce
- 1 tablespoon butter
- 1 tablespoon all-purpose flour – The flour is used to make a roux, which will thicken the cheese sauce.
- ¾ cup milk – Use 2% or whole milk for a creamier cheese sauce. Also, room temperature milk will incorporate best.
- ½ teaspoon salt
- pinch black pepper
- ¾ cup sharp cheddar cheese, shredded – We suggest shredding your cheese, as preshredded cheese is coated and doesn’t melt as well.
- ½ teaspoon hot sauce, optional – or add red pepper flakes after the pizza has been baked
For Assembling
- ½ cup warm water
- 1 tablespoon baking soda – The baking soda will help give the signature taste of a soft pretzel.
- ½ teaspoon pretzel salt, or coarse salt
- ½ pound mozzarella cheese, shredded
- 4 ounces pepperoni – add more or less depending on preference
How to Make Pretzel Crust Pizza
- PREP. Preheat the oven to 500°F for at least 30 minutes, with a pizza stone or overturned baking sheet inside.
- DOUGH. In a medium bowl, whisk the water, yeast, and sugar. Let it sit five minutes, or until bubbly. Add the flour and salt, and mix until a dough forms. Knead gently, adding more flour as needed, to form a soft dough. Cover the dough and let rest 15 minutes.
- SAUCE. While the dough is resting, make the cheese sauce. Melt the butter in a small pot over medium heat. Whisk in the flour to form a paste, and cook 2-3 minutes, until golden.
- Slowly add the milk, whisking frequently, and cook until bubbling and thickened. Whisk in the salt, pepper, cheddar cheese, and hot sauce. Taste and adjust seasonings as needed.
- ASSEMBLE. When ready to assemble the pizza, sprinkle a piece of parchment paper with cornmeal. Gently deflate the pizza dough and stretch it into a large circle, about 14 inches in diameter, on the parchment sheet. In a small bowl, whisk the warm water and baking soda. Brush the baking soda mixture around the outer edge of the pizza crust, then sprinkle with the pretzel salt.
- Spread the cheese sauce over the crust, leaving a ¾ inch margin around the edges. Sprinkle the mozzarella cheese evenly over the pizza, then arrange the pepperoni on top. Transfer the pizza to the preheated oven using a pizza peel or cutting board.
- BAKE. Bake 10 minutes, or until the cheese is golden and bubbly. Let cool 5-10 minutes before slicing and serving.
Kristyn’s Recipe Tips
- The cheese sauce is similar to Little Caesars’ pretzel crust pizza, but you can use store-bought cheese sauce or even regular pizza sauce.
- We found that assembling the pizza on a piece of parchment paper will make it easier to slide it on and off the pizza peel.
- Our top tips to prevent a soggy pizza crust: make sure the dough is rolled to a reasonable thickness, the cheese sauce is thickened, avoid overloading toppings, and fully preheat the oven.
Pretzel Crust Pizza Recipe
This easy-to-make pretzel crust pizza has an irresistible cheese sauce and kid-approved flavor that's even better than takeout!
Ingredients
Crust:
- ¾ cup warm water
- 1 tablespoon active dry yeast
- pinch of sugar
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1½-2 cups all-purpose flour
Cheese Sauce:
- 1 tablespoon butter
- 1 tablespoon flour
- ¾ cup milk
- ½ teaspoon salt
- pinch pepper
- ¾ cup sharp cheddar cheese, shredded
- ½ teaspoon hot sauce, optional
For Assembling:
- ½ cup warm water
- 1 tablespoon baking soda
- ½ teaspoon pretzel salt, or coarse salt
- ½ pound mozzarella cheese, shredded
- 4 ounces pepperoni
Instructions
- Preheat the oven to 500 degrees F for at least 30 minutes, with a pizza stone or overturned baking sheet inside.
- In a medium bowl, whisk the water, yeast, and sugar. Let it sit five minutes, or until bubbly. Add the flour and salt, and mix until a dough forms. Knead gently, adding more flour as needed, to form a soft dough. Cover and let rest 15 minutes.
- While the dough is resting, make the cheese sauce by melting the butter in a small pot over medium heat. Whisk in the flour to form a paste, and cook 2-3 minutes, until golden. Slowly add the milk, whisking frequently, and cook until bubbling and thickened. Whisk in the salt, pepper, cheddar cheese, and hot sauce. Taste and adjust seasonings as needed.
- When ready to assemble the pizza, sprinkle a piece of parchment paper with the cornmeal. Gently deflate the pizza dough and stretch it into a large circle, about 14 inches in diameter, on the parchment sheet. In a small bowl, whisk the warm water and baking soda. Brush the baking soda mixture around the outer edge of the pizza crust, then sprinkle with the pretzel salt.
- Spread the cheese sauce over the crust, leaving a ¾ inch margin around the edges. Sprinkle the mozzarella cheese evenly over the pizza, then arrange the pepperoni on top. Transfer the pizza to the preheated oven using a pizza peel or cutting board.
- Bake 10 minutes, or until the cheese is golden and bubbly. Let cool 5-10 minutes before slicing and serving.
Notes
Recipe Tips.
- The cheese sauce is similar to Little Caesars’ pretzel crust pizza, but you can use store-bought cheese sauce or even regular pizza sauce.
- We found that assembling the pizza on a piece of parchment paper will make it easier to slide it on and off the pizza peel.
- To prevent a soggy pizza crust, make sure the dough is rolled to a reasonable thickness, the cheese sauce is thickened, avoid overloading toppings, and fully preheat the oven.
Nutrition
Calories: 221kcal, Carbohydrates: 14g, Protein: 10g, Fat: 14g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 0.2g, Cholesterol: 35mg, Sodium: 898mg, Potassium: 90mg, Fiber: 1g, Sugar: 1g, Vitamin A: 253IU, Vitamin C: 0.1mg, Calcium: 170mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Can I use store-bought dough?
Yes, after shaping the pizza round, brush on the baking soda mixture and toppings as directed.
How to store?
Store leftovers in an airtight container in the fridge for 3-4 days or in the freezer for 1-2 months.
For a crisp crust, reheat in a 375°F oven or a skillet over medium-low heat, add a teaspoon of water, and cover the skillet with a lid.
Complete The Meal
Sides
Desserts
Pizza Recipes
BBQ Chicken Pizza Recipe
20 mins
Chicken Alfredo Pizza
20 mins
Pepperoni Pizza
1 hr 5 mins
Margherita Pizza
23 mins
