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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!
Prep Time45 minutes
Cook Time10 minutes
Rest & Cool Time20 minutes
Total Time1 hour 15 minutes
Course: Main Course
Cuisine: American
Servings: 12
Author: Lil' Luna

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.
Store leftovers in an airtight container in the fridge for 3-4 days or in the freezer for 1-2 months.
Reheat. 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.

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