Pretzel Crust Pizza Recipe
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Unrated
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Prep Time
45 mins
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Cook Time
45 mins
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Rest & Cool Time
20 mins
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Total Time
1 hr 15 mins
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Servings
12
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Calories
221 kcal
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Course
Main Course
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Cuisine
American
Pretzel Crust Pizza Recipe
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This easy-to-make pretzel crust pizza has an irresistible cheese sauce and kid-approved flavor that's even better than takeout!
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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.
- 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.
- 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 Information
Show Details
Calories
221kcal
(11%)
Carbohydrates
14g
(5%)
Protein
10g
(20%)
Fat
14g
(22%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
0.2g
Cholesterol
35mg
(12%)
Sodium
898mg
(37%)
Potassium
90mg
(3%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
253IU
(5%)
Vitamin C
0.1mg
(0%)
Calcium
170mg
(17%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 221 kcal
% Daily Value*
| Calories | 221kcal | 11% |
| Carbohydrates | 14g | 5% |
| Protein | 10g | 20% |
| Fat | 14g | 22% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 35mg | 12% |
| Sodium | 898mg | 37% |
| Potassium | 90mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 253IU | 5% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 170mg | 17% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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