Make your pizza crust with this easy Bisquick Pizza Dough recipe, using the baking mix or a few common pantry ingredients. Then, cook it with sauce, toppings, and mozzarella cheese for a delicious homemade pizza. It's a simple 30-minute weeknight dinner recipe you can make anytime.
🍕Ingredients
Bisquick pizza dough—Bisquick® or all-purpose flour, salt, baking powder, and butter. Mixed with milk.
Garlic butter (optional)—garlic powder and melted butter
Sauce—homemade or jar
Mozzarella cheese
Toppings
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This Bisquick pizza dough crust is quick and easy to make with the baking mix or ingredients everyone has in their pantry. Add the toppings you want, including your choice of cheese and sauce—everybody will love it. Make several, and pizza night will become a family event.
Check out these other pizza recipes: French Bread Pizza, Easy Yeast Pizza Dough, White Pizza, Tortilla Pizza, and Crock Pot Pizza.
👨🍳How to Make and Use Bisquick Pizza Dough—Step-by-Step Photo Instructions
1. Mix the Bisquick or homemade biscuit dough using warm milk. Add more flour or milk to adjust the texture.
2. Brush a pizza pan or baking pan with butter or oil.
3. Move the dough onto the prepared pan and smooth with a bit of a raised edge—go up the side a bit if making a pan pizza.
4. Optional—Melt butter, mix in garlic powder, then brush the biscuit crust.
5. Add pizza sauce.
6. Add cheese and toppings of your choice.
7. Bake at 425° (400° convection) until golden brown—18-20 minutes.
For more details, keep reading. See the Recipe Card below for complete instructions and to print.
✔️Tips to make it your way
Pay attention to the pan and recipe sizes in the next section to get the biscuit pizza crust you want.
This recipe uses either Bisquick® Baking Mix or a homemade biscuit mix to make the pizza dough.
While Bisquick can be mixed with water, milk will give a richer flavor and texture.
For the homemade biscuit crust, you can cut in cold butter for more flakiness or use melted butter or olive oil for a firmer crust.
The optional garlic butter adds some nice flavor and helps prevent the crust from getting soggy from the sauce. If you skip this, I suggest a simple brush of olive oil.
The shredded mozzarella topping is standard, but you can add grated Parmesan cheese or mix some in with the sauce for even more Parmesan flavor.
To make a Chicago-style pizza, use a 9-inch round cake pan and run the dough up the side of the pan. Place Mozzarella cheese on the bottom, and load it with veggies and cooked meats. Top with a chunky pizza sauce and sprinkle with grated Parmesan.
🍕Crust thickness notes and pizza size.
This recipe makes the dough a 12-inch round or 9X13-inch pizza with a standard-thickness crust or a 9-inch pan pizza with a thick pan crust. Push some of the dough up the sides of the pan to make a deep-dish pan pizza that will hold the goodies.
For a 15 to 16-inch round pizza, use 1 ½ to 2 times the recipe depending on your desired thickness.
If you want to go small, a half recipe makes a 9-inch thinner crust pizza.
🥣Bisquick and biscuit crust options
Bisquick Baking Mix® is the simplest solution, but many people, including me, do not have it—I always make my own. You can also use refrigerated biscuits smashed together.
My homemade Bisquick copycat biscuit mix uses all-purpose flour, salt, milk, baking powder, and butter. I melt the butter instead of "cutting in" it for a firmer texture instead of a flaky biscuit that tends to fall apart. If you want flaky, cut in the butter.
I suggest a brush of garlie butter on the raw crust to keep it from getting soggy from the sauce and to add flavor.
🥣Pizza sauce options
I usually use jarred sauce since only a small amount is needed. But when making my own larger pizza, I use this homemade version:
Homemake pizza sauce
This will make 12 oz.—it does freeze well.
6 oz. tomato paste and 6 oz. water
1 teaspoon salt
½ teaspoon pepper
1 clove garlic or ¼ teaspoon garlic powder
½ small chopped onion
1 teaspoon oregano.
¼ teaspoon crushed red pepper (optional)
🍕Favorite pizza toppings
Make it your way. Here are a few common topping options.
- pepperoni
- Italian sausage—browned and drained
- ground beef—browned and drained
- onion
- mushrooms
- green pepper
- banana peppers
- sliced pickled jalapeno peppers
- bacon
- black olives
- spinach
- ham
- pineapple (not my choice.)
❄️Leftover storage and reheating
The crust will absorb moisture from the sauce and toppings, so I recommend refrigerating it for no more than two days, sealed airtight. Freezing will affect the moisture in the crust, and I don't recommend it.
Reheating: Any leftover pizza is best reheated in an oven on a pizza stone. Heat the oven and stone to 350°. Lightly sprinkle water on the crusty edge, then place it on the hot stone for 5-10 minutes.
If you don't have a pizza stone, preheating a baking sheet will work almost as well.
❓FAQs
Sure, you are in control. While mixing, add oregano or basil, a touch of garlic powder, and even a small amount of grated Parmesan cheese to the dough.
I wouldn't. We are going for a pizza crust, not a fluffy high-rise biscuit.
Yes, but you will probably spend more time fussing with it than making it fresh. If you want to, you can make a ball coat with a bit of oil, wrap it tightly with plastic wrap for up to 2 days. You will want to let it come up to room temperature for a few hours before making out the pizza.
👨🍳Recipe
Bisquick® Pizza Dough
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Ingredients
Biscuit pizza dough
- 1 ⅔ cup Bisquick Baking mix - or substitute
- ⅔ cup milk
Bisquick substitute
- 1 ½ cups all purpose flour
- 1 tablespoon baking powder - aluminum-free preferred
- ¾ teaspoon salt
- 3 tablespoons butter
Toppings
- 1 tablespoon butter - melted
- ¼ teaspoon garlic powder - for garlic butter
- ½ cup pizza sauce - for 12 inch round
- 1 cup shredded mozzarella cheese
- Toppings of choice
Instructions
- Preheat the oven to 400° convection or 425° conventional oven.
- Use 1 ⅔ cups of Bisquick. Or use 1 ½ cups flour, 1 tablespoon baking powder, ¾ teaspoon salt, and cut in 3 tablespoons cold butter. Mix in ⅔ cup of warm milk. Mix until combined. Do not overmix. You want soft dough that is not very sticky. Add a bit more flour or milk to make it right.
- Coat a 12-inch round pizza pan or 9-inch round cake pan with oil or melted butter.
- Pat the dough onto the pan and pat the dough up the side of the pan a little if making a pan pizza. Melt 1 tablespoon of butter and mix in ¼ teaspoon garlic powder and brush the crust
- Add ¼ to ½ cup of pizza sauce, then add the toppings of your choice. Top with 1 cup of mozzarella cheese.
- Bake until golden brown—18-20 minutes.
Recipe Notes
Pro Tips
- If you use a homemade biscuit mix, cutting in the butter makes a softer, flakier crust. Melted butter will result in a firmer crust.
- A complete discussion of pan and recipe sizes, along with options, is in the recipe post.
- This uses very little sauce, so I generally use jarred sauce.
- You can use my homemade sauce, provided in the recipe post.
- The toppings are up to you.
- Nutrition includes cheese and sauce but no other toppings.
- Good refrigerated for 2 days.
Your Own Private Notes
To adjust the recipe size:
You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.
Nutrition Estimate
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Editors Note: Originally Published May 20, 2014. Updated with expanded options, refreshed photos, and a table of contents to help navigation.
Alan Rink says
Its good and a accurate to a biscuit type dough. The crust will be very thick. I would say a little more butter in the recipe would even make it better. I would suggest going chicago style with a cup or more sauce on top and just load the thing with toppings. 1st cheese, then toppings and the sauce on top. It was good
Chad says
Baked it in a 10" cast iron skillet. Would halve the recipe next time. I think one recipe makes the crust too thick, even pushing it up the sides of the pan. Good recipe. Would go great as a breakfast pizza crust.
Danni says
Just found your great web page and love it. Your biscuit dough is what we aussies call scone dough. So thank you for giving me a reminder kick.
cheers
DrDan says
Thanks for the note and rating.
DrDan
Chris says
This is such an odd concept to me (biscuit dough for pizza) but this is the second post I've seen in two days. Is this a new trend that is going on or just two people had the same great odd idea at the same time? Either way the pizza looks great, thick and bubbly.
Gina says
Looks awesome! Might have to give this a try tonight if I make it out to the grocery store. Thanks for the fantastic idea.
Robin says
I don't have a convection oven ?
DrDan says
Do 425 in a regular oven.
Dan