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A bubbling slow cooker pizza with melted cheese and pepperoni

Crispy Slow Cooker Pepperoni Pizza

Enjoy a crispy pepperoni pizza cooked conveniently in your slow cooker. This method yields a perfectly melted cheese topping and a satisfyingly firm crust.
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings: 4 slices
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 pre-baked pizza crust (10-12 ounce) thin to medium thickness works best
  • ½ cup pizza sauce
  • 1 cup shredded mozzarella cheese
  • ½ cup sliced pepperoni
  • Olive oil for greasing

Equipment

  • Slow Cooker
  • Aluminum Foil
  • Skillet (optional)
  • Toaster Oven (optional)
  • Wide Spatula
  • Cutting Board

Method
 

Preparation
  1. Grease the slow cooker pot with olive oil and place the crumpled aluminum foil ring, if using, at the bottom.
  2. If your crust is not par-baked, crisp it on a dry skillet for 2-3 minutes per side or in a toaster oven until lightly golden.
  3. Place the pre-baked pizza crust in the slow cooker, centered over the foil ring, then spread pizza sauce evenly, leaving a small border.
Assembly and Cooking
  1. Sprinkle half of the mozzarella cheese, arrange pepperoni, and then top with the remaining mozzarella cheese.
  2. Cover and cook on LOW for 1.5 to 2.5 hours, or on HIGH for 1 to 1.5 hours, until the cheese is melted, bubbly, and the crust is golden and firm.
Finishing Touches
  1. For an extra crispy bottom, remove the lid and leave on "warm" for 15-20 minutes, or simply uncover for 5-10 minutes for steam to escape.
  2. Carefully lift the pizza out using a wide spatula, transfer to a cutting board, slice, and serve immediately.

Notes

The aluminum foil ring helps elevate the pizza crust for better air circulation, leading to a crispier bottom.