How To Make Pizza With Biscuit Dough (In 30 Minutes!)

Name: Pizza With Biscuit Dough (30-Minute Recipe)
Prep time: 15 min
Cook time: 30 min
Yield: 8 servings
Cuisine: Italian
Ingredients: 2 tbsp oil; 1 lb ground beef; 1 tsp kosher salt; 1 tsp onion powder; ¼ tsp garlic powder; ¼ tsp red chili flakes; ⅛ tsp black pepper; 2 1/4 cups all-purpose flour; 1 1/2 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp kosher salt; 6 tbsp butter (cold); 1 1/2 cups buttermilk ((or 2 tbsp lemon juice mixed with 1 ⅓ cups milk)); 1 ½ cups prepared pizza sauce; 3 cups shredded mozzarella cheese; 1 cup pepperoni slices (4 oz); Torn basil leaves

Biscuit dough pizza is a fast homemade alternative that skips yeast and rising time entirely. The fluffy, tender crust comes together in one bowl and bakes to golden perfection in under 30 minutes.

🌍Italian 🏷️Biscuit dough pizza

How To Make Pizza With Biscuit Dough (In 30 Minutes!)

Total

Servings

8

Difficulty

Hard

Est. Cost

$31–$51

Recipe Source

View original recipe

From Foodess · by Jennifer Pallian BSc, RD

Ingredients

2 tbsp oil

1 lb ground beef

1 tsp kosher salt

1 tsp onion powder

¼ tsp garlic powder

¼ tsp red chili flakes

⅛ tsp black pepper

2 1/4 cups all-purpose flour

1 1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp kosher salt

6 tbsp butter (cold)

1 1/2 cups buttermilk ((or 2 tbsp lemon juice mixed with 1 ⅓ cups milk))

1 ½ cups prepared pizza sauce

3 cups shredded mozzarella cheese

1 cup pepperoni slices (4 oz)

Torn basil leaves

17 Ingredients

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Instructions

1
Preheat oven to 425ºF. Line a 9x13” baking sheet (or deeper baking pan) with parchment paper.
2
Heat oil in a large skillet over medium-high heat. Add beef and remaining ingredients. Cook, stirring occasionally until beef is browned and cooked through, about 5 minutes.
3
In a large bowl, whisk together the flour, baking powder, baking soda and salt.
4
Grate the butter into the flour mixture and whisk again to combine.
5
Measure in the buttermilk and switch to a wooden spoon or silicone spatula to fold the ingredients gently together until a shaggy dough forms. It will not be totally uniform, and that's ok.
6
Spoon dough onto prepared baking sheet. Use dampened hands to press the dough evenly into the pan. Bake the crust for 10 minutes.
7
Top par-baked biscuit crust with pizza sauce, cheese, beef and pepperoni, and finish with more cheese, if desired. Return pan to oven and bake for about 10 minutes more, until golden and bubbly. Top with torn basil.

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Tips & Notes

Pro tips

Mix the dough until just combined to avoid overworking, which toughens the crust. A slightly shaggy dough is ideal.
Pat the dough gently onto the baking sheet rather than rolling to preserve the airy texture.
Brown the ground beef thoroughly and drain excess fat before topping to prevent a soggy crust.
Add toppings in a thin, even layer; overloading weighs down the delicate biscuit crust.

Substitutions

Ground beef → ground turkey or Italian sausage (note: sausage may add fat; drain if needed)
All-purpose flour → whole wheat flour, max 25% blend (note: may result in denser crust)
Kosher salt → table salt, use ¾ tsp (note: table salt is saltier by volume)

Storage & make-ahead

Store leftover pizza in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 8–10 minutes until warmed through.

Common Questions

Can I make biscuit dough pizza without baking powder and baking soda?

No. Baking powder and baking soda are essential leavening agents that create the pizza's fluffy texture. They cannot be omitted.

What's the difference between this and regular pizza dough?

Biscuit dough pizza uses baking powder and baking soda instead of yeast, requiring no rise time. It's faster but yields a lighter, biscuit-like crust rather than a chewy, fermented one.

Can I use self-rising flour instead of all-purpose flour?

Self-rising flour already contains baking powder and salt, so you'd need to adjust the leavening amounts. All-purpose flour is recommended for consistent results.

How do I know when the pizza is fully cooked?

The crust should be golden brown on the bottom and edges, and the cheese should be melted and slightly browned. Check at 12–15 minutes depending on oven.

Can I prepare the dough ahead of time?

Yes. Prepare the dough, stretch it onto the baking sheet, and refrigerate up to 4 hours before topping and baking. Bring to room temperature before baking.