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.
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Preheat oven to 425ºF. Line a 9x13” baking sheet (or deeper baking pan) with parchment paper.
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.
In a large bowl, whisk together the flour, baking powder, baking soda and salt.
Grate the butter into the flour mixture and whisk again to combine.
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.
Spoon dough onto prepared baking sheet. Use dampened hands to press the dough evenly into the pan. Bake the crust for 10 minutes.
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.
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.
No. Baking powder and baking soda are essential leavening agents that create the pizza's fluffy texture. They cannot be omitted.
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.
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.
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.
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.
