1-Dish Pepperoni Cheese Pizza Bake

1-Dish Pepperoni Cheese Pizza Bake

Fleischmann's(R) Yeast 0

"Pizza was never easier than this--spread the sauce, pepperoni and cheese on pizza batter and bake for 30 minutes for a savory, deep-dish treat."

Ingredients 50 m {{adjustedServings}} servings 329 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 329 kcal
  • 16%
  • Fat:
  • 15 g
  • 23%
  • Carbs:
  • 32.2g
  • 10%
  • Protein:
  • 15.3 g
  • 31%
  • Cholesterol:
  • 34 mg
  • 11%
  • Sodium:
  • 692 mg
  • 28%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Mix batter ingredients in a pre-sprayed 9-1/2-inch deep dish pie plate. Spread pizza sauce evenly over batter.
  2. Top dough with pepperoni slices. Firmly push pepperoni into batter. Sprinkle with cheese.
  3. Bake by placing in a cold oven; set temperature to 350 degrees F. Bake for 30 minutes or until done.
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  • Notes:
  • If using large pepperoni slices, cut each slice in half or quarters for easier serving.
  • If desired, batter may be mixed in a separate bowl. Proceed as directed above.
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Reviews 69

  1. 89 Ratings

Heather in KY

This was really good! My husband and kids loved it. I did make a couple of changes. I doubled the recipe to make 2 because I didn't know if one would be enough for the four of us. We ended up with 1/2 of one left over which my husband took for lunch the next day. I only used 1 cup of reduced fat cheese on each one and I used turkey pepperoni to cut back on some fat. I added 1/2 lb of cooked sausage to each one. This would be good with any of your favorite pizza toppings. Next time I'm going to add ham and banana peppers. The kids are wanting me to fix this again next week! Yummy!

Tricia Winterle Jaeger

Easy, attractive and tasty. Not restaurant quality but it's still pretty good. I did not have the RapidRise yeast but did have Fleischmann's BreadMachine Yeast which says on the label it's "also ideal for all RapidRise Recipes". Since this was a Fleichmann's recipe I took their own advice. I guess it worked. I didn't have a deep-dish pie plate so I chose to use a 10" springform pan and it worked beautifully. Since you can take the sides off it made cutting it easier. Well (olive) oiled hands made spreading the dough into the well oiled pan a breeze. I chose to mix my dough in a separate bowl. I did find that the crust was a little doughy while the cheese was perfectly brown, next time I'll bake it on the lower middle rack.

crazycatlady -  "CCL"

I used my 9" round cake pan for this. Instead of pepperoni, I used ham and pineapple. I found that 1 1/2 cups of cheese was plenty. I sprinkled Italian seasoning over the cheese before baking. The directions were perfect, starting with a cold oven and then baking exactly 30 minutes. Other than playing around with the toppings, the only change I plan to make next time (this weekend!!!) is to coat the dough all over VERY well with olive oil and sprinkle some cornmeal in the bottom of my pan. Thanks for the recipe, I will use it often for a quick lunch or weekend meal!