Slow Cooker Vegetable Pizza

I made this Slow Cooker Vegetable Pizza for dinner one Sunday after Rod and I arrived home late in the afternoon from a weekend away in Flagstaff.

I didn’t feel much like cooking, but I needed to come up with something for dinner. Flipping through my copy of Fix-It and Forget-It New Cookbook, I spotted a recipe for vegetable pizza made right in the slow cooker.

I was intrigued—but skeptical.

Could you really make pizza worth eating in a slow cooker?

Then I read the tip on the page:

“This recipe is a very good reason to bring out the slow cooker on a weekend, when everyone’s hungry and nobody feels much like cooking.”

Sold.

That described the situation perfectly, so I decided to give it a try.

And you know what? It was surprisingly good.

The crust browned nicely around the edges and, although it was fairly thick, it wasn’t overly doughy. Both Rod and I enjoyed it enough that I knew I’d make it again.

Why You’ll Love This Slow Cooker Vegetable Pizza

• It’s surprisingly easy. Refrigerated pizza dough makes this especially simple.
• No oven required. Everything cooks right in the slow cooker.
• Easy to customize. Use whatever combination of vegetables you have and like.
• Perfect for lazy cooking days. Get it assembled and let the slow cooker do the work.
• A fun way to make pizza. Especially when you don’t want to heat the oven.
• Just enough for a casual meal. Add a salad and dinner is done.

Ingredients

Refrigerated pizza dough – You’ll need one 11- to 14-ounce package. The original recipe included a homemade Bisquick crust, but I had refrigerated pizza dough that needed to be used and it seemed even easier. If you prefer to make your own, my 2-Ingredient Pizza Dough made with self-rising flour and Greek yogurt is another simple option.

Pizza sauce – I used jarred tomato-basil marinara sauce because that’s what I had. Either pizza sauce or your favorite marinara will work.

Part-skim mozzarella cheese – One cup is enough to give you plenty of cheesy pizza flavor without overwhelming the vegetables.

Vegetable toppings – Use your favorites. Good choices include onions, mushrooms, bell peppers, broccoli florets, artichoke hearts and halved cherry tomatoes. I used broccoli, sliced mushrooms and chopped red bell pepper.How to Make Slow Cooker Vegetable Pizza,

How to Make Slow Cooker Vegetable Pizza

Step 1: Prepare the Slow Cooker

Lightly coat a 6-quart slow cooker (affiliate link) with nonstick cooking spray.

Step 2: Add the Pizza Dough

Unroll the refrigerated pizza dough and place it in the bottom of the slow cooker.

Using your fingers, gently press and stretch the dough so that it covers the bottom and comes about an inch up the sides.

If using homemade 2-ingredient dough, shape and press it into the slow cooker in the same way.

Step 3: Add the Sauce and Cheese

Spread the pizza sauce evenly over the crust.

Sprinkle with about ¾ cup of the mozzarella cheese.

Step 4: Add the Vegetables

Scatter your vegetable toppings evenly over the cheese.

Sprinkle the remaining ¼ cup mozzarella over the top.

Step 5: Slow Cook

Cover and cook on HIGH for 2 to 2½ hours, or until the crust is cooked through and beginning to brown around the edges.

Step 6: Let the Pizza Rest

Carefully remove the lid, trying not to let the condensation that has collected underneath drip onto the pizza.

Let the pizza stand uncovered for about 15 minutes.

Step 7: Remove and Slice

Using two large spatulas, carefully lift the pizza from the slow cooker.

Cut into 8 pieces and serve.

Recipe Notes & Variations

I took a shortcut with the crust. The original recipe called for making pizza dough with Bisquick and hot water. Since I already had refrigerated pizza dough in the refrigerator, I used that instead and was happy with the results. Homemade 2-ingredient pizza dough is another easy option if you don’t have refrigerated dough.

Don’t overdo the sauce. I used less sauce than the original recipe. Too much can make a slow cooker pizza soggy.

Use whatever vegetables you like. Mushrooms, peppers, onions, broccoli, artichoke hearts and tomatoes are all good choices.

Don’t overload the toppings. Since the slow cooker traps moisture, a lighter hand with vegetables works best, especially with watery vegetables such as mushrooms and tomatoes.

Watch the condensation. When you remove the lid, lift it straight up and away so the accumulated water doesn’t drip back onto your pizza.

What I Thought

I really wasn’t convinced that slow cooker pizza was going to be worth eating.

But this turned out much better than I expected.

The crust browned around the edges, the vegetables and cheese cooked nicely, and although the crust was thicker than a traditional pizza crust, it wasn’t too doughy.

Both Rod and I enjoyed it a lot.

Sometimes those slightly odd-sounding recipes turn out to be the ones that surprise you.

Serving Suggestions

This is an easy casual dinner all by itself, but a simple green salad alongside would round things out nicely.

You could also cut the pizza into smaller pieces and serve it as a snack or casual appetizer.

How Many Calories and WW Points in Slow Cooker Vegetable Pizza?

According to my calculations, each piece of this veggie pizza has about 174 calories.

To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)
5 PointsPlus (Old plan)

If you’ve made this low fat Slow Cooker Veggie Pizza, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.

Source: Fix-It and Forget-It New Cookbook: 250 New Delicious Slow Cooker Recipes (affiliate link) by Phyllis Good.

More Easy Pizza Recipes You’ll Love

• Easy Homemade Pizza with 2-Ingredient Dough
• Easy Whole Wheat Pizza with Artichokes
• English Muffin Hawaiian Pizza
• Low Carb Tortilla Pizza
• Healthy 3-Cheese Garden Vegetable Pizza
• Mini Pepperoni Pizza Muffins
• Quick Flatbread Dough