By Becky Hardin
Published Jan 16, 2019
Soft Pretzel Crust Pizza with Cheese Sauce is the ULTIMATE easy Cheesy Pizza Recipe! This pizza is a Little Caesar’s Copycat Recipe, modeled after their famous Pretzel Crust Pizza Recipe with cheese sauce instead of marinara! We are obsessed!
Pretzel Crust Pizza with Cheese Sauce
This cheesy pretzel crust pizza recipe is a dream. A homemade pretzel crust, topped with cheese sauce and pepperonis…all inspired by Little Caesar’s!
I’ve always loved Little Caesar’s Soft Pretzel Crust Pizza. Making a pizza with a pretzel crust is kind of genius, so I wanted to make a version at home too. There’s just something about soft pretzels and cheese sauce …a match made in heaven!
This cheesy pizza recipe is the ULTIMATE homemade pizza. It’s fun, it’s different, and it’s totally delicious! A pretzel crust pizza with a delicious cheese sauce instead of marinara, and plenty of pepperonis to fulfill every meat lover’s cravings.
It’s the perfect balance of flavors and textures (thick cheese and soft pretzel), and it’s surprisingly easy to make. These are such fun little pizzas to make for the whole family over the weekend, and everyone will love them. Call everyone to dinner , because they are going to be SO excited for this!
This CHEESY Pretzel Crust Pizza recipe with Cheese Sauce is the perfect little pizza to make for the family!
Little Caesar’s Copycat Recipe
A few years ago, Little Caesar’s offered the most amazing Soft Pretzel Crust Pizza. Just like this copycat recipe, it had a smooth nacho cheese sauce base (instead of marinara) and was loaded with shredded mozzarella and pepperoni. Unique…but still simple. When I say my husband was obsessed…that’s an understatement. I cannot tell you how many times he came home from work with a hot and ready Little Caesar’s Soft Pretzel Crust Pizza when we were wedding planning!
Their Soft Pretzel Crust Pizza became a cult classic but along the way, Little Caesar’s LOST. THE. RECIPE. Tragedy, right? I’m hoping they’ll bring it back, but until then, this copycat version will have to suffice. It’s extremely good, but I’d also love to hear your idea on how to make it even close to the original!!
How to Make Cheese Sauce for Pizza
One of my favorite things about this cheesy pizza is the fact that I replaced the marinara sauce with cheese sauce…because you can never have enough cheese! It’s the perfect complement to the pretzel crust pizza, and one of the main reasons I was so excited to make a Little Caesar’s copycat pizza in the first place!
What’s in the Pizza Cheese Sauce?
- Sharp Cheddar Cheese
- Pepper Jack Cheese
- Cornstarch
- Evaporated Milk
- Hot Sauce
A mix of cheeses and a little bit of hot sauce to give it a kick. This is the perfect pizza sauce for a truly cheesy pizza!
How to Make Cheese Sauce for Pizza:
- Combine cheese and cornstarch in a saucepan over low heat.
- Add in evaporated milk and hot sauce, and whisk until the cheese melts.
- Continue whisking another 5 minutes, until the cheese becomes thick and bubbly.
- If the cheese becomes too thick, add in a bit more evaporated milk.
Set the cheese sauce aside until you’re ready to add it on to the pretzel crust.
How to Make Pretzel Crust Pizza
Making the pretzel crust is the center of this cheesy pretzel crust pizza recipe. We’re not starting completely from scratch (we’re using store-bought pizza crust dough), but we are turning regular pizza crust into PRETZEL pizza crust.
How to Make Copycat Little Caesar’s Pretzel Pizza:
- Fill a stock pot or dutch oven with 3-4 inches of water and bring to a boil.
- Unroll and prepare the pizza dough, making it about 1/2 inch thick.
- Using a 6 inch wide bowl to measure, cut out two 6-7 inch pizza crusts.
- Whisk together one egg with water in a small bowl, then lightly brush the pizza dough with the egg wash.
- When the water boils, slowly pour in the baking soda.
- Place one pizza crust into the boiling water. Use a wooden spoon to make sure it doesn’t sit on the bottom of the pot. Let it cook for 25 seconds, then use two spatulas to flip it over, and cook another 20 seconds.
- Remove the pretzel pizza crust from the pot and set aside, then repeat the process with the second pizza crust.
- Now brush the pizza crusts with the egg wash for a second time, and sprinkle with sea salt.
- Bake them in the oven for 8 minutes at 425°F, and make the cheese sauce.
- When the pizza crust is done, let it cool for 5 minutes.
- Now top each pretzel crust with the cheese sauce, one cup of mozzarella, and 10-12 pepperonis.
- Lastly, bake it for another 6 minutes to melt everything together.
This cheesy pretzel crust pizza will come out hot and bubbly, and super cheesy. Slice, serve, and enjoy! Be sure to check the recipe card below for full detailed instructions.
I know you guys are going to LOVE this copycat Little Caesar’s Pretzel Pizza. It’s one of your favorites, and I’m so excited for you to try it. Soft Pretzel Crust Pizza with CHEESE Sauce…YUM!
See the recipe card below for details on how to make this Pretzel Crust Pizza with Cheese Sauce. Enjoy!
More favorite pizza recipes:
- Pepperoni Pizza on a Stick
- New York Style Pizza
- Cast Iron Skillet Deep Dish Pizza
- French Bread Pizza Bites
- Low Carb Cauliflower Crust Pizza
- Mini Margherita Pizzas
- Meat Lover’s Breakfast Pizza
- Stuffed Pepperoni Pizza Rolls
- Veggie Crescent Roll Pizza
Ingredients1x2x3x
- ▢ 2 refrigerated pizza crusts not thin crust
- ▢ 1 egg
- ▢ 1 tablespoon water
- ▢ 1/2 cup baking soda
- ▢ course sea salt
- ▢ 2 cups shredded mozzarella cheese
- ▢ 24 pepperoni slices
For the Cheese Sauce:
- ▢ 8 ounces extra sharp Cheddar cheese
- ▢ 4 ounces Pepper Jack cheese
- ▢ 1½ tablespoons cornstarch
- ▢ 12 ounces evaporated milk
- ▢ 2 teaspoons hot sauce such as Frank’s
Instructions
- Preheat oven to 425F.
- Bring a stock pot or dutch oven with 3-4 inches of water to a boil.
- Unroll the refrigerated pie crust and keep on the paper.
- If using a type that needs to be rolled, use a roller to roll out the dough to approximately 1/2 inch thickness.
- If using already rolled dough, fold in half so that its about 1/2 inch thick and press down slightly to adhere.
- Use a bowl approximately 6 inches across to create two 6-7 inch pizzas (cut around the outside of the bowl with a paring knife). Discard the remaining dough or save for later.
- In a small bowl, whisk together one egg with the water.
- Brush each pizza dough VERY lightly with the egg wash. If any pooling occurs, pat lightly with a paper towel.
- Slowly pour the baking soda into the boiling water (be careful, it will bubble up).
- Place the first pizza crust into the boiling water. It will immediately fall to the bottom, so use a wooden spoon to lightly bring it back up to the top (see video).
- Let cook in the boiling water for 25 seconds, then use two spatulas to carefully flip. Let cook another 20 seconds and then remove from the water with the spatulas, placing on parchment and set aside.
- Repeat with the second pizza crust.
- Once on the parchment. Liberally brush each crust with the egg wash once more. Brush all over, but put extra egg around the outside rim. Sprinkle generously all over with sea salt.
- Bake in the oven at 425F for 8 minutes.
- While the pizza dough initially cooks, make the cheese sauce.
- In a medium, heavy-bottom saucepan set over low heat, combine cheese and cornstarch. Toss to combine.
- Add evaporated milk and hot sauce and whisk constantly until cheese is melted. Continue whisking about 5 minutes or until the cheese is bubbly and has thickened.
- If cheese has thickened too much, add additional evaporated milk.
- Set aside.
- Once pizza crust has cooked, remove from the oven. Allow to cool for about 5 minutes.
- Top each with cheese sauce, leaving about an inch rim around the outside for your pretzel crust. (Use the extra as nacho cheese for dipping, nachos, tacos, or anything!)
- Top each pizza with one cup mozzarella cheese, then 10-12 pepperonis.
- Bake another 6 minutes or until golden brown and melty/bubbly.
- Slice and serve!
Nutrition information is automatically calculated, so should only be used as an approximation.
Soft Pretzel Crust Pizza with Cheese Sauce - Little Caesar’s Copycat Recipe
Ingredients
- 2 refrigerated pizza crusts not thin crust
- 1 egg
- 1 tablespoon water
- 1/2 cup baking soda
- course sea salt
- 2 cups shredded mozzarella cheese
- 24 pepperoni slices
For the Cheese Sauce:
- 8 ounces extra sharp Cheddar cheese
- 4 ounces Pepper Jack cheese
- 1½ tablespoons cornstarch
- 12 ounces evaporated milk
- 2 teaspoons hot sauce such as Frank’s
Instructions
- Preheat oven to 425F.
- Bring a stock pot or dutch oven with 3-4 inches of water to a boil.
- Unroll the refrigerated pie crust and keep on the paper.
- If using a type that needs to be rolled, use a roller to roll out the dough to approximately 1/2 inch thickness.
- If using already rolled dough, fold in half so that its about 1/2 inch thick and press down slightly to adhere.
- Use a bowl approximately 6 inches across to create two 6-7 inch pizzas (cut around the outside of the bowl with a paring knife). Discard the remaining dough or save for later.
- In a small bowl, whisk together one egg with the water.
- Brush each pizza dough VERY lightly with the egg wash. If any pooling occurs, pat lightly with a paper towel.
- Slowly pour the baking soda into the boiling water (be careful, it will bubble up).
- Place the first pizza crust into the boiling water. It will immediately fall to the bottom, so use a wooden spoon to lightly bring it back up to the top (see video).
- Let cook in the boiling water for 25 seconds, then use two spatulas to carefully flip. Let cook another 20 seconds and then remove from the water with the spatulas, placing on parchment and set aside.
- Repeat with the second pizza crust.
- Once on the parchment. Liberally brush each crust with the egg wash once more. Brush all over, but put extra egg around the outside rim. Sprinkle generously all over with sea salt.
- Bake in the oven at 425F for 8 minutes.
- While the pizza dough initially cooks, make the cheese sauce.
- In a medium, heavy-bottom saucepan set over low heat, combine cheese and cornstarch. Toss to combine.
- Add evaporated milk and hot sauce and whisk constantly until cheese is melted. Continue whisking about 5 minutes or until the cheese is bubbly and has thickened.
- If cheese has thickened too much, add additional evaporated milk.
- Set aside.
- Once pizza crust has cooked, remove from the oven. Allow to cool for about 5 minutes.
- Top each with cheese sauce, leaving about an inch rim around the outside for your pretzel crust. (Use the extra as nacho cheese for dipping, nachos, tacos, or anything!)
- Top each pizza with one cup mozzarella cheese, then 10-12 pepperonis.
- Bake another 6 minutes or until golden brown and melty/bubbly.
- Slice and serve!
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
