Back to Crock-Pot Pizza

Print Options


Card Sizes

Crock-Pot Pizza Recipe

Crock-Pot Pizza Recipe

"Always a hit at our church dinners, this hearty casserole keeps folks coming back for more," reports field editor Julie Sterchi from Jackson, Missouri
TOTAL TIME: Prep: 20 min. Cook: 3 hours YIELD:6-8 servings


  • 1 package (16 ounces) wide egg noodles
  • 1-1/2 pounds ground beef or turkey
  • 1/4 cup chopped onion
  • 1 jar (26 ounces) spaghetti sauce
  • 1 jar (4-1/2 ounces) sliced mushrooms, drained
  • 1-1/2 teaspoons Italian seasoning
  • 1 package (3-1/2 ounces) sliced pepperoni, halved
  • 3 cups (12 ounces) shredded part-skim mozzarella cheese
  • 3 cups (12 ounces) shredded cheddar cheese


  • 1. Cook noodles according to package directions. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the spaghetti sauce, mushrooms and Italian seasoning. Drain noodles.
  • 2. In a 5-qt. slow cooker coated with cooking spray, spread a third of the meat sauce. Cover with a third of the noodles and pepperoni. Sprinkle with a third of the cheese. Repeat layers twice.
  • 3. Cover and cook on low for 3-4 hours or until heated through and cheese is melted. Yield: 6-8 servings.

Nutritional Facts

1 serving (1 cup) equals 780 calories, 41 g fat (21 g saturated fat), 192 mg cholesterol, 1,262 mg sodium, 53 g carbohydrate, 4 g fiber, 49 g protein.

Wine Pairings

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.