Double-Crust Pizza Casserole Recipe
Double-Crust Pizza Casserole Recipe photo by Taste of Home
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Double-Crust Pizza Casserole Recipe

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When my husband and I married, this biscuit pizza solved the "What's for dinner?" problem. As our family grew, I just made bigger and bigger batches. —Pat Crane, Pine City, New York
TOTAL TIME: Prep: 20 min. Bake: 20 min.
MAKES:12 servings
TOTAL TIME: Prep: 20 min. Bake: 20 min.
MAKES: 12 servings


  • 2 pounds lean ground beef (90% lean)
  • 2 cans (15 ounces each) pizza sauce, divided
  • 2 teaspoons dried oregano
  • 3 cups biscuit/baking mix
  • 1-1/4 cups 2% milk
  • 1 large egg, lightly beaten
  • 2 cups (8 ounces) shredded part-skim mozzarella cheese
  • 1 cup sliced fresh mushrooms
  • 1 medium green pepper, chopped
  • 1 medium onion, chopped
  • 1/4 cup grated Parmesan cheese
  • 1 plum tomato, chopped

Nutritional Facts

1 piece: 369 calories, 16g fat (7g saturated fat), 78mg cholesterol, 710mg sodium, 30g carbohydrate (4g sugars, 3g fiber), 26g protein.


  1. Preheat oven to 400°. In a large skillet, cook beef over medium heat 8-10 minutes or until no longer pink, breaking into crumbles; drain. Stir in 1 can pizza sauce and oregano. Bring to a boil. Reduce heat; simmer, uncovered, 5-6 minutes or until slightly thickened, stirring occasionally. Remove from heat.
  2. In a large bowl, combine biscuit mix, milk and egg; stir just until moistened. Spread half of the batter onto bottom of a greased 13x9-in. baking pan. Spread with remaining pizza sauce. Top with mozzarella cheese, mushrooms, pepper, onion and beef mixture. Spoon remaining batter over top; sprinkle with Parmesan cheese.
  3. Bake, uncovered, 20-25 minutes or until golden brown. Sprinkle with tomato. Let stand 5 minutes before serving. Yield: 12 servings.
Originally published as Double-Crust Pizza Casserole in Taste of Home February/March 2015, p64

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khegeman User ID: 2379383 245405
Reviewed Mar. 13, 2016

"The casserole was good, however, the dough was very gooey. The recipe called for 1 1/4 cups milk, plus an egg to be added biscuit mix. The biscuit mix recipe however called for only adding 1 cup milk and no egg when making biscuits. I wonder if this contributed to the gooeyness of the dough. The crust was ok when initially baked, but did not reheat very well, so any leftovers were not very good."

Katydidd76 User ID: 6995720 233227
Reviewed Sep. 21, 2015

"This is a good basic recipe that anyone can modify to suit their tastes. I doubled the amount of pizza sauce with the meat mixture to make it nice and moist, and also cooked the onions with the meat. I also used canned mushrooms instead of fresh, and omitted the green peppers. I also added pepperonis, green and black olives, along with extra cheese. The crust turned out perfectly and did not require any extra baking time. This casserole was delicious and we topped servings off with chopped fresh tomatoes, sliced green onions and sour cream. I don't even want to know what the calorie count was, but it certainly was tasty! I divided this up between two 8x8 foil pans, and one went in the freezer for later. I'm not sure why some other reviewers had trouble with the crust; I used Bisquick and it worked just fine"

BethAnneD User ID: 7955705 229163
Reviewed Jul. 8, 2015

"I made this recipe tonight with a few modifications and my entire picky eating family (including my 1yr old) loved it. Here are my modifications: I used half the meat & half the sauce. I sauteed the veggies (minus tomato) with the meat. I used the entire dough ball and just spread some up the sides of the 9x13 pan. I baked it plain for 12minutes, pulled it out & pushed down the middle, leaving a crust and filled it with the meat mixture. I placed the tomatoes on top of that, then the cheese and baked it for another 15 minutes. I came out perfect! It made a deep dish Chicago style version. Delicious."

Nolo User ID: 5311323 221806
Reviewed Mar. 2, 2015

"Delicious! Used half ground beef and half mild Italian sausage. Mixed one can of pizza sauce in with the meat mixture. Spread other can as described in recipe. Came out perfectly for me. Guests asked for recipe."

cherylyoung User ID: 5912806 221299
Reviewed Feb. 24, 2015

"Didn't like this at all. There wasn't enough crust on the bottom and even after baking 10min longer, it was still doughy on the bottom. It had a raw, thin crust layer with too much sauce layer then not enough crust on top. Don't even bother!"

cherylyoung User ID: 5912806 221298
Reviewed Feb. 24, 2015

"Didn't like this at all. There wasn't enough crust on the bottom and even after baking 10min longer, it was still doughy on the bottom. It had a raw, thin crust layer with too much sauce layer then not enough crust on top. Don't even bother!"

mmmmmmmph User ID: 6440967 220633
Reviewed Feb. 16, 2015

"I must have baked this thing for an hour, checking it and putting it back in, and still the veggies - especially the mushrooms - were crunchy raw and there was an inch of water in the bottom. I checked the recipe several times to be sure I didn't miss something - but there was nothing about sauteing the veggies first. Perhaps they should be. I used a pan that was about 9 x11 with deep sides, so maybe it would have been better in a 9 x 13 where it would spread out more and be a little thinner. I poured out the water and put back the piece I had cut , and it's back in the oven at 350 to sit there for as long as it takes to cook the vegetables."

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