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This Bisquick pizza pie delivers all the beloved flavors of loaded pizza in a brilliant casserole format, layering seasoned ground beef, chopped pepperoni, tangy marinara sauce, and gooey mozzarella cheese under a magical Bisquick topping that transforms into a golden, fluffy crust during baking. The genius of this impossible pie lies in how the simple mixture of Bisquick, eggs, and milk poured over the filling sinks through the ingredients and rises back up to create its own perfect crust without any rolling, shaping, or traditional pizza dough skills required. What makes this Bisquick pizza pie so perfect for busy families is how it combines the comfort of pizza with the ease of casserole cooking, requiring just 35 minutes from start to table with most of that time being hands-off baking. Whether you're feeding pizza-obsessed kids who never tire of the combination, looking for a weeknight dinner that feels special without elaborate preparation, or needing to bring a crowd-pleasing dish to a potluck, this impossible pie delivers familiar flavors in an impressive format that makes everyone ask how you created something so delicious with so little effort.
I discovered impossible pies through my grandmother, who made the original Bisquick impossible cheeseburger pie throughout my childhood. While I loved her cooking, I always wanted those flavors to lean more toward pizza. Years later, I experimented with her technique to create this version, adding marinara and pepperoni. Pulling that first golden, bubbling pie from the oven was a revelation—it perfectly bridged the gap between childhood nostalgia and my adult love for a loaded pizza slice.
Master Your Ingredients
- Ground Beef: Use one pound of beef. The fat content contributes essential flavor and helps carry the pizza seasonings throughout the filling
- Bisquick Original: This is the secret to the 'impossible' magic. It contains the perfect ratio of leavening to create a fluffy, biscuit-like crust as it bakes
- Mozzarella Cheese: Low-moisture shredded mozzarella is best. It provides the classic pizza stretch without releasing excess water that would make the crust gummy
- Pepperoni: Use a mix of chopped pepperoni inside the beef for flavor and whole slices on top for that iconic pizzeria look and crispy edges
- Marinara Sauce: One cup of your favorite jarred sauce binds the meat together. Quality matters here, as it provides the primary acidic balance to the rich cheese
- Seasoning Blend: Italian seasoning, paprika, garlic, and red pepper flakes transform basic ground beef into a robust pizza-style sausage crumble
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Creating Your Impossible Pizza Pie
- Preparing the Savory Filling:
- Begin by browning your ground beef and diced onions in a skillet. Once the meat is no longer pink, stir in your chopped pepperoni and seasonings. This allows the pepperoni oils to infuse the beef. Carefully drain any excess grease before stirring in the marinara sauce and minced garlic. This prevents a soggy bottom and ensures the flavors remain concentrated.
- The Magic Crust Batter:
- In a separate bowl, whisk together the Bisquick, milk, and eggs until smooth. The consistency should be pourable, similar to pancake batter. This mixture will sink through the meat and cheese before rising to the top to form the golden crust during the baking process.
- Layering and Baking:
- Spoon half the meat into a greased 9-inch pie pan, top with a cup of cheese, and repeat the layers. Pour the batter evenly over the top, reaching all the way to the edges. Arrange your pepperoni slices on top. Bake at 400°F for about 25 minutes until the center is firm and the crust is a beautiful golden brown.
Through countless baking sessions, I've learned that the 'impossible' technique is a science of density. The thinner batter finds its way to the bottom and sides while the lighter leavening agents push it back to the top. It’s a culinary magic trick that never fails to impress guests once they see the perfect layers revealed in a cross-section slice.
Creative Variations
Customize your pie just like a real pizza! Add sautéed bell peppers and mushrooms for a 'Supreme' version, or swap the ground beef for Italian sausage crumbles. For a spicy kick, use pepper jack cheese and add extra crushed red pepper flakes to the batter mixture itself.
Storage and Reheating
This pie stores beautifully in the refrigerator for up to four days. For the best results, reheat slices in an air fryer or oven at 350°F. This helps the Bisquick crust regain its slight exterior crispness, whereas a microwave will leave the crust soft and more biscuit-like in texture.
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This Bisquick pizza pie is more than just a shortcut; it's a testament to how clever pantry staples can create genuinely joyful meals. Whether it's a casual Tuesday or a weekend potluck, this dish brings a touch of home-cooked magic to the table with almost zero effort. It’s pizza night, redefined.
Frequently Asked Questions
- → What is an impossible pie?
- Impossible pies are magical! You pour a Bisquick mixture over the filling, and as it bakes, it sinks to the bottom and forms its own crust. It's called 'impossible' because it seems like it shouldn't work, but it does!
- → Can I use a different baking mix instead of Bisquick?
- Bisquick works best for impossible pies, but you could try another all-purpose baking mix. The texture might be slightly different though.
- → Can I add other pizza toppings?
- Absolutely! Add cooked sausage, mushrooms, bell peppers, olives - whatever pizza toppings you like. Just make sure any vegetables are pre-cooked and drained well.
- → Do I need to use a pie pan?
- A standard 9-inch pie pan works best, but you could use a similar-sized baking dish if needed. The sides help contain everything as it bakes.
- → Why do I need to drain the grease?
- Draining the grease keeps the pie from being too oily. Excess grease can also prevent the Bisquick from setting properly.
- → Can I make this ahead of time?
- You can prep the meat mixture ahead and store it in the fridge, but it's best to assemble and bake fresh so the Bisquick layer turns out right.