Pizza Cake stacks sauced, pepperoni-covered, mozzarella-topped crust rounds inside a tall dough wall. Five partially baked 6-inch rounds create the structure, while the outer strip bakes into a golden shell that holds the dramatic layers upright.
The recipe serves 8 and records 20 minutes preparation, 40 minutes cooking, and 60 minutes total. The rounds first bake for 8 minutes, the assembled cake bakes another 20–25 minutes at 400°F, and the finished cake rests 5 minutes before removal.
Pizza Cake Ingredients
Main Ingredients: 2 cans refrigerated classic pizza crust (such as Pillsbury™); 1½ cups organic pizza sauce (from a 15-ounce can); 3 cups mozzarella cheese, shredded; 1 cup pepperoni slices; 1 tablespoon butter, melted (optional, for brushing crust).
If you enjoy this recipe, you may also like One-Pot Buffalo Ranch Chicken Penne.
How to Make Pizza Cake
- Preheat oven: Preheat your oven to 400°F (200°C). Ensure the rack is positioned in the center of the oven for even baking.
- Measure and prepare pan: Measure the diameter of your tall-sided ovenproof pan. The recipe is designed for a 6-inch diameter pan with 4-inch high sides, but you can adjust for different size pans. Line the pan with cooking parchment paper, allowing the ends to extend above the sides of the pan to create handles for easy removal later.
- Prepare the crust rounds: Unroll one can of pizza dough onto a work surface and press it out into a thin layer. Using a round cutter or tracing around a plate, cut out three 6-inch rounds from the dough. Place these rounds on a cookie sheet and bake for 8 minutes until partially cooked but not browned. Remove from the cookie sheet to a cooling rack to cool completely.
- Prepare additional crust rounds: Unroll the second can of pizza dough. Cut two additional 6-inch rounds from the long edge of the dough, leaving the opposite side untouched for the outer wall. Place these rounds on a cookie sheet and bake for 8 minutes. Remove and cool completely on a rack.
- Create the outer wall: From the remaining dough (the piece left after cutting the two rounds), cut a long strip that's at least ½ inch wider than the height of your pan. Carefully line the inside edge of the parchment-lined pan with this strip of dough, allowing ½ inch to hang over the outside edge of the pan, leaving the bottom open. Pinch the seam where the ends meet to seal it into a continuous ring.
- Begin assembly: Place one of the partially baked crust rounds in the bottom of the pan, inside the dough wall. Spread approximately ¼ cup of pizza sauce evenly over the crust. Add some pepperoni slices and sprinkle with about ½ cup of mozzarella cheese, ensuring the cheese reaches the edges (as it melts, it will help adhere to the next layer).
- Create multiple layers: Continue layering with three more partially baked crusts, each followed by sauce, pepperoni, and cheese. Build up to create a total of four interior layers. For the top layer, place the final crust over the cheese, then sprinkle with the remaining cheese and arrange the remaining pepperoni on top to create a decorative finish.
- Fold over crust edge: Carefully fold the overhanging dough from the wall over the top layer of the pizza cake, creating a raised crust edge that seals in all the layers. Press gently to adhere the dough to the top layer.
- Bake the pizza cake: Place the assembled pizza cake in the preheated oven and bake for 20-25 minutes, or until the dough around the pizza cake is fully cooked and golden brown. To test doneness, carefully lift the pizza cake using the parchment paper handles to check that the outer wall is cooked through.
- Finish and serve: Once completely baked, remove from the oven and allow the pizza cake to cool in the pan for 5 minutes. This resting time helps the layers set for easier slicing. Carefully lift the pizza cake out of the pan using the parchment paper handles. If desired, brush the outer crust with melted butter for extra flavor and shine. Use a sharp knife to cut into wedges, just as you would slice a cake.
For storage details after serving, the USDA leftovers and food safety guidance.
Cut Exactly Five Rounds
Use the first dough can for three 6-inch rounds. Cut two more rounds from the long edge of the second can while preserving one continuous area for the wall strip. Keeping that remaining dough intact is essential for lining the tall pan.
If you enjoy this recipe, you may also like Deep Hamburger, Sausage & Pepperoni Pie.
Partially Bake Every Round
Bake the three initial rounds and then the two additional rounds for 8 minutes per batch. They should be partially cooked but not browned. Cool all five on a rack so trapped steam does not soften them before assembly.
Build the Outer Wall First
Cut the remaining dough at least ½ inch wider than the pan height. Press it around the parchment-lined inside edge, leave ½ inch overhanging, and pinch the vertical seam closed. The bottom remains open until the first round is inserted.
Build Four Interior Layers
Place a round in the bottom, spread about ¼ cup sauce, add pepperoni, and sprinkle about ½ cup mozzarella to the edges. Repeat with three more rounds and toppings, creating four interior layers whose melted cheese helps bond the stack.
Finish with the Fifth Round
Place the fifth round on top, add the remaining mozzarella and pepperoni, then fold the overhanging wall dough inward to form a raised crust edge. Press gently so the top and wall connect without crushing the stacked layers.
Check the Outer Wall
Bake at 400°F for 20–25 minutes until the surrounding dough is fully cooked and golden. Use the parchment handles to lift carefully and inspect the wall when testing doneness; the tall exterior must not remain raw.
Rest before the Reveal
Cool the pizza cake in its pan for 5 minutes, lift with the parchment, and brush the crust with the optional tablespoon melted butter if desired. Cut into eight wedges with a sharp knife after the layers have had time to settle.
Recorded Recipe Tips
- A springform pan works particularly well for this recipe as the sides can be removed for easier serving.
- You can customize each layer with different toppings for a variety of flavors in one cake.
- The pre-baking of the individual pizza rounds helps ensure the interior layers cook properly.
- For best results, use a cheese that melts well, such as low-moisture mozzarella or a pizza blend.
Equipment Checklist
Prepare the required tools before starting: Tall-sided ovenproof pan (6-inch diameter with 4-inch high sides), Parchment paper, Cookie sheet, Cooling rack, Sharp knife or pizza cutter, Measuring cups and spoons. Keeping the setup ready supports the exact sequence and timing.
Conclusion
Partially bake exactly five 6-inch dough rounds for 8 minutes. Line a parchment-lined 6×4-inch pan with the remaining dough strip, then build four interior sauce, pepperoni, and mozzarella layers, top with the fifth round, and fold in the crust edge. Bake at 400°F for 20–25 minutes, rest 5 minutes, and cut into 8 wedges.
Frequently Asked Questions
- → How many crust rounds are needed?
Prepare exactly five 6-inch rounds, each partially baked for 8 minutes.
- → What pan size should I use?
Use a tall ovenproof pan about 6 inches wide and 4 inches high.
- → How many interior layers does the cake have?
Build four sauced, pepperoni-and-cheese interior layers, then add the fifth round on top.
- → How long should Pizza Cake rest?
Let it cool in the pan for 5 minutes before lifting and slicing.