The first time I baked a Little Caesars Pretzel Crust Pizza at home, I couldn’t believe how good it was. The crust came out golden, with that unmistakable pretzel flavor and just the right amount of salt on top. Layered with cheese sauce, gooey mozzarella, and pepperoni, it had my whole family circling the oven waiting for the first slice. My kids even said it tasted better than the one from the pizza box.
This pizza is legendary for a reason. That pretzel-style crust sets it apart from regular pizzas, giving you chewy, salty bites that balance beautifully with melty cheese and tangy sauce. The best part is that making it at home is easier than you’d think — and you can even tweak it with your favorite toppings.
Why You’ll Love This Recipe
This pretzel crust pizza copycat is chewy, salty, and cheesy — everything you love about pizza with a twist. You’ll love how fun it is to make the pretzel crust at home, and the result is just as delicious as the restaurant version. It’s customizable, crowd-pleasing, and perfect for family pizza nights, game days, or anytime you want to impress with something unique. Best of all, it combines two comfort food favorites: pizza and pretzels.
What You’ll Need
For the dough:
- 3 ½ cups all-purpose flour
- 1 ½ teaspoons salt
- 1 tablespoon sugar
- 2 ¼ teaspoons instant yeast (1 packet)
- 1 ¼ cups warm water (110°F)
- 2 tablespoons olive oil
For the pretzel crust finish:
- ½ cup baking soda
- 4 cups water (for boiling crust)
- Coarse salt (for sprinkling)
- 2 tablespoons melted butter
For the pizza:
- 1 cup nacho cheese sauce (store-bought or homemade)
- 3 cups shredded mozzarella cheese
- 20–25 slices pepperoni (or your favorite toppings)
Pro Tips
- Boiling the crust briefly in baking soda water is what gives it the pretzel flavor and texture. Don’t skip this step.
- Sprinkle coarse salt lightly — too much will overpower the pizza.
- Use nacho cheese sauce as the base instead of pizza sauce for authentic flavor.
- Brush the crust with butter after baking for a golden shine and extra flavor.
- For a crispier crust, bake on a preheated pizza stone or cast-iron pan.
Tools Required
- Large mixing bowl
- Wooden spoon or stand mixer with dough hook
- Measuring cups and spoons
- Pot for boiling baking soda water
- Slotted spoon or tongs
- Pizza pan, baking sheet, or pizza stone
- Rolling pin
- Pizza cutter
Substitutions & Variations
- Swap pepperoni for sausage, bacon, or veggies.
- Use spicy cheese sauce or jalapeños for a kick.
- Try cheddar or provolone instead of mozzarella.
- Make it vegetarian with spinach, mushrooms, or peppers.
- For a lighter version, use whole wheat flour for part of the crust.
Make-Ahead Tips
You can make the dough up to 24 hours in advance and refrigerate it. Let it rest at room temperature for 30 minutes before shaping. The pretzel crust step (boiling in baking soda water) should be done just before baking for best results.
Instructions
1. Make the dough
In a mixing bowl, combine warm water, sugar, and yeast. Let sit for 5 minutes until foamy. Stir in flour, salt, and olive oil. Knead until smooth, about 5–7 minutes. Cover and let rise for 1–2 hours until doubled in size.
2. Prepare pretzel water
In a large pot, bring 4 cups water and baking soda to a boil.
3. Shape the dough
Punch down the dough and roll it out into a large circle or rectangle, depending on your pan.
4. Boil the crust
Carefully dip the edges of the dough into the boiling baking soda water for about 20–30 seconds. Remove and place on a greased pizza pan or stone.
5. Add toppings
Spread nacho cheese sauce over the dough. Sprinkle mozzarella evenly, then layer with pepperoni.
6. Bake
Preheat oven to 475°F (245°C). Bake pizza for 15–18 minutes, until the crust is golden and cheese is bubbling.
7. Finish and serve
Brush crust with melted butter and sprinkle lightly with coarse salt. Slice and serve hot.
Serving Suggestions
This pizza is hearty enough to stand on its own, but it’s even better with sides like garlic butter dipping sauce, Crazy Bread, or a fresh salad. Pair it with soda for a true takeout-style meal, or with beer for a more grown-up pizza night.
Leftovers & Storage
Store leftovers in the refrigerator for up to 3 days in an airtight container. Reheat in a 350°F oven for 8–10 minutes to keep the crust crisp. Avoid microwaving if possible, as it softens the pretzel edges. You can also freeze baked slices for up to 2 months — reheat straight from frozen in the oven.
Nutrition & Benefits
This pizza is indulgent, but making it at home allows you to use quality ingredients. Pretzel dough offers more chew and satisfaction than regular pizza crust, and you can add fresh toppings like vegetables to boost nutrition. Cheese provides protein and calcium, while homemade preparation lets you control the salt level.
Recipe FAQ
1. What makes the crust taste like a pretzel?
Boiling in baking soda water before baking gives it that signature pretzel flavor and texture.
2. Can I skip the baking soda bath?
You can, but the crust won’t taste like a pretzel — it will just be regular pizza dough.
3. What cheese does Little Caesars use?
They use mozzarella, but at home you can mix mozzarella with cheddar for extra flavor.
4. Can I use store-bought dough?
Yes, just dip the edges in baking soda water before baking.
5. How do I keep the crust from getting soggy?
Preheat your oven and bake on a pizza stone or pan to ensure a crisp bottom.
A Pizza Worth Sharing
This Little Caesars Pretzel Crust Pizza copycat is salty, cheesy, and downright addictive. With its chewy pretzel-style crust, gooey cheese, and nacho cheese sauce base, it’s a recipe that brings the fun of pizza night to the next level.
So the next time your family craves something a little different, skip the drive-thru and make this at home. I’d love to know how you topped yours — did you stick with pepperoni or create your own flavor combo? Share your version and enjoy every bite.
