You are going to love this frugal recipe – Bubble Up Pizza!
This easy pizza recipe is so easy to make and he kids will have a BLAST helping you make it. The secret ingredient for the crust…. Canned biscuits!! You cut the canned biscuits and it actually “bubbles up” when it cooks.
First you cut the biscuits into quarters and place into a 9×13 baking pan. We highly recommend using a pizza cutter to cut your biscuits. It makes it faster and easy to cut! Get the kids involved – they love doing this!
Now it is time to add your sauce! Try making your own pizza sauce. It is easy to do and it will save you 50% or more! I promise it is easy to make. 😉
It isn’t even cooked yet and it already looks delicious! Add your favorite toppings. In this picture we did a basic pepperoni pizza but we have made a supreme Bubble Up pizza too. YUM!
Now all you have to do is bake and you will have a delicious “homemade” pizza ready to enjoy!
The Kids just love this bubble up pizza recipe, but to be honest… the adults love it too! I’m thinking of doing a taco bubble up pizza next. Doesn’t that sound good!
Try out this Bubble up Pizza recipe this weekend.
- 2 Cans of Biscuits (the cheap plan ones will do)
- 1 Jar of pizza sauce (Bought or homemade - or you can use 2 small cans of tomato sauce with italian seasoning)
- Shredded Mozzarella Cheese
- Shredded Cheddar Cheese (optional)
- Pizza toppings (any that you like -we did pepperoni)
- Preheat oven to 350 degrees.
- Spray a 9x13 pan with non-stick spray.
- Open the biscuits. Cut eat biscuit into 4th (use a pizza cutter -it is faster)
- Place them all in the bottom of the pan.
- Pour pizza sauce over the biscuits.
- Sprinkle Mozzarella Cheese on top.
- Add any pizza toppings you want.
- Sprinkle with a little cheddar cheese over your pizza toppings. (Yum!)
- Bake for 25 to 35 minutes (uncovered) until all the biscuits have bubbled up!
- Let sit for 5 minutes before cutting and serving
Is this frugal?
YES!! You can get 2 cans of biscuits (the cheap plain kinds) for less than $1. You can make your own pizza sauce for less than $1. Add cheese and pepperoni and your looking at a pizza for less then $4!
Can you freeze this?
Yes, this Bubble up pizza is very freezer friendly. Bake like normally. Then allow to cool completely. I like to slice it up into the perfect lunch portions. Then freeze. They are now ready to heat up in minutes for a quick and easy lunch idea. My kids love this in their lunchboxes. 🙂
Kaleigh says
The dish appears done as it bubbled up and browned on the edges but the biscuits in the middle are still doughy. Is that normal?
Carrie says
Ours isn’t doughy in the middle. I would cook it longer next time.
Deb says
Please send me more recipes
Rachal Hughes says
Hello from Southeast Texas!
I seen you put sausage on the pizza in the video. I love sausage on pizza. So I wanted to know what kind of sausage you prefer. I love sweet Italian sausage that I cut out of the casing because it comes in links. Then I fry it down on low with some diced onions. What’s you thoughts on this type of sausage, and what do you use in this recipe?
Thank you
Carrie says
I usually use Italian ground sausage. I think that the kind that you referenced would taste great as well.
Dawn Richter says
I wonder if this would work with a ranch garlic sauce instead of tomato? I cant really tolerate tomato based products any more.
KAREN HANNEMAN says
I make a version of this but the biscuits go on top, bake till well browned and serve by tipping over on plate. We call it upside down pizza. I make several for the freezer in tinfoil pans. Don’t put biscuits on until ready to bake. (thaw completely before adding biscuits and baking). This is everyone’s favorite meal!!!
Cindy says
Why not whole biscuits?
Tommy says
I successfully made this! It looks awesome!
Carrie says
Yay!
Carrie says
It bubble ups more in the pan if you cut them into quarters but the whole biscuits would work for just a regular crust.
Carrie says
Yum! That sounds delicious!
Carrie says
Yes, I think anything that would be on a regular pizza would work great in this recipe. Thanks!