Soft Pretzel Crust Pizza with Cheese Sauce is the ULTIMATE easy Cheesy Pizza Recipe! This pizza is a Little Caesar’s Copycat Recipe, modeled after their famous Pretzel Crust Pizza Recipe with cheese sauce instead of marinara! We are obsessed!
Pretzel Crust Pizza with Cheese Sauce
This cheesy pretzel crust pizza recipe is a dream. A homemade pretzel crust, topped with cheese sauce and pepperonis…all inspired by Little Caesar’s!
I’ve always loved Little Caesar’s Soft Pretzel Crust Pizza. Making a pizza with a pretzel crust is kind of genius, so I wanted to make a version at home too. There’s just something about pretzels and cheese sauce…a match made in heaven!
This cheesy pizza recipe is the ULTIMATE homemade pizza. It’s fun, it’s different, and it’s totally delicious! A pretzel crust pizza with a delicious cheese sauce instead of marinara, and plenty of pepperonis to fulfill every meat lover’s cravings.
It’s the perfect balance of flavors and textures (thick cheese and soft pretzel), and it’s surprisingly easy to make. These are such fun little pizzas to make for the whole family over the weekend, and everyone will love them. Call everyone to dinner, because they are going to be SO excited for this!
This CHEESY Pretzel Crust Pizza recipe with Cheese Sauce is the perfect little pizza to make for the family!
Little Caesar’s Copycat Recipe
A few years ago, Little Caesar’s offered the most amazing Soft Pretzel Crust Pizza. Just like this copycat recipe, it had a smooth nacho cheese sauce base (instead of marinara) and was loaded with shredded mozzarella and pepperoni. Unique…but still simple. When I say my husband was obsessed…that’s an understatement. I cannot tell you how many times he came home from work with a hot and ready Little Caesar’s Soft Pretzel Crust Pizza when we were wedding planning!
Their Soft Pretzel Crust Pizza became a cult classic but along the way, Little Caesar’s LOST. THE. RECIPE. Tragedy, right? I’m hoping they’ll bring it back, but until then, this copycat version will have to suffice. It’s extremely good, but I’d also love to hear your idea on how to make it even close to the original!!
How to Make Cheese Sauce for Pizza
One of my favorite things about this cheesy pizza is the fact that I replaced the marinara sauce with cheese sauce…because you can never have enough cheese! It’s the perfect complement to the pretzel crust pizza, and one of the main reasons I was so excited to make a Little Caesar’s copycat pizza in the first place!
What’s in the Pizza Cheese Sauce?
- Sharp Cheddar Cheese
- Pepper Jack Cheese
- Cornstarch
- Evaporated Milk
- Hot Sauce
A mix of cheeses and a little bit of hot sauce to give it a kick. This is the perfect pizza sauce for a truly cheesy pizza!
How to Make Cheese Sauce for Pizza:
- Combine cheese and cornstarch in a saucepan over low heat.
- Add in evaporated milk and hot sauce, and whisk until the cheese melts.
- Continue whisking another 5 minutes, until the cheese becomes thick and bubbly.
- If the cheese becomes too thick, add in a bit more evaporated milk.
Set the cheese sauce aside until you’re ready to add it on to the pretzel crust.
How to Make Pretzel Crust Pizza
Making the pretzel crust is the center of this cheesy pretzel crust pizza recipe. We’re not starting completely from scratch (we’re using store-bought pizza crust dough), but we are turning regular pizza crust into PRETZEL pizza crust.
- Fill a stock pot or dutch oven with 3-4 inches of water and bring to a boil.
- Unroll and prepare the pizza dough, making it about 1/2 inch thick.
- Using a 6 inch wide bowl to measure, cut out two 6-7 inch pizza crusts.
- Whisk together one egg with water in a small bowl, then lightly brush the pizza dough with the egg wash.
- When the water boils, slowly pour in the baking soda.
- Place one pizza crust into the boiling water. Use a wooden spoon to make sure it doesn’t sit on the bottom of the pot. Let it cook for 25 seconds, then use two spatulas to flip it over, and cook another 20 seconds.
- Remove the pretzel pizza crust from the pot and set aside, then repeat the process with the second pizza crust.
- Now brush the pizza crusts with the egg wash for a second time, and sprinkle with sea salt.
- Bake them in the oven for 8 minutes at 425°F, and make the cheese sauce.
- When the pizza crust is done, let it cool for 5 minutes.
- Now top each pretzel crust with the cheese sauce, one cup of mozzarella, and 10-12 pepperonis.
- Lastly, bake it for another 6 minutes to melt everything together.
This cheesy pretzel crust pizza will come out hot and bubbly, and super cheesy. Slice, serve, and enjoy! Be sure to check the recipe card below for full detailed instructions.
I know you guys are going to LOVE this copycat Little Caesar’s Pretzel Pizza. It’s one of your favorites, and I’m so excited for you to try it. Soft Pretzel Crust Pizza with CHEESE Sauce…YUM!
See the recipe card below for details on how to make this Pretzel Crust Pizza with Cheese Sauce. Enjoy!
If you like this Little Caesar’s pretzel pizza, try some of our other favorite pizza recipes:
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 6
Calories: 789kcal
Soft Pretzel Crust Pizza with Cheese Sauce is the ULTIMATE easy Cheesy Pizza Recipe! This pizza is a Little Caesar’s Copycat Recipe, modeled after their famous Pretzel Crust Pizza Recipe with cheese sauce instead of marinara! We are obsessed!
- 2 refrigerated pizza crusts not thin crust
- 1 egg
- 1 tablespoon water
- 1/2 cup baking soda
- course sea salt
- 2 cups shredded mozzarella cheese
- 24 pepperoni slices
For the Cheese Sauce:
- 8 ounces extra sharp Cheddar cheese
- 4 ounces Pepper Jack cheese
- 1½ tablespoons cornstarch
- 12 ounces evaporated milk
- 2 teaspoons hot sauce such as Frank’s
Preheat oven to 425F.
Bring a stock pot or dutch oven with 3-4 inches of water to a boil.
Unroll the refrigerated pie crust and keep on the paper.
If using a type that needs to be rolled, use a roller to roll out the dough to approximately 1/2 inch thickness.
If using already rolled dough, fold in half so that its about 1/2 inch thick and press down slightly to adhere.
Use a bowl approximately 6 inches across to create two 6-7 inch pizzas (cut around the outside of the bowl with a paring knife). Discard the remaining dough or save for later.
In a small bowl, whisk together one egg with the water.
Brush each pizza dough VERY lightly with the egg wash. If any pooling occurs, pat lightly with a paper towel.
Slowly pour the baking soda into the boiling water (be careful, it will bubble up).
Place the first pizza crust into the boiling water. It will immediately fall to the bottom, so use a wooden spoon to lightly bring it back up to the top (see video).
Let cook in the boiling water for 25 seconds, then use two spatulas to carefully flip. Let cook another 20 seconds and then remove from the water with the spatulas, placing on parchment and set aside.
Repeat with the second pizza crust.
Once on the parchment. Liberally brush each crust with the egg wash once more. Brush all over, but put extra egg around the outside rim. Sprinkle generously all over with sea salt.
Bake in the oven at 425F for 8 minutes.
While the pizza dough initially cooks, make the cheese sauce.
In a medium, heavy-bottom saucepan set over low heat, combine cheese and cornstarch. Toss to combine.
Add evaporated milk and hot sauce and whisk constantly until cheese is melted. Continue whisking about 5 minutes or until the cheese is bubbly and has thickened.
If cheese has thickened too much, add additional evaporated milk.
Set aside.
Once pizza crust has cooked, remove from the oven. Allow to cool for about 5 minutes.
Top each with cheese sauce, leaving about an inch rim around the outside for your pretzel crust. (Use the extra as nacho cheese for dipping, nachos, tacos, or anything!)
Top each pizza with one cup mozzarella cheese, then 10-12 pepperonis.
Bake another 6 minutes or until golden brown and melty/bubbly.
Slice and serve!
Calories: 789kcal | Carbohydrates: 71g | Protein: 38g | Fat: 39g | Saturated Fat: 21g | Cholesterol: 138mg | Sodium: 4495mg | Potassium: 284mg | Fiber: 1g | Sugar: 14g | Vitamin A: 19% | Vitamin C: 2.5% | Calcium: 75.6% | Iron: 24.7%
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