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A pizza and pretzel combination that is a snack lover's dream come true. Classic soft pretzel dough is used as the base for these pizzas and topped with a simple pizza sauce and mozzarella cheese, with the option to add custom toppings as desired!
I’m taking my classic Jumbo Homemade Pretzel Recipe and turning them into pretzel crust pizzas! Instead of twisting and rolling into pretzels, I decided to roll out the pretzel dough and turn them into mini pizzas!
This idea came to me because my mom was visiting for the weekend and the woman LOVES pretzels. Name a type of pretzel and she will love it. I wanted to make her a pretzel-themed dinner that was little but more substantial than just pretzels and mustard and my brain came up with this GENIUS idea.
I’ve never had or even seen a pretzel crust pizza but my jumbo pretzel recipe was such a hit, I figured I could re-work it into pizzas…well let me tell you, it was a HUGE SUCCESS.
What Ingredients are Needed for Mini Pretzel Crust Pizzas?
Bread Flour: Bread flour helps to give the pretzel crust a soft and chewy texture, similar to that of a soft pretzel. You can swap 1:1 for regular all purpose flour, however texture might not be exactly the same.
Water: A key ingredient needed for multiple steps in the pretzel crust making process.
Active Instant Yeast: Just helps the pretzel dough rise.
Salt: Table salt to add to the pretzel dough and sea salt flakes to the edges of the pizza crust. Don’t use regular table salt as the topping - opt for salt flakes or pretzel salt.
Sugar: Just a teaspoon of granulated white sugar is needed to add a little bit of sweetness to the dough.
Baking Soda: We are going to be bathing the pretzel crusts in a baking soda bath, so not actually including this as an ingredient within the pretzel dough.
Pizza Sauce: Typical of any red sauce pizza.
Mozzarella Cheese: Shredded or sliced very thin.
What Toppings are Best for Pretzel Crust Pizzas?
To this I say…whatever your heart desires! My one tip is if you plan on wanting a vegetable topping like mushrooms, onions, broccoli, etc. to precook those or saute them before adding them to the pizza. The reason for this is we have a very short bake time once these pizzas hit the oven, so you’ll want to precook most toppings if you want them nice and warm and tender.
My recommended toppings for a red sauce pizza include:
- Sauteed mushrooms, onions, and/or peppers
Kitchen Tools Needed for this Recipe
- Stand or electric hand mixer with dough hook
- Deep 13x9 pan
- Baking sheet
- Parchment paper
- Mixing bowls
Looking for Similar Recipes? Try These:
- Pizza Balls
- Jumbo Pretzels with Jalapeno Ranch Dipping Sauce
- Naan Pesto Pizzas
- Goat Cheese, Fig & Arugula Skillet Pizza
- Grilled Peach, Burrata and Prosciutto Pizza (Peach-za)
- Grilled Spinach and Artichoke Flatbread
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How to Make Mini Pretzel Crust Pizzas
Prep the Pretzel Dough for the Pizza Crust: Place all dough ingredients into a bowl and beat with a stand or electric hand mixer (using the dough hook attachment) until well-combined.
Using your hands, knead the dough for 5 minutes, until it's soft and smooth. Lightly spray or grease a bowl with cooking oil and transfer the dough to the greased bowl. Cover dough with a towel or plastic wrap and let the dough rise for 30 minutes.
Prep the Pretzel Bath: While the dough is rising, in a small bowl combine boiling water and baking soda for the pretzel crust bath. Whisk until the baking soda is dissolved and set aside to cool.
Make and Bake the Pretzel Dough Pizza Crust: Preheat the oven to 475°F and line a baking sheet with parchment paper and lightly grease with oil. Transfer the dough to a lightly greased work surface and divide into 6 equal balls. With your hands, form each ball of dough into a round disk.
Pour the baking soda and water mixture into a deep 13x9 pan. Place pretzels dough balls one at a time into the baking soda/water pan. Coat the dough balls in the mixture and leave them in the water for ~1-2 minutes before transferring them to the baking sheet.
Sprinkle the edge of the pizza crusts with sea salt flakes/pretzel salt. Let the dough rest uncovered for 5 minutes.
Bake pretzels for 4-5 minutes, flip, and cook for another 3-4 minutes. Remove from the oven and top with pizza sauce and mozzarella cheese.
Return to the oven to bake for another 1-2 minutes, or until the cheese melts.