Pepperoni Pizza

Homemade pepperoni rolls with pepperoni and cheese are a great appetizer.

These English muffin pizzas are very fast to make and very kid-friendly!

This recipe came from my Aunt when I was about 13 years old. Not only is it good for kids, but it's good for parties too!

Cheesy, pepperoni-topped pizzas are made with an easy, no-yeast dough.

For people that are gluten-intolerant, low-carb, paleo, or whatever, it can be hard to go without pizza. This dish makes it a lot easier. It is made pretty much exactly the same as pizza, but with ground beef as the crust. Sounds weird at first, but it is absolutely delicious and very filling. This is something great to make ahead of time and then eat as leftovers later on. It's great hot or cold, just like pizza! I find that if you make 6 square slices, each slice is usually more than enough to fill you up. Feel free to add whatever toppings you normally eat on pizza. It will taste just as good!

Forget the old Chicago vs. NY debate! America's best pizza could very well be Detroit-style pizza. Even though it's often referred to as 'deep dish,' I don't think that accurately captures the essence of this crispy, crusty, crazy-good slice. It has flavor elements of a slightly charred thin-crust pizza, with the texture of light, airy focaccia. Plus, if you use the properly shaped pan, the edges of your crust get wonderfully crunchy, making for a truly unique experience.

They're portable, sort of like a mini pizza, except shaped like a cupcake. They're a great savory snack and a great addition to a game day buffet. Feel free to customize to your family's tastes with additions like ham, sausage, bell peppers, salami, mushrooms, olives, jalapenos, etc. I recommend not omitting the tomato, that really adds something special.

A delicious recipe that substitutes a portobello mushroom for a pizza crust. Try using pesto sauce instead of spaghetti sauce, and experiment with your favorite pizza toppings.

A buttery, thick, and chewy pizza dough that is baked in a cast iron skillet. Pizza never tasted so good! Toppings are substantial but not overwhelming where the dough won't cook. If you cook the sausage while the dough is proofing you'll be ready to assemble the pizza that much faster.

Customize individual biscuit pizza your way! These mini pizzas are ready in 25 minutes, thanks to a tasty crust made from refrigerated biscuits.

This is easy as pie... no pun intended. The smokey flavor from the wood fire puts a great twist on an old favorite and with the help of a pizza stone, doing this over an open fire is easier than you may think.

Even though this pizza is low-carb and keto-friendly, the whole family will devour it! It's also made without cream cheese! You can switch out the toppings for whatever you prefer. Note that the yeast is added solely for bread-like flavor in this recipe and not as a raising agent, since there is no sugar present to activate the yeast. Use your favorite no-sugar-added pizza sauce or marinara sauce. I highly recommend shredding your own mozzarella as the bagged variety doesn't melt well.