Crockpot Pizza

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Chef Extraordinaire
Feb 21, 2002
North Carolina

3 med zucchini -- pared into ribbons
with a vegetable peeler (do not remove
skin), excess moisture squeezed out
1 tbsp butter
1 1/2 lb ground beef -- 750g
1/4 cup onion -- chopped
1 jar spaghetti sauce -- (28 oz)
1 jar sliced mushrooms -- (5 oz) drained
1 1/2 tsp Italian seasoning
1 pkg sliced pepperoni -- (3 1/2 oz) halved
3 cups mozzarella cheese -- (12 oz) shredded
3 cups cheddar cheese -- (12 oz) shredded

Saute zucchini ribbons in butter until just crisp tender.
Meanwhile, brown the ground beef and onion until done; drain.
Add the spaghetti sauce, mushrooms and Italian seasoning.

Drain noodles.

In a 5 quart 5 litre slow cooker coated with nonstick cooking spray, spread a third of the meat sauce. Cover with a third of the zucchini ribbons and pepperoni. Sprinkle with a third of the cheeses. Repeat layers twice more.

Cover and cook on low 3-4 hours or until heated through and cheese is melted.
Aug 27, 2004
Winston Salem, N.C.
pIZZA Soup

Hey KitchenElf, That recipe for soup be it Pizza sounds fantastic.I like to use my Crockpot when the weather, starts to get cool. Gonna try this one.Yes I will remember to turn it on. SONGBIRD WITH GOD ALL THINGS ARE POSSIBLE.

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