Bisquick pizza

Gin Lee
Bisquick pizza/Photo byGin Lee

Bisquick pizza

Today, I am making a simple pizza from ingredients that I already have on hand. I will be using Bisquick, powdered eggs, powdered milk, water, and a few seasonings for my pizza batter. There's no yeast required to make the crust and there's no waiting. If you prefer, you can use eggs and milk instead of powdered, and I have included the amounts you'd need in the list of ingredients.
Slicing Bisquick pizza/Photo byGin Lee


  • 1 cup of Bisquick
  • 4 tablespoons of powdered whole egg, or two eggs
  • ¼ cup of powdered milk, or ⅔ cup of milk (if using milk, omit the water)
  • ⅔ cup of water (omit if using regular milk)
  • 6-ounce package of pepperoni
  • 10 meatballs, sliced into smaller pieces
  • 1 small onion, diced
  • 1 tablespoon of garlic powder
  • 1 teaspoon of Italian seasoning
  • ½ teaspoon of cayenne pepper flakes
  • 1 teaspoon of smoked paprika
  • ¼-½ cup of pasta sauce
  • Cheese of your choice (I used about 1 cup of Velveeta)


In a bowl, add the Bisquick, powdered eggs (or two eggs), powdered milk (or milk), and water (if using regular milk, omit the water). Stir the ingredients together until they're combined well. The ingredients will make a batter, not a dough. (Add any spices to your batter that you'd like. I added extra garlic powder to mine.)
Adding the meats, spices, and diced onion to the pizza batter/Photo byGin Lee

Grease your pan with sides, or cast-iron skillet. I used a 9×13 inch pan. Next, pour the Bisquick batter into the prepared pan. Add the pepperoni, meatballs, diced onion, and all the spices. (Don't add your sauce, or cheese yet.)

Place the pan inside a 375 degrees F oven and bake for about twenty minutes.

Next, add your pasta sauce and cheese along with any other toppings you prefer on your pizza. Place in the oven again. Bake until the cheese is melted, and the crust has browned around the edges. (The bake time will vary depending on the size and thickness of your pan.)
Baked Bisquick pizza/Photo byGin Lee

Allow your pizza to sit for about ten minutes, then cut it into square pieces and serve. Enjoy!

Comments / 0

Published by

ABOUT THE AUTHOR: Gin Lee is a native of Arkansas. She studied at The Institute Of Children's Literature. She is an animal rescuer, food critic, organic gardener, food editor, home cook, food blogger, artist, and a complete do-it-yourselfer. Gin Lee is a published author, journalist, and contributor, among other works, and she resides in a rural town, in Arkansas, with her husband, their fur babies, Highway, Princess, Stinkpot the turtle. A huge thanks goes out to all for reading, following, and sharing Gin Lee's articles! Thank you! Since Gin Lee lives in a rural area, there's not much local news to cover. So, she covers articles of interest on how-to's about organic gardening, recipes, homesteading, and survival techniques. If those things are of interest to you, then you'll never (hopefully) be disappointed. She tries to cover a wide variety of articles to entertain everyone. Comments are turned off due to rudeness and hatefulness. The world has enough vulgarity, hatefulness, and arrogance without it having any help. Since having the simple courtesy of manners is lacking and sharing words of kindness does not abide in a few people. Those few people ruin what's supposed to be educational and an enjoyable experience for all others. Gin Lee does have children and young adults that are followers. Potty mouths, vulgarity, and hate are not acceptable. Apologies go out to those of you who generally are very sweet and also to Gin Lee's followers who have been a witness to others being rude and malicious. Hopefully, you'll be understanding of the measures that have to be put into place. Please be kind to one another.

Hickory Ridge, AR

More from Gin Lee

Comments / 0