Pizza Pot Pie (It’s exactly what you hope it is)

Hold onto your pizza peels, folks!

We’re about to combine two of the most comforting foods on the planet into one mind-blowing dish.

Pizza pot pie isn’t just a clever name—it’s the upside-down pizza experience you never knew you needed but won’t be able to live without.

Imagine the dramatic reveal as you flip over your ramekin and watch a golden-brown pizza crust dome lift to unveil a bubbling cascade of melted cheeses and sauce.

The best part?

That first glorious bite where the crispy crust gives way to the molten interior. It’s everything you love about pizza and pot pie in one ingenious package.

Ingredients

For the base:

• 1 large crust recipe pizza dough
• 1 cup pizza sauce
• 8 slices mozzarella cheese (not fresh), cut into halves
• 4 slices Provolone cheese

For the toppings (optional):

• ¼ cup pepperoni slices
• ¼ cup cooked Italian sausage, crumbled
• ¼ cup sautéed mushrooms
• ¼ cup diced bell peppers
• 2 tablespoons sliced black olives

Equipment needed:

• 4 oven-safe ramekins (10-ounce capacity)
• Baking sheet
• Cooking spray
• Tongs (for handling hot ramekins)

Steps

1. Preheat oven to 400°F (205°C). Position rack in the center for even heat distribution.
2. Thoroughly spray 4 10-ounce oven-safe ramekins with baking spray, coating both the inside and the outer edges of the rims (this prevents sticking when you invert them later). Place ramekins on a baking sheet to catch any potential overflow during baking.
3. Line each ramekin with mozzarella cheese slices by placing the short ends of each half-slice in the middle of the bowl, allowing the cheese to come up the sides. This creates a cheese “liner” that will become beautifully melty and stretchy when inverted.
4. Add 2 tablespoons of pizza sauce into each ramekin, pouring it directly on top of the mozzarella cheese. The sauce should form an even layer but not be too thick.
5. Add your chosen pizza toppings if using, distributing them evenly among the ramekins. Be careful not to overfill—leave about ½ inch of space from the top to prevent overflow during baking.
6. For extra sauciness, add an additional 2 tablespoons of pizza sauce on top of your toppings if desired. This creates a nice sauce-to-topping ratio when inverted.
7. Top each filled ramekin with 1 slice of Provolone cheese, which will create a gooey cheese layer directly under the crust when inverted.
8. Divide pizza dough into 4 equal pieces (about 4 ounces each) and stretch each piece into circles 1 to 1½ inches larger than the top of the ramekin. The extra dough will create a seal around the edges.
9. Place the stretched dough over each filled ramekin and gently press the dough around the outside edges, ensuring it adheres well to the ramekin. If the dough springs back, let it rest for 2-3 minutes before trying again.
10. Transfer the baking sheet with prepared ramekins into the preheated oven and bake until the crusts are golden brown, about 15-25 minutes. Look for a deep golden color and a hollow sound when tapped gently with a utensil.
11. Remove from the oven and let stand for 2 minutes to allow the filling to settle slightly. This brief rest makes the inversion process cleaner.
12. Using oven mitts, carefully invert each hot ramekin onto individual serving plates. Hold the plate against the top of the ramekin and flip in one quick motion.
13. To release the pizza pot pie, gently run a knife around the edge of the dough if it seems stuck. Using tongs to carefully lift the hot ramekin straight up often works best. If resistance is felt, wait 30 seconds for the steam to help loosen the contents.

Smart Swaps

• Use whole wheat pizza dough instead of regular for added fiber and nutrients
• Substitute dairy-free cheese alternatives (1:1 ratio) for a vegan-friendly version
• Try cauliflower pizza crust for a lower-carb option, but bake it for 5 minutes less to prevent burning

Make It Diabetes-Friendly

• Replace regular pizza dough with almond flour crust (mix 1½ cups almond flour, 1 egg, 3 tablespoons olive oil, and seasonings) to reduce carbs by approximately 22g per serving
• Use sugar-free pizza sauce or make your own with no-sugar-added tomatoes to save 3-4g carbs per serving
• Increase protein content with extra cheese and lean protein toppings to slow glucose absorption
• Serve with a side salad dressed with olive oil and vinegar to further reduce the glycemic impact of the meal

Pro Tips

• Brush the pizza dough with olive oil and sprinkle with garlic powder and Italian herbs before baking for extra flavor
• For the stretchiest cheese pull, use low-moisture mozzarella that’s been shredded and allowed to come to room temperature for 15 minutes
• Prep the ramekins ahead of time and refrigerate for up to 4 hours before baking for an easy make-ahead meal
• For a perfectly crisp bottom (which becomes the top when inverted), place the ramekins on a preheated pizza stone in the oven