Homemade Pepperoni Pizza

Course Main Course
Cuisine American
Keywords homemade pizza, pepperoni pizza
Prep Time 5 minutes
Cook Time 20 minutes
Heating stone 30 minutes
Total Time 25 minutes
Servings 4 servings
Calories 438 kcal
Author Linda Warren


  • dough ball from bakery or 1 package Pillsbury regular or Gluten Free Thin Crust Pizza Dough (or Bob's Red Mill Gluten Free Pizza Crust Mix which is easy and delicious)
  • cornmeal to prevent sticking
  • 1-2 Tablespoon olive oil
  • 1/2 cup tomato sauce you can use any of your favorite jarred pasta sauces
  • 4-6 oz. fresh mozzarella cheese sliced thin
  • 20-25 slices pepperoni
  • 1/2 cup fresh basil leaves + extra for garnish
  • 1/4 cup fresh Pecorino Romano cheese grated (Parmesan can also be used)
  • salt & pepper to taste


  1. Sprinkle your pizza stone generously with cornmeal (not flour as it will burn) to prevent crust from sticking. Place your pizza stone in a cold oven and preheat for 30 minutes at 500 degrees.
  2. While stone is heating roll out your pizza crust on either the back of a cookie sheet, a pizza peel (wooden paddle) or your counter, lightly dusted with cornmeal, to a size that will fit your stone.
  3. From experience, I now wait until the pizza stone is hot, move it to the top of my stove and carefully put the pizza dough on the stone. I have tried countless times to move it with all the ingredients already on the crust and they tend to slip off the pizza crust. So now I just wait and build it quickly when the stone is hot.
  4. Brush the dough with olive oil then spread tomato sauce to within 1/2″ of edge. (Make sure you keep that 1/2″ edge with all ingredients to prevent toppings bubbling over side as well as giving you a place to more easily handle the finished pizza) 
  5. Place sliced mozzarella on top of sauce, sprinkle with desired amount of salt and pepper, top with basil leaves and pepperoni slices then finish with Pecorino Romano or Parmesan cheese. 

  6. Return to oven and bake for 20-25 minutes depending on thickness of toppings or until bottom is crisp and top is bubbling. 
  7. Slide off the stone onto wooden cutting board or pizza peel and garnish with remaining basil leaves. 
  8. Cut with pizza wheel and serve immediately with additional Pecorino-Romano or Parmesan cheese and hot red pepper flakes.

Recipe Notes

Prep is a little different with the gluten free crust but just cook it a little first on a cookie sheet, as directed on the package, then add ingredients and return to oven to finish cooking.

Nutrition Facts
Homemade Pepperoni Pizza
Amount Per Serving
Calories 438 Calories from Fat 171
% Daily Value*
Total Fat 19g 29%
Saturated Fat 7g 35%
Cholesterol 39mg 13%
Sodium 1296mg 54%
Potassium 159mg 5%
Total Carbohydrates 49g 16%
Dietary Fiber 1g 4%
Sugars 7g
Protein 18g 36%
Vitamin A 10.2%
Vitamin C 3.3%
Calcium 21.9%
Iron 18.8%
* Percent Daily Values are based on a 2000 calorie diet.