Pizza Casserole Recipe With Biscuits: Fluffy Topped Cheesy Layers

This casserole brings pizza night to your dinner table in a completely new way. I developed this recipe after realizing how much my family loves the flavors of pizza but needs something easier for weeknights.

The fluffy biscuit topping transforms into a golden, bread-like layer that soaks up all the cheesy goodness below. It’s the perfect balance of familiar comfort and creative twist on a classic favorite.

What you get is a hearty dish with all the flavors you love—savory sauce, melted cheese, and your favorite toppings—baked into one satisfying meal. The biscuits add a soft, buttery finish that makes it feel extra special.

Perfect for feeding a crowd or meal prepping for the week. Here’s how to make it.

Ingredients for Pizza Casserole Recipe with Biscuits

Pantry staples meet pizza night favorites for this cozy, crowd-pleasing dish.

The sausage is the flavor base here. Johnsonville or any Italian-style works—just avoid breakfast sausage (wrong seasoning). I grab mine from Costco for bulk savings, but any grocery store brand is fine. The biscuit dough needs to be refrigerated canned biscuits—homemade won’t rise the same way. Look for the buttermilk variety for extra fluffiness (trust me on this).

No sausage? Ground beef or turkey with Italian seasoning works great. Swap pepperoni for diced ham or cooked bacon. Out of pizza sauce? Marinara with a pinch of extra oregano gets you close. The mozzarella can be shredded from a block (better melt) or pre-shredded (convenience). If using fresh mozzarella, pat it dry first to avoid a soggy casserole.

Assemble and bake right away, or cover and refrigerate up to 24 hours before baking. Leftovers keep 4-5 days in the fridge. Reheats beautifully—just cover with foil to prevent the biscuits from drying out.

Step-by-Step Instructions for Pizza Casserole With Biscuits

Here’s the method I use to layer bold flavors and achieve that perfect fluffy biscuit topping.

Step 1: Brown the Sausage and Sauté the Vegetables

Heat the 1 tbsp olive oil in a large skillet over medium-high heat. Add the 1 lb Ground Italian Sausage and cook for 5-7 minutes, breaking it into small crumbles until it’s fully browned with no pink remaining.

Next, stir in the diced white onion and diced green bell pepper. Cook for another 3-4 minutes until the vegetables soften and the onion turns translucent. Season with the 0.5 tsp salt, 0.25 tsp black pepper, 1 tsp garlic powder, 1 tsp dried oregano, and 1 tsp dried basil—this builds a savory base that sings with pizza flavor.

Step 2: Layer the Casserole Base

Spread the 2 cups pizza sauce evenly across the bottom of a greased 9×13-inch baking dish. This ensures every bite has that rich tomato foundation. Sprinkle half of the 3 cups shredded mozzarella cheese over the sauce, creating a cheesy layer that will melt into gooey perfection.

Evenly distribute the cooked sausage and vegetable mixture over the cheese. Then, arrange the 100 pieces pepperoni slices on top, slightly overlapping if needed. Sprinkle the remaining mozzarella and the 0.5 cup grated parmesan cheese over everything—this double-cheese approach guarantees maximum cheesiness in every forkful.

Step 3: Add the Biscuit Topping

Open the 1 can refrigerated biscuit dough and separate it into individual biscuits. Press each biscuit gently to flatten slightly, then arrange them in a single layer over the casserole, covering as much surface area as possible. The biscuits will expand as they bake, so a little overlap is fine.

Lightly brush the biscuits with a bit of the rendered sausage fat or a touch of olive oil. This adds a golden sheen and extra flavor to the topping. The biscuits should look slightly puffy and ready to transform into a fluffy, bread-like layer.

Step 4: Bake to Bubbly, Golden Perfection

Bake in a preheated 375°F oven for 20-25 minutes, or until the biscuits are golden brown and the cheese is fully melted and bubbling around the edges. You’ll see the cheese pulling away from the sides of the dish slightly—this is your cue that it’s ready.

Let the casserole rest for 5 minutes before serving. This brief pause allows the layers to set, making it easier to serve neat portions without everything sliding off the plate. The biscuits should be fluffy and tender, soaking up all the cheesy, saucy goodness beneath.

Essential Equipment for Perfect Results

Baking Dish Essentials

I always reach for my 9×13-inch glass baking dish from Pyrex for this recipe. The glass distributes heat evenly and lets me monitor the browning from all sides. A 3-quart capacity gives just enough room for all the layers to rise without spilling over. 💪

Skillet for Sausage

Use a 12-inch stainless steel skillet for browning the sausage and veggies. I prefer All-Clad for its durability and even heating. The large surface area prevents overcrowding, ensuring the sausage gets that perfect brown crust we all love.

Quality Cutting Board

A sturdy wooden cutting board is non-negotiable for prepping your veggies. I keep my John Boos maple board close—it’s gentle on knives and big enough to handle onions and peppers simultaneously. The juice groove helps contain any mess.

Cheese Grater

For the best melt, freshly grate your mozzarella using a box grater with a large hole side. My OXO Good Grips grater has a comfortable handle and non-slip base. Pre-shredded works in a pinch, but fresh grated has superior texture.

Pastry Brush

Use a silicone pastry brush to coat the biscuits with oil or sausage fat before baking. I like the Wilton brand for its heat resistance and easy cleanup. This step ensures your biscuits develop that beautiful golden crust that makes this dish so special.

Measuring Tools

A set of stainless steel measuring cups and spoons keeps your seasoning precise. I use Cuisinox—they’re durable and nest together for easy storage. Accurate measurements mean consistent flavors every time you make this casserole. 💛

Frequently Asked Questions