Dinner, Kid-Friendly, Lunch

Crispy Detroit Style Pizza

  • Prep 15 mins
  • Total 1h 1 min
  • Easy
  • Serves 4

TIP: We used fresh dough from the deli section of the grocery store. Let dough sit at room temperature for 45 minutes. If using a dry mix, follow instructions on package to prepare, and proof in the Cook & Crisp Basket at 95°F for 30 minutes. Feel free to mix up the toppings as desired – bell pepper, spinach, grilled chicken, bacon, herbs, mushrooms, onions – the possibilities are many!


  • Contains Milk/Dairy

Tip: Allergy Advice

This dish contains the following allergens: Milk/Dairy

Cooking mode

Step-by-step instruction without your screen going to sleep

  • 1 cup 1 cup water, for steaming, divided
  • Nonstick cooking spray
  • 1 (20 ounce) fresh gluten-free pizza dough, room temperature, divided
  • 1/4 cup pizza sauce
  • 1/4 cup thinly sliced pepperoni
  • 1 1/2 cups 1 1/2 cups low-moisture brick mozzarella, cut in 1/4-inch pieces, divided
  • 1/2 cup provolone, cut in 1/4-inch pieces, divided
  • 3 tablespoons prepared pesto
  • 1/4 cup steamed broccolini florets


  • Flaky sea salt, as desired
  • Red pepper flakes, as desired


  • Ninja Cook & Crisp Basket
  • Step 1

    Add 1/2 cup water to the pot.

  • Step 2

    Spray the bottom of the Cook & Crisp Basket with nonstick cooking spray. Divide the dough into two equal pieces and set one aside. Shape one piece of dough into an 8-inch flat circle and place into the prepared basket.

  • Step 3

    Spread the pizza sauce evenly over the top of the dough to the edge. Top with half of the pepperoni, half of the mozzarella, and half of the provolone. Top with remaining pepperoni.

  • Step 4

    Place the basket in the pot. Close the lid and move slider to STEAMCRISP. Select STEAM & CRISP, set temperature to 330°F, and set time to 16 minutes. Press Start/Stop to begin cooking (PrE will display for approx. 7 minutes as the unit steams, then the timer will start counting down).

  • Step 5

    When cooking is complete, the surface of the pizza will be spotty brown and bubbly. Remove from the basket, sprinkle with salt, and red pepper flakes, if desired. Let cool 10 minutes before serving.

  • Step 6

    Repeat steps 1 through 5 with the remaining dough, but for this pizza, top with pesto, remaining mozzarella, remaining provolone, and broccolini.