Stoner pizza pie

Published Aug 9, 2021 11:00 a.m. ET
iStock / Anderson Alan Camargo

When you think of pizza pie, it likely brings to mind the image of a bread, dough-based meal filled with cheese, sauce, and more, but you’ll soon find that this recipe is just a little bit different. Though it does include all of the great topping choices you’d typically want on a thick and delicious pizza, it’s wrapped in something that’s a whole lot flakier.

Not your average pizza pie

Most pizza pies are encased in a breading, which is supposed to replace the crust you’d find around a regular pizza, but this pizza pie recipe uses good old-fashioned pie crust instead. Whether you don’t have all of the ingredients to make bread dough, or you’ve got a batch of frozen pie crust just chilling in the freezer that needs to be used, or maybe you just want to try something different, this easy pizza solution is definitely a unique solution.

A delicious cannabis-infused pizza pie recipe

This pizza pie is oddly discreet because, at first glance, folks might just assume that it’s a regular everyday dessert, but what lies beneath those light, flaky layers of crust is soft, melted cheese alongside anything else that your heart could possibly desire. Enjoy the simpler things with a fast combination of pepperoni and cheese, or fold together with a vegetarian mix complete with pineapple, green pepper, and onions. Switch up the called-for additions as desired, and you’ll be sure to love the results.

Preparation time: 25 minutes

Cooking time: 35 minutes

Calories: 258

Servings: 6


  • 2 ready-made pie crusts
  • 1 large egg (beaten)
  • 1 yellow onion (chopped)
  • 1 red bell pepper (chopped)
  • 1 yellow bell pepper (chopped)
  • 8 slices provolone cheese
  • 8 ounces mozzarella cheese (shredded)
  • 5 oz pepperoni (diced)
  • 1 cup marinara sauce
  • 2 tablespoons cannabis-infused olive oil
  • 1 tablespoon garlic (minced)


  1. Preheat the oven to 425°F.

  2. Warm up the cannabutter in a skillet over medium heat

  3. Add the bell peppers and onion to the pan, stirring the mixture frequently until the veggies are soft and tender.

  • Now toss in the garlic and cook the ingredients for another minute or until it’s fragrant.

  • Mix in the marinara sauce and pepperoni slices, and then remove the skillet from the heat to cool for approximately 15 minutes.

  • Scoop 2 cups of the filling mixture into one of the pie crusts followed by 1 cup of mozzarella cheese and then a final layer of half the provolone cheese slices.

  • Repeat the layers once more until all of the filling is in the pie crust.

  • Remove the second pie crust from its aluminum plate and use it to drape over the top of the filling, leaving the edges to hang just slightly.

  • Use your fingers to press the edges together, and then a knife to remove any excess crust.

  • If you want it to look really fancy, now is the time to use a fork to crimp the edges before popping the pizza pie in the oven to bake for 20 minutes.

  • Retrieve the pie and cover the whole thing in aluminum foil before cooking it for a final 10 minutes.

  • A freshly baked pizza pie might look tempting but unless you want to burn yourself, it’s best to let it sit and cool for at least 15 minutes before slicing and serving.

  • Storage/serving

    Pizza pie should always be served fresh and hot, but if you have some leftover once everyone's had enough, then it can be wrapped in plastic or put into airtight Tupperware containers in the fridge where it can be stored for up to 3 days. To reheat a cold slice of pizza pie, just pop it in the microwave on high for 3 minutes, or alternatively preheat the oven to 350°F, and then bake it for 15 minutes, or until the cheese is melted and hot.

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