Spaghetti Pepperoni pie 

Is it a pizza??? Nope it’s a pie. We’ll sort of? My kids were complete ecstatic when this big beauty came out of the oven tonight.  This is so super easy and has all the great flavors of a delicious spaghetti dinner. You can most certainly substitute with any GF spaghetti instead and I highly recommend using a “corn” spaghetti.  I really hope y’all get the chance to make and enjoy this recipe just as my family and I did tonight.  Ciao. ❤️

1 lb Long Spaghetti ( substitute corn spaghetti for GF option)

1 package of sliced Pepperoni

1 large can of crushed or puréed tomatoes

2 cups Shredded mozzarella

1 cup grated Parmesan

1 TBS Garlic Powder

Salt and pepper

Chopped fresh Basil or parsley for garish


Boil spaghetti as directed making sure to salt your pasta water before dropping the actual pasta itself.
Drain pasta and add back to pot. Pour in 1/2 can of crushed or puréed tomatoes, 1/2 cup of grated parm, garlic powder, black pepper and a pinch of salt.
Once combined, add spaghetti to an 8 inch springform cake pan. Using a wooden spoon shape and form spaghetti to pan. On top, add 1 circular layer of Pepperoni, then add the rest of your crushed or puréed tomatoes . Next add your mozzarella and top with the rest of your grated parm. Lastly, layer top with Pepperoni going around the edges.
Cover top with tin foil and bake in a 350 oven for 20 mins.Remove tinfoil and bake uncovered at 400 for an additional 10/12 mins till cheese is slightly golden on top.
Remove and let sit for about 15 mins before removing and cutting. Sprinkle some fresh chopped basil of parsley and serve.
Cooking time about 45 mins

Prep time about 20 mins
Serves 6-8 peeps
KF,EDF,GF( with substitution)


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