Copycat Little Caesars Crazy Puffs

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How to Make Little Caesars Crazy Puffs at Home

Little Caesars recently released a new product called Crazy Puffs, and they’ve immediately won the public’s hearts. They’re like little pizza muffins, with a base of pizza dough with sauce and pepperoni covered in bubbly browned cheese that’s crispy on the edges. On top of the cheese you’ll also see a scattering of Italian seasoning. And while you might not be able to see it, you’ll be able to taste a buttery garlic drizzle covering the top.

With their skyrocketing popularity, you probably won’t have trouble finding these puffs at your local Little Caesars. However, if you don’t have a Little Caesars nearby or if you’d prefer not to go out, you’ll be able to get in on the action with my Copycat Little Caesars Crazy Puffs recipe.

Cut open pepperoni pizza puff in front of other puffs

I have tailored this recipe to be easy to recreate. The ingredients are all things you might already have on hand. While I recommend making some of my Copycat Little Caesars Crazy Sauce to use as the pizza sauce, you can just as easily use store bought pizza sauce, or even a jar of marinara. I’ve also chosen to use a store bought pizza crust so that you don’t need to make your own dough. So grease your muffin tin and gather your ingredients, and let’s make some Copycat Little Caesars Crazy Puffs!

Working with Store Bought Pizza Dough

I love to keep refrigerated Pillsbury pizza crusts in stock in my refrigerator for an easy homemade pizza night. And since the Crazy Puff base is pizza dough, it seemed like the logical thing to use for this recipe. You could also use the Pillsbury biscuit dough if that’s what you have on hand. The flavor may vary a little, but I suspect it would be just as good. Here are a few tips for working with the store bought pizza dough to have the best experience.

  • Stretch it out carefully. Open the pizza dough on a cutting board and start by just unrolling it. I’ve found that one side is always much thicker than the other, so start stretching that side first. You only need to get it to about 14 x 9 inches, give or take an inch on either side, so this won’t take long. Just gently smooth it, stretching the edges until they’re mostly straight, being careful not to over-stretch any thin parts.
  • Cut it into even pieces. It’s very important that your pieces are as even as possible. It’s so important that I actually recommend using a ruler or measuring tape to help line it up.
  • Pinch it to get full coverage in the muffin tin. Pinch the edges of the dough together until they stick. You could use a couple dabs of water here and there to do this more effectively.
  • Stretch it some more while you’re filling in the layers. This dough has a tendency to retract itself after stretching. You might notice that after you get your final dough square stretched correctly in the tin, the first dough square is not stretched as far as it was before. The good news: You can keep stretching the dough back up the sides of the tin until it’s time to go into the oven. So just continue adjusting it as needed until it’s ready to bake.

These tips also apply if you end up using Pillsbury biscuit dough. However, that dough is more likely to try to puff back up than retract down into the muffin tin. Just keep pressing it down when it does this and your puffs will come out fine.

pizza dough in muffin tin with one layer of sauce

Tips for the Best Layering

The star of my Copycat Little Caesars Crazy Puffs is the layering. Layers of sauce, fillings, and cheese make these saucy, cheesy, and delicious. I had to be careful with these layers though, to make sure they wouldn’t turn the dough to mush or overflow in the muffin tins. Luckily, this wasn’t hard at all, I just had to use smaller quantities of the ingredients than I initially expected. So follow these tips and your Crazy Puffs will be perfect.

  • Only 1 teaspoon of sauce per layer. You read that right, only a single teaspoon of sauce per layer. If you’re making pepperoni crazy puffs, the sauce is really the only layer that contributes significant moisture, so keep it to a teaspoon and you won’t have any trouble.
  • Controlling moisture for other ingredients. I made half of my Crazy Puffs with pepperoni and the other half with ham and pineapple for Hawaiian Crazy Puffs. I used canned pineapple chunks in juice and made a point to dab away as much juice as I could. I recommend doing the same for ingredients like black olives or canned mushrooms too. Too much moisture in the puffs will make the dough soggy, and no one wants that.
  • Keep your fillings thin. I wanted to fit as much of my fillings into my layers as I could, and to do that I found it very important to make them thin. This was very easy with pepperoni as it was already thin. But I had to slice my pineapple chunks and cubed ham in half lengthwise to make sure I could fit multiple layers into the puffs.
  • Make sure your final layer before the top cheese is sauce. The sauce will get nice and hot under the cheese, which helps melt the cheese thoroughly. And thoroughly melted cheese will spread out across the top of the puff into the sides of the muffin tin, creating that wonderful crispy edge.
2 plates of crazy puffs with ceramic tomato

How to Bake Copycat Crazy Puffs

Now that you’ve finished layering your crazy puffs, it’s time to bake. Follow these tips for successful baking.

  • Go heavy on greasing your muffin tin. Since we’re trying to recreate a crispy, cheesy crust, a well greased muffin tin is critical. When cheese is heated to the point that it gets crispy, it starts to stick very strongly to what it’s on. Greasing the muffin tin well will ensure that you’ll be able to get your Crazy Puffs out when they’re finished.
  • Put your muffin tin on a baking sheet. If you’ve greased your muffin tin well, that grease might run during the cook time. And if your muffin tin isn’t perfectly level, that grease will spill onto the bottom of your oven, creating a smoky mess. So do yourself a favor and put the muffin tin on a baking sheet for easy clean up.
  • Don’t skip the broil. Pizza places have the benefit of extremely hot ovens to cook their pizzas, which is why their pizzas will develop those beautiful brown cheese bubbles. These Copycat Little Caesars Crazy Puffs wouldn’t cook evenly at such high heats, even if residential ovens could get that hot, so instead I compensate with broiling. It only takes an extra 2-3 minutes and you’ll love the results.

How to Serve Copycat Little Caesars Crazy Puffs

Now that your Crazy Puffs are ready to eat, go ahead and dig in! Eat 2-4 at a time for a full meal. Just have one for a tasty snack. Or serve with a side salad for a more wholesome dinner. And don’t forget to serve them with some extra Copycat Little Caesars Crazy Sauce for dipping.

stacked crazy puffs in front of puffs on a cooling rack
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Copycat Little Caesars Crazy Puffs

Copycat Little Caesars Crazy Puffs use refrigerated pizza dough with layers of sauce, fillings, and cheese to recreate this takeout favorite at home.
5 from 1 vote
Prep Time 20 minutes
Cook Time 15 minutes
Course Dinner, Main Course, Snack
Cuisine American
Servings 12
Calories 119 kcal


  • 1 Refrigerated pizza crust I used Pillsbury brand
  • ¾ cup Pizza sauce
  • 1.5 cups Mozzarella cheese
  • 2 tbsp Italian seasoning
  • 2 tbsp Parmesan cheese I recommend Kraft

Fillings for Pepperoni Crazy Puffs

  • 1 bag Sliced pepperoni

Fillings for Hawaiian Crazy Puffs

  • 1 Ham steak, sliced into thin cubes
  • 1 can Diced pineapple, pieces sliced thin

Butter Garlic Drizzle

  • 4 tbsp Butter, melted
  • 1 tsp Garlic powder


  • Preheat the oven to 400F.
  • Roll out the refrigerated pizza crust to about 14 x 9 inches, pressing carefully so that no spot is too thin. Cut into 12 even squares.
  • Heavily grease the muffin tin/ramekins and press dough into each slot. Press the dough to mostly cover the sides of the tin. Use your fingers to pinch the dough together.
  • In layers, add 1 tsp of sauce, 1-2 pepperoni, and cheese. Substitute the pepperoni for 2 pieces of pineapple and 2 of ham for Hawaiian puffs. Do 2 layers and add a final layer of sauce before the top layer of cheese.
  • Cover well with cheese, making sure to get cheese all the way to the edge of the tin. This will give the puffs a crispy cheese exterior.
  • Combine the butter garlic drizzle ingredients. Spoon it on top of each puff. You should have just enough.
  • Sprinkle each puff with a thin layer each of Italian seasoning and parmesan.
  • Place the muffin tin on a baking sheet then bake for 12-15 minutes, or until the dough is easily separated from the side of the muffin tin with a knife or toothpick.
  • Turn your broiler on high and broil for 2-3 minutes until the cheese has dark bubbles.
  • Remove from the oven and let the puffs cool in the muffin tin for 5 minutes. Then carefully use a silicone spatula to separate the cheese from the tin. If your muffin tin is not teflon, you can use a butter knife for this. Once the cheese is off the tin, remove the puffs from the muffin tin and set on a cooling rack. Serve immediately or let cool and refrigerate or freeze for later.


Serving: 1puffCalories: 119kcalCarbohydrates: 5gProtein: 4.4gFat: 9.3gSaturated Fat: 4.8gCholesterol: 23mgSodium: 310mgPotassium: 26mgFiber: 0.2gSugar: 0.7gCalcium: 38mgIron: 1mg
Keyword crazy puffs, little caesars crazy puffs, pizza puffs
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