Traeger Pizza

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5 from 1 review

Making pizza on the Traeger involves a few extra key steps, but the outcome is so worth it! This pizza has the perfect crispy crust which is sturdy enough to hold up to your favorite toppings. It’s the best way to make pizza at home.

  • Author: Leanne Ray, MS, RDN
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 8 servings 1x
  • Category: Mains, Entreés
  • Method: Grill
  • Cuisine: American


  • 1 ball store-bought pizza dough
  • 1 cup marinara or “pizza” sauce
  • 1 ounce thinly sliced pepperoni
  • 1 cup sliced mushrooms
  • 1 small jalapeño, sliced
  • 1 ounce cream cheese
  • 1.5 cups shredded mozzarella cheese


  1. Place a pizza stone on the Traeger and preheat to 500° F. Line a cookie sheet with no sides, or a large cutting board with parchment paper. 
  2. Sprinkle a clean countertop with cornmeal and place the ball of dough on top. Use your hands to stretch, pull and make a uniform oval shape then move to the parchment-lined surface. Brush with olive oil and season with kosher salt. 
  3. Spread sauce evenly in one layer (leaving about 1/2″ around the edge for the crust). Layer pepperoni, mushrooms and jalapeños. Dot with cream cheese. Finish with mozzarella cheese.
  4. Slide the pizza/parchment paper onto the hot pizza stone and close the grill. Cook about 12 minutes, then turn pizza since the back of the grill tends to be hotter. Cook an additional 8-10 minutes or until crust is brown and crispy all over and the cheese is nice and bubbly. 
  5. Use a pizza peel to transfer the pizza onto a cutting board. Slide the parchment paper out from underneath. Let pizza stand for 2-3 minutes before slicing.



  • The equipment section above provides affiliate links to things I use often in my kitchen and love.
  • I couldn’t find the exact pizza stone we have, but the one linked looks very similar and has great reviews.