Long Beach, California School District Pizza (Copycat Biscuit Crust)

Remember lunchroom pizza day? The moment the lunch cart rolled out, you and your classmates would hover, trading juice boxes for extra slices of that cheesy, saucy goodness. For many of us who grew up in the Long Beach, California school district, those rectangular pizza slices baked on a soft, biscuit-like crust have lifelong fans. Today, I’m excited to share my Long Beach school district pizza recipe, a homemade version that’s simple enough for dinner but nostalgic enough for a flashback to cafeteria trays.

This recipe uses a store‑bought biscuit mix to mimic the pillowy, tender dough that made school pizza so memorable. We top it with a rich meat sauce seasoned with oregano and a blend of Cheddar and mozzarella—just like the real deal. Best of all, this pizza is made in two parts: bake the crust, then spread warm meat sauce and cheese to finish. This ensures a crisp bottom and melty top, perfect for slicing into those classic cafeteria-style rectangles.

Whether you’re helping kids with their first at-home pizza night or indulging your own school‑lunch nostalgia, this Long Beach school district pizza recipe delivers comfort in every bite. Gather around the kitchen counter, preheat your oven, and get ready to recreate one of the most talked‑about school lunches in California history. And if you love this copycat, try pairing it with my Classic Bologna Salad or Biscuit Bread for an authentic retro spread.

Quick Poll: What’s your favorite cafeteria memory—pizza day, tater tots, or the ice cream cart? Share below!

Why You’ll Love This Recipe

• True-to-school taste: Biscuit mix crust and savory meat sauce
• Simple steps: Easy biscuit mix crust and quick meat sauce
• Family-friendly: Kids love helping assemble and eat
• Make-ahead: Bake crusts in bulk; freeze and toast later
• Customizable: Add veggies, pepperoni, or extra spices

Ingredients

Meat Sauce

• 1½ lbs ground beef
• 1 Tbsp all-purpose flour
• 1 tsp sugar
• ⅛ tsp dried oregano
• ¼ tsp salt
• Freshly ground pepper, to taste
• ¾ cup tomato puree
• ¾ cup diced canned tomatoes

Biscuit Crust & Topping

• 1 (1-lb) package biscuit mix (e.g., Bisquick)
• Ingredients called for on package to make crust dough (typically milk and/or egg)
• ½ lb sharp Cheddar cheese, shredded
• ½ lb mozzarella cheese, shredded

Equipment: 10×15-inch baking pan, mixing bowls, wooden spoon, oven preheated to 450°F

Step-by-Step Instructions

1. Prepare the Meat Sauce

1. Brown Beef: In a large skillet, cook ground beef over medium-high heat until no longer pink.
2. Drain Fat: Carefully tip off excess fat; return skillet to medium heat.
3. Season: Sprinkle flour over beef; stir in sugar, oregano, salt, and pepper. Cook 1 minute.
4. Add Tomatoes: Pour in tomato puree and diced tomatoes; simmer 3–5 minutes until sauce is heated through and slightly thickened. Remove from heat.

2. Make & Bake the Crust

1. Mix Dough: Prepare biscuit mix according to package directions for a dough (generally mixing mix with milk).
2. Roll Out: On a lightly floured surface, roll dough into an 18×12-inch rectangle.
3. Transfer: Wrap dough around a rolling pin to lift and place onto a greased 10×15-inch pan.
4. Trim & Dock: Roll pin over edges to trim; prick dough all over with a fork to prevent bubbles.
5. Bake Crust: Bake at 450°F for 12–15 minutes until lightly golden.

3. Assemble & Finish Baking

1. Top Crust: Remove crust from oven; spread meat sauce evenly over top.
2. Cheese Layer: Scatter Cheddar and mozzarella evenly.
3. Bake: Return to oven at 350°F for 8–10 minutes until cheese melts and sauce bubbles.

4. Slice & Serve

• Slice: Cut into 2×3-inch rectangles (six across, three down).
• Serve: Enjoy hot, just like school lunch.

Tips & Variations

• Veggie Boost: Stir in diced bell peppers or onions to the meat sauce.
• Spicy Kick: Add crushed red pepper or Italian seasoning.
• Cheese Swap: Try pepper jack or provolone for different flavors.
• Make-Ahead Crust: Bake crust separately, freeze flat; top and re-bake as needed.
• Gluten-Free: Use a gluten-free biscuit mix and check your tomato products.

Serving Suggestions

Serve these nostalgic pizza slices alongside Classic Potato Salad or Tuna Macaroni Salad for a full retro spread. A simple green salad cuts the richness, and a cold glass of lemonade completes the schoolyard feel.

FAQ (Schema-Ready)

Q1: Can I use homemade pizza dough instead of biscuit mix?
A: Yes—roll dough thin to mimic the tender biscuit crust texture.

Q2: How can I reheat leftovers?
A: Reheat slices in a 350°F oven for 5–7 minutes, or in a toaster oven until warmed through.

Q3: Can I halve this recipe?
A: Absolutely—use an 8×8-inch pan and halve all ingredients, adjusting bake times accordingly.

Call to Action

Did this Long Beach school district pizza recipe take you back to lunchroom memories? Drop a comment sharing your favorite school lunch or pizza topping, and don’t forget to pin this post for your next retro-themed meal!

Long Beach School District Pizza

A copycat of Long Beach school lunch pizza with a biscuit mix crust and savory meat sauce.

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Ingredients

  

• Meat Sauce:
• - 1½ lbs ground beef
• - 1 Tbsp flour
• - 1 tsp sugar
• - ⅛ tsp oregano
• - ¼ tsp salt
• - Pepper to taste
• - ¾ cup tomato puree
• - ¾ cup diced tomatoes
• Crust & Topping:
• - 1 lb biscuit mix
• - Ingredients per package milk, etc.
• - ½ lb Cheddar shredded
• - ½ lb mozzarella shredded

Instructions

 

• Brown beef; drain fat.
• Stir in flour, sugar, oregano, salt, pepper; add tomatoes; simmer.
• Prepare biscuit dough; roll 18×12"; place in 10×15" pan; dock.
• Bake crust at 450°F for 12–15 min.
• Top with meat sauce and cheeses; bake at 350°F for 8–10 min.
• Slice into rectangles; serve hot.

Notes

- Use pepper jack for spice.
- Make crust ahead and freeze.