1 pound fresh pizza dough
2 tablespoons cornmeal
1 cup pizza sauce
1 cup mozzarella cheese, shredded
1 cup pepperoni, thinly sliced
Torn basil leaves
Line a 6-quart slow cooker with parchment paper. Sprinkle cornmeal evenly on the parchment paper.
Using your hands, press the pizza dough evenly onto the bottom of the slow cooker.
Spread pizza sauce evenly over the pizza dough, leaving approximately 1/2-inch around the edges.
Sprinkle mozzarella cheese evenly over the pizza sauce.
Evenly space out pepperoni slices over top of the cheese.
Place a paper towel or clean kitchen towel over the top of the slow cooker and place lid on paper towel.
Pull the corners of the towel over the top of the slow cooker lid just so they're not hanging down.
Cook on high for 2 to 4 hours, or on low for 7 hours.
Remove pizza from the slow cooker, using parchment paper to pull it out.
Garnish with torn basil leaves.