Line the bottom and sides of your slow cooker with parchment paper to prevent sticking and make the pizza easier to remove later. Lightly spray the parchment with non-stick cooking spray.

Open the can of refrigerated pizza crust and carefully roll out the dough on a clean surface. Gently stretch it so it will fit your slow cooker's shape, then press the dough into the slow cooker base, allowing the edges to curl slightly up the sides.

Spread 1 cup of pizza sauce evenly over the dough, leaving the curled edges as a border to create a crust.

Sprinkle the shredded mozzarella cheese evenly over the sauce, ensuring complete coverage.

Add the pepperoni slices on top of the cheese, spacing them evenly across the surface. Adjust the quantity to your taste if needed.

Cover the slow cooker with its lid, and place a clean kitchen towel or paper towels under the lid to catch condensation. This prevents water from dripping onto the pizza.

Set the slow cooker to LOW and cook for 1.5 to 2 hours, or until the crust is fully cooked and slightly golden around the edges. Check towards the end to ensure it doesn’t overcook.

Once done, carefully lift the pizza out of the slow cooker using the parchment paper. Allow it to cool for a few minutes, slice, and serve warm. Garnish with fresh basil if desired. Enjoy!