Preheat your oven to 400°F (200°C) and prepare two baking sheets dusted with cornmeal.

Roll each refrigerated biscuit on a floured surface to form flat rounds about ¼ inch thick.

Transfer the rolled dough onto the prepared baking sheets, leaving 1 inch of space between each piece.

Spread 1-2 tablespoons of pizza sauce on each dough round, making sure to cover it generously but not overly saturated.

Sprinkle a generous layer of shredded mozzarella cheese on top of the sauce.

Add your choice of toppings evenly over the cheese, avoiding overloading to ensure proper baking.

Bake for 15-18 minutes until the crust is golden brown and the cheese is bubbly.

Switch the oven to broil for 1-2 minutes for extra crispiness, keeping a close watch to prevent burning.

Garnish with freshly grated Parmesan cheese if desired, and let cool for a minute before serving.