Easy Homemade Mini Pizzas

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These homemade mini pizzas are perfect for little hands to pick up and hold! They can easily be customized with different toppings for a variety of textures and tastes!

Homemade mini pizzas served with bell peppers and broccoli
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The base of these mini pizzas is a 2-ingredient dough that consists of only self-rising flour and Greek yogurt. They are a great meal to make with your little ones and are great to reheat and pack in lunchboxes!

WHAT YOU’LL NEED

Here is what you’ll need to make these homemade mini pizzas:

Ingredients to make homemade mini pizzas. Specifics provided in recipe card.
  • Self-rising Flour: The main base of the dough. If you don’t have self-rising flour, you can make your own by combining all-purpose flour, baking powder, and salt!
  • Greek Yogurt: Makes the dough soft and pliable, making it easy to roll out. 
  • Pizza Sauce: You can make your own pizza sauce or use a jarred one. I love using the Rao’s brand pizza sauce!
  • Mozzarella Cheese: I used whole milk mozzarella cheese, but you can use a part-skim version as well.
  • Toppings of choice!

PROCESS

  1. Add the self-rising flour and Greek yogurt to a bowl and mix it until it becomes crumbly in texture.
  2. Use your hands to knead the dough for a few minutes until it starts to come together into a ball.
  3. Sprinkle a little flour on a surface and roll out the dough. I like to roll it out thin for these mini pizzas, but you can roll it out to your desired thickness.
  4. Use a cookie cutter or circular object to cut out small circles from the dough. Place the dough circles on a parchment paper-lined pan.
  5. Spread a small amount of pizza sauce on each dough circle.
  6. Sprinkle a small amount of cheese on top of the sauce on each dough circle. Top with optional toppings. 
  7. Bake at 450 degrees F (232 degrees C) for 8-10 minutes, or until the cheese melts and the crust slightly browns. The mini pizzas will puff up while baking and deflate once cooled.
Steps to make homemade mini pizzas. Specifics provided in recipe card.

STORAGE INSTRUCTIONS

Let the mini pizzas completely cool and store them in an airtight container in the fridge for 3-4 days. To freeze, store in a freezer-safe Ziploc bag for up to 2 months. To reheat, bake for a few minutes at 350 degrees F until warmed through. You may also microwave the mini pizzas for 20-30 seconds, but the crust may become a little soggy.

Mini pizzas press out of the oven

SUBSTITUTIONS

  • Self-rising flour: If you do not have self-rising flour, you can make your own by combining 2 cups of flour, 3 teaspoons of baking powder, and 1 teaspoon of salt and mixing it until it is well combined. Once combined, you can measure out 1 and ¾ cups of that mixture to combine with the Greek Yogurt to make the dough. You may use the same method with whole wheat flour.
  • Greek yogurt: The Greek yogurt may be replaced with an equal amount of unsweetened coconut milk yogurt.
  • Cheese: For a dairy-free version, substitute the cheese for dairy-free shredded cheese.
Mini pizzas topped with mushrooms and served with green means and sautéed mushrooms.

RECIPE NOTES

  • This recipe makes around 24-30 mini pizzas (depending on the size you make each circle). You may make larger-sized pizzas by adding a few more minutes to the total bake time.
  • I love using the Rao’s brand pizza sauce. It has natural, clean ingredients and tastes great!
  • The mini pizzas puff up a lot while baking but shrink back down once they cool.
  • Get creative with toppings! I love topping them with mushrooms, bell peppers, pepperoni, chicken, and more! Get your kiddos involved with making them and let them customize their own pizzas for fun creations!
Homemade mini pizzas served with bell peppers and broccoli

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Homemade mini pizzas served with bell peppers and broccoli
5 from 12 votes

Homemade Mini Pizzas

These homemade mini pizzas are perfect for little hands to pick up and hold! They can easily be customized with different toppings for a variety of textures and tastes!
Prep: 10 minutes
Cook: 10 minutes
Total: 20 minutes
Servings: 24 mini pizzas

Ingredients 

  • 1 ¾ cups self-rising flour
  • 1 cup Greek yogurt
  • ½ cup pizza sauce
  • 1 cup mozzarella cheese
  • toppings of choice
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Instructions 

  • Preheat the oven to 450 degrees F (232 degrees C).
  • Add the self-rising flour and Greek yogurt to a bowl and mix it until it becomes crumbly in texture.
  • Use your hands to knead the dough for a few minutes until it starts to come together into a ball.
  • Sprinkle a little flour on a surface and roll out the dough. I like to roll it out thin for these mini pizzas, but you can roll it out to your desired thickness.
  • Use a cookie cutter or circular object to cut out small circles from the dough. Place the dough circles on a parchment paper-lined pan.
  • Spread a small amount of pizza sauce on each dough circle.
  • Sprinkle a small amount of cheese on top of the sauce on each dough circle. Top with optional toppings. 
  • Bake for 8-10 minutes, or until the cheese melts and the crust slightly browns. The mini pizzas will puff up while baking and deflate once cooled.

Notes

  • This recipe makes around 24-30 mini pizzas (depending on the size you make each circle). You may make larger-sized pizzas by adding a few more minutes to the total bake time.
  • I love using the Rao’s brand pizza sauce. It has natural, clean ingredients and tastes great!
  • The mini pizzas puff up a lot while baking but shrink back down once they cool.
  • Get creative with toppings! I love topping them with mushrooms, bell peppers, pepperoni, chicken, and more! Get your kiddos involved with making them and let them customize their own pizzas for fun creations!

Nutrition

Calories: 53.05kcal, Carbohydrates: 7.29g, Protein: 3.04g, Fat: 1.24g, Saturated Fat: 0.65g, Polyunsaturated Fat: 0.11g, Monounsaturated Fat: 0.33g, Trans Fat: 0.01g, Cholesterol: 4.1mg, Sodium: 59.19mg, Potassium: 41.31mg, Fiber: 0.3g, Sugar: 0.56g, Vitamin A: 54.16IU, Vitamin C: 0.36mg, Calcium: 34.76mg, Iron: 0.16mg
Like this recipe? Rate and comment below!
Until next time, Lily!

About Lily Payen

Hi, I’m Lily! The mama behind Feeding Tiny Bellies. I’m here to help you take some of the stress out of meal times for your little ones. My goal is to create simple recipes with baby in mind that can easily be adapted for the entire family.

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5 from 12 votes (3 ratings without comment)

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29 Comments

  1. Karlie says:

    5 stars
    Just made these again for the first time in a while. Always so good and worth doubling the recipe to keep some on hand in the freezer! A favorite of my picky two year old!

    1. Lily Payen says:

      I’m so glad to hear that you enjoyed them, Karlie!😊

  2. Anastasia says:

    Are their measurements for flour and baking powder instead of self rising flour??

    1. Lily Payen says:

      Hi Anastasia! If you do not have self-rising flour, you can make your own by combining 2 cups of flour, 3 teaspoons of baking powder, and 1 teaspoon of salt and mixing it until it is well combined. Once combined, you can measure out 1 and ¾ cups of that mixture to combine with the Greek Yogurt to make the dough.

    2. Jen says:

      5 stars
      Tried them for the first time for my 12 month old and she loved it. I was a bit skeptical because either was tough the dough after kneading but came out great! Made my own pizza sauce as well since didn’t have any in house.

      question: I didn’t use all the dough, can I store the unused pizza dough in the freezer until ready to use again? if yes, is it 2 months as well for storage? to thaw I’m assuming just take out the night before probably. appreciate your assistance in advance! love your page!

      1. Lily Payen says:

        Hi Jen! I’m so glad to hear that your little one enjoyed them! Yes, you can freeze the dough and store it in an airtight, freezer-safe container or Ziploc bag for 2 months. You can let it thaw in the fridge overnight or on the counter until it is soft and pliable again.😊

  3. Jhan says:

    5 stars
    These came out so good. added some garlic butter to crust before baking, but other than that followed the recipe exactly. Went with cheese only as the tester but will definitely make again with more toppings. As of right now my picky 3 year old who asked me to make them hasn’t tried them yet….but hopefully he will

    1. Lily Payen says:

      I’m so glad to hear that you enjoyed these, Jhan! I love the idea of adding some garlic butter to the crust!😊