Easy 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!

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!

Table of Contents

• WHAT YOU’LL NEED
• PROCESS
• STORAGE INSTRUCTIONS
• SUBSTITUTIONS
• RECIPE NOTES

WHAT YOU’LL NEED

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

• 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.

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.

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.

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!

You may also like:

• Pizza Waffles
• Mini Spincach Quiche
• Broccoli and Cheese Bites