Description
These Mini Lunchbox Pizzas are fluffy, cheesy, and made with an easy two-ingredient dough. Topped with mozzarella and pepperoni, they’re perfect for school lunches, meal prepping, or a quick snack. Ready in under 15 minutes, they’re a must-try!
Ingredients
Units
Scale
For the Dough:
- 2 cups (300g) self-raising flour (see note for all-purpose flour substitution)
- 1 cup (250g) full-fat plain Greek yogurt
For the Toppings:
- 1/3 cup (90g) tomato paste (concentrated puree)
- 1 cup (125g) freshly shredded mozzarella
- 1/2 cup (80g) pepperoni slices
Instructions
- Preheat & Prepare: Preheat oven to 200°C (400°F) (or 180°C/350°F for fan-forced). Line a baking tray with parchment paper.
- Make the Dough: In a large bowl, combine self-raising flour and Greek yogurt. Mix with a spoon until crumbly, then knead by hand for 1–2 minutes until a soft dough forms.
- Roll & Cut: Lightly flour a clean surface and roll the dough to about 1 cm (½ inch) thickness. Use a large mug or cookie cutter to cut out rounds. Re-roll any leftover dough to create more rounds.
- Assemble: Place the dough rounds on the prepared baking tray. Spread a small amount of tomato paste on each round, then top with mozzarella and pepperoni.
- Bake: Bake for 12–14 minutes or until the dough is golden and the cheese has melted. If using two trays, place one on the top and one on the bottom of the oven.
- Cool & Serve: Let the mini pizzas cool slightly on the tray before serving.
Notes
- No self-raising flour? Use 2 cups all-purpose flour + 3 tsp baking powder.
- Customize with different toppings like veggies, ham, or a sprinkle of oregano.
- Perfect for freezing—just bake, cool, and store in an airtight container.
Nutrition
- Serving Size: 1 mini pizza
- Calories: 150 kcal
- Sugar: 2g
- Sodium: 280mg
- Fat: 6g
- Saturated Fat: 3 g
- Unsaturated Fat: 2g
- Trans Fat: 0 g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 15mg