I love having a few reliable recipes that make busy days easier, and these mini lunchbox pizzas are one of those staples in my kitchen. They are soft, fluffy, and topped with simple ingredients that feel comforting and familiar. I often make a batch at the start of the week, knowing they will be perfect for school lunches, quick snacks, or even an easy light dinner when time is short.
Why You’ll Love This Recipe
I like this recipe because it uses a simple two-ingredient dough that comes together in minutes with no fancy equipment. I enjoy how versatile these mini pizzas are, since I can change the toppings depending on what I have in the fridge. I also appreciate that they are freezer-friendly, which helps me stay organised and saves me money during busy weeks.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
For the dough
2 cups self-raising flour
1 cup full-fat plain Greek yoghurt
For the toppings
Tomato paste
Freshly shredded mozzarella
Pepperoni
Directions
I start by preheating the oven to 200°C and lining a baking tray with baking paper. In a large bowl, I combine the self-raising flour and Greek yoghurt, mixing first with a spoon and then with my hands until a soft dough forms. I lightly flour my work surface, roll the dough out to about 1 cm thick, and cut out small rounds using a mug or cutter.
I place the dough rounds onto the tray, spread a small amount of tomato paste over each one, and then add the mozzarella and pepperoni. I bake them for around 12 to 14 minutes, until the bases are lightly golden and the cheese has melted. Once baked, I let them cool slightly before serving.
Servings And Timing
I usually get around 10 mini pizzas from one batch. Preparation takes about 10 minutes, and cooking takes roughly 15 minutes, so everything is ready in around 25 minutes from start to finish.
Variations
I often change the toppings depending on who I am cooking for. I like using ham and pineapple, mushrooms, capsicum, baby spinach, or leftover cooked chicken. When I want to add extra vegetables, I grate some zucchini and mix it in with the cheese so it melts nicely. I also enjoy shaping the dough into squares or fun shapes to keep things interesting.
Storage/Reheating
I let the pizzas cool completely before storing them. I keep them in an airtight container in the fridge for up to three days or freeze them for up to three months. When reheating, I usually warm them in the oven or microwave, but I also like popping them straight into lunchboxes frozen so they thaw by lunchtime.
FAQs
Can I freeze these mini pizzas?
I freeze them regularly after baking and cooling, and they hold up really well. I find they are best frozen once cooked rather than before baking.
Can I make these without self-raising flour?
If I only have plain flour, I add baking powder to get the same fluffy result, and it works just as well.
Are these suitable for lunchboxes?
I make these specifically for lunchboxes because they taste great both warm and cold and stay soft.
Can I use different cheeses?
I like mozzarella for its melt, but I sometimes mix in cheddar or tasty cheese for extra flavour.
Can I cook these in an air fryer?
I use the air fryer at 180°C and cook them for about 8 to 10 minutes, keeping an eye on them until the cheese is melted and the bases are golden.
Conclusion
I keep coming back to these mini lunchbox pizzas because they are simple, flexible, and loved by everyone in my household. They make meal prep easier, help break the sandwich routine, and always feel like a little treat. Whenever I need a reliable recipe that fits into a busy schedule, these mini pizzas are one I am always happy to make again.
Soft, fluffy mini pizzas made with a simple two-ingredient dough, perfect for school lunches, snacks, or a quick dinner. Easy to customize with your favorite toppings and freezer-friendly for busy weeks.
Ingredients
2 cups self-raising flour
1 cup full-fat plain Greek yoghurt
1/3 cup tomato paste
1 cup freshly shredded mozzarella cheese
1/2 cup sliced pepperoni (optional or replaceable)
Instructions
Preheat the oven to 200°C (392°F) and line a baking tray with baking paper.
In a large bowl, combine the self-raising flour and Greek yoghurt. Mix with a spoon, then knead with hands until a soft dough forms.
Lightly flour a clean surface and roll out the dough to about 1 cm thickness.
Cut out small rounds using a mug or round cutter and place them on the prepared tray.
Spread a small amount of tomato paste on each dough round.
Top each with shredded mozzarella and pepperoni or your preferred toppings.
Bake for 12–14 minutes or until the base is golden and the cheese has melted.
Let the mini pizzas cool slightly before serving or packing.
Notes
You can replace self-raising flour with plain flour plus 2 teaspoons of baking powder.
Try other toppings like mushrooms, capsicum, spinach, or leftover chicken.
Grated zucchini can be mixed with cheese for extra vegetables.
These can be shaped into squares or fun shapes for variety.
Store in the fridge for up to 3 days or freeze for up to 3 months.
Reheat in the oven, microwave, or pack frozen in lunchboxes to thaw by lunchtime.
