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Easy Mini Lunchbox Pizzas

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These Easy Mini Lunchbox Pizzas are the perfect snack or lunch option for both kids and adults! With a simple 2-ingredient dough made from self-raising flour and Greek yogurt, these mini pizzas are topped with classic pizza favorites like mozzarella and pepperoni. Fast, easy, and absolutely delicious!

Ingredients

Scale

For the Dough:

  • 2 cups (300g) self-raising flour
  • 1 cup (250g) full-fat plain Greek yoghurt

For the Toppings:

  • ⅓ cup (90g) tomato paste (concentrated puree)
  • 1 cup (125g) freshly shredded mozzarella
  • ½ cup (80g) pepperoni

Instructions

  • Preheat the Oven: Preheat your oven to 200°C (400°F) (180°C/350°F fan-forced). Line a baking tray with baking (parchment) paper to prevent sticking.

  • Make the Dough: In a large bowl, combine the self-raising flour and Greek yogurt. Stir with a spoon until the mixture resembles large flakes. Then, use your hands to knead the mixture into a soft dough, which should take about 1–2 minutes.

  • Roll Out the Dough: Lightly flour a clean work surface and roll out the dough to about 1 cm (1/2 inch) thickness. Use a large mug or cookie cutter to cut out rounds of dough. Gather any leftover dough and re-roll it to make more rounds.

  • Prepare the Pizzas: Place the dough rounds on the prepared baking tray. Spread a small amount of tomato paste over each round. Then, top with freshly shredded mozzarella, followed by the pepperoni slices.

  • Bake: Bake for 12–14 minutes, or until the dough is golden and the cheese has melted. Keep an eye on them to avoid overbaking.

  • Serve: Allow the mini pizzas to cool slightly on the tray before serving. They’re best enjoyed warm!

Notes

  • Storage: These mini pizzas are perfect for meal prep! Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven for 5 minutes to crisp them up again.
  • Customizations: You can easily swap out the pepperoni for other toppings like ham, vegetables, or olives.
  • Dough Tip: If you don’t have Greek yogurt, you can use regular yogurt, but Greek yogurt gives a better texture and flavor for this recipe.

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