These mini pizzas are one of those recipes you’ll come back to again and again, especially in the lunchbox years. Made with a simple yoghurt and flour dough, there’s no yeast, no rising time and no waiting around, which makes them perfect for busy prep days. The yoghurt base also adds a protein boost, helping keep little tummies fuller for longer.
They’re endlessly customisable, freezer-friendly and work just as well warm for dinner as they do cold in a lunchbox. We love that they can be topped with whatever you already have in the fridge, making them a great way to use up leftovers while still offering something familiar and well-loved.
This recipe is from our lunchbox eBook The School of Lunchboxes, created to make weekday food prep simpler, more nourishing and far less stressful.
Storage for freezer and fridge:
Store cooked mini pizzas in the fridge for up to 3 days.
Freeze for up to 3 months, ideally in glass containers like the ones we use from Wiltshire, with baking paper between layers to prevent sticking.
Thaw overnight in the fridge and reheat in the microwave or oven, or pop straight into lunchboxes cold.
You can also freeze the raw dough in portions. Simply thaw overnight in the fridge, top and bake fresh in the morning for warm, ready-to-pack pizzas.
Ingredient Swaps:
Sauce swap: Use MINGLE BBQ or MINGLE tomato sauce as an easy preservative-free, low-sugar option, or use tomato paste.
Cheese swap: Mozzarella can be swapped for cheddar (or dairy-free cheese if needed).
Toppings: Use whatever you have on hand, like leftover roast chicken, ham, capsicum, mushrooms or olives.
Mini Lunchbox Pizzas
Ingredients
- 2 cups self raising flour 300g
- 1 cup Greek yoghurt 250g
- 1/3 cup BBQ sauce or tomato sauce or tomato paste 90g
- 1 cup grated mozzarella or cheddar cheese 125g
toppings of choice
- 1/2 cup pepperoni, ham or cooked chicken
- Tinned pineapple
- Capsicum
- Olives
- Fresh basil
- Mushrooms
- Sun-dried tomatoes
Instructions
- Preheat your oven to 180°C fan-forced and line a baking tray with baking paper.
- Place the flour and yoghurt into a large mixing bowl. Stir with a spoon until the mixture starts to clump together, then use your hands to knead it into a smooth, soft dough. This should only take a minute or two. If the dough feels very sticky, cover and pop it into the fridge for 30 minutes to firm up before rolling.
- Dust a clean surface with a little flour and roll the dough out to about 1 cm thick. Using a large mug or round cutter, cut out circles of dough.
- Gather any scraps, roll them out again, and continue cutting until all the dough is used.
- Arrange the bases on the prepared tray (use two trays if needed). Spoon a little sauce onto each base and spread evenly. Sprinkle with cheese and add your chosen toppings.
- Bake for 12–14 minutes, or until the bases are golden and the cheese is bubbling. Let them cool slightly before serving.
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