Description
These Easy Mini Lunchbox Pizzas are the perfect quick meal or snack for kids (and adults!) on the go. Made with a simple dough of self-raising flour and Greek yogurt, topped with tomato paste, mozzarella cheese, and pepperoni. They’re baked until golden, making them crispy and delicious. Perfect for lunchboxes or casual meals.
Ingredients
Scale
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Dough:
- 2 cups (300g) self-raising flour
- 1 cup (250g) full-fat plain Greek yoghurt
Toppings:
- ⅓ cup (90g) tomato paste (concentrated puree)
- 1 cup (125g) freshly shredded mozzarella
- ½ cup (80g) pepperoni
Instructions
- Preheat the oven to 200°C (400°F) (or 180°C/350°F fan-forced). Line a baking tray with baking (parchment) paper.
- In a large bowl, combine the self-raising flour and Greek yogurt. Mix with a spoon until the mixture resembles large flakes, then combine with your hands, kneading until a soft dough forms (about 1–2 minutes).
- Lightly flour a clean work surface and roll out the dough to about a 1 cm (1/2 inch) thickness. Use a large mug or cookie cutter to cut out rounds. Combine and re-roll scraps until all dough is used.
- Place the dough rounds on the prepared baking tray. Spread a small amount of tomato paste over each round. Top with shredded mozzarella, followed by the pepperoni.
- Bake for 12–14 minutes, or until the dough is golden and the cheese has melted. Allow to cool slightly on the tray before serving.
Notes
- You can add extra toppings like olives, bell peppers, or mushrooms for variety.
- If you prefer, you can use a store-bought pizza sauce instead of tomato paste for a milder flavor.
- These pizzas can be made ahead and stored in the fridge for up to 3 days, or frozen for longer storage.
Nutrition
- Serving Size: 1 mini pizza
- Calories: 250 kcal
- Sugar: 2g
- Sodium: 400mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 30mg