You know when you’ve got people coming over and need something quick, easy and guaranteed to please? These speedy mini pizzas are always my answer. There’s no yeast, no proofing, no waiting around—just 20 minutes from start to finish. The dough comes together in a single bowl using just self-raising flour, yoghurt, oil and salt. And once you add the tomato sauce and melty mozzarella, you get all the flavour of a proper pizza without the fuss.
I’ve made these so many times for last-minute lunches, quick dinners, or as a fun canapé to serve at parties. They’re soft inside, crispy on the outside, and so easy to customise. I always say food doesn’t have to be complicated to be delicious—and this recipe proves it.
Toppings Ideas
There’s no wrong way to top a mini pizza, but here are some flavour combinations to get you inspired:
- Margherita: Tomato sauce, mozzarella, basil
- Veggie Deluxe: Tomato sauce, mushrooms, peppers, olives, sweetcorn
- Mediterranean: Pesto, crumbled feta, cherry tomatoes, red onion
- Spicy Kick: Tomato sauce, mozzarella, jalapeños, spicy salami
- White Pizza: Ricotta or cream cheese, garlic oil, spinach
- Cheesy Garlic: Olive oil, garlic, mozzarella, parmesan
- Sweet & Savoury: Tomato sauce, pineapple, red onion, mozzarella
Tips
- Don’t overwork the dough: Mix until just combined so the dough stays soft and fluffy.
- Roll evenly: Try to keep the dough a consistent thickness so all the pizzas cook evenly.
- Make it fun: Get kids involved by letting them add their own toppings.
- No cutter? No problem: Use a glass to cut out the pizza bases if you don’t have a round cutter.
- Double up: This recipe is easy to scale if you’re feeding a crowd—just double or triple the quantities.
Swaps
Self-raising flour: You can use plain flour with 1 tsp baking powder per 120g as a substitute.
Greek yoghurt: Skyr or any thick natural yoghurt should also work well. Use dairy-free yoghurt for a vegan version.
Mozzarella: Grated cheddar or vegan cheese alternatives can be used depending on your preference.
Tomato sauce: Passata with a pinch of salt and oregano makes a great quick swap.
Storage
Fridge: Store any leftover mini pizzas in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer for a few minutes to get them crispy again.
Freezer: Freeze after baking and cooling. Place in a single layer, then transfer to a freezer bag. Reheat directly from frozen in the oven or air fryer at 180°C until hot and crispy.
More Party Appetisers
- 3-Ingredient Chia Crackers
- Healthier Festive Cheese Ball with Cranberries and Pecans
- Apple-tiser
- Honey Feta Bites
Speedy Mini Pizzas
Ingredients
- 120 g self-raising flour
- 150 g greek yoghurt
- 1 tsp oil
- 1/2 tsp salt
Toppings
- oregano
- tomato sauce
- mozzarella chopped in small cubes
Instructions
- Add flour, yoghurt, oil and salt to a bowl and mix until you form a dough.
- Dust some extra flour to a smooth surface and roll out with a rolling pin (if you don’t have one you can use a long glass or your hands).
- Cut the mini pizzas with a cutter, I have used a glass.
- Add tomato sauce, origano and a drizzle of oil.
- Bake for 10 mins at 180C then add the mozzarella and bake for another 5 mins.