Speedy Mini Pizzas (Ready in 30 Minutes!)

You know those days when you really want pizza… but you don’t want the fuss of dough proofing, rising times, or complicated steps? These Speedy Mini Pizzas are my always-answer recipe — perfect for lunch, dinner, parties, or feeding snack attacks in under 20 minutes. 

This is the kind of recipe that proves: good food doesn’t have to be hard. With a simple dough that’s mixed in one bowl and topped with your favourite flavours, you get soft, pillowy mini pizzas with a crispy edge — no yeast, no waiting, no stress.

Why You’ll Love This Recipe

✔ Ready in about 25 minutes — perfect for busy days.
✔ Uses pantry-friendly ingredients (just flour, yoghurt, oil & salt).
✔ Super customisable — get creative with toppings! 
✔ Great for kids to make, too (hello, family fun!). 

I make these for last-minute lunches, quick dinners, or as a fun canapé when friends drop by. They’re soft inside and delightfully crisp outside — plus, you can tailor them for vegetarian, vegan, or gluten-free versions with ease.

How To Make It

Step 1 – Combine the ingredients

Place the self-raising flour, yoghurt, olive oil and salt into a mixing bowl.

Step 2 – Form the dough

Stir with a spoon until the mixture starts to clump, then use your hands to bring it together into a soft dough. It shouldn’t be sticky.

Step 3 – Roll out the dough

Transfer the dough onto baking paper and roll it out to an even thickness (around 3–4 mm).

Step 4 – Cut out the bases and arrange on a tray

Use a round cutter or glass to punch out as many circles as possible from the rolled dough. Lift each dough circle onto a lined baking tray, spacing them slightly apart.

Step 6 – Add the tomato sauce

Spread a thin layer of tomato sauce onto each round, leaving a small border around the edge. Bake for 22 minutes at  180°C (350°F).

Step 7 – Add cheese + oregano

Remove the tray from the oven 5 minutes before the 22-minute mark, then top each mini pizza with small mozzarella cubes and a sprinkle of oregano. Drizzle lightly with oil if you like. Return to the oven for the last 5 minutes.

Tasty Topping 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: If you don’t have self-raising, you can make your own by mixing 120g plain flour with 2 teaspoons of baking powder.
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.

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• Healthier Festive Cheese Ball with Cranberries and Pecans
• Apple-tiser
• Honey Feta Bites