Mini Lunchbox Pizzas

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Easy, fluffy mini pizzas perfect for school lunches or quick snacks – freezer-friendly and ready in under 25 minutes!

These Mini Lunchbox Pizzas are a lifesaver for busy parents! And my kids are extra happy on the days that these delights make an appearance in their lunchboxes! It can be hard coming up with new ideas to ensure your kids don’t get tired of the same old sandwiches or typical school lunch options. We want them to eat and enjoy their lunch and know they are getting something that’s both delicious and satisfying. Pizzas might seem a decadent choice, but when they are homemade from scratch and topped with fresh ingredients, you can feel good that you’re providing your kids with a nutritious option that they love.

With just two simple ingredients in the dough, you’ll have these fluffy, protein-packed pizzas ready in no time. The dough is quick to mix, no special equipment needed – just your hands! The result is a soft base, similar to focaccia, and the Greek yoghurt adds extra protein to keep the kids fuller for longer.

The best part? You can top these pizzas with anything you like (make them veggie-only if you want!), and they’re ready in less than 25 minutes. You could even get the kids to top their own pizzas with their favourite ingredients! Cook them ahead of time, freeze them and pop them into the kids’ (and adults’!) lunchboxes during the week – perfect served hot or cold!

What other toppings can I use for these Mini Lunchbox Pizzas?

I love how versatile these pizzas are. Some of our favourite toppings include sliced ham, pineapple, sliced mushrooms, diced capsicum (bell peppers), baby spinach, semi-dried (sun-blushed) tomatoes or leftover cooked chicken. To sneak some extra greens onto the pizza, add some grated zucchini (courgette), which will melt in with the cheese.

How can I make these pizzas even more fun for my kids?

Rather than just making the pizzas round, you could form the dough into any shapes you like from oval to square or even diamond. For younger kids, you could even use fun-shaped large cookie cutters for the dough, such as cat or dog faces.

Can I make these pizzas in an air fryer?

Yes! If you want to make these in an air fryer, preheat it to 180°C (350°F) and cook the pizzas for 8–10 minutes, or until the dough is golden and the cheese is melted.

Watch how to make Mini Lunchbox Pizzas

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Mini Lunchbox Pizzas

Author: Nicole

4.9 from 49 votes

“Just made these for lunch with my little one. Instant hit and super quick to make! And a fun way to encourage them to eat vegies as they decorate their own pizza.”

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These Mini Lunchbox Pizzas are made with a two-ingredient dough, topped with pepperoni and mozzarella – perfect for school lunches or quick meals. Ready in under 15 minutes!

Prep 10 minutes mins

Cook 15 minutes mins

Total 25 minutes mins

Servings: 10

Ingredients

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DOUGH

• ▢ 300 g (2 cups) self-raising flour (see note 1 if you only have plain/all-purpose flour)
• ▢ 250 g (1 cup) full-fat plain Greek yoghurt

TOPPINGS

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

Instructions

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• Preheat the oven to 200°C (400°F) (180°C/350°F fan-forced). Line a baking tray with baking (parchment) paper.
• Make the dough – In a large bowl, combine the self-raising flour and yoghurt. Mix with a spoon until the mixture resembles large flakes, then combine with your hands, kneading until a soft dough forms (this will take about 1–2 minutes, see note 2 for further instructions and troubleshooting).
• Cut out the pizza bases – Lightly flour a clean work surface and roll out the dough to about a 1 cm (½ inch) thickness. Use a large mug or cookie cutter to cut out rounds (or you can make one large pizza instead). Combine any leftover dough scraps using your hands, roll out again and use your cutter to create more rounds. Repeat this process until there is no dough left.
• Place the dough rounds on the prepared baking tray (use two baking trays if needed). Spread a small amount of tomato paste over each round.
• Add the toppings – Top with shredded mozzarella, followed by the pepperoni.
• Cook – Bake for 12–14 minutes, or until the dough is golden and the cheese has melted (if using two trays, place one in the top and one in the bottom of the oven, there is no need to swap them during cooking).
• Serve – Allow to cool slightly on the tray before serving.

Nutrition information

Nutrition Facts

Mini Lunchbox Pizzas

Amount per Serving

Calories

209

% Daily Value*

Fat

 

8

g

12

%

Saturated Fat

 

4

g

25

%

Trans Fat

 

0.1

g

Polyunsaturated Fat

 

1

g

Monounsaturated Fat

 

3

g

Cholesterol

 

21

mg

7

%

Sodium

 

288

mg

13

%

Potassium

 

191

mg

5

%

Carbohydrates

 

25

g

8

%

Fiber

 

1

g

4

%

Sugar

 

2

g

2

%

Protein

 

9

g

18

%

Vitamin A

 

247

IU

5

%

Vitamin C

 

2

mg

2

%

Calcium

 

103

mg

10

%

Iron

 

1

mg

6

%

* Percent Daily Values are based on a 2000 calorie diet.

Disclaimer re gluten-free and dairy-free recipes

Watch how to make it

Recipe notes

Note 1 – If you only have plain (all-purpose) flour, add 4 teaspoons of baking powder (2 teaspoons per 150 g/1 cup of flour) for the same fluffy results.

Note 2 – The dough will initially feel dry and like it is not combining. Keep kneading! It will eventually start to come together. Sprinkle extra flour on your hands and on the dough if it starts to become too sticky.

Make Ahead

These mini pizzas are ideal for meal prepping! Bake them ahead of time and freeze in airtight containers. Ensure they are cooled completely before freezing. Use baking (parchment) paper between them to stop them sticking together. To serve, thaw them overnight in the fridge or reheat them in the microwave or oven. They can be served warm or cold. Store cooked mini pizzas for up to 3 days in the fridge or for up to 3 months in the freezer.

Leftovers

See the “make ahead” instructions above.

Equipment

• My Go-to Kitchen Equipment >
• My Go-to Kitchen Appliances >

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Course lunch, snacks

Cuisine Italian, Kid-friendly, lunchbox