Can I use non-dairy yogurt for this recipe?

Absolutely! Thick coconut yogurt works particularly well as a dairy-free alternative. Just make sure whatever you use has a similar consistency to Greek yogurt. You might need to adjust the flour slightly since plant-based yogurts can have different moisture levels.

My dough seems too dry. What should I do?

Keep kneading! This dough often feels dry at first but comes together with continued kneading. If after 2 minutes it's still too dry, add one tablespoon of extra yogurt at a time until it reaches a workable consistency. Conversely, if it's too sticky, add a little more flour.

Can I make one large pizza instead of mini ones?

Definitely! Just roll out the entire dough into one larger circle or rectangle and increase the baking time by 3-5 minutes. Check that the center is fully cooked before removing from the oven.

How can I make these even more nutritious?

Try using half whole wheat self-raising flour for added fiber. You can also sneak in very finely chopped vegetables into the tomato paste or add a thin layer of pureed spinach between the tomato paste and cheese for extra nutrients without changing the kid-friendly appeal.

Mini Lunchbox Pizzas Recipe

Description

These Mini Lunchbox Pizzas are a quick and easy snack option that’s perfect for on-the-go meals or a lunchbox treat. With a fluffy, homemade two-ingredient dough base, topped with rich tomato paste, melty mozzarella, and flavorful pepperoni, these mini pizzas are sure to be loved by kids and adults alike.

Ingredients

Units Scale

Dough

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

Toppings

1/3 cup (90 g) tomato paste (concentrated puree)
1 cup (125 g) freshly shredded mozzarella
1/2 cup (80 g) pepperoni

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Instructions

Preheat the Oven
Preheat your oven to 200°C (400°F) or 180°C (350°F) for fan-forced ovens. Line a baking tray with baking (parchment) paper to prevent sticking.
Prepare the Dough
In a large bowl, combine the self-raising flour and yoghurt. Mix with a spoon until the mixture forms large flakes. Then, use your hands to knead the mixture into a soft, pliable dough. This process will take around 1–2 minutes (see note 2 for additional tips).
Roll and Cut the Dough
Lightly flour a clean work surface. Roll out the dough to a thickness of about 1 cm (1/2 inch). Use a large mug or cookie cutter to cut circular rounds. Gather and re-roll any leftover scraps to form additional rounds until all the dough is used.
Assemble the Pizzas
Place the dough rounds on the prepared baking tray (you may need a second tray). Spread a small dollop of tomato paste evenly over each round. Top each round with shredded mozzarella, followed by a few pieces of pepperoni. Adjust the toppings to taste.
Bake
Bake the pizzas in the preheated oven for 12–14 minutes, or until the dough is golden brown and the cheese is melted. If using two trays, bake them simultaneously on different racks without needing to rotate.
Cool and Serve
Once baked, let the mini pizzas cool slightly on the tray before serving. These can be enjoyed warm or packed into lunchboxes for later.

Notes

Note 1 – If you only have plain (all-purpose) flour, add 4 teaspoons of baking powder (2 teaspoons per cup of flour) to achieve the same fluffy dough consistency.
Note 2 – The dough might initially feel too dry to combine, but keep kneading. It will come together into a smooth dough. If it becomes sticky, sprinkle some extra flour on your hands and the dough.

Nutrition

Serving Size: 1 Serving
Calories: 280kcal
Sugar: 2g
Sodium: 510mg
Fat: 11g
Saturated Fat: 6g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 14g
Cholesterol: 30mg