Easy Mini Pizza Recipe with Self-Raising Flour & Yogurt

Last Updated on 2 months by Neha Deshmukh

Easy Mini Pizza Recipe With Self-Raising Flour & Yogurt

Introduction

Okay, let’s be real – who doesn’t love pizza? And mini pizzas? Even more fun! I first stumbled upon this recipe when I was looking for something quick and easy to make with my niece and nephew. They absolutely loved getting involved, and honestly, it’s become a regular thing at our get-togethers. This recipe is perfect when you’re craving pizza but don’t want to spend hours on the dough. It’s unbelievably simple, uses ingredients you probably already have, and is totally customizable. Let’s get baking!

Why You’ll Love This Recipe

This mini pizza recipe is a winner for so many reasons. It’s incredibly fast – from start to finish, you’re looking at under 40 minutes. The dough comes together in minutes thanks to the magic of self-raising flour and yogurt. Plus, it’s a fantastic way to get kids involved in the kitchen. Seriously, who can resist decorating their own tiny pizza?

Ingredients

Here’s what you’ll need to whip up these delightful mini pizzas:

• 1 cup self-raising flour (about 120g)
• ½ cup plain yogurt (about 115g)
• 3 tbsp tomato sauce/ketchup
• Dried Italian herbs, to sprinkle
• 1 cup cheddar cheese, grated (about 100g)

Ingredient Notes

Let’s talk ingredients! The self-raising flour is a total game-changer – it means no kneading, no proving, just a quick mix and you’re good to go. If you don’t have self-raising flour, you can make your own by adding 1 ½ teaspoons of baking powder to 1 cup of plain flour.

Plain yogurt is key for a soft, slightly tangy dough. I usually use full-fat yogurt for the best texture, but low-fat works too. Don’t stress too much about the cheese! Cheddar is classic, but mozzarella, Monterey Jack, or even a sprinkle of Parmesan would be delicious. Feel free to experiment with your favorites.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, in a bowl, combine the self-raising flour and yogurt. Mix it all together until it forms a soft dough. If it’s too sticky, don’t panic – just add a little extra flour, a tablespoon at a time, until it comes together.
2. Now, cover the dough and let it rest for about 30 minutes. This just allows the flour to relax a bit, making it easier to roll out.
3. Preheat your oven to 180°C (356°F). While the oven is heating up, lightly flour a clean surface and roll out the dough into a large circle. Then, using a round cutter (or even a glass!), cut out mini pizza bases.
4. Spread a spoonful of tomato sauce on each base, sprinkle with those lovely Italian herbs, and then generously top with grated cheese.
5. Pop them into the preheated oven and bake for 5-7 minutes, or until the cheese is melted and bubbly. And that’s it! You can freeze any extras for a super quick snack later.

Expert Tips

• Don’t overwork the dough! The less you handle it, the softer your pizzas will be.
• For extra crispy bases, lightly brush them with olive oil before adding the toppings.
• Keep a close eye on the pizzas while they’re baking – they can burn quickly!

Variations

This recipe is a blank canvas for your creativity! Here are a few ideas to get you started:

• Vegan Adaptation: Swap the cheddar cheese for a vegan cheese alternative and double-check your tomato sauce is vegan-friendly (some contain hidden dairy!).
• Gluten-Free Adaptation: Use a gluten-free self-raising flour blend. Just be sure to check the package instructions, as gluten-free flours can behave differently.
• Spice Level: Add a pinch of chili flakes to the tomato sauce for a little kick. My husband loves this!
• Kid-Friendly Variation: Use cookie cutters to create fun shapes! Stars, hearts, dinosaurs – the possibilities are endless. My niece always requests unicorn-shaped pizzas.

Serving Suggestions

These mini pizzas are perfect for parties, snacks, or a light lunch. Serve them with a side of fresh salad or some crunchy vegetable sticks. They’re also great with a dollop of sour cream or a sprinkle of fresh basil.

Storage Instructions

Leftover mini pizzas can be stored in an airtight container in the refrigerator for up to 2 days. You can also freeze them for up to a month.

FAQs

• Can I make the dough ahead of time? Absolutely! You can make the dough up to a day in advance and store it in the refrigerator. Just bring it to room temperature before rolling it out.
• What type of yogurt works best in this recipe? Plain yogurt is best, but you can use Greek yogurt if that’s what you have on hand. It might make the dough a little thicker, so you might need to add a splash of milk to loosen it up.
• Can I use a different cheese? Definitely! Mozzarella, Monterey Jack, or a blend of cheeses would all be delicious.
• How do I prevent the pizza bases from puffing up too much? Dock the dough with a fork before adding the toppings. This means poking holes all over the base to release steam.
• What’s the best way to reheat leftover mini pizzas? Pop them in the oven at 180°C (356°F) for a few minutes, or until heated through. You can also reheat them in a microwave, but they won’t be as crispy.