Easy Homemade Mini Pizzas (Freeze Ahead!)

I can’t wait for you to try these freezable mini pizzas—perfect for kids’ breakfast! Ready in minutes with a fluffy crust and stretchy cheese, make a batch to freeze for busy mornings.

Why you’ll love this recipe

• Breakfast lifesaver: Freeze ahead, reheat in 5-8 mins—no early-morning rush.
• Kid-approved: Cheesy, loaded with veggies and meat, every bite pulls amazing strings.
• Easy to customize: Swap fillings for favorites like bacon, peppers, or mushrooms.
• Soft & fluffy crust: No fancy skills needed—simple dough with a tender texture.

Ingredients

For the crust:

• 300g plain flour
• 200g cake flour (low-protein)
• 6g yeast
• 5g salt
• 30g sugar
• 30g corn oil
• 280g warm water (30-40℃, lukewarm to touch)

For the toppings:

• 200-300g mozzarella cheese shreds (more for extra stretch)
• Appropriate amount of tomato sauce (for base)
• 6-8 crispy sausages (sliced into rings; substitute with bacon/ham)
• 50g carrot diced
• 50g corn kernels
• 50g green peas (replace with bell pepper/onion diced if preferred)
• A little garlic rings (optional, for aroma)

Instructions

1. Make the dough: In a bowl, mix 300g bread flour, 200g cake flour, 6g yeast, 5g salt, and 30g sugar. Add 280g warm water in batches, stirring to form flakes. Add 30g corn oil and knead into a smooth, elastic dough (no need to knead until glossy).
2. Divide and rest: Split the dough into 9 equal portions, roll each into a ball. Cover with plastic wrap and rest for 20 mins (eases rolling).
3. Roll the crust: Roll one portion into a 0.3cm-thick circle (fits a 6-inch mold). Place in the mold and prick the surface evenly with a fork (prevents puffing).
4. Proof and pre-bake: Put all crusts in a sealed environment (e.g., oven without heat) to proof to 1.5x size. Preheat oven to 200℃/392°F, bake crusts for 8 mins until lightly golden and set.
5. Add toppings: Spread tomato sauce on pre-baked crusts (not too thick). Sprinkle a layer of mozzarella, then arrange garlic rings, sausage, carrot, corn, and peas. Top with more mozzarella.
6. Bake: Bake at 200℃/392°Ffor 10 mins until cheese melts and turns slightly golden, crust edges crisp.
7. Freeze: Cool baked pizzas completely, wrap individually in plastic bags, and freeze for up to 1 month.
8. Reheat: For breakfast, reheat frozen pizzas in an air fryer at 180℃/356°Ffor 5-6 mins or oven at 180℃/356°F for 8 mins (no thawing needed).

Note

• Proof dough at 25-30℃; it’s ready when pressing gently doesn’t spring back.
• Use low-moisture veggies or blanch and drain first to keep crust crispy.
• Mozzarella works best for stretching; mix with parmesan for richer flavor.
• Adjust reheating time based on pizza size to ensure it’s fully heated through.

Frequently Asked Questions

• Q: Can I use only plain flour? A: Yes, but cake flour makes the crust softer. Substitute 200g bread flour for cake flour if needed.
• Q: How long can frozen pizzas last? A: Up to 1 month in an airtight container.
• Q: Why is my crust soggy? A: Too much tomato sauce or watery veggies—use less sauce or drain veggies.
• Q: Can I use a pan instead of an oven? A: Yes, pre-bake crusts in a covered pan on low heat, then add toppings and cook until cheese melts.
  

  Easy Homemade Mini Pizzas (Freeze Ahead!)

  I can’t wait for you to try these freezable mini pizzas—perfect for kids’ breakfast! Ready in minutes with a fluffy crust and stretchy cheese, make a batch to freeze for busy mornings.

  Print Recipe Pin Recipe

  Course Breakfast

  Cuisine Chinese

  Servings 4

  Ingredients

    

  For the crust:

  • 300 g plain flour
  • 200 g cake flour low-protein
  • 6 g yeast
  • 5 g salt
  • 30 g sugar
  • 30 g corn oil
  • 280 g warm water 30-40℃, lukewarm to touch

  For the toppings:

  • 200-300 g mozzarella cheese shreds more for extra stretch
  • Appropriate amount of tomato sauce for base
  • 6-8 crispy sausages sliced into rings; substitute with bacon/ham
  • 50 g carrot diced
  • 50 g corn kernels
  • 50 g green peas replace with bell pepper/onion diced if preferred
  • A little garlic rings optional, for aroma

  Instructions

   

  • 1.Make the dough: In a bowl, mix 300g bread flour, 200g cake flour, 6g yeast, 5g salt, and 30g sugar. Add 280g warm water in batches, stirring to form flakes. Add 30g corn oil and knead into a smooth, elastic dough (no need to knead until glossy).
  • 2.Divide and rest: Split the dough into 9 equal portions, roll each into a ball. Cover with plastic wrap and rest for 20 mins (eases rolling).
  • 3.Roll the crust: Roll one portion into a 0.3cm-thick circle (fits a 6-inch mold). Place in the mold and prick the surface evenly with a fork (prevents puffing).
  • 4.Proof and pre-bake: Put all crusts in a sealed environment (e.g., oven without heat) to proof to 1.5x size. Preheat oven to 200℃/392°F, bake crusts for 8 mins until lightly golden and set.
  • 5.Add toppings: Spread tomato sauce on pre-baked crusts (not too thick). Sprinkle a layer of mozzarella, then arrange garlic rings, sausage, carrot, corn, and peas. Top with more mozzarella.
  • 6.Bake: Bake at 200℃/392°F for 10 mins until cheese melts and turns slightly golden, crust edges crisp.
  • 7.Freeze: Cool baked pizzas completely, wrap individually in plastic bags, and freeze for up to 1 month.
  • 8.Reheat: For breakfast, reheat frozen pizzas in an air fryer at 180℃/356°F for 5-6 mins or oven at 180℃/356°F for 8 mins (no thawing needed).

  Video