Easy mini vegetable pizzas

At a glance

Preparation time: 25 minutes

Difficulty: Medium

Serves: 12

Ingredients

• 1 cup Greek yoghurt
• 2 cups self-raising flour (wholemeal if available)
• Extra flour for rolling out the pizza dough
• 2 tablespoon tomato paste (reduced salt if available)*
• ​​1½ cups vegetables of your choice such as tomatoes, zucchini, capsicum, spinach
• 1½ cups grated cheese (reduced fat if available)
• Dried oregano (optional)

Steps

1. Preheat the oven to 200°C. Line baking tray with baking paper.
2. Combine flour and yoghurt in bowl with mixer or by hand until dough forms.
3. Sprinkle flour onto a chopping board or clean bench top and flour your rolling pin.
4. Tip the dough onto floured chopping board and roll out to about 30 to 50cm using a rolling pin.*
5. Using a cookie cutter or the bottom of a medium-sized glass, cut the dough into any shapes you like.
6. Transfer onto a lined baking tray.
7. Chop the vegetables into small pieces.
8. Top mini pizzas with tomato paste, vegetable topping and grated cheese. Top with dried oregano, if using.
9. Bake for 12 minutes or until base and toppings are cooked through.

*Tips

• You can swap tomato paste for leftover pasta sauce.
• If you don’t have a rolling pin, you could use a reusable drink bottle to roll out the dough, make sure you wash and dry it before using and then cover with flour.

Watch how to make it

videocam 0:49

This recipe was published in the Tucker Our Kids Love resource by the Aboriginal Lunchbox Connection program (2022), Central Coast Local Health District.