Mini pizzas with our own delicious crust dough and several toppings ideas to suit vegans and vegetarians too. These fun appetizers are great for parties and weekends and are kid friends.
This recipe is easy, suitable for beginners even those who never made pizza before. I know pizza can be really scary. That's why we are here to tell you that actually, it's easier than you think. In fact, it's so easy, you will want to make all sort of pizza at home, because homemade pizza is so much better.
I always make pizza: I love our vegan pizza with wholegrain dough but also like the texture and toppings of a German pizza called flammkuchen. The idea is that you can turn flour into the perfect base for any toppings you find in the fridge.
Our mini pizzas are divided into two types of toppings: white (kinda like pizza Bianca but with vegan sour cream) and red (think tomato sauce and olives). Of course, you can get creative and even be controversial and add pineapple on your dish. After all, the idea is to have fun with the whole family.
How to make the dough at home
What makes pizza stand out from the crowd is the dough. Nowadays you will find a variety of dough types including thin and thick, fluffier and crisper. We like our dough to be a combination of thin and fluffy. I don't want too much bread as it gets too heavy and then I don't taste the toppings as much.
So how do you do it? All you need is a flour, water, yeast, a little sugar and a little olive oil. That's it! Super simple ingredients, which, when mixed together, they become this perfect bready yumminess.
You need to rest the dough for about 45 minutes to allow it to double in size and then it's ready to be rolled, decorated and baked. Since these pizzas as tiny, you don't need to leave them long in the oven: maybe 5-7 minutes until they are golden and crisp on the edges.
Toppings make or break the pizza, right? When you pick your favourite pizza from the menu you always look at the combination of the toppings. We created two types of mini pizzas for our party. We included the list of toppings in the recipe below. However, you can truly get creative here. Feel free to add vegan sausage, artichoke and even sweetcorn. All work very well with the base.
White toppings: much like the German pizza, we decided to add a layer of vegan sour cream, some Spring onions, a layer of cheese and some herbs on top.
Red toppings: we wanted a traditional Italian pizza so we added a layer of tomato sauce, some Italian herbs, a handful of green olives and a layer of vegan cheese on top. Delicious!
Both of them turned out great but looking back I now wished I'd made a batch with artichokes also. Next time, because when it comes to pizzas and parties, there is always the next time.
How to store the pizza
This recipe yields around 20 mini pizzas sometimes, even more, depending on how small you make them. They are ideal for around 4 people in total. I normally use the same amounts of ingredients and get 4 very large pizzas, suitable for hungry adults.
If for any reason you have some leftovers, put them in an airtight container and refrigerate them overnight. I recommend eating them for breakfast. They won't last more than 24 hours in the fridge as the bread will be too hard otherwise.
This recipe has been developed entirely by Yuzu Bakes. Any resemblance with other recipes is purely coincidental.