In our house, every Friday is pizza night. It used to mean ordering a big, greasy pie from a local shop, crushing a few beers, and watching a movie with friends, but times are different now. Now, Friday night is a glass of wine and whatever is on Netflix, but we weren’t willing to part with Pizza Fridays. Even though we’re following WW, both my fiance and I wanted to keep the tradition going (without undoing our progress). That’s what lead me to create these Mini Deep Dish Pizzas. They’re a perfect snackable little bite that’s great for Pizza Friday. At just 2 WW SP each, they’re also super diet friendly.
Serve these up at your next party as an appetizer or make these for kiddos who aren’t interested in big adult-sized slices. No matter how you serve these, they’re sure to be a hit. I mean – who wouldn’t love tiny pizzas?!
Making Mini Deep Dish pizzas
These little pizzas are fun to make, and once you get the hang of one, they’re pretty quick too. First, you need your pizza dough. The dough I use is a riff on WW friendly two-ingredient dough, which is a staple in my diet. This dough has some seasoning and egg in it as well, which makes it hold up a little better than regular two ingredient dough. Combine your ingredients until you have a shaggy dough ball, like below. Flour the outside (and have extra flour nearby since it’s sticky).
Once you’ve made your dough, you’ll want to portion it for accurate point tracking. I cut it in half, then half again, and then cut each of those pieces into 3, so you have 12 pieces total. Roll each piece into a ball, then using a rolling pin (or a wine bottle, tall glass, etc), roll it out so it’s roughly 2 inches in diameter.
Once you’ve rolled them out, lay them over the slot of your prepared muffin tin and cover the outer edges. I use silicone baking cups which make for no mess. You can also just spray the tin with cooking spray to prevent any sticking. Sprays crusts with cooking spray and bake until golden, 15-18 minutes. Once the crusts are baked, you’ll assemble your pizzas.
I start with a little bit of cheese on the bottom, just to create a barrier between the sauce and crust and prevent sogginess. This is about 1/2 tsp of cheese. Then, fill with 1/2 tbsp pizza sauce of choice, and top with 1 tbsp light shredded mozzarella. You can also add any toppings you like – I did Applegate Turkey Pepperoni, which didn’t add any points in such a small quantity.
You’ll then just bake for another 5-8 minutes, until your cheese is melted. Serve warm and enjoy ooey gooey pizza goodness.
Mixing it up
These little pizzas are awesome because you can truly customize them to fit your pizza preference. I topped mine with turkey pepperoni, but you could also top these with sausage, veggies, pineapple (if you’re into that). The possibilities are endless.
If you’re feeling wild, you could totally make these into buffalo chicken or barbecue chicken pizzas too. Just replace the pizza sauce with buffalo sauce and chicken (or bbq sauce + chicken) and top with cheese and bake. The end result is sure to be delicious!
Mini Deep Dish Pizzas
- Mixing Bowls
- Muffin Tin
- 1 cup all purpose flour
- 3/4 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp garlic powder
- Pinch black pepper
- 1/2 tsp basil
- 1 egg
- 1/2 cup greek yogurt
- 14 tbsp shredded light mozzarella
- 6 tbsp pizza sauce
- 12 pepperoni optional
- Preheat oven to 375 F.
- Prepare muffin tin with either silicone cupcake liners or by spraying with cooking spray.
- Divide dough into 12 even pieces. Roll each piece into a ball and, on a well floured surface, roll the ball out to roughly 2 inches in diameter and fill the outer edges of the muffin pan with it.
- Spray with cooking spray and bake until lightly golden, 15-18 minutes.
- Fill each cup with a little sprinkle of cheese to create a base. Then fill with 1/2 tbsp pizza sauce and top with 1 tbsp of cheese. Add any toppings desired and bake for an additional 5-8 minutes, until cheese is melted.
- Serve warm and enjoy!