These mini pepperoni pizzas are made with soft homemade dough and topped with pizza sauce, mozzarella, pepperoni, vegetables, and oregano. They bake until the crust edges are golden and the cheese is melted and bubbly.
I love this recipe because every person gets an individual pizza, and the toppings can easily be customized. They are perfect for parties, game days, lunchboxes, or an easy family dinner.
The homemade dough bakes into a soft, tender crust with lightly crisp edges. For another homemade pizza idea, try my Homemade Pizza or these easy Homemade Mexican Pizzas.
Table of contents
Ingredients
Let’s Make Mini Pepperoni Pizzas
- Mix the dough. Combine flour, sugar, milk powder, yeast and salt in a large bowl. Drizzle the olive oil and warm water on top, then mix until a shaggy dough comes together.
- Let it rise. Cover the bowl and set aside until the dough is puffy and about doubled in size.
- Knead until combined. Knead in the bowl (or on a lightly floured surface) until the dough is cohesive.
- Shape the dough. Transfer dough to a lightly floured surface and knead just until smooth. Roll it out evenly.If the dough keeps shrinking back while you roll it, cover it and let it rest briefly before trying again. Resting helps relaxed dough become easier to shape. You can also see King Arthur Baking’s pizza dough shaping guide
- Cut mini rounds. Use a circular cutter to cut small circles for the pizzas. Collect scraps, re-roll, and cut out more.
- Prep for baking. Lay the rounds on a parchment lined baking sheet. Dock the centers with a fork (little holes) to ensure even baking.
- Add toppings. Top each round with a small amount of pizza sauce. Top with onion, bell pepper, pepperoni, olives and mozzarella. Sprinkle oregano on top.
- Bake. Place into a 400°F (205°C) oven and bake until cheese is bubbly and edges are golden.
- Allow the mini pizzas to cool for 3–5 minutes before serving. This gives the melted cheese time to settle and makes them easier to hold.
- Serve them with my fresh Tomato Basil Salad for a simple meal, or add Chuy’s Jalapeño Ranch on the side for dipping.
The thickness of the dough affects the final texture. Roll it too thin and the mini pizzas can become dry and crisp; leave it too thick and the centers may remain doughy. Try to keep every round approximately the same thickness so they bake evenly.
Watery toppings are one of the main causes of soggy mini pizzas. Use a thick pizza sauce, avoid adding too much, and pat fresh mozzarella or wet vegetables dry before placing them on the dough.
You can prepare the dough one day ahead. After kneading, cover it tightly and refrigerate it for up to 24 hours. Allow the cold dough to sit at room temperature until it is soft enough to roll.
For the crispiest leftovers, reheat the mini pizzas in an oven, toaster oven, or air fryer rather than a microwave. The microwave heats them quickly but usually makes the crust softer.
Can I use store-bought pizza dough
Yes. Store-bought dough can save time. Allow refrigerated dough to come closer to room temperature so it is easier to roll and cut.
Common Mistakes to Avoid For The Best Mini Pepperoni Pizza Recipe
- Using Water That Is Too Hot
Hot water can damage the yeast and prevent the dough from rising. Use comfortably warm water rather than very hot water.
- Adding Too Much Flour
Extra flour can make the dough stiff and the baked crust dry. Add only enough flour to prevent serious sticking.
- Skipping the Kneading Step
Kneading develops the structure needed for a soft, cohesive dough. Knead until the dough looks smooth and holds together.
- Not Allowing the Dough to Rise Enough
The dough should look noticeably puffy before rolling. If it has not risen properly, the mini pizza crusts may be dense.
- Rolling Uneven Dough
Uneven rounds will not bake at the same speed. Roll the dough evenly and use the same cutter for every pizza.
- Using Too Much Sauce
A heavy layer of sauce can make the centers soggy. Spread only a thin layer over each dough round.
- Overloading the Toppings
Too many toppings prevent the crust from baking evenly. Use small amounts of finely cut toppings.
- Using Wet Mozzarella or Vegetables
Fresh mozzarella and some vegetables release moisture in the oven. Pat them dry before using them.
- Forgetting to Dock the Centers
Poking small holes in the dough helps prevent large bubbles from pushing the toppings off the mini pizzas.
- Baking in an Oven That Is Not Fully Preheated
Place the mini pizzas into a fully preheated oven so the crust begins cooking immediately.
FAQs
Yes. Note: Process dough, wrap tightly and refrigerate; use within 24 hours. Let it rest on the counter until it can be rolled out more easily.
A 3–4 inch cutter is perfect for mini pizzas which bake up nice and evenly, holding all those toppings in perfectly.
It also prevents the center from puffing too much, so the toppings stay put.
Yes, but definitely use it sparingly and pat it dry first to get rid of excess moisture.
Thin layer of sauce, parchment on fully preheated oven on bake.
For the crispiest edges, use an oven or toaster oven (not the microwave).
More Pizza Links
MINI PEPPERONI PIZZA
Ingredients
Equipment
Method
- In a large bowl, mix flour, sugar, milk powder, yeast, and salt. Add olive oil and warm water, then mix until a dough forms.
- Knead until the dough pulls together and looks smoother.
- Cover and let rise until doubled in size.
- Turn dough onto a lightly floured surface and knead briefly until smooth. Roll out evenly.
- Cut dough into mini rounds with a cutter. Re-roll scraps and cut more.
- Place rounds on a parchment-lined baking sheet and dock centers with a fork.
- Top each round with pizza sauce, onion, bell pepper, pepperoni, olives, and mozzarella. Sprinkle oregano on top.
- Bake at 400°F (205°C) until cheese melts and edges are golden. Cool 3–5 minutes before serving.
Nutrition
Video
Notes
- Don’t overload sauce or toppings—mini pizzas bake best with a thin layer.
- If you don’t have milk powder, you can skip it; the dough will still bake up soft.
- Reheat for best texture in a toaster oven or oven at 350°F (177°C).
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Let us know how it was!Estimated reading time: 7 minutes
