I made these Muffin Pan Deep Dish Pizzas for lunch today, and they were such a hit I just had to share! Quick, easy, and incredibly satisfying, they’re made with my favorite 2-ingredient dough and baked right in a muffin tin for perfect portion control. Rod and I both loved them—cheesy, saucy, and full of flavor without weighing us down.
Prep Time10 minutesmins
Cook Time12 minutesmins
Total Time22 minutesmins
Course: Appetizer, Dinner, Lunch
Cuisine: American
Keyword: 2 ingredient dough muffin pan pizza, mini deep dish pizza, muffin tin pizza
Preheat your oven to 450°F. Spray 4 cups of a 12-cup (or 6-cup) muffin pan with nonstick cooking spray.
Gather and prep your ingredients.
Make the dough: In a medium bowl, stir together the self-rising flour and Greek yogurt until a shaggy dough forms. Turn it out onto a lightly floured surface and knead gently for 1–2 minutes, until the dough is smooth and elastic. If it feels too sticky, sprinkle in a little extra flour.
Shape the crusts: Divide the dough into 4 equal pieces. Roll each into a ball and place into a prepared muffin cup. Use your lightly floured fingers to press the dough evenly into the bottom and up the sides of each cup.
Bake the crusts: Bake for 7–10 minutes, or until the dough is lightly golden and cooked through. (The dough will puff up a bit as it bakes.)
Add the toppings: Remove from the oven and spoon about ½ tablespoon marinara sauce into each crust. Sprinkle with shredded mozzarella and a pinch of Italian seasoning.
Finish baking: Return the muffin pan to the oven and bake for 3–5 minutes more, or until the cheese is melted and bubbly.
Notes
Servings: 4WW Points: 2Check your WW Points for this recipe and track it in the WW app. (Must be logged into WW on a smartphone or tablet.)3 PointsPlus (Old plan)Add a slice of turkey pepperoni, a few diced veggies, or a sprinkle of red pepper flakes. Just keep an eye on portions if you are tracking.