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Pizza muffin being pulled apart
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5 from 3 votes

Pizza Muffins

These pizza muffins are totally cheesy and loaded with veggies! They are kid-friendly and are made with a really easy (no-rise) pizza dough.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Bread, Main Course
Cuisine: Italian
Servings: 9
Calories: 257kcal
Author: Stefani


  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 2 tablespoons dried basil
  • 1 teaspoon onion powder
  • 2 teaspoons garlic powder
  • 1 teaspoon dried oregano
  • 1 teaspoon granulated sugar
  • 1/4 ounce instant yeast 1 package
  • 2 tablespoons olive oil
  • 1 cup warm water
  • 1 1/2 cups marinara sauce
  • 1/3 cup sliced mushrooms
  • 1/3 cup loosely chopped fresh spinach
  • 1/3 cup finely chopped broccoli florets
  • 1 1/2 cups shredded mozzarella cheese
  • fresh parsley optional, finely chopped for garnish


  • Preheat oven to 350 F and use cooking spray to grease the cavities of a jumbo muffin pan.
  • Whisk together flour, salt, basil, onion powder, garlic powder, oregano, sugar, and yeast in a large bowl.
  • Use a dough whisk or your hands to mix in oil and warm water until a dough forms.
  • Flatten a circle of dough to about 1/8" thick and about 2.5 inches in diameter. Spread a thin layer of sauce on the dough and top with a few pieces of any combination of mushrooms, spinach, and/or broccoli. Sprinkle a heaping teaspoon of cheese over the toppings and press the dough closed around the toppings to form a ball.
  • Repeat with the remaining dough and toppings. (You will have sauce and cheese left over.)
  • Fill each cavity of the muffin pan with dough balls up to almost the top. You should be able to fit about six dough balls per cavity. (The balls will fuse together during the bake to create pizza muffins.)
  • Spoon about two tablespoons of sauce over each unbaked pizza muffin.
  • Top with a tablespoon of cheese (or more if you like your pizza really cheesy!).
  • Bake for 30 minutes and eat them while they are hot!! Optionally, garnish with chopped parsley.



  • Let the kids get involved with making them. When they pick out the vegetables they like, they are more likely to eat them.
  • Because of variations in humidity, you may need more or less flour than listed. If your dough isn't coming together, don't hesitate to add more flour a little bit at a time until it does.
  • Eat the pizza muffins hot out of the oven. If you have leftovers, they are best reheated in an oven. The microwave can make them a little soggy.
  • If you like smaller muffins, you can use a standard-sized muffin pan. This recipe will make 9 jumbo pizza muffins or 12 regular-sized ones. The cook time should be reduced to twenty minutes instead of the thirty listed in the recipe.


Calories: 257kcal | Carbohydrates: 36g | Protein: 9g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 14mg | Sodium: 595mg | Potassium: 260mg | Fiber: 2g | Sugar: 2g | Vitamin A: 435IU | Vitamin C: 6.2mg | Calcium: 131mg | Iron: 3.4mg