Quick Mini Vege Pizzas

Quick Mini Vege Pizzas

Delicious, easy to make vegetable pizzas.


For the Base:

  • ¾ cup white flour
  • ¹/³ cup Healtheries Stoneground Rye Meal Flour
  • 1 teaspoon baking powder
  • Handful (30g) grated Edam cheese
  • 2 tablespoons canola oil
  • ¹/³ cup water

For the Topping:

  • Thinly sliced tomato
  • 1 cup grated edam cheese
  • 1 carrot, grated
  • Selection of vegetables e.g. capsicum slices, mushrooms slices
  • Dried oregano


1. Preheat oven 220°C.

2. Combine the flour, baking powder, salt and cheese in a large mixing bowl. Pour in the olive oil and water and use a fork to mix until the dough comes together. If dough is dry add 1 tablespoon extra water. Tip onto a floured bench and knead briefly until smooth.

3. Divide into 4 balls and roll each into a small round pizza base about 5mm thick. Place on a lined baking tray and arrange with tomato slices. Combine the grated cheese and grated carrot. Scatter ¾ of this over the bases, add vegetable toppings and sprinkle with the remaining cheese/carrot mixture. Add a pinch of dried oregano to each pizza.

4. Bake for 10-12 minutes until the base is golden around the edges and cheese melted. Cool on a rack. Store extra pizza in a container in the fridge to reheat as needed.

Nutritional Information

Average Quantity per Serve (1 Mini Pizza)

Energy 1390kJ (331Cal)
Protein 15.1g
Fat, Total 17.7g
- Saturated 7.2g
Carbohydrate 27.0g
- Sugars 2.3g
Dietary Fibre 3.4g
Sodium 419mg