Mini Deep Dish Margherita Pizza
on Mar 16, 2025
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Mini Deep Dish Margherita Pizzas are a perfect meal prep option for pizza lovers who want a fresh, homemade taste in a convenient, ready-to-go form. These individual-sized pizzas feature a crispy, golden crust filled with rich tomato sauce, gooey mozzarella, sliced Roma tomatoes, and fragrant basil—capturing the classic Margherita flavors in every bite. Baked in meal prep bowls for easy portioning, they’re great for lunches, snacks, or quick dinners. Plus, they store well in the fridge or freezer, making them an effortless way to enjoy homemade pizza anytime.
NUTRITIONAL INFORMATION / MACROS
Makes: 5 servings
Serving size: 1 pizza
Calories: 384
Macros: 24p / 57.3c / 5.1f (4.3 fiber)
Search the food database in the MyFitnessPal or MacrosFirst apps by looking up Stay Fit Mom Mini Deep Dish Margherita Pizza to add it to your food diary.
INGREDIENTS
- All purpose flour
- Baking powder
- Salt
- Plain non fat Greek yogurt
- Italian or pizza seasoning
- Tomato sauce
- Oregano
- Fresh sliced mozzarella cheese
- Roma tomatoes
- Fresh basil leaves
SUBSTITUTIONS
Flour:
- Whole wheat flour: For a more nutritious, higher fiber option, use whole wheat flour in place of all-purpose flour. You may need to add some addional water to your dough when using wheat flour.
- Gluten-free flour: A 1:1 gluten-free flour blend works great!
Baking Powder:
- Baking soda + cream of tartar: If you don’t have baking powder, you can substitute 1/2 teaspoon baking soda + 1 teaspoon cream of tartar for every 1 teaspoon of baking powder.
Greek Yogurt:
- Cottage cheese: If you want a lower-calorie option, you can try using low-fat cottage cheese instead of Greek yogurt, but the texture will change slightly.
Mozzarella Cheese:
- Vegan cheese: For a dairy-free option, use a vegan mozzarella alternative.
- Cheddar or provolone: Switch things up with other melty cheeses like cheddar or provolone for a different flavor profile.
- Ricotta: This would be a really good and creamy! Just remember the macros do change when using a different cheese.
Tomato Sauce:
- Pesto: For a fresh, herby twist, swap the tomato sauce for pesto (great for non-traditional pizza).
- Alfredo sauce: If you want to go for a creamy base instead of a traditional tomato sauce.
Roma Tomatoes:
- Sun-dried tomatoes: These will give your mini pizzas a more intense, rich flavor.
- Canned diced tomatoes: If you’re out of fresh tomatoes, you can substitute canned diced tomatoes (just be sure to drain excess liquid).
Basil Leaves:
- Arugula: If you’re not a fan of basil, try fresh arugula for a peppery bite.
- Spinach: Fresh spinach is another green option that pairs nicely with the cheese and tomatoes.
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MEAL PREP SUPPLIES USED
4 cup glass bowls – Get the BRAND NEW Stay Fit Mom bowls for all your meal prep needs!!
Half size sheet pan – This is the perfect size for 5, 4 cup glass bowls. You can, of course, use a full size sheet pan but your bowls will slide around a little bit more.
STORING INSTRUCTIONS
As with most of my meal prep recipes, you can let these Mini Deep Dish Margherita Pizza bowls cool, then cover with a lid, and store in the fridge for up to 5 days for a quick meal ready to go!
REHEATING INSTRUCTIONS
To reheat your Mini Deep Dish Margherita Pizza, follow these methods based on your preferred texture:
Oven (Best for crispy crust)
- Preheat oven to 375°F (190°C).
- Place the glass bowls with pizzas in a cold oven to prevent thermal shock.
- Once the oven reaches temperature, heat for 10-15 minutes or until the cheese is bubbly and the crust is crisp.
- Let them sit for a minute before handling, as glass retains heat.
Air Fryer (Faster, crispier)
- Preheat air fryer to 350°F (175°C).
- Remove pizzas from the glass bowls and place them in the air fryer basket.
- Heat for 5-7 minutes, checking to ensure they don’t get too brown.
Microwave (Fastest, but soft crust)
- Place the pizza in the glass bowl inside the microwave.
- Cover with a microwave-safe lid or a damp paper towel to prevent drying.
- Heat on medium power (50-70%) for 1-2 minutes, checking frequently.
For the best results, you can combine methods—microwave for a quick warm-up and then crisp up in the oven or air fryer.
PIZZA VARIATIONS
BBQ Chicken Mini Deep Dish Pizza:
- Swap the tomato sauce for BBQ sauce and top with shredded rotisserie chicken, red onion, and cilantro. You can really boost the protein this way!
Buffalo Chicken Mini Deep Dish Pizza:
- Replace the tomato sauce with buffalo sauce. Top with grilled chicken, red onions, and blue cheese crumbles.
Veggie Delight:
- Top with sautéed mushrooms, bell peppers, onions, olives, and spinach for a delicious veggie option.
Breakfast Mini Deep Dish Pizza:
- Replace the tomato sauce with a scrambled egg base. Top with cooked breakfast sausage, sautéed mushrooms, and shredded cheese.
Pepperoni or Sausage Pizza:
- Add a classic touch with sliced pepperoni or crumbled Italian sausage. These pair wonderfully with the mozzarella and tomato sauce.
Caprese Pizza:
- Swap the tomato sauce for a drizzle of balsamic glaze, then top with fresh mozzarella, tomato slices, and basil leaves.
Want More Mini Deep Dish Pizzas?
More mini deep dish pizzas in Meal Prep Cookbook volume 2! Mini Deep Dish BBQ Chicken Pizzas and Mini Deep Dish Breakfast Pizzas.
Want to Make Family Style Pizzas?
We love rolling this 2 ingredient pizza dough out thin and throwing it on the grill. You can really load up the protein toppings this way. Check out the recipe for family style thin crust pizzas here.
YOU MIGHT ALSO LIKE:
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Macros included for all recipes and pre loaded in the apps for easy macro tracking!
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Mini Deep Dish Margherita Pizza
Equipment
Ingredients
- 2 3/4 cups all purpose flour, 285g
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 2 cups plain non fat Greek yogurt, 454g
- 1 tablespoon Italian or pizza seasoning
- 5 tablespoons tomato sauce
- pinch of oregano
- 5 ounces fresh sliced mozzarella cheese
- 2 Roma tomatoes, sliced
- fresh basil leaves, optional
Instructions
- Preheat the oven to 350 degrees and arrange 5 oven safe containers on a cookie sheet. Spray them lightly with cooking spray.
- In a mixer, food processor, or by hand in a bowl, combine 2 & 1/2 cups of flour, the baking powder, salt, Greek yogurt, and Italian or pizza seasoning. It will be slightly sticky. Use the remaining 1/4 cup flour to begin rolling your dough out into 5 small pizzas (about 150g each) that are slightly bigger than the size of your bowls.
- Gently press the pizza dough into the bottom of each bowl. They should be big enough that they slightly come up the sides, creating a bowl.
- Spread 1 tablespoon of tomato sauce in each bowl and sprinkle with some oregano. Top each with 1 ounce of fresh mozzarella cheese, a few slices of tomato, and a couple basil leaves.
- Bake in the oven for 35-40 minutes, or until the crust begins to turn golden brown around the edges.
- Pop your pizza right out of the bottom of your bowl to slice and eat. Top with some balsamic glaze (optional, not included in macro count) and more greens.
- Let cool before covering with lids and placing in the refrigerator. Reheat in the microwave 2-3 minutes.
Notes
- Find these in both MyFitnessPal and MacrosFirst app by searching the food database for, “Stay Fit Mom Mini Deep Dish Margherita Pizza.”
Made exactly as written and turned out really good. Was a little doughy but still really tasty.
This was seriously so delicious. I couldn’t wait to eat it again and had it for breakfast with a runny egg on top!