Learn the easiest method to make nutrient-dense Baby Pizza that’s fast, delicious, and easy for baby to chew. Plus, it stores well, so you can prep it ahead.
Learning how to make nutritious pizza for baby (or your toddler) is so easy. I love to use my Greek Yogurt Pizza Dough, which is made with protein-rich plain Greek yogurt, for an easy-to-eat option that is also nutritious.
The beauty of this Baby Pizza recipe is that the crust is very soft, which means it is easy for a baby to gum or chew. And you can tailor the toppings to your own preferences.
Which means you can add cooked veggies, trade in my Easy Marinara Sauce (which has extra veggies) for pizza sauce, and even add some crumbled cooked ground beef for iron if desired.
This is an easy baby meal or recipe for 1 year olds that the kids will love!
Table of Contents
Ingredients You Need
Here’s a look at the ingredients you need to make this easy Baby Pizza.
- Self-rising flour: Or you can use all-purpose flour and baking powder in the crust.
- Plain Greek yogurt: This gives the crust tenderness and body, and is a nutrient-dense way to make pizza for littles. (You can use cottage cheese in place of the Greek yogurt as an alternative.)
- Pizza sauce: You can use any purchased pizza sauce, marinara sauce, or pesto. (You can also use my Basil Pesto Sauce, Spinach Pesto, or Kale Pesto if you want to go with an option that has greens.)
- Mozzarella cheese: I use shredded mozzarella cheese for the classic pizza flavor. Add just a thin layer to ensure the pizza is easy for baby to chew.
Step-by-Step Instructions
Below is an overview of how to make Baby Pizza so you know what to expect from the process. Scroll down to the end of this post for the full recipe, including the amounts and timing.
Step 1. Add the crust ingredients to a medium bowl.
Step 2. Mix together to form into a ball of dough.
Step 3. Roll out to make a round pizza crust.
Step 4. Top with sauce and cheese and bake. (You can also air fry.)
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Baby Pizza FAQs
For babies eating food with the baby-led weaning style of feeding, offer strips of pizza about the size of your finger for easy eating. Try to put just a thin layer of cheese and if the cheese comes off too easily, just remove it. For babies over 9 months who have their pincer grasp, you can offer very small pieces of cut up pizza.
You can use any purchased pizza sauce, which will have a concentrated amount of tomato, my Hidden Veggie Pasta Sauce (just a thin layer), or you can go with Broccoli Pesto or Nut-Free Pesto.
You can reduce the amount of cheese since cheese naturally contains sodium and that is where the majority is coming from. But remember to consider what baby is eating over a whole day and whole week—it’s possible it will even out without much worry about sodium.
How to Store
Store leftover Baby Pizza, once cooled, in an airtight container in the fridge for up to 5 days. Warms slightly to serve. You can also freeze leftovers in a zip top freezer bag.
Best Tips for Success
- Roll the crust out thinly so it’s easy for baby to chew.
- Take a shortcut and use purchased mini naan bread.
- Offer strips of pizza or very small pieces for easy chewing.
- Pair with Roasted Frozen Broccoli, Baked Apple Slices, Baby Meatballs, or another simple side to round out the meal.
Baby Pizza (5 Nutritious Ingredients)
Ingredients
Pizza Dough
- 1 cup self-rising flour (or 1 cup all-purpose flour and 1 teaspoon baking powder)
- ½ cup plain Greek yogurt (full-fat, made with whole milk)
- 1 tablespoon olive oil
Pizza Toppings
- ⅓ cup pizza sauce
- ½ cup shredded mozzarella
- chopped olives, precooked broccoli, or other desired pizza toppings (optional)
Instructions
- Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
- Add the flour, yogurt, and olive oil to a medium bowl. Use a spoon to bring the dough together, then use clean hands to knead lightly for 1 minute to make a smooth dough.
- Cut into 2 pieces to make smaller personal pizzas or leave whole to make 1 larger pizza. Use hands or a rolling pin dusted with flour to spread or roll the dough out to about ½ inch thick.
- Top with the pizza sauce, cheese, and any desired toppings.
- Bake for 12-14 minutes, or until the cheese and the edges of the crust are golden brown. Slice Into finger-size strips or dice up. Serve warm.
Notes
- Store any leftovers in an airtight container in the refrigerator for up to 5 days. Warm briefly on a heat-safe plate in the microwave or in a toaster oven. You can also freeze leftover cooked pizza. Let cool first, then transfer to a freezer bag and remove as much of the air as possible. Seal and freeze for up to 6 months.
- To make the dough ahead, follow the recipe through Step 2 and transfer to a plastic storage bag. Remove as much air as possible and seal. Store in the fridge for up to 24 hours. Let sit at room temperature for about 30 minutes before rolling out. Proceed with the recipe.
- To freeze the dough: Prepare the dough and roll out. Stack crusts between layers of parchment paper, tuck into a freezer bag, remove the air, and seal. Freeze for up to 6 months. To make, pull a crust from the freezer, add toppings, and bake for about 2 minutes longer than directed in the recipe.
- Greek yogurt works best in this recipe.
- If making to share with the whole family, add ½ teaspoon salt to the dough and double the amount of cheese.
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