MINI FREEZER PIZZAS
January 14, 2026
Homemade freezer pizzas are one of those recipes that make life feel simpler. These mini pizzas can be made using either einkorn flour or a gluten-free flour blend, making them a flexible option for different dietary needs without sacrificing texture or flavor. I like to make a batch ahead of time and store them in the freezer so lunches are already handled for the week—just reheat and eat.Â
They’re made with real ingredients, easy to customize with your favorite toppings, and far better than anything store-bought. Whether you’re feeding kids, packing lunches, or just want a quick meal you feel good about, these mini freezer pizzas are a staple worth keeping on hand.
If you’re looking for an easy way to make veggies disappear, these mini freezer pizzas are the perfect match for my hidden veggie pasta sauce. The sauce blends right in, adding extra nourishment without changing the classic pizza flavor.
Bake before freezing for best texture.
Par-baking the crust (or fully baking the pizzas) before freezing prevents soggy centers and helps them reheat evenly straight from the freezer.
Cool completely before freezing.
Let the mini pizzas cool fully before wrapping or storing. This prevents ice crystals and freezer moisture that can affect flavor and texture.
Freeze individually, then store together.
Freeze the pizzas flat on a baking sheet first, then transfer them to a freezer bag or container. This keeps them from sticking together and makes it easy to grab just one at a time.
Explore some of my favorite recommended products to support your health journey (displayed on this page as affiliate links), and remember to always consult a healthcare professional before making any changes to your diet or lifestyle—full medical disclaimer here.
Einkorn Mini Frozen Pizzas
INGREDIENTS
Dough Ingredients
- 1 1/4 cup warm water 1 1/2 cup water for gluten-free
- 1 tbsp active dry yeast
- 2 tbsp honey
- 1/4 cup avocado oil
- 4 1/2 cup einkorn flour or gluten-free flour
- 1 tbsp salt
- 1/2 tsp dried basil
- 1 tsp Italian seasoning
Pizza Toppings
- 1 1/2 cup pizza sauce this is my hidden veggie sauce
- 2 cups shredded cheese I use sheep or goat
- 4 oz sliced pepperoni or other pizza toppings
DIRECTIONS
TO MAKE THE DOUGH
- Place the warm water, a few drops of honey and the active dry yeast in a small glass bowl. Stir and let mixture sit for 10 minutes until it starts to foam and bubble.
- Add the yeast mixture, honey, oil, flour, salt and herbs to a mixing bowl. If using a stand mixer attach a dough hook and run the machine on low until all ingredients are incorporated. Stop the machine and scrap down the sides. Turn the machine back on medium low for 5 minutes to knead (you can also mix and knead by hand).
- Transfer the dough ball to a greased bowl, cover, and allow to rise until doubled in size. Usually about an hour.
- When the dough is finished preheat the oven to 500 °F. Spray baking sheets with nonstick cooking spray or use parchment paper.
- Divide the dough into 16 portions. Flatten each portion using the palm of your hand until about 4-5 inches wide and place on the baking sheet.
- Spread sauce, cheese and desired topping on top.
- Bake for 8 minutes or until crust is slightly crisp and cheese is melted. For reheating later you don't want it to be cooked all the way.
TO FREEZE BAKED PIZZAS
- Allow pizzas to fully cool and place on sheet pans to freeze. Once fully frozen stash in a large airtight container or bag.
TO REHEAT FROZEN PIZZAS
- Thaw and reheat in a 350 °F oven for about 5 minutes or until warmed up.
NUTRITION
I don’t count calories, but I do care about what goes into my food—and these mini freezer pizzas reflect that mindset. The dough is made with simple, intentional ingredients: warm water and yeast for proper fermentation, raw honey for gentle sweetness and easier digestion, avocado oil for stable, nourishing fats, and einkorn or gluten-free flour depending on what your body tolerates best. When I use einkorn, I’m choosing an ancient grain that hasn’t been hybridized like modern wheat, making it naturally richer in protein, minerals, and antioxidants and often easier to digest for many people. I also use real, mineral-rich salt rather than refined table salt, which helps support electrolyte balance and brings out flavor without additives. Finished with real pizza sauce, quality cheese, and simple toppings, these pizzas are filling, freezer-friendly, and made with ingredients you can feel good about—no counting, just real nourishment. Here’s more on why these nutrients matter →
