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Mini Pizza Muffin Cups

Total Time

Prep: 25 min. Bake: 10 min.


8 servings

I just baked these mini pizzas and the kids are already demanding more. The no-cook pizza sauce and refrigerated dough make this meal a snap. —Melissa Haines, Valparaiso, Indiana
Mini Pizza Muffin Cups Recipe photo by Taste of Home
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  • 1 can (15 ounces) tomato sauce
  • 1 can (6 ounces) tomato paste
  • 1 teaspoon dried basil
  • 1/2 teaspoon garlic salt
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon sugar
  • 1 tube (11 ounces) refrigerated thin pizza crust
  • 1-1/2 cups shredded part-skim mozzarella cheese
  • Pepperoni, olives, sausage, onion, green pepper, Canadian bacon, pineapple, tomatoes, fresh basil and crushed red pepper flakes


  1. Preheat oven to 425°. In a small bowl, mix the first 6 ingredients.
  2. Unroll pizza crust; cut into 16 squares. Press squares onto bottom and up side of 16 ungreased muffin cups, allowing corners to hang over edges.
  3. Spoon 1 tablespoon sauce mixture into each cup. Top with cheese; add toppings as desired. Bake 10-12 minutes or until crust is golden brown. Serve remaining sauce mixture with pizzas.
  4. Freeze option: Freeze cooled baked pizzas in a resealable freezer container. To use, reheat pizzas on a baking sheet in a preheated 425° oven until heated through.

Nutrition Facts

2 pizzas with 2 tablespoons sauce: 209 calories, 8g fat (3g saturated fat), 14mg cholesterol, 747mg sodium, 26g carbohydrate (5g sugars, 2g fiber), 10g protein.

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