Mini Pizza Snacks

  • SERVING SIZE   132 g   ( NA ) 
  • 1 cup Cambrooke Baking Mix
  • 1½ tsp baking powder
  • ¼ tsp garlic powder
  • ¼ tsp Italian seasoning
  • ¼ tsp salt
  • 2 Tbp olive oil
  • ½ cup water
  • ¼ cup Cambrooke Mozzarella Shreds
  • ¼ tsp Italian seasoning
  • ½ container(s) Cambrooke Marinara Minis
  • Preheat oven to 375 degrees. Grease a muffin tin with cooking spray and set aside.
  • In a medium bowl add baking mix, baking powder, garlic powder, Italian seasoning, and salt. Lightly mix together. Next add the olive oil and ¼ cup of the water. Gently combine with a spatula or wooden spoon. Add more water as needed until a dough forms that is smooth and easy to work with.
  • Use a little baking mix to dust the counter then turn out dough onto the counter. Knead dough a little and roll out to a ¼-inch thickness. Use a round biscuit cutter with a 2-inch diameter to cut the crusts out. Place the crusts in prepared muffin tin. Combine the mozzarella cheese shreds with ¼ tsp Italian seasoning. Place at 1 tsp of the marinara on each crust and spread to cover. Add cheese to each crust then bake for 5-8 minutes until cheese is melted. Remove from oven and cool 5 minutes before serving.
  • SUGGESTION: This can also be done in the air fryer. I cooked mine at 320 degrees for 5 minutes. These can be frozen and thawed for later snacking.

  • Recipe developed by Amber Gibson, HCU Mom and HCU Network Recipe Coordinator.
Per Recipe Per Serving
Protein, g 2.2 1
Calories 770 510
Nutrition Facts Panel