These delicious, nutrient-packed mini veggie pizzas are bursting with flavour and goodness - a wholesome twist on a family favourite, perfectly sized for little hands and big appetites.
It features a homemade veggie-infused pizza sauce which sneaks in veggies like capsicum, carrot, sweet potato, and legumes. Together, these veggies offer a powerhouse of vitamin A and C, fibre, and plant-based protein to give bub an immunity boost, promote happy tummies and support bub’s healthy growth and development. The base is made with sweet potato and pumpkin flatbreads which are rich in beta-carotene to support healthy little eyes and protect cells from damage. The shredded chicken provides high-quality iron and protein to give bub plenty of energy for play whilst also helping to build strong little muscles.
A sprinkle of melted cheddar cheese ties it all together with creamy richness and a boost of calcium for healthy bones and teeth. Plus, this recipe is easy to adapt — swap in dairy-free cheese or mix up your veggie cube combos for extra variety and fun.
Mini Veggie Pizzas
These mini pizzas make the perfect toddler snack, lunchbox bite, or family-friendly finger food. Nourishing, colourful, and deliciously comforting — they’re a win for both little tummies and happy parents!
- Author
- Nourishing Group
- Prep Time
- 10 minutes
- Cook Time
- 20 minutes
- Servings
- 4 mini pizzas
- Category
Snack
Ingredients
- 1 tbsp extra virgin olive oil
- 1 tsp minced garlic
- 1 onion, finely diced
- 1 x 400mL jar of passata, no added salt
- 2 x 15g Nourishing Bubs Capsicum Cubes
- 2 x 15g Nourishing Bubs Carrot Puree Cubes
- 2 x 15g Nourishing Bubs Sweet Potato Puree Cubes
- 2 x 30g Legume Puree Cubes
- optional: 1/2 tsp dried Italian herb mix or dried oregano
- 4 x Mandy Sacher’s Sweet Potato & Pumpkin Flatbread
- 1 cup cooked chicken, shredded
- ½ cup mushroom, diced
- ½ cup of red, green and yellow capsicum, diced
- 1 cup cheddar cheese, shredded.
Directions
- Heat olive oil on a pan over medium heat. Add garlic and onion. Cook for 3-5 mins until the onion is transparent.
- Add the passata as well as the capsicum, carrot, sweet potato and legume cubes to the pan. Bring to the boil to ensure all puree blocks are defrosted and then lower the heat to low, add Italian herb mix and simmer for 10 mins.
- Preheat the oven to 180°C and line an oven tray with baking paper.
- Microwave flatbreads for 30 seconds to defrost.
- Spread the pizza sauce on the flatbreads using a spoon.
- Add the chicken, mushroom and capsicum on top of the sauce.
- Top off with a cheese layer.
- Place in the oven for 5 mins or until the cheese is melted.
- Allow to rest for 5 minutes and serve.