Introduction

These easy pizza cupcakes are a fun and delicious twist on classic pizza, perfect for parties or snacks. Made with flaky biscuit dough and loaded with your favorite pizza toppings, they bake up quickly and are sure to please both kids and adults alike.

Easy Pizza Cupcakes Recipe - Recipe Image

Ingredients

2 (8-count) cans refrigerated flaky layer biscuit dough
1 cup pizza or marinara sauce
2 cups shredded low-moisture, part-skim mozzarella cheese
¼ cup grated Parmesan cheese (optional)
½ cup mini pepperoni slices
½ cup finely diced bell peppers (red, green, yellow, or orange)
¼ cup finely diced red onion
¼ cup sliced black olives
2 tablespoons chopped fresh basil or dried oregano
Optional additions: cooked and crumbled beef sausage, pre-cooked diced beef ham, sautéed mushrooms (fully cooked and drained)
Non-stick cooking spray or olive oil

Instructions

Step 1: Preheat oven to 375°F (190°C). Generously grease a standard 12-cup muffin tin with non-stick spray or olive oil; place it on a large baking sheet. Organize all ingredients—cheese, sauce, chopped toppings—in separate bowls for easy access.
Step 2: Separate 16 biscuits from the 2 cans of refrigerated flaky layer biscuit dough. Flatten each biscuit into a rough 4-inch circle, about ¼ to ⅛ inch thick in the center with slightly thicker edges.
Step 3: Carefully press each flattened biscuit into a prepared muffin cup, lining the bottom and sides with a slight overhang to form a cup shape.
Step 4: Add approximately 1 tablespoon of pizza or marinara sauce to the bottom of each dough-lined muffin cup. Sprinkle about 1 tablespoon of shredded mozzarella cheese over the sauce.
Step 5: Evenly distribute your finely chopped and prepared toppings (mini pepperoni, bell peppers, red onion, black olives) among all 16 cups. Make sure any high-moisture vegetables or meat toppings are fully cooked and drained before adding.
Step 6: Top each cupcake with another generous sprinkle of shredded mozzarella cheese. Add a tiny dusting of grated Parmesan cheese if using.
Step 7: Carefully transfer the filled muffin tin to the preheated oven. Bake for 15–20 minutes, or until the biscuit dough edges are golden brown and the cheese is bubbly with some golden spots. Rotate the tin halfway through if browning unevenly.
Step 8: Remove the muffin tin from the oven and let the pizza cupcakes rest in the tin for about 5 minutes. This helps the cheese and toppings set. Gently loosen the edges with a small offset spatula or butter knife, then lift each cupcake out and transfer to a wire cooling rack.
Step 9: For a final touch, sprinkle finely chopped fresh basil or dried oregano over the warm pizza cupcakes. Optionally add a dusting of grated Parmesan or red pepper flakes. Serve warm and enjoy!

Tips & Variations

Use fully cooked and well-drained toppings to avoid soggy cupcakes.
Try adding cooked sausage, ham, or sautéed mushrooms for variety.
Substitute biscuit dough with pizza dough for a chewier crust texture.
Fresh herbs added after baking brighten the flavor and appearance.

Storage

Store leftover pizza cupcakes in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 350°F (175°C) oven for 5–7 minutes or until warmed through to keep the crust crisp.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pre-made pizza dough instead of biscuit dough?

Yes, you can substitute pre-made pizza dough to create a chewier crust. Just shape it similarly into muffin cups and adjust baking time as needed.

Can I freeze pizza cupcakes?

Absolutely! Freeze cooled pizza cupcakes in a single layer on a baking sheet, then transfer to a freezer-safe bag. Reheat from frozen in a 350°F oven for 15–20 minutes until heated through.

Easy Pizza Cupcakes Recipe

Print Recipe

★★★★★

4.7 from 62 reviews

These Easy Pizza Cupcakes are a fun and delicious twist on classic pizza, perfectly portioned into individual biscuit cups filled with marinara sauce, melted mozzarella, and your favorite toppings. Baked to golden perfection, they’re perfect for parties, snacks, or a creative dinner idea that everyone will love.

Author: Tara
Prep Time: 15 minutes
Cook Time: 15-20 minutes
Total Time: 30-35 minutes
Yield: 16 pizza cupcakes 1x
Category: Snack
Method: Baking
Cuisine: Italian-American
Diet: Halal

Ingredients

Scale

Base

2 (8-count) cans refrigerated flaky layer biscuit dough

Sauce and Cheese

1 cup pizza or marinara sauce
2 cups shredded low-moisture, part-skim mozzarella cheese
¼ cup grated Parmesan cheese (optional)

Toppings

½ cup mini pepperoni slices
½ cup finely diced bell peppers (red, green, yellow, or orange)
¼ cup finely diced red onion
¼ cup sliced black olives
2 tablespoons chopped fresh basil or dried oregano
Optional additions: cooked & crumbled beef sausage, pre-cooked diced beef ham, sautéed mushrooms (ensure fully cooked/sautéed and drained)

Other

Non-stick cooking spray or olive oil

Instructions

Prepare Oven and Muffin Tin: Preheat your oven to 375°F (190°C). Generously grease a standard 12-cup muffin tin using non-stick spray or olive oil. Place the tin on a large baking sheet to catch any drips. Organize all your ingredients such as cheese, sauce, and chopped toppings in separate bowls for easy assembly.
Prepare Biscuit Dough: Separate 16 biscuits from your 2 cans of refrigerated flaky layer biscuit dough. Flatten each biscuit into a rough 4-inch circle, keeping the center thinner (about 1/8 to 1/4 inch thick) while leaving the edges slightly thicker.
Form Dough Cups: Carefully press each flattened biscuit into the prepared muffin cups, lining the bottom and sides with a slight overhang to form a cup shape that will hold your toppings.
Add Sauce and First Cheese Layer: Spoon about 1 tablespoon of pizza or marinara sauce into the bottom of each dough cup. Then sprinkle roughly 1 tablespoon of shredded mozzarella cheese evenly over the sauce to create a cheesy base layer.
Distribute Toppings: Evenly divide your chopped toppings—mini pepperoni, bell peppers, red onion, black olives—among all 16 cups. Make sure any high-moisture vegetables or meats are fully cooked and drained before adding to prevent sogginess.
Add Final Cheese Layer: Top each pizza cupcake with a generous amount of shredded mozzarella cheese. If you’d like, add a light dusting of grated Parmesan cheese over the mozzarella for extra flavor.
Bake Pizza Cupcakes: Carefully place the filled muffin tin into your preheated oven. Bake for 15-20 minutes, or until the biscuit edges turn golden brown and the cheese bubbles with some golden spots. Rotate the pan halfway through baking if you notice uneven browning.
Cool and Remove: Remove the tin from the oven and let the pizza cupcakes rest for about 5 minutes in the tin. This allows the toppings and cheese to set. Use a small offset spatula or butter knife to loosen the edges gently, then carefully lift each cupcake out and place on a wire rack to cool slightly.
Garnish and Serve: Sprinkle finely chopped fresh basil over warm pizza cupcakes for a burst of freshness. Optionally, add an extra dusting of Parmesan or some red pepper flakes. Serve warm and enjoy your delicious mini pizza treats!

Notes

Ensure any meat toppings like sausage or ham are pre-cooked and drained to avoid excess grease.
Vegetables with high moisture content like mushrooms should be sautéed and drained before using to keep the dough from getting soggy.
You can customize toppings to your preferences, including adding olives, different cheese varieties, or other vegetables.
Use a non-stick spray or olive oil for greasing to help with easy removal of the pizza cupcakes.
Letting the cupcakes rest after baking helps them hold together better when removing from the muffin tin.
Serve these warm for the best melty cheese experience, but they also taste great at room temperature.

Keywords: pizza cupcakes, easy pizza recipe, mini pizza cups, biscuit dough pizza, party snacks, kid-friendly pizza, quick pizza bites