For the record, we completely understand if you’re skeptical, maybe even annoyed or angry, at that title. Let pizza be pizza again, you say. Must we ‘hack’ everything in this world?, you cry. We get it. And we are not saying the recipe for pizza for toddlers that follows should replace the pizza you and/or your child loves; think of it more as an opportunity to do more with pizza. Say, for those times when your child asks for pizza for the second–third? fourth?–time in a week. Or, for those times when you want to get your kiddo to eat more fiber/vegetables/protein and just can’t figure out how to do so. The crust is easy to make–four ingredients and five minutes is all you need–and high in protein; the sauce has a lot of protein, fiber, and vegetables, too. And it’s coated in cheese–your kid won’t know any better about all that good stuff going on underneath.
Check out our best pizza dough for kids recipe you can make with your toddler!
(Note: because the pizza is already so high in protein, and because young kids tend to prefer cheese pizza, we are not standardizing any topping; however, feel free to add ground meat or a dice of your child’s favorite vegetable to the pizza.)
The Best Pizza for Toddlers (That Grownups Will Steal Bites From)
Pizza night just got a kid-friendly upgrade! This toddler-approved pizza is a hit with little hands and big appetites alike. Made with a no-yeast, two-ingredient dough and topped with a layer of creamy refried black beans, hidden veggies, and plenty of melty mozzarella, it’s everything you want in a weeknight win: fast, nutritious, and totally customizable.
Whether you’re introducing pizza for the first time or just want a healthier version of the classic, this recipe delivers flavor without the fuss—or the added sugar and sodium that come with takeout. It’s soft enough for toddlers to chew easily, packed with fiber and protein, and flexible enough to fit whatever’s in your fridge.
🧀 What’s In This Pizza For Toddlers?
This recipe skips traditional sauce and pepperoni in favor of wholesome, familiar ingredients:
- All-purpose flour + baking powder – Forms the base of a quick, no-rise dough.
- Greek yogurt – Adds moisture and protein to the crust.
- Olive oil – For richness and a softer texture.
- Refried black beans – A creamy, iron-rich layer that sneaks in fiber and plant protein.
- Zucchini – Mild in flavor, perfect for adding veggies without protest.
- Mozzarella cheese – Classic melty goodness that pulls it all together.
No yeast, no added sugar, no need to roll out dough like a pro. Just mix, top, and bake.
🧑🍳 How to Make It
Making this pizza for toddlers is surprisingly simple:
- Make the dough – Combine flour, baking powder, and Greek yogurt until it forms a ball.
- Shape your crust – Pat or press it onto a baking sheet; no rolling pin needed.
- Add toppings – Spread the black beans, then scatter grated zucchini and cheese over the top.
- Bake – About 15–18 minutes at 425°F until golden and bubbly.
- Slice and serve – Let cool slightly, then cut into toddler-sized pieces.
👶 Pizza For Toddlers FAQ
What age is this pizza suitable for?
Once your toddler is confidently eating finger foods (usually 12+ months), this pizza is a safe and tasty option. You can always cut it into small bite-sized strips or pieces to match their needs.
Can I make this dairy-free?
Yes! Swap the Greek yogurt for a thick, unsweetened non-dairy yogurt and use your favorite dairy-free cheese.
Is the crust chewy or crunchy?
It’s soft and bendy—perfect for toddlers who don’t yet love crispy textures.
Can I freeze leftovers?
Absolutely. Store slices in an airtight container and freeze for up to a month. Reheat in the oven or toaster oven until warm.
Can I use a different veggie or topping?
Totally. Try finely shredded carrots, spinach, or mild bell pepper. Just keep moisture in check so the crust doesn’t get soggy.
Check out our other easy toddler recipes!
A Delicious Pizza For Toddlers That’s Actually Nutritious
Description
Sneaky additions of black beans and zucchini turn ordinary pizza night into a nutrition powerhouse--and it still tastes very much like good homemade pizza.
Ingredients
Instructions
Prep
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Peel the skin off the zucchini and then grate–either by using a handheld grater or blitzing in a blender or food processor–into the smallest shreds possible; place zucchini shards into a colander and allow to drain for 10-20 minutes. Be sure to squeeze out any remaining liquid before using.
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Make some dough: In a bowl, add the flour, baking powder, and two pinches of salt; stir or sift to ensure contents are mixed. Add in the olive oil and yogurt, then stir quickly and vigorously to combine; use your hands, as needed, to help the mixture clump into a packed ball of dough. Add more olive oil if the dough is dry and/or won't stick together; add more flour if dough is sticky.
Refrigerate for 30 minutes, if you can.
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Make some dough, Pt. 2: Set up a flat surface (i.e., a cutting board) and sprinkle flour on top of it; transfer the dough ball to the surface. Use your hands to squeeze, press, and push that dough ball all around (i.e., “kneading”) until it becomes firm enough to shape; add more flour if still sticky and/or falling apart too easily. Form into a round–and don’t fret if it’s not pizzeria perfect–by using a roller and/or your hands to flatten and expand. If you have the time, allow the dough to chill in your fridge for 30 minutes–that’ll allow it to firm up.
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Preheat oven to 425. Warm the beans per the can’s directions, then add in shredded zucchini; stir to embed the green bits throughout the bean spread. Optional but recommended: stir in barbecue sauce. Remove from heat.
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If you plan on cooking the pizza on a pizza pan, place dough on pan and heat in oven for 3-5 minutes.
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Spread the bean-zucchini mixture over the flattened dough, then cover with shredded cheese and add any toppings you’d like.
Cook
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Drop the oven temperature to 400, then follow one of these
- If you want a crispier crust, put the pizza directly on the center rack of your oven and cook for 10-12 minutes.
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For a softer, spongier crust: place pizza on pan and cook for 12-13 minutes.
Serve
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The recipe picture shows a typical triangle/slice cut, which is great for photos but not so hot for small children; I recommend employing the ‘party’ cut (i.e., tavern style) and slice into small squares, which you can then further reduce into the appropriate bite size for your child. Also recommended: a squeeze of lime on top helps cut the richness of the sauce; ketchup and barbecue sauce to dip in can assist, too.
Adapt
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If your child is (too) comfortable with tomato sauced pizza, it may help to slowly increase the proportion of bean to red sauce. You can start by doing half-and-half: just tomato sauce on one side; black beans on the other. (Mix the zucchini into the tomato sauce). If you’re worried your child would prefer neither, here’s a thought: barbecue sauce. I’ve done this pizza with barbecue sauce instead of black beans–and shredded chicken instead of turkey–and it was a huge hit.
Pro tip for yourself: topping slices with salsa verde–or any salsa or sauce with notable acidity–really elevates the flavor.
Nutrition Facts
Servings 8
Serving Size 1 slice
- Amount Per Serving
- Calories 131kcal
- % Daily Value *
- Total Fat 7g11%
- Potassium 113mg4%
- Total Carbohydrate 16g6%
- Dietary Fiber 1.2g5%
- Protein 7.2g15%
- Vitamin C 1.4 mg
- Calcium 176 mg
- Iron 1 mg
- Magnesium 13 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
You can of course utilize pre-made crust or dough! Just skip the dough-making steps in the recipe.
User Reviews
Was worried by daughter would hate this, but we all kind of loved it–and she had no idea there was zucchini in there.