Veggie Pizza Bites: The Snack I Made to Survive the Grocery Store Madness

Why I Made These

Honestly, I was just tired of buying the same pre-sliced veggie platters that never seem to last. The supermarket smells like plastic and kraft cheese. So I started thinking about how I could sneak good stuff into something bite-sized and weirdly portable.

These Veggie Pizza Bites came out of pure frustration—crisp bits of zucchini, cherry tomato bursts, grated cheese melting all over crunchy crust, like a miniature pizza but with more crunch and less guilt. I didn’t want to wait for a party, I just wanted a snack I could grab when the fridge feels barren. Plus, the smell of toasted garlic and herbs that hits when they bake? Yeah, that’s the real comfort.

It’s sort of silly how something so simple can feel like a little victory, especially when you’re so used to feeding yourself store-bought stuff that’s more plastic than produce.

Veggie Pizza Bites

Veggie Pizza Bites are miniature, crunchy snack-sized treats made with a crisp crust, topped with melted cheese, cherry tomatoes, zucchini, and herbs. They are baked until golden and bubbly, resulting in a bite-sized combination of crispy edges and gooey toppings that resemble mini pizzas.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Servings: 12

Course: Main Course

Cuisine: American

Calories: 150

Ingredients Equipment Method

Ingredients

  

• 1 cup flour all-purpose
• 1/2 cup water
• 2 tablespoons olive oil extra virgin preferred
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/2 teaspoon garlic powder
• 1/2 cup shredded mozzarella cheese
• 1/2 cup cherry tomatoes halved
• 1 small zucchini thinly sliced
• 2 cloves garlic minced
• to taste salt and pepper

Equipment

• Baking sheet
• Mixing bowls
• Cooking spray
• Measuring cups and spoons
• Oven
• Knife
• Cutting board

Method

 

1. In a mixing bowl, combine the flour, dried oregano, basil, garlic powder, salt, and pepper. Gradually add water and olive oil while stirring until a thick, kneadable dough forms. Knead briefly until smooth.
   1 cup flour, 1 teaspoon dried oregano, 1/2 teaspoon dried basil, 1/2 teaspoon garlic powder, 2 cloves garlic, 1/2 cup water, 2 tablespoons olive oil
2. Divide the dough into 12 small balls and flatten each into a thin disc on a lightly greased baking sheet. Use the back of a spoon or your fingers to create a slight rim around each disc.
3. Preheat the oven to 400°F (200°C). Place the prepared dough discs in the oven and bake for 8-10 minutes until they start to firm and lightly brown around the edges.
4. Remove the crusts from the oven and evenly distribute shredded mozzarella cheese, halved cherry tomatoes, and sliced zucchini on top of each. Sprinkle minced garlic over the toppings.
   1/2 cup shredded mozzarella cheese, 1/2 cup cherry tomatoes, 1 small zucchini, 2 cloves garlic
5. Return the baking sheet to the oven and bake for an additional 5-7 minutes until the cheese is melted, bubbly, and edges are golden brown. The vegetables should be tender and slightly roasted.
6. Remove from oven, let cool slightly, then transfer to a serving platter. Serve warm or at room temperature as a crunchy, cheesy snack or appetizer.

Then again, maybe I’ll just bulk batch these for the next time I get overwhelmed at the grocery store. Who knew my saved-up snack game was about to get a serious upgrade?