When it comes to creating precious memories with my children, there is no substitute for the joy of spending a little time in the kitchen. I cherish those moments, which happen at least once a week.

The kitchen was often a chaotic space, filled with eggshells, and flour scattered everywhere, and the worst part was when the dough or batter got all over the floor tiles, and cabinets.

However, these imperfections only add charm to the experience. The laughter and mess we created in the kitchen created a bond that we will carry with us forever.

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I know parents always say, “They grow way too fast, “, but I never expected that feeling of sadness when watching them become young adults. Those are my babies! They cant be possibly be adults already. When? How?

I asked myself countless times when this happened. I guess that’s being an overprotective mother hitting mid-life, and waiting to become an empty nester soon. No, not because of the collages, but because two of them are old enough to live on their own.

Anyway, it is so important to capture every moment we can just because our babies that were drawing sticks for people and scattered legos all over the floor just 5 minutes ago, grow in the blink of an eye.

These mini-biscuit pizzas are not only delicious but also incredibly versatile. My son Daniel has a knack for making them, adding whatever toppings he likes, such as cheese, ham, pepperoni, or breakfast sausages.

The possibilities are truly endless, allowing each child to put their personal touch on the pizza. It’s a testament to the creativity and adaptability of the recipe.

As I am re-writing this recipe, and updating a post, a sense of nostalgia washing over me. I hold these mini-biscuit pizzas close to my heart. Why? Because I made them today and I had this overwhelming feeling inside of my chest.

Not only was it a favorite of my children, or because it is such a quick and easy recipe but because I made them with my kids when they were little.

I miss the days when my children eagerly awaited their turn in the kitchen, filled with excitement and anticipation. The mess we made was worth it, as we created countless happy memories together. 

Q&A:

• No, you cannot make these in the microwave.
• Yes, you can make it in the conventional/toaster oven. Be careful, so they don’t burn. Test and see how long it will take for you to make them. 
• You can add any topping that you like. 
• If you have frozen biscuits, defrost them by leaving them overnight in the fridge.

Now, let me show you just how easy these are.

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If you do not like using parchment paper you can get Non-slip Pastry Mat Extra Large with Measurements  Silicone Baking Mat. I have one, and it is just fantastic! 

Yield: 4

Mini Biscuit Pizzas

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Mini Bisucts Pizza recipe

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Ingredients

• 1 can Southern style biscuits, 8 ct.
• 1/2 cup Pizza sauce or marinara sauce
• 1/2 tsp. Italian herb mix pinch on each mini pizza
• 1 cup Shredded Mozzarella Cheese or Italian Pizza Cheese Mix

Topping options:

• Any protein, mini pepperoni, sausages, deli meat, etc.
• Black olives sliced
• Green pepper
• Mushrooms
• Italian herbs

Instructions

1. Preheat the oven to 375F. Line the baking pan with parchment paper.
2. Split each biscuit and head, then using a rolling pin lightly roll out to a thinner dough, representing a pizza dough. Place flat biscuits on a baking sheet.
3. Slice, chop, and dice all the toppings that you will use on your pizza. Use the topping of your choice.
4. Spread a little pizza sauce on each biscuit, and then sprinkle a pinch of Italian herb mix on each biscuit. This gives a sauce even better flavor and aroma.
5. Add cheese and the rest of the toppings that you are using.
   Bake at 375F (190C) for 12 to 15 minutes.
6. Before serving, you can add a sprinkle of crushed red chili pepper to each mini pizza.

Notes

• You can make your biscuits; By rubbing about 3 tablespoons of unsalted butter into 2 cups self-rising flour with your fingertips until the mixture resembles crumbs. Create a well in the middle and add the cooled 1 cup of buttermilk into it. Just enough stirring will bring the dough together. It will be a sticky dough. Place the dough on a surface dusted with flour, then carefully fold it over itself five or six times. Form into a circular that is 1 inch thick. Using a 2-inch cutter, cut out biscuits, being careful to cut straight through the dough.
  I like using whole milk for baked goods because it is richer so use real butter and whole buttermilk.
• If you do not have self-rising flour, then mix 2 cups of all-purpose flour with 3 teaspoons baking powder, 1/4 teaspoon baking soda, and 1 teaspoon salt.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 374Total Fat: 18gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 39mgSodium: 1001mgCarbohydrates: 31gFiber: 3gSugar: 6gProtein: 22g

This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.

Did you make this recipe?

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This is obviously not a pizza, but I like calling it Crustless Eggplant Pizza since it makes me think of small pizzas, but much healthier.

Anyhow, you create killer lemonade when life hands you lemons. In this instance, I prepared a great crustless eggplant pizza using organic, locally produced eggplants that I purchased and beautiful tomatoes that I was given.

Oh goodness, I adore them! I use them for lasagna, sauces, and a variety of other recipes. Well, I think they taste a lot like mushrooms.

It tastes really amazing when you dip bread in my sautéed eggplant and onion mixture with cream.

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My kid enjoys this and has nearly the same eating preferences as I do. But neither of my boys wants to even approach it.

They won’t eat it unless I use the marinara sauce in place of the raw tomatoes and slice the eggplant thinly lengthwise; then I bake it longer so the eggplant could become a little bit crunchy.

Therefore, the approach could work if you have a fussy eater who dislikes tomatoes or eggplant.

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I adore tomatoes from my own garden. I’ve stated it before, but I munch on tomatoes all day long if they are cherry tomatoes, and I eat regular-sized tomatoes like an apple.

When compared to store-bought versions, it is incredibly different, refreshing, sweet, and juicy. I find the scent of them alone to be quite delightful.

My tomatoes have only just begun to turn red, and I just picked a few last weeks, but my great neighbors usually generously share with us tons of their tomatoes, which I use practically daily to make beautiful dishes if they aren’t cut for the salad.

Anyhow, tonight we had a fantastic pizza made with eggplant. I served it with Italian sausages on the side and whole grain French baguette. 

These are basic, but depending on what I have on hand, I also like to add toasted panko or Italian bread crumbs. I’ll share the data from the notes with you.

This is really such a quick meal, even if you serve it without any type of meat it is satisfying. Be creative and like I said if you like marinara/pasta sauce use that instead of the tomatoes.

You can also add other things, like minced mushrooms, ham, an egg, which I didn’t try before, but as I write that just came to my mind. I think fried sunny side up egg on the tower of this would be awesome.

Anyway, if you decide to make Crustless Eggplant Pizza do not forget to tag me on social media. You can find me on Instagram most of the time so use tag @sandraseasycooking with the same hashtag #sandraseasycooking. If you are private you can DM me a pic.

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Yield: Serves 4

Crustless Eggplant Pizza

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Easy and tasty Vegetarian Crustless Eggplant Pizza

Prep Time 15 minutes

Cook Time 22 minutes

Total Time 37 minutes

Ingredients

• 1 large Eggplant, or two medium sizes
• 1 tablespoon (14g) Salt
• 1 Large Tomato or two medium sizes; Beefsteak tomatoes work very well.
• 1/4 teaspoon garlic powder, or to taste
• 1/4 teaspoon Italian Herbs Mix
• 8 Mozzarella slices, thicker
• Fresh Basil Leaves or a sprinkle of dried basil
• 2 tablespoons Olive oil

Instructions

1. Wash then cuts the thicker part of the eggplant into approximately 1/2-inch (1 cm) slices; maybe just a little thinner. Add water into a large bowl and add salt. Soak eggplant slices in that water for 10 minutes.
2. While eggplant is soaking, wash and slice tomatoes into thin slices (1/4 inch approximately) 
3. Take eggplant slices out of the water and place them on a clean, dry paper towel or cotton kitchen towel. While you are taking them out of the water try to squeeze water out without breaking a slice, then place on a dry towel; Pat dry eggplant slices so you take out as much moisture as possible.
4. Preheat oven on 400F (200C /gas moderate hot)
5. Season eggplants with sea salt, black pepper, sprinkle or two of garlic powder, Italian herb mix, and a drizzle of olive oil; Toss to coat.
6. Add a bit of oil to your baking pan then place each slice of eggplant to bake in the preheated oven for about 15 minutes then turn it around and cook for additional 5 minutes or until the eggplant slices are tender, and almost cooked through.
7. Slice tomatoes as thick as you want, pat dry with paper towels, then place on top of the cooked eggplant slices, add cheese on top of each.
8. Turn the oven to broiler at 450 to 500 Fahrenheit, so the top oven heat could melt the cheese. Keep it in for about 2 minutes or until the cheese is completely melted and bubbly.

Notes

I like keeping it j tad longer to get that brown edge and a bit of golden brown cheese. It takes approximately 4 minutes but keep an eye on it closely if you like it just the way I do.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 310Total Fat: 20gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 45mgSodium: 363mgCarbohydrates: 21gFiber: 6gSugar: 9gProtein: 15g

This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest