Microwave Mug Pizza (Microwave Mug Meals)
Save RecipeMake my amazing Microwave Mug Pizza recipe in just minutes for real food fast!
Hi Bold Bakers!
Homemade Pizza made in a microwave in just a few minutes? Oh yes, and it’s INCREDIBLE! My Microwave Mug Pizza recipe is a serious game changer when it comes to your meals, and maybe life (just sayin’). It is real food, fast, and better than fast food. You will simply not believe the results.
How Long Does It Take To Make A Microwave Mug Pizza?
My Microwave Mug Pizza is a real meal made using good quality ingredients. This single-serving recipe can be whipped up in 5 minutes, and it’s the perfect solution when you are on the go and want something homemade and satisfying.
My mug meals are easy food recipes for any occasion: they’re perfect for lunch, dinner, snack, after school, easy college meals, sleep overs, pizza party, or even Birthday parties!
How To Make Microwave Mug Pizza
Get ready — it’s really easy!
First, use your favorite microwavable mug. Mix up a pizza crust with just a few ingredients you already have on hand (full recipe below!). Then, you can customize your Microwave Mug Pizza with your favorite toppings. I’m a fan of a classic pepperoni pizza, but mushroom is a close second.
I even have an easy 5-Minute Pizza Sauce recipe you can make in no time! Now you can enjoy microwave pizza anytime, anywhere.
If you are reading this far down the post and are still wondering what can pizza from a microwave will be like then scroll down to the recipe and take 5 minutes to make it. Then later, scroll down to the comments and tell me how much you loved it and share this recipe.
[What pairs well with a Microwave Mug Pizza? How about a Microwave Brownie in a Mug!]
Get more 100 more microwave mug recipes at my Gemma’s Mug Meals Collection page!
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Learn how to make my amazing Microwave Mug Pizza recipe in just minutes. You can add any toppings you'd like and it's faster and better than pizza delivery!
- 4 tablespoons all purpose flour
- 1/8 teaspoon baking powder
- 1/16 teaspoon baking soda
- 1/8 teaspoon salt
- 3 tablespoons milk
- 1 tablespoon olive oil
- 1 tablespoon marinara sauce
- 1 generous tablespoon shredded mozzarella cheese
- 5 mini pepperoni
- 1/2 teaspoon dried Italian herbs (basil or oregano will work)
- Mix the flour, baking powder, baking soda and salt together in a microwavable mug
- Add in the milk and oil with mix together. There might be some lump but that is ok
- Spoon on the marinara sauce and spread it around the surface of the batter
- Sprinkle on the cheese, pepperoni and dried herbs
- Microwave for 1 minute 10-20 seconds, or until it rises up and the topping are bubbling (timing is based on my 1200W microwave so your timing might vary)
- Enjoy straight away!
Watch the Recipe Video!
Cooking time will vary greatly depending on your microwave and the width and depth of the mug. The mugs I use are small, roughly 6oz (¾ /1 cup)
Always keep a close eye on your mug while in the microwave so it doesn’t over flow or over cook.
⅛ teaspoon is simply a ½ of a ¼ teaspoon
1/16 teaspoon is simply a ¼ of a ¼ teaspoon
Meet Gemma
Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!
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Hi Gemma! I’m giving this recipe 4 stars, because, the first time I made it, it turned out awful!!! But… the second time it was a very fun and delicious snack! 🙂 If it had been great the first time… maybe I would give 5 stars. I also rested the dough the second time. Maybe that is why, and also the second pizzas dough came out as a way better texture than the regular dough. Hope this helps! I loved this recipe. Thanks Gemma 😉
Hi Madie,
See, what matters to me the most is that you learned a lot between the first and second attempts.
It is interesting how resting a dough helps a lot, and I hope you figured out why that matters too. It is related to my saying ‘do not over mix’. Over mixing activates the gluten in the flour, in yeast baking this is a good thing, in regular baking it toughens the dough. Resting the dough relaxes the gluten and gives a tender bake. This is most true of pastry type dough. Some baking which includes raising agents can suffer from being left too long.
Thank you for this review of this recipe, I appreciate it,
Gemma 🙂
Hi … Any optional for marinara sauce
Hi there,
There is a think called a white pizza! This uses a bechamel sauce as the base for the toppings.
Basic white sauce:
1oz butter, 1oz plain flour. Melt the butter and gently cook the flour in this for about one minute. Take it off the heat and slowly pour in 1 pint of cold milk, which can be flavored with salt pepper, onion etc. Then cook this out over a low heat. Look this up! it is worth knowing for other things too,
Gemma 🙂
Hi Gemma, I am interested in making this Pizza, but I would like to know if I could use a premade pizza dough? I ask because I have some left after trying to make a pizza in the instant pot. Thanks, Kim
Hi Kim,
I do not think so, but you can try! If you do try it then be aware that the microwave will not brown the dough in the same way. I think it would too be best baked on a flat plate. Do let me know how this works for you! it will be interesting to other bold bakers too,
Gemma 🙂
Hello Gemma,
I would like to try this recipe with Gluten free flour. Can you suggest which one will work best? Almond, Cassava or Coconut ?
Hi Madge,
very few single flours will work well, they almost always need to be balanced with something. Coconut flour is really absorbent, and almond flour not so much, so they make good partners, as the coconut binds. I think for the pizza recipe rice flour would work well, with the addition of perhaps oat flour, potato starch too, though what matters the most is why you need it to be gf. If you are celiac then it is vital that you know the source of the flours is right.
A good all purpose plain gf flour blend will really help you, and there are some really good ones out there. Millet, as a grain may suit you too. I think you can experiment. If you choose to use almond flour, with coconut flour, then the coconut element should be about 1/4 of the almond amount.
I hope this helps,
Gemma 🙂
Thank you for responding, Gemma. I appreciate your feed back and will experiment with the different flours
It’s my pleasure, let me know how you go!
Could I use Self Raising flour instead of Plain Flour and Baking Powder?
Yes, that will work in this recipe. Enjoy!
Hi, can I prepare the batter and keep it refrigirated for few hours?
Hi Samira,
Yes! cover it down, all will be well,
Gemma 🙂
Hi, what if I don’t have baking powder? What could I use as a substitute?
Yes, you can use 1/8 teaspoon of baking soda. Enjoy!