Individual Biscuit Pizzas

Individual Biscuit Pizzas
Biscuit Pizza

Dan Myers

Biscuit Pizza

When fresh homemade pizzas come to mind, Pillsbury biscuit dough isn’t an obvious option for a crust. Bagels, old baguettes, and other pre-baked breads are the easiest to simply top with some sauce and cheese and reheat in the oven. But the sauce tends to make the final product soggy, and using fresh dough is generally preferable to just reheating old bread, right?

For fresh homemade mini-pizzas in a pinch, try using biscuit dough. It gives the final product an appealing rich sweetness, and they’re just the right size for a kid’s meal.


Preheat the oven to 350 degrees.

Pop the dough can open, and stretch the dough out with both hands until each biscuit is about 5 inches across. Lay them out on a baking sheet with a little room in between each. Add 1 tablespoon of sauce to each biscuit, leaving room around the edges, and add 1/8 cup shredded cheese atop the sauce. Bake until brown and bubbly, about 17 minutes. Cut into quarters, or eat whole. 


Calories per serving:

131 kcal

Daily value:



  • Carbohydrate, by difference 10 g
  • Protein 7 g
  • Total lipid (fat) 7 g
  • Vitamin A, IU 237 IU
  • Vitamin A, RAE 71 µg
  • Vitamin D 4 IU
  • Ash 2 g
  • Calcium, Ca 205 mg
  • Cholesterol 19 mg
  • Choline, total 4 mg
  • Fatty acids, total monounsaturated 2 g
  • Fatty acids, total saturated 4 g
  • Folate, DFE 24 µg
  • Folate, food 24 µg
  • Folate, total 24 µg
  • Glutamic acid 1 g
  • Leucine 1 g
  • Magnesium, Mg 12 mg
  • Phosphorus, P 170 mg
  • Potassium, K 86 mg
  • Proline 1 g
  • Retinol 70 µg
  • Selenium, Se 7 µg
  • Sodium, Na 571 mg
  • Sugars, total 2 g
  • Water 12 g
  • Zinc, Zn 1 mg
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