30-Minute Pizza Muffins with Flaky Biscuit Crust
These pizza muffins turn a can of biscuits into cheesy individual pizzas with crisp, buttery edges. They bake in one muffin tin and come out piping hot in less than half an hour.
I make them when a pizza craving hits and nobody wants to wait for delivery. Everyone gets to customize a few, and the cleanup is almost nothing.
Why These Pizza Muffins Are a Weeknight Win
The biscuit dough puffs into a tender shell that holds its shape and stays soft under the sauce. The sides against the pan get crisp and golden, so every bite has that flaky texture you want from a pizza crust.
Because they bake in a muffin tin, each one has the same hot, bubbly top and burnished bottom. No soggy middle, no floppy slice. Just a neat little pizza you can eat with your hands.
They take about 10 minutes to put together, and you can swap in whatever toppings you have. The recipe works whether you keep them simple with pepperoni or go heavy on vegetables and extra cheese.
Ingredients
- 1 (16.3 oz) can refrigerated flaky biscuit dough (8 count): the buttermilk kind gives the best buttery layers
- ½ cup pizza sauce: choose a thick jarred sauce so the bottoms stay firm
- 1 cup shredded low-moisture mozzarella: shred it yourself for the smoothest melt
- ½ cup mini pepperoni: or regular sliced pepperoni cut into small pieces
- 1 tsp Italian seasoning: a pinch of dried oregano and basil works too
- Nonstick spray or olive oil: for greasing the muffin tin
- Grated Parmesan and red pepper flakes: optional, for serving
Variations / Substitutions
- Italian sausage: use cooked crumbled sausage instead of pepperoni for a meatier bite.
- Cheese blend: swap half the mozzarella for provolone or fontina for a richer, creamier top.
- Veggie version: add finely chopped mushrooms, bell peppers, or black olives, but sauté them first to remove moisture.
- Spicy kick: stir a pinch of crushed red pepper into the sauce or use a spicy marinara.
If you like these, try our Sausage and Pepper Calzones for another quick pizza night.
How to Make Pizza Muffins With Biscuits
Step 1: Press the Biscuits into the Tin
Preheat the oven to 375°F (190°C) and grease a 12-cup muffin tin well so the biscuits release easily. Separate the 8 biscuits and flatten each one into a thin disc with your hands. Press a disc into the bottom of a muffin cup and gently push the dough about halfway up the sides, creating a little bowl.
The dough should reach just past the bottom corners. If it tears, pinch it back together. The heat will make it puff and hold its shape around the filling.
Step 2: Fill the Muffins
Spoon about 1 tablespoon of pizza sauce into each biscuit cup. Add a small pinch of mozzarella, then a few pieces of pepperoni, another pinch of mozzarella, and a light sprinkle of Italian seasoning on top.
Leave a little room at the top so the cheese doesn’t bubble over into the pan. The layers of cheese inside help keep the sauce from making the dough soggy while they bake.
Step 3: Bake Until Golden
Slide the tin into the oven and bake for 12 to 15 minutes. The biscuits will turn deep golden around the edges, and the cheese should be completely melted with a few brown spots on top.
The bottoms get crisp from being in contact with the hot pan while the centers stay soft. If you want a darker top, switch to the broiler for the last minute, but watch it closely.
Step 4: Unmold and Serve
Let the muffins sit in the pan for 2 minutes so they firm up a little. Run a thin knife or small spatula around the edges, then lift each one out onto a plate. Serve them right away while the cheese is still stretchy. A quick shower of grated Parmesan and a few red pepper flakes on top makes them look finished and taste even hotter.
Tips for the Best Pizza Muffins
- Let the can of biscuits sit at room temperature for 5 minutes before you separate them. Cold dough tears more easily.
- Don’t press the dough razor-thin at the bottom. Leave it slightly thicker so the sauce doesn’t leak through during baking.
- If you use a mini muffin pan instead, cut each biscuit in half horizontally to make 16 thinner rounds, and bake for 8 to 10 minutes.
- A light spray of oil on the tops of the filled muffins right before baking helps the cheese brown without drying out.
Storing and Reheating Leftovers
Refrigerate: Cooled muffins keep in an airtight container in the fridge for up to 3 days.
Reheating: Warm them in a 350°F (175°C) oven or toaster oven for 5 to 7 minutes. The microwave works if you are short on time, but the bottoms won’t crisp back up the same way.
What to Serve With Pizza Muffins
A fast arugula salad with lemon vinaigrette cuts through the richness of the cheese. For a kid-friendly plate, pile carrot and celery sticks alongside with a little ranch dip.
Frequently Asked Questions
Can I make these ahead and freeze them?
Yes. Freeze baked and fully cooled muffins in a single layer on a tray, then transfer to a zip-top bag. Reheat from frozen in a 375°F (190°C) oven for 10 to 12 minutes.
Can I use store-bought pizza dough instead of biscuits?
You can, but the texture will be breadier. Roll the dough thin, press it into greased muffin cups, and bake at the same temperature. Watch the time because it may need a few extra minutes.
My biscuit dough kept tearing when I pressed it into the tin. What went wrong?
The dough was likely too cold. Let it sit on the counter for 5 minutes before shaping, and press gently from the center outward. If it still tears, just patch the spot with a scrap of dough.
What other cheeses work well here?
Any good melting cheese works. Provolone gives a smoky note, fontina is extra creamy, and a little sharp cheddar adds a nice tang. Just avoid pre-shredded bags if you can because the anti-caking coating makes the melt less smooth.
Pizza Muffins With Biscuits Recipe
Ingredients
Method
- Preheat oven to 375°F (190°C) and grease a 12-cup muffin tin. Separate the biscuits, flatten each into a disc, and press into 8 muffin cups, pushing the dough up the sides.
- Spoon 1 tablespoon pizza sauce into each cup. Add a small pinch of mozzarella, a few pepperoni, another pinch of mozzarella, and a sprinkle of Italian seasoning.
- Bake for 12 to 15 minutes until the biscuits are golden and the cheese is melted and bubbly.
- Let the muffins cool in the pan for 2 minutes, then run a knife around the edges and lift them out. Serve hot with grated Parmesan and red pepper flakes.
