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Microwave Mug Pizza Recipe -INSANELY good Pizza made in the microwave. Single serving, real food, made in minutes

Microwave Mug Pizza (Microwave Mug Meals)

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Make 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!

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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.

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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!]

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Get more 100 more microwave mug recipes at my Gemma’s Mug Meals Collection page!

Get 100 of Gemma's Mug Meals including high-protein breakfasts and dinners and delicious single-serving desserts!

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4.35 from 301 votes
Microwave Mug Pizza Recipe -INSANELY good Pizza made in the microwave. Single serving, real food, made in minutes
Microwave Mug Pizza (Microwave Mug Meals)
Prep Time
5 mins
Cook Time
1 min
Total Time
6 mins
 

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!

Course: Dinner
Cuisine: Italian
Servings: 1
Calories: 342 kcal
Ingredients
  • 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)
Instructions
  1. Mix the flour, baking powder, baking soda and salt together in a microwavable mug.

  2. Add in the milk and oil then mix together. There might be some lumps but that is ok.

  3. Spoon on the marinara sauce and spread it around the surface of the batter.

  4. Sprinkle on the cheese, pepperoni, and dried herbs

  5. Microwave for 1 minute 10 - 1 minute 20 seconds, or until it rises up and the toppings are bubbling (timing is based on my 1200W microwave so your timing might vary)

  6. Enjoy straight away!

Watch the Recipe Video!

Recipe Notes

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

Nutrition Facts
Microwave Mug Pizza (Microwave Mug Meals)
Amount Per Serving (1 g)
Calories 342 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 5g31%
Cholesterol 22mg7%
Sodium 998mg43%
Carbohydrates 27g9%
Fiber 1g4%
Sugar 4g4%
Protein 10g20%
* Percent Daily Values are based on a 2000 calorie diet.

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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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766 Comments

Write a Comment and Review

  1. safa.m on July 29, 2019 at 7:46 am

    Not gonna lie i was a bit sceptical about the mug pizza but after trying it that was the best thing that ever came out of my microwave. SO DELICIOUS. i added cooked chicken to mine.

    • Gemma Stafford on July 29, 2019 at 3:28 pm

      I’m thrilled to hear that! Thanks for trying this out and letting me know.

      Best,
      Gemma.

  2. Molly Long on July 1, 2019 at 8:23 pm

    hi Gemma,
    ,tried the recipe and it was DELICOUS, I gave some to my dad but it was so good I ended up having half because he ate the other half.I would DEFINITLY recomend this recipe.

    • Gemma Stafford on July 2, 2019 at 3:54 am

      Molly, you have found the way to a man’s heart! haha, the secret is out, Pizza made by a daughter is an irresistible combination, you have him wrapped around your little finger from now on, look out Dad!
      Gemma 🙂

  3. Dhanya Saseendran on July 1, 2019 at 7:57 am

    Hi Gemma,
    Thank you for this wonderful recipe. My kid finished this in one sitting.
    Thanks
    Dhanya

  4. Sandi on June 18, 2019 at 7:06 pm

    I just love all the mug recipes. I don’t own a microwave and was wondering if these mug recipes could be done in a conventional oven instead of the microwave……..with an oven approved mug. I live alone and these mug meals and desserts would be so perfect. Enjoy your site very much. Thanks!

    • Gemma Stafford on June 19, 2019 at 3:32 am

      Hi Sandi,
      I replied to the other comment before I saw this one!
      Thank you for your kind words. As I said, certainly bake these recipes in a conventional oven. For the pizza one then bake on a flat tray, for others, you can use a muffin pan, that will work well for you. Other recipes can be baked stove top. (https://www.biggerbolderbaking.com/gemmas-mug-meals/) there are some savory ones here.
      I hope you get these to bake to your satisfaction,
      Gemma 🙂

  5. Sandi Hackett on June 18, 2019 at 6:39 pm

    I just love the mug recipes but was wondering if they could be done in a conventional oven in a oven safe mug? I don’t own a microwave.

    • Gemma Stafford on June 19, 2019 at 3:29 am

      Hi Sandi,
      sure you can, but if I were to use a regular oven for this I would bake it flat on a tray! Make more than one too, you can share, or freeze for later.
      I hope this helps,
      Gemma 🙂

  6. Shikha Bansal on April 9, 2019 at 11:42 pm

    Hi,, what can i use instead of olive oil and pepperoni….??
    Also i dont have marinara sauce but I have pizza sauce….can i use pizza sauce??

    • Gemma Stafford on April 10, 2019 at 4:12 pm

      Hi, yes pizza sauce will work and you can leave out those toppings and use any other you like!

  7. Cindy Nicolau on March 20, 2019 at 8:06 pm

    I’ve recently been diagnosed with a gluten intolerance, and I made this recipe using a gluten free flour (Bob’s Red Mill 1 to 1 baking flour) and it came out delicious. Thank you Gemma for this recipe, it was a quick and easy recipe to whip up!

    • Gemma Stafford on March 21, 2019 at 6:19 am

      Delighted that you could make it work for yourself, Cindy! I think other Bold Bakers will benefit from your comment.

      Best,
      Gemma.

  8. Kate1286 on March 17, 2019 at 3:20 pm

    I love making this for work lunches. I sub out the pepperoni for sliced black olives as a personal preference. But it’s so quick and easy!

    • Gemma Stafford on March 18, 2019 at 12:00 pm

      YES, this is one of my favorites too! Delighted to hear you like it!

  9. Cheryl on March 7, 2019 at 2:35 pm

    Will almond flour work? I’ve been on keto for over a year and want to modify this!

    • Gemma Stafford on March 7, 2019 at 6:14 pm

      Hi Cheryl,

      Yes you could try almond flour. I personally haven’t tried so I can’t guarantee.

      Best,
      Gemma.

  10. JMZ on February 27, 2019 at 11:58 pm

    I have an older microwave, 1000 watt. How much more time is needed to cook?

    • Gemma Stafford on February 28, 2019 at 2:51 am

      Hi there,
      This is not a straightforward question!
      The technology also matters, more modern ones have a different, more efficient way of cooking, mine has inverter technology for instance, which speeds up the baking, and bakes evenly.
      In an older model you will need to monitor the bake. I suggest you bake for 50 seconds, then open the oven, test the bake, wither with your finger or the back of a spoon, gently press down the center of the bake. If it feels barely firm to the touch it is done, if not continue to bake, 10 second bursts, until it is done. This will teach you about your oven, and you will then know for the future.
      I hope this is of help to you,
      Gemma 🙂

  11. This is not my name on February 24, 2019 at 6:08 pm

    Is there any way to stop the dough from popping and spreading the sauce everywhere in the microwave?

    • Gemma Stafford on February 25, 2019 at 9:20 am

      Hi, for this i would suggest just covering it with a paper towel.

  12. Kristen Larson on February 22, 2019 at 10:46 am

    Hi Gemma, I am an American teacher living in China. I am trying to do some basic meals that taste like home. I love mug meals and my slow cooker is my best friend in winter ?. However real pepperoni and cheese is difficult to get and very expensive. I originally found you from searching for coffee creamer.??❤️ Any suggestions? I live in a smaller city.

    • Gemma Stafford on February 24, 2019 at 12:58 am

      Hi Kristen,
      Gosh! that must be a different experience for you. There are ways to make your own cheese, but the aged cheeses are a long process, and that is where the flavor is. I have recipes here for fresh cheese, cream cheese and mascarpone, and they may be useful for some things, to use with pasta for instance, but pizza flavor is a different thing. A lot of the flavor of things like pepperoni is in the spice. Paprika. Black Pepper.Garlic. Mustard Seed.Fennel Seed.Crushed Red Pepper.Cayenne Pepper. You can make a version of this! use minced chicken/pork/beef or what you can get and blend in the spice to taste, you will be an expert in no time. This can be made into a sausage and fried off, refrigerated and sliced. There is an idea for you! you can make that vegan too. Use tofu for instance as the ‘meat’ to bind the spices. The cheese I cannot so much help with, but this may be a good start to your search for that taste of home. I know what that feels like!
      Thank you for being in touch. I hope you otherwise love living in China,
      Gemma 😉

  13. Madie on February 16, 2019 at 8:51 pm

    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 😉

    • Gemma Stafford on February 17, 2019 at 1:13 am

      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 🙂

  14. aurifa on February 13, 2019 at 12:20 am

    Hi … Any optional for marinara sauce

    • Gemma Stafford on February 13, 2019 at 6:26 am

      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 🙂

  15. Kim Marino on February 12, 2019 at 6:40 pm

    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

    • Gemma Stafford on February 13, 2019 at 5:28 am

      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 🙂

  16. Madge Davis on February 9, 2019 at 11:33 pm

    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 ?

    • Gemma Stafford on February 10, 2019 at 3:24 am

      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 🙂

      • Madge davis on February 11, 2019 at 7:53 pm

        Thank you for responding, Gemma. I appreciate your feed back and will experiment with the different flours

        • Gemma Stafford on February 12, 2019 at 10:03 am

          It’s my pleasure, let me know how you go!

  17. James on February 4, 2019 at 9:12 pm

    Could I use Self Raising flour instead of Plain Flour and Baking Powder?

    • Gemma Stafford on February 5, 2019 at 4:21 pm

      Yes, that will work in this recipe. Enjoy!

  18. Samira Eid on February 2, 2019 at 9:48 pm

    Hi, can I prepare the batter and keep it refrigirated for few hours?

    • Gemma Stafford on February 3, 2019 at 1:20 am

      Hi Samira,
      Yes! cover it down, all will be well,
      Gemma 🙂

  19. charlotte on February 1, 2019 at 2:42 am

    Hi, what if I don’t have baking powder? What could I use as a substitute?

    • Gemma Stafford on February 1, 2019 at 1:52 pm

      Yes, you can use 1/8 teaspoon of baking soda. Enjoy!

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