Who doesn’t love the convenience of frozen pizzas? I know I do! Pair one with a green salad, and viola! a quick, no-fuss meal, which everyone loves.
However, even though I love the convenience and ease of frozen pizzas, I don’t like the list of unnecessary ingredients that usually comes with them. There are natural brands, which I am undoubtedly more comfortable buying; however, they are expensive. So lately, I’ve just been making my own!
At our house, we have homemade pizza almost every Friday night. It’s one of our traditions! Fridays are usually busy days for me, so making a homemade pizza can sometimes be a little tricky to fit in my schedule.
That’s why I’ve been taking one evening a month to make homemade frozen pizzas, which will last all month. It’s wonderful! I can get healthier, yummier, homemade pizza without having to sacrifice the convenience, which store-bought frozen pizzas provide.
Want to see how to make your own homemade frozen pizzas? I’d love to show you!
Homemade Frozen Pizzas
Ingredients:
- 5 cups white, whole-wheat flour
- 2 tsp salt
- 1 1/4 tsp instant yeast (or bread machine yeast)
- 3 tbsp honey
- 2 cups room temperature water
- 1/4 cup olive oil
- Toppings of choice
To get started, dump all of your ingredients in a large mixing bowl. Stir together, using a large spoon, until everything is almost wholly combined.
Knead with the dough hook in a stand mixer for 2 minutes. Don’t add any extra flour at this point. It’s going to be extremely wet, but trust the recipe! If you do not have a stand mixer, you can knead by hand, but still try not to add any more flour. Try coating your hands and kneading surface with olive oil instead of flour to prevent the wet dough from sticking.
After the 2-minute kneading-period, cover the dough, and let it rest for 15-20 minutes. This helps the gluten to develop, making kneading both easier and faster. This resting period helps the whole-wheat flour to absorb more water.
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When the dough is done resting continue to knead with the dough hook on your stand mixer (or by hand) for another 6-8 minutes. Add additional flour only if the dough is still so sticky that it’s not manageable. You want the dough to be wet. This will help it still taste amazing even after it’s been frozen, and that’s what we’re after. Right? 🙂
When you are done kneading, you want the dough to be fairly smooth and very stretchy.
Form the dough into a ball, and put it into a bowl, coated with olive oil. Turn the dough in the bowl to coat it with the oil. Cover the bowl with plastic wrap and let it rise for 1 hour. It should almost double in size.
Once the dough has risen, gently remove it from the bowl, and divide it into four equal pieces.
Shape each piece into a ball. Place the dough balls on a surface coated with olive oil and cover loosely with plastic wrap. Let rest for 30 minutes.
On a surface lightly greased with olive oil, flatten each ball of dough into a disk. Use a well-seasoned rolling pin to roll each disk into a 12-inch circle.
Transfer one disk of dough to a baking sheet or pizza stone and bake in a 450o oven for 5 minutes or until set. Remove from the oven and let cool on a wire rack. Repeat with the three remaining doughs.
Once all the crusts have been prebaked and cooled, top with pizza sauce, cheese, and your freezer-friendly toppings of choice. Some toppings, which I have successfully frozen on my pizzas include the following: meat (pepperoni, shredded chicken, ground beef, etc.), onions, green peppers, black olives, and pineapples. Anything that normally freezes well will be appropriate!
Wrap each pizza very well with plastic wrap. I usually at least double wrap from each direction.
Place the pizzas on a flat surface in the freezer and freeze for up to three months.
Cooking the Frozen Pizzas
Preheat the oven to 450o. Remove the pizza from the freezer, and bake either directly on the oven rack or preheated pizza stone for 10-12 minutes — until cheese is melted and the crust is nicely browned.
Serve and enjoy your homemade frozen pizzas!
DIY Frozen Pizzas

Make your own frozen pizzas- you can skip any ingredients you don't care for while making pizza perfectly suited for yourand your family's taste buds!
Ingredients
- 5 cups white, whole-wheat flour
- 2 tsp salt
- 1 1/4 tsp instant yeast (or bread machine yeast)
- 3 tbsp honey
- 2 cups room temperature water
- 1/4 cup olive oil
- Toppings of choice
Instructions
To get started, dump all of your ingredients in a large mixing bowl. Stir together, using a large spoon, until everything is almost wholly combined
Knead with the dough hook in a stand mixer for 2 minutes. Don’t add any extra flour at this point. It’s going to be extremely wet, but trust the recipe! If you do not have a stand mixer, you can knead by hand, but still try not to add any more flour. Try coating your hands and kneading surface with olive oil instead of flour to prevent the wet dough from sticking.
After the 2-minute kneading-period, cover the dough, and let it rest for 15-20 minutes. This helps the gluten to develop, making kneading both easier and faster. This resting period helps the whole-wheat flour to absorb more water.
When the dough is done resting continue to knead with the dough hook on your stand mixer (or by hand) for another 6-8 minutes. Add additional flour only if the dough is still so sticky that it’s not manageable. You want the dough to be wet.
When you are done kneading, you want the dough to be fairly smooth and very stretchy.
Form the dough into a ball, and put it into a bowl, coated with olive oil. Turn the dough in the bowl to coat it with the oil. Cover the bowl with plastic wrap and let it rise for 1 hour. It should almost double in size.
Once the dough has risen, gently remove it from the bowl, and divide it into four equal pieces.
Shape each piece into a ball. Place the dough balls on a surface coated with olive oil and cover loosely with plastic wrap. Let rest for 30 minutes.
On a surface lightly greased with olive oil, flatten each ball of dough into a disk. Use a well-seasoned rolling pin to roll each disk into a 12-inch circle.
Transfer one disk of dough to a baking sheet or pizza stone and bake in a 450o oven for 5 minutes or until set. Remove from the oven and let cool on a wire rack. Repeat with the three remaining doughs.
Once all the crusts have been prebaked and cooled, top with pizza sauce, cheese, and your freezer-friendly toppings of choice. Some toppings, which I have successfully frozen on my pizzas include the following: meat (pepperoni, shredded chicken, ground beef, etc.), onions, green peppers, black olives, and pineapples. Anything that normally freezes well will be appropriate!
Wrap each pizza very well with plastic wrap. I usually at least double wrap from each direction.
Place the pizzas on a flat surface in the freezer and freeze for up to three months.
COOKING THE FROZEN PIZZAS
Preheat the oven to 450o. Remove the pizza from the freezer, and bake either directly on the oven rack or preheated pizza stone for 10-12 minutes — until cheese is melted and the crust is nicely browned.
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Those look delicious Mindy! 🙂 I wish I had some in my freezer right now! Thanks for linking my sauce too.
You’re welcome, Stacy 🙂
Mindy, this is the best tutorial I have ever seen on making and preparing frozen pizza from scratch. I am printing it out now, today is my mass grocery shopping day, so all of the ingredients are being added to my list and I will be making several of these tomorrow to prepare for my pepperoni pizza loving littlest. I am so excited, THANK YOU !
Great idea, Mindy! My husband and I love our homemade pizza. I never really thought to make and freeze them. That would save SO much time in the evenings we want them. Thanks for the idea! 🙂
Thank you so much for sharing this idea! I make homemade brick oven pizza (KAF recipe), homemade pepperoni crescent roll pizza dippers, and homemade pizza pockets, but all are labor intensive and made on the same day we eat them. I love the convenience your recipe affords busy mamas by having a family favorite in the freezer! I am curious how far this recipe goes. Does one 12-inch pizza feed your family for one meal- meaning the recipe amounts you shared here last for 4 meals?
KT, one pizza feeds me, my husband, and our 17 month old son, IF I also serve large salads and fresh veggies with dip. If we were just eating the pizza (which we’ve done before) we would need to make 2. Hope that helps 🙂
Could this dough be made in a bread machine on the dough cycle instead? if so, any tips for making it that way?
Tiffany, I don’t have any experience with bread machines, but I don’t see why you couldn’t make the dough in one.
Love this! We love making our own pizza and calzones, but I never thought to precook the crust before so that we can freeze the whole pizza! Thanks for the idea!
Mindy, you are so awesome! I never would have thought of this but it’s so perfect. Genius.
What a great idea, Mindy! I love to make pizzas, but buying them seems so much easier than making them. But this is the way to go! I will make these this week!
I’m having a problem rolling the dough out. It’s so elastic that when I spread it out it simply bounces back on itself. Do you know what I’m doing wrong?
Fiona,
I apologize for my delay in replying to your comment! I had overlooked it. Sorry!!
This is not my recipe, but a contributor post. I would guess that perhaps there is not quite enough flour in your dough? Have you tried it again?
Do update me and let me know. 🙂
I tried this recipe and I’m not sure what I’m doing wrong. The dough didn’t really rise and it ended up being more of a thin crust. Any suggestions?
Hey there, Emily!
This was a guest post, so not my personal recipe.
But, off the top of my head….is your yeast fresh? Perhaps over-kneading?