Totino's Party Pizza relies on imitation mozzarella loaded with artificial additives (titanium dioxide, modified corn starch, palm oil), preservatives (BHA, BHT), and sodium nitrite in the pepperoni. This organic version eliminates all artificial ingredients while delivering superior nutrition and authentic pizza flavor.
Based on: Totino's Party Pizza Pepperoni
· Makes approximately 24 mini pizzas (48 servings)
· Serving: 2 mini pizzas (equivalent to 1/2 commercial pizza, 148g)
Why This Recipe is Seed Oil Free
Commercial Totino's Party Pizza Pepperoni from Totino's (General Mills) often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
Ingredients
Organic All-Purpose Flour
1,800g (about 14 cups) · King Arthur 100% Organic Unbleached All-Purpose Flour
Creates the pizza crust base with superior texture and nutrition compared to enriched flour
Organic Extra Virgin Olive Oil
240ml (1 cup) · California Olive Ranch Organic Extra Virgin Olive Oil
Replaces palm oil in crust, providing healthy fats and authentic Mediterranean flavor
Organic Tomato Sauce
900ml (about 3.75 cups) · Muir Glen Organic Tomato Sauce (No Salt Added)
Pure tomato base without artificial preservatives or excess sodium
Natural garlic flavor without artificial additives
Organic Italian Seasoning
18g (3 tablespoons) · Simply Organic Italian Seasoning
Authentic herb blend replacing artificial spice mixtures
Instructions
Step 1. Start by making the dough: In a large mixing bowl, combine 480ml (2 cups) warm water (105-110°F) with 24g (2 tablespoons) organic sugar and 21g (3 packets) active dry yeast. Whisk gently and let stand 5-10 minutes until foamy - this proves the yeast is active. If no foam appears, start over with fresh yeast.
Step 2. Add 240ml (1 cup) organic olive oil to the yeast mixture, followed by 12g (2 teaspoons) sea salt. Gradually mix in 1,800g (14 cups) organic flour, starting with a wooden spoon and finishing by hand. The dough will be slightly sticky but manageable. Knead on a floured surface for 8-10 minutes until smooth and elastic - proper kneading develops gluten for the right texture.
Step 3. Place dough in an oiled bowl, cover with damp towel, and rise in warm place for 1 hour until doubled. Meanwhile, prepare sauce by combining 900ml Muir Glen tomato sauce with 24g (2 tablespoons) organic sugar, 6g (1 tablespoon) Italian seasoning, 6g (1 tablespoon) garlic powder, and 6g (1 teaspoon) sea salt. Simmer 15 minutes to concentrate flavors, then cool completely.
Step 4. Preheat oven to 425°F (220°C). Divide risen dough into 24 equal portions (about 95g each). On parchment-lined baking sheets, roll each portion into 5-inch circles, about 1/8-inch thick. The thin crust is key to replicating Totino's texture - use a rolling pin and work from center outward for even thickness.
Step 5. Spread 37.5ml (2.5 tablespoons) sauce on each pizza base, leaving a small border. Sprinkle 25g (scant 1/4 cup) shredded organic mozzarella evenly over sauce - don't overload or pizzas will become soggy. Top with 8-9 slices organic pepperoni per pizza, spacing evenly for consistent flavor distribution.
Step 6. Bake 12-15 minutes until crust edges are golden brown and cheese is bubbly with light brown spots. Remove and cool 2-3 minutes before cutting - this prevents cheese from sliding off. Store cooled pizzas in refrigerator up to 5 days in airtight containers, or freeze up to 3 months in freezer bags with parchment between layers.
Step 7. To reheat: From refrigerator, bake at 375°F for 8-10 minutes. From frozen, bake at 425°F for 15-18 minutes. For crispier crust, place directly on oven rack for last 2-3 minutes. These reheat much better than commercial versions due to real cheese and absence of artificial stabilizers.
Storage
Store baked pizzas in refrigerator up to 5 days, or freeze up to 3 months. Raw dough can be refrigerated 3 days or frozen 3 months. Always cool completely before storing to prevent condensation and sogginess.
Cost Comparison
Cost per serving (homemade)$2.63
Cost per serving (store-bought)$2.49
Savings-6%
While 6% more expensive per serving, you're paying for certified organic ingredients, no artificial additives, real cheese instead of imitation, and nitrite-free pepperoni. The upfront investment yields multiple batches, and ingredient quality far exceeds commercial standards.