Name: Soft Vegetable Pizza from Quark-Oil Dough for Toddlers
Total time: 33 min
Yield: 4

Soft Vegetable Pizza from Quark-Oil Dough for Toddlers

This soft pizza made from a simple quark-oil dough is wonderful for little hands and early chewing practice, as the crust stays tender in the oven. It offers a great way to introduce various vegetables into your daily meals while providing valuable energy for an active day. Parents love this recipe because it works beautifully as a shared meal at the family table.

Ingredients

For 2 to 3 toddler portions:

150 g wheat flour (all-purpose, organic preferred)
75 g low-fat quark (or plain Greek yogurt)
3 tbsp canola oil
2 tbsp milk (cow's milk or plant-based alternative)
1 tsp baking powder
A small pinch of salt
100 ml strained tomatoes (passata)
1 tsp mild herbs (for example oregano or basil)
50 g zucchini, finely diced
50 g mild bell pepper, finely diced
30 g sweet corn (canned, unsweetened)
50 g grated cheese (for example mild Gouda or mozzarella)

Preparation

Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit) and line a baking sheet with parchment paper.
In a bowl, combine the flour, baking powder, quark, canola oil, milk, and a small pinch of salt. Knead everything quickly with your hands or a spoon until a smooth, soft dough forms.
Roll out the dough on a lightly floured surface into a round or rectangular shape and place it on the baking sheet.
Mix the strained tomatoes with the herbs and spread the sauce evenly over the dough.
Scatter the finely diced vegetables and sweet corn over the pizza, then top with the grated cheese.
Bake the pizza in the preheated oven for about 15 to 20 minutes until the cheese is melted and the edges are slightly golden brown.
Let the pizza cool down well before serving, and always check the temperature before your child takes the first bite.

Variations & Tips

Swap the veggies: You can easily adapt the vegetables to your preferences by using grated carrots or tiny broccoli florets instead.
For the whole family: Top one half of the pizza or a separate baking sheet for yourself with stronger flavors like olives, onions, and a bit more salt or pepper.
Storage: Leftovers keep well in the fridge for about two days when covered and taste great cold as a snack on the go.
Freezing: The fully baked and cooled pizza can be frozen in slices and reheated in the oven whenever you need a quick meal.
Adjust the texture: For less experienced eaters, you can briefly steam the vegetables beforehand so they become even softer on the pizza.

Allergy & Safety Information

This recipe contains gluten (flour) and dairy (quark, milk, cheese), which are among the main allergens. Always introduce new ingredients one at a time and in small amounts to easily monitor for any potential reactions. Make sure to dice the vegetables very finely so your child can easily chew and swallow the pieces. If you have any uncertainties about introducing new foods, please consult your pediatrician.

Nutritional Information

The quark-oil dough, along with the cheese, provides valuable calcium and protein, which are important for growth in this developmental phase. Canola oil supplies the body with healthy fats and supports the absorption of fat-soluble vitamins from the vegetables. The colorful vegetables also add important fiber and vitamin C to the plate, perfectly complementing a varied mixed diet.

Soft Vegetable Pizza from Quark-Oil Dough for Toddlers

Ingredients

For 2 to 3 toddler portions:

150 g wheat flour (all-purpose, organic preferred)

75 g low-fat quark (or plain Greek yogurt)

3 tbsp canola oil

2 tbsp milk (cow's milk or plant-based alternative)

1 tsp baking powder

A small pinch of salt

100 ml strained tomatoes (passata)

1 tsp mild herbs (for example oregano or basil)

50 g zucchini, finely diced

50 g mild bell pepper, finely diced

30 g sweet corn (canned, unsweetened)

50 g grated cheese (for example mild Gouda or mozzarella)

Preparation

Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit) and line a baking sheet with parchment paper.

In a bowl, combine the flour, baking powder, quark, canola oil, milk, and a small pinch of salt. Knead everything quickly with your hands or a spoon until a smooth, soft dough forms.

Roll out the dough on a lightly floured surface into a round or rectangular shape and place it on the baking sheet.

Mix the strained tomatoes with the herbs and spread the sauce evenly over the dough.

Scatter the finely diced vegetables and sweet corn over the pizza, then top with the grated cheese.

Bake the pizza in the preheated oven for about 15 to 20 minutes until the cheese is melted and the edges are slightly golden brown.

Let the pizza cool down well before serving, and always check the temperature before your child takes the first bite.

Variations & Tips

Swap the veggies: You can easily adapt the vegetables to your preferences by using grated carrots or tiny broccoli florets instead.

For the whole family: Top one half of the pizza or a separate baking sheet for yourself with stronger flavors like olives, onions, and a bit more salt or pepper.

Storage: Leftovers keep well in the fridge for about two days when covered and taste great cold as a snack on the go.

Freezing: The fully baked and cooled pizza can be frozen in slices and reheated in the oven whenever you need a quick meal.

Adjust the texture: For less experienced eaters, you can briefly steam the vegetables beforehand so they become even softer on the pizza.

Allergy & Safety Information

Nutritional Information