Homemade Pizza Buns

Homemade Pizza Buns

Have you ever wondered how to make Homemade Pizza Buns, like the ones they sell at the grocery store? Well here it is, and they are easy and freezable, too!

This week, I found myself in the grocery store just a little too close to lunch time. You know how it is when you shop and are a little hungry?! Everything I saw looked way more appealing than usual, particularly anything that was even remotely “ready-to-eat”. As I wandered through the bakery section, I spied the big bin of Pizza Buns and they fit the bill perfectly. I really wanted to take some home, until I saw the price of $1.69 a bun!

I’d have to buy 4 of course, since I couldn’t just bring one home for myself. I quickly did the math and even though math has never been my strong suit, I was pretty sure that 4 buns were going to set me back almost $7. Nope. That wasn’t going to happen. It’s dough, pizza sauce and a bit of cheese, for heaven’s sake.

I am not usually one to pinch pennies when it comes to buying food. I’ll happily pay $15 for a scant quart of wild Ontario blueberries when they show up at the markets in late summer. And there was that $23 I spent on a small piece of Délice de Bourgogne cheese at the St. Lawrence Market a while back (but darn, it was good :). About the only thing I refuse to spend my money on is something that I know I can easily make at home myself for a fraction of the cost.

So I came home and made my own. It took me only about 90 minutes, start to finish (most of it passive waiting-for-dough-to-rise time). When I was done, I had 16 buns. I ate one, left a couple out for when the hungry family members arrived home and froze the rest. They freeze beautifully, so they’ll be filling all the random savoury snack needs in this household for a while.

Homemade Pizza Buns

I made smaller and thinner buns than the ones in the grocery store. I’m a thin-crust pizza kind of gal, so since I was in making the sizing decisions now, I went smaller and thinner. You can easily make them thicker and/or bigger if that’s the way you like ’em. You’ll just get fewer buns, of course. If you make thicker buns, be sure to increase the amount of sauce and cheese you put on each bun, to keep the topping to bun ratio in good order.

And speaking of cheese, yes, I used cheddar, because that’s what the pizza buns in the store have on them. It’s good. Of course, you can always use mozzarella (or another cheese), if you like. That’s the great thing about making your own. You get to make all the decisions :)

Homemade Pizza Buns

P.S. Because I was curious, I calculated what it cost me to make these Pizza Buns. I used one jar of Pizza Sauce at $2, 1/3 – 1/2 a block of cheddar that I bought for $5 (so let’s say $2.50) and a I’ll allow $1 for the dough ingredients (all of which I had on hand). That’s $5.50 for 16 buns, or 34 cents per bun. Now granted, mine are smaller than the store-bought, but not by all that much and honestly, they were every bit as tasty.

Homemade Pizza Buns

Homemade Pizza Buns

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 12
Calories: 367 kcal
Author: Jennifer
These are just like the ones they sell in the grocery stores around here for $1.69 per bun. Why pay that when you can make them easily at home for a fraction of the cost?


For the pizza bun dough:

  • 2 1/2 - 3 cups all-purpose flour
  • 2 tsp sugar
  • 1 tsp salt
  • 2 1/4 tsp instant (Bread Machine or Rapid Rise) yeast
  • 1 cup quite warm water (120-130° F.)
  • 1 Tbsp vegetable, canola or other neutral oil

For the toppings:

  • 1 1/2 cups pizza sauce (make your own or a good store-bought)
  • 3 cups shredded sharp cheddar cheese


  1. For the dough: In a large bowl or the bowl of a stand mixer fitted with the kneading hook, mix together 2 1/2 cups of the flour, the sugar, salt and instant yeast. In a measuring cup, combine the warm water with the oil. Add this to the dry ingredients and mix to combine. Knead by hand or with the mixer until the dough comes together in a ball and is smooth. It shouldn't stick to your hands or be dry and crumbly (**add more flour in 1/8 cup increments or more water in Tablespoons, as necessary to achieve this). Grease a bowl and place the dough ball into the bowl. Cover with plastic wrap and let rise until doubled, about 30 - 45 minutes, depending on how warm your kitchen is.
  2. Prepare two baking sheets by lining each with a sheet of parchment paper. Set aside.
  3. Remove the dough to a floured cutting board. Cut the dough evenly in half. Cut each half in half again. Cut each piece in half again, to make a total of 8 pieces. To make thinner buns like I made here, cut each piece in half again to make a total of 16 pieces of dough.
  4. Rolling: Dust a rolling pin and your rolling surface lightly with flour. Take a piece of dough and roll into a rough circle shape about 1/4-inch thick. Place the dough circle onto the prepared baking sheet. Repeat with each dough ball, placing each on the prepared sheets (you can place them fairly close together as they don't spread much).
  5. Topping: With all your rolled dough on the baking sheets, using a teaspoon from your cutlery drawer (not the measuring kintop each piece with a heaping teaspoon of pizza sauce (about as much as it will holand spread it over the top, going as far to the edges as you can without it going over the sides. Top with a generous amount (1/4 cup-isof shredded cheddar cheese. Repeat with all the buns.
  6. Baking: Preheat oven to 375° with the rack in the centre of the oven. To avoid the second sheet from over-rising while the first one bakes, I placed one sheet on top of the stove while it was pre-heating and placed the other in a cooler spot in my kitchen. That way the sheet on top of the oven rises a bit quicker and the other a bit slower. Leave your buns to sit for about 20 minutes, or until they look puffy around the edges. Bake for 18-20 minutes (for thin buns - longer if you made fewer, thicker buns). Remove from oven (and pop the second sheet into the oveand let stand for 1 minute, then remove buns to a cooling rack. (If you're pressed for time, you could probably bake the two sheets at the same time by putting your racks in the top 1/3 and bottom 1/3 and rotating your sheets half way through baking)
  7. Freezing: These buns freeze well. I froze them on a baking sheet and then transfer to a freezer bag. To enjoy from the freezer, no need to thaw. Just place the frozen buns on a baking sheet and warm in a preheated 400° oven for 7 or 8 minutes.

Tags from the story


    • Thanks Liz. I’ve bought them for my kids over the years as well, but always considered it a bit of a “treat” kind of thing because of the cost. That’s why I love these. No buyer’s remorse :)

  • I love this! I do the math on things like this often… thinking… it would be more delicious AND cheaper if I made them myself! I’m sure these were much tastier than pre-made! And some frozen for later, too! Wonderful idea… sounds like a perfect lunch.

    • It was the perfect lunch that day, Sophie, even if I had to wait a bit for it. It’s been great having them in the freezer for snackage for the teenager in the house, too!

  • I needed a quick pizza recipe tonight so that my daughter and I would have something to eat at a pizza party. I used this recipe with gluten-free flour, and it worked great! Thank you so much!

  • I am going to try these this week. I’m a Canadian ex-pat living in the States and they certainly don’t sell them in the grocery store here!

    • Really? Somehow I imagined them as universal. They are in every grocery store around here (in with the bulk buns and things). They are addictive little devils, but pricey, so I feel better making them myself.

  • Awesome recipe, I will be making these today. I happen to run out of bread, and thought what am I going to put in the boys lunch for school tomorrow, and thought hmmm pizza buns. Found this site and thought PERFECT!! They always think its a special treat when i give them the store bought ones…home made, even better!!

  • I’m making my own variation of these right now (used your recipe for inspiration, but I’m a ‘traditional yeast’ girl, so some steps are a little different). I’m making mini ones for Sunday school tomorrow (made 17 rounds), and then doubling the batch for some bigger ones for lunch/freezing for later. They look and smell awesome. I’m sure the kids will be thrilled to get pizza for snack :D

    • Sounds great and I’m sure they will enjoy their pizza snack! They freeze beautifully. I love to have some in the freezer and they warm up quickly and easily in the oven (from frozen), too. Enjoy!

  • These turned out perfect!
    And there are endless combinations!
    I used my bread machine on dough cycle but followed the recipe exactly otherwise and made 16 as suggested.
    Finally something else for the lunchbox ;)

  • I doubled this recipe no problem, and made these with whole wheat flour. I also used olive oil, onion powder, garlic salt and Italian seasoning, then topped with a homemade sauce packed with hidden veggies. Must say best easiest quickest recipe I’ve tried! All my Kids loved them, and I had lots for on the road to a fishing trip. Thank you so much for posting this!

  • They look beautiful, much nicer than those in the stores! I spend about $15 a week, for 8 buns for my son, so I am so excited to try this. I dont eat them because they are so expensive but now I can :) Thanks so much! And great to know they freeze so well! A must try this weekend for the upcoming week.

    • I’m sure you (and your son) will love them, Casey. And yes, they freeze perfectly. To re-warm, just place the frozen pizza buns (no need to thaw) on a baking sheet and pop them in to a 400 degree oven for about 5-7 minutes. (Not exactly sure of the time as it’s been a while since I warmed them from frozen, but it’s not long at all). They come out just like they were freshly baked!

  • As an update, these truly are so easy to make and so deliciously, amazingly yummy. They dont last long around here :) I make 8 rather large thinner buns and bake at 350 for a nice soft crust..that’s the beauty of this recipe, it is so versatile and easy to personalize. Thank you again for sharing!!!!

  • Just made them….. Huge hit as my 6 year old always wants one when we go to the grocery store. I made the 8 but next time I’m going to roll them thinner and make 12. So excited as the whole store bought processed thing drives me insane.

  • Great recipe! Next time I will either bake for less time though or reduce heat, as bottoms got crunchy and I’d prefer a soft dough

    • So glad you enjoyed these Cheryl and yes, you can bake for less time, for sure. Another trick is to double-up your baking sheets underneath to reduce the bottom browning.

  • Made these tonight and they were awesome! Planning to make them again for a church event on the weekend. Thank you so much for posting the recipe. I know I’ll be making these often.

  • My grocery store was out of pizza buns today, so I decided to make them. I Don’t eat cheese, but the look and smell amazing! My husband and boys will be delighted. They love them for a snack or as part of their lunch. Have you ever tried using wholewheat flour? I am curious if the quantities of ingredients would change at all.

    • Hi Keeley and yes, I think they will love these! You could certainly swap up to about 1/2 of the all-purpose flour with whole-wheat. All whole wheat would probably end up like hockey pucks :) The amount of liquid may change a bit (you would need a bit more liquid, probably). A good compromise might be while whole wheat flour, which should work roughly the same as the original recipe.

Leave a Reply

Your email address will not be published. Required fields are marked *