Home » Cello's Cucina » Puppy Pizza

Puppy Pizza

Just like yummy human pizza, the toppings for this treat are endless – so have fun with it!

You can use small tart pans to make individual pizzas, or you can roll out the dough and use an upside-down glass to cut out circles.

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  • 2 cups organic buckwheat flour
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1 egg, organic/cage free
  • 1/4 cup organic fat free milk
  • 1/2 cup water


Additional Flour for Rolling


Ideas for Toppings: (Again, these are endless – but this is what I chose)

  • organic baby food (mashed carrots or sweet potatoes) for “sauce”
  • mozzarella cheese (I used Cheddar just because I had it on-hand)
  • organic bacon, cooked and crumbled



  1. Preheat oven to 350° F
  2. In a large bowl, whisk together the  flour, dried basil and oregano.
  3. In a separate bowl, whisk the egg and stir in the milk and water.
  4. Make a well in the dry mixture and pour in the milk mixture.
  5. Stir together until combined.
  6. Knead the dough into a ball. Use more flour if needed to reduce the stickiness.
  7. Roll out to 1/4 to 1/2 inch thickness.
  8. Using a 2 inch biscuit cutter, or upside-down drinking glass, cut into circles.
  9. Lightly spray a baking sheet with non-stick cooking spray.
  10. Place the unbaked pizza crusts on the baking sheet.
  11. Top your pizzas with the desired toppings.
  12. Bake for 15 to 20 minutes or until the cheese begins to brown.
  13. Cool completely on a wire rack before serving.

Yield – It will depend on if you make individual, one large, or mini pizzas.

Storing – This dog treat should be kept in the refrigerator, in a sealed container they will stay fresh for about a week. You can also store them in the freezer for up to 6 months.




Original recipe from Dog Treat Kitchen, altered to be wheat and grain free, and to meet Cello’s dietary needs.

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