Mini Meyer Lemon Pizzas

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These mini meyer lemon pizzas are perfect, whether you’re looking for a new fall dinner idea or a healthy and fun pre-trick-or-treating meal! Made with a delicious lemon pesto and topped with seasonal fall produce… you’ll want to make these pizzas again and again!

Making pizzas at home not only allows you to use the type of ingredients your family prefers, but it’s also such a fun way to get the family involved in cooking. Our kiddos love putting their favorite toppings on this pizza and they really enjoy getting to make it their own.

pizza with pesto, veggies and roasted lemon slices on top.

Health Benefits of Ingredients


The antioxidants found in lemons have properties that can protect cells against oxidative stress. Oxidative stress can lead to inflammation, which is a precursor to cardiovascular disease. Lemons also contain vitamin C, which has been shown to aid in decreasing the severity and duration of sickness with having adequate levels in the body.


Mushrooms are a good source of zinc, which is important for wound healing, immunity and crucial for growth in infants and children. Mushrooms can also contain a small amount of vitamin D if they are exposed to UV light!


Squash contains both soluble and insoluble fiber, which is important for digestion! Soluble fiber dissolves in water creating a gel like consistency to aid in digestion. Insoluble fiber draws water into your stool, creating bulk. Adding squash into recipes is just one way to get these different types of fiber into your diet.

See below to view or print this recipe! If you make this pizza, please share a photo on Instagram and tag me @HealthyGroceryGirl so I can easily find and like your creations! It’s so fun to connect with you and see what recipes you’re enjoying.

For more HGG recipe ideas you can also visit the HGG YouTube channel here! 

Mini Meyer Lemon Pizzas

Print Recipe


  • 2 Limoneira Meyer lemons
  • 2 oz fresh basil
  • 1/4 cup olive oil
  • 1/4 cup hemp seeds
  • 1/4 tsp salt
  • 1/4 tsp garlic powder
  • 1 cup non-dairy cheese
  • 1/2 cup sliced mushrooms
  • 1/2 cup diced kobucha squash
  • 1/2 cup arugula sprouts
  • 10 oz pizza dough of choice


  • Preheat oven to 375 degrees Fahrenheit.
  • In a blender add basil, juice from one whole lemon, olive oil, hemp seeds, garlic powder and salt. Blend until smooth.
  • Cut pizza dough in half and flatten to form 2 mini pizzas.
  • Bake pizza crust for 15 minutes.
  • Meanwhile, in a medium saucepan add a touch of oil and diced kobucha squash. Sauté for 5 minutes.
  • Add mushrooms and sauté for another 5 minutes. Push mixture to the side of pan.
  • Slice lemon and add slices to the pan and cook for 3 minutes on each side.
  • Assemble pizza with pesto, cheese, squash, mushrooms and lemon slices. 
  • Bake for an additional 15 minutes. 
  • Top pizzas with arugula sprouts and enjoy!
Author: Healthy Grocery Girl
2 pizzas with roasted veggies, roasted lemons and sprouts on top.

If you love this recipe, see below for more quick & healthy dinner recipes! As always all Healthy Grocery Girl recipes are gluten-free, dairy-free and predominantly plant-based.

Creamy Lemon Bowtie Pasta

Orange Pumpkin Vegan Enchiladas

Orange BBQ Lentil Loaf

pizza with pesto, sprouts, mushrooms, squash and lemons.

This video was created for the Limoneira YouTube Channel! Megan Roosevelt, RDN is the Spokesperson for Limoneira. To see all our tips & videos makes sure to visit & subscribe to the Limoneira YouTube Channel! 

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