Cooking Pizza in a Toaster Oven: The Simple Tricks That Actually Work

Let’s be honest.
Most of us have stood in the kitchen, hungry, staring at a toaster oven, wondering: can we really cook a good pizza in this thing?

The short answer? Absolutely.
The long answer? We can do it really well — if we know what we’re doing.

In this guide, we’re walking through everything we’ve learned about cooking pizza in a toaster oven. No chef jargon. No unnecessary complications. Just practical tips, small tricks, and real-world experience that actually make a difference.

Whether we’re reheating leftovers, baking a frozen pizza, or making a small homemade one from scratch, this article has us covered.

A toaster oven might not look impressive, but it’s one of the most underrated tools in the kitchen.

Here’s why we keep coming back to it for pizza:

• It heats up fast – no long preheating like a full oven

• Perfect for small portions – no wasted energy

• Great heat control – especially for crispy crusts

• Ideal for quick meals – lunch, late-night snacks, or solo dinners

And honestly?
Once we learn how to use it properly, the results can be surprisingly close to a traditional oven.

Not every pizza is a perfect match, and that’s okay.
Let’s break it down.

Frozen Pizza (Small to Medium)

This is where toaster ovens really shine.

Best choices:

• Personal-sized frozen pizzas

• Thin crust varieties

• Flatbread-style frozen pizzas

Thick, family-size pizzas?
Those usually won’t fit — and even if they do, they won’t cook evenly.

Yes, we can absolutely make pizza from scratch.

What works best:

• Thin crust dough

• Smaller diameter (7–9 inches)

• Moderate toppings (less is more here)

Heavy dough + lots of toppings = soggy center.
We’ve learned that the hard way.

This might actually be the toaster oven’s greatest talent.

It reheats pizza better than:

• A microwave (no rubbery crust)

• A frying pan (less effort)

• An air fryer (more control)

Before we even touch the pizza, setup matters more than we think.

Rack Position

Most of the time, we aim for:

• Middle rack for balanced cooking

• Lower rack if we want a crispier bottom

Too high and the cheese burns.
Too low and the crust dries out.

Each option gives a different result.

Directly on the rack

• Crispiest crust

• Best for frozen pizza

• Watch closely to avoid dripping cheese

Pizza pan or baking tray

• Easier cleanup

• Slightly softer crust

• Good for homemade pizza

Foil (last resort)

• Convenient

• Can trap moisture

• Use sparingly

Here’s a simple rule we live by:

Hotter is usually better — but only up to a point.

Our Go-To Temperature Range

• 400–425°F (205–220°C) for most pizzas

• 375°F (190°C) for reheating

• 450°F (230°C) only if the toaster oven can handle it safely

Lower temperatures dry out the crust before the cheese melts.
Higher temperatures can burn the top in minutes.

Every toaster oven is different, but these ranges are reliable.

Frozen Pizza

• 10–15 minutes

• Rotate once halfway if needed

Homemade Thin Crust Pizza

• 8–12 minutes

• Check the bottom early

Reheating Pizza

• 4–6 minutes

• Add a drop of water on the tray for steam if the slice is very dry

We always say this:
watch the pizza, not the clock.

This is the holy grail.

Here’s what consistently works for us:

• Preheat the toaster oven fully

• Use the lower rack for the first half

• Finish on the middle rack if needed

• Avoid overloaded toppings

• Use thin dough

And one underrated trick?
Let the pizza rest for one minute after baking.
The crust sets and stays crisp.

Not all cheese behaves the same in a toaster oven.

Best options:

• Low-moisture mozzarella

• Mozzarella + provolone blend

• Light sprinkle of parmesan for browning

What to avoid:

• Fresh mozzarella (too wet)

• Thick cheese layers

• Pre-shredded cheese with heavy anti-caking agents

We’ve learned that less cheese = better melt in a toaster oven.

Toaster ovens don’t forgive excess.

Our topping rules:

• Pre-cook meats

• Slice veggies thin

• Avoid watery ingredients

• Spread toppings evenly

If we’re unsure, we ask ourselves:
Would this cook fully in 10 minutes?
If not, it needs prep.

Let’s save ourselves some frustration.

❌ Skipping Preheat

This leads to uneven cooking every time.

❌ Too Many Toppings

The crust suffers. Always.

❌ Wrong Rack Position

Burned cheese or pale crust — sometimes both.

❌ Walking Away

Toaster ovens cook fast. Stay nearby.

For small pizzas? Yes.
For large gatherings? Probably not.

We use toaster ovens when:

• Cooking for one or two people

• Making quick meals

• Reheating leftovers

• Avoiding heating up the whole kitchen

It’s not about replacing the oven.
It’s about using the right tool for the job.

As long as we follow basic rules, absolutely.

Just remember:

• Don’t use oversized pizzas

• Keep cheese from dripping onto heating elements

• Use oven-safe trays

• Avoid parchment paper at very high temperatures

A little awareness goes a long way.

Is It Worth It?

100% yes.

Cooking pizza in a toaster oven isn’t a compromise — it’s a skill.
Once we understand heat, timing, and setup, the results are fast, crispy, and incredibly satisfying.

Whether we’re making a quick lunch, reheating last night’s slices, or experimenting with homemade dough, the toaster oven earns its place on the counter.

And honestly?
There’s something deeply satisfying about pulling out a perfectly cooked pizza from such a small appliance.