Instructions

1. Just mix the yeast and water in a large bowl and let rest for 2 minutes.
2. Stir coconut oil and honey into the mixture.
3. With a wooden spoon, mix whole wheat flour into the mixture. If dough feels too wet, you can add in another Tbsp flour. Form dough into a ball and gently knead a few times in the bowl.
4. Cover bowl with a kitchen towel and let rest in a warm spot for about 2 hours, so dough can rise.
5. Check the dough after a couple hours and see it risen.
6. Roll the dough out thinly and cut out 24 circles roughly 2 inches in diameter. You can use a circle cookie cutter, a drinking glass, etc. Re-roll dough scraps when necessary.
7. Gently press dough circles into the bottoms of the tin, going up the sides. If you only have a 12-cavity tin, you’ll do this in two batches.
8. Spoon about ¾ teaspoon of pumpkin puree into each dough cup.
9. I opted to use pumpkin puree because it’s great for dogs (source) and tomato sauce isn’t the best for them since it’s so acidic.
10. Sprinkle with about 1 teaspoon of shredded cheese .And a few pieces of chopped chicken.
11. And bake for about 8-10 minutes, until cheese is bubbling and edges of dough are turning golden.
12. Let the mini pizzas cool for a bit before giving to your dog to enjoy!