You’ve Never Had Matzo Pizza Like This Before: The Ultimate Crispy, Cheesy Passover Delight

Let me tell you a secret: matzo pizza isn’t just something we make to “get through” Passover — it’s something we crave. Every year when the holiday rolls around, this crispy, melty, wildly adaptable dish steals the spotlight at my family table. We all gather around, everyone choosing their toppings like it’s pizza night at a gourmet build-your-own bar. And somehow, no matter how simple or elaborate we go, it always hits the spot.

There’s something magical about how that plain, humble sheet of matzo transforms in the oven — the edges blister just right, the cheese bubbles and browns, and the tomato sauce soaks in just enough to keep it tender without getting soggy. Whether we’re whipping this up for a quick lunch, serving it as a fun appetizer, or making a Passover version of pizza night, matzo pizza always delivers big flavor with minimal effort.

Best part? It’s endlessly customizable, ready in minutes, and perfect for getting kids involved (they love making their own). Trust me, this is not your average “substitute” dish — it’s a tradition in its own right.

Preparation Time

• Prep time: 5 minutes

• Cook time: 7–10 minutes (depending on your method)

• Total time: 15 minutes

• Servings: 2–4 people (easily doubled or tripled)

• Difficulty level: Easy

Let’s jump into the simple, mouthwatering magic of matzo pizza — and all the ways you can make it your own.

The necessary ingredients (possible in all kinds of variations)

Here’s what we’ll need for a basic, classic matzo pizza — but feel free to play with the flavors to suit your style or dietary needs.

• 2–4 sheets of matzo (regular, whole wheat, or gluten-free)

• 1 cup pizza sauce or crushed tomatoes (seasoned with salt, pepper, garlic powder, and oregano)

• 1½ to 2 cups shredded mozzarella cheese (or a cheese blend)

• Olive oil, for brushing (optional but recommended)

• Dried oregano or Italian seasoning (for topping)

• Optional toppings: sliced olives, sautéed mushrooms, roasted red peppers, caramelized onions, spinach, artichokes, cooked sausage, pepperoni, or anchovies

Alternative Options:

• Vegan version: Use dairy-free shredded cheese (like Violife or Daiya) and top with plenty of vegetables or vegan sausage.

• Gluten-free: Use certified gluten-free matzo (available at most health stores or kosher supermarkets).

• Low-sodium: Choose a low-sodium marinara and reduce added salt.

• White pizza version: Swap tomato sauce for a mixture of olive oil, garlic, and a sprinkle of Parmesan.

Now that we have everything ready, it’s time to build, bake, and devour!

The steps of preparation (possible in all kinds of variations)

This is where the magic happens. Whether you bake it traditionally or experiment with different appliances, matzo pizza comes out golden, crispy, and totally irresistible.

1. Preheat your oven to 425°F (220°C) — or set your toaster oven, air fryer, or broiler to a similar high setting.

2. Place the matzo sheets on a parchment-lined baking tray or directly on a pizza stone if you like a crisper bottom.

3. Lightly brush the matzo with olive oil (this helps it crisp beautifully and prevents sogginess).

4. Spoon about 2–3 tablespoons of sauce over each sheet, spreading it evenly but not too thick — matzo is delicate and too much sauce can make it mushy.

5. Sprinkle a generous layer of shredded cheese over the sauce.

6. Add any toppings you love, from classic pepperoni to artichokes and spinach.

7. Sprinkle a bit of dried oregano or Italian seasoning over the top for extra flavor.

8. Bake in the oven for 7–10 minutes, or until the cheese is bubbly and golden and the edges of the matzo are crisp.

9. Let it cool for a minute or two, then slice (or break with your hands — rustic style!) and serve.

10. Repeat with additional matzo if you’re serving a crowd — it goes fast!

Cooking Variations:

• Toaster oven: Perfect for single servings. Toast at 400°F for 5–6 minutes.

• Air fryer: Cook at 380°F for 5–7 minutes — super crispy results!

• Broiler: Watch carefully and broil for 2–4 minutes — very fast, so don’t walk away!

• Ninja Foodi or Instant Pot with air-fry lid: 375°F for 6–8 minutes for the ultimate crunch.

Nutritional benefits

This dish might be indulgent, but it’s got some surprising benefits too!

• High in protein thanks to the mozzarella cheese, helping keep us full and satisfied.

• Rich in calcium from the dairy, which supports strong bones and teeth.

• Tomato sauce brings lycopene, an antioxidant that supports heart health and immune function.

• Matzo is low in fat, making it a lighter base than traditional pizza dough.

• Fiber from veggie toppings (like spinach, peppers, mushrooms) helps digestion and adds vitamins.

• Customizable sodium levels, especially if we make the sauce from scratch or opt for low-sodium versions.

• Great option for lactose-sensitive diets when made with vegan cheese.

Possible additions or upgrades to the recipe

This recipe is a blank canvas — here are some fabulous ways to elevate it even further:

• Add fresh basil or arugula after baking for a bright, herby finish.

• Drizzle with balsamic glaze or hot honey for a gourmet twist.

• Use ricotta or feta in addition to mozzarella for extra creaminess.

• Try a Mediterranean version with olives, feta, and sun-dried tomatoes.

• For kids, use cookie cutters to make fun shapes out of the matzo before topping and baking.

• Sprinkle chili flakes or drizzle sriracha for a spicy kick.

• Make a dessert version with Nutella, banana slices, and a dusting of powdered sugar!

Frequently asked questions and answers about the recipe

Can I make matzo pizza in advance?
Yes! You can prep everything in advance and bake right before serving. Don’t bake too early or it may get soggy.

Can I freeze matzo pizza?
I wouldn’t recommend it — matzo doesn’t freeze well and loses its crispness.

What’s the best way to keep the matzo from getting soggy?
Brush with olive oil before adding sauce, and don’t overdo the toppings or sauce.

Can I make this with gluten-free matzo?
Absolutely — just make sure the matzo is certified gluten-free.

Is there a dairy-free version of this recipe?
Yes! Use your favorite vegan cheese and load up on veggies.

Can kids help make this?
Yes, and they love it! It’s like an edible craft project — just be careful with the hot oven.

What other cheeses can I use besides mozzarella?
Try provolone, gouda, cheddar, ricotta, or a blend for a more complex flavor.

Can I use tomato paste instead of sauce?
You can — thin it with a bit of olive oil and water, and season it well.

Is this kosher for Passover?
Yes, as long as all the ingredients are labeled kosher for Passover.

How do I make it extra crispy?
Bake directly on a pizza stone or use an air fryer. A light brushing of oil also helps.

This dish always brings people together at our Passover table — it’s simple, nostalgic, and incredibly satisfying. Everyone can make it just how they like, and somehow, it always tastes even better when shared.

If you loved this recipe, please don’t keep it a secret — share it with your friends and family, post your creations on social media, and tag someone who needs to try it this Passover. Let’s spread the matzo pizza love far and wide!