Texas Toast Garlic Bread Pizza

These Texas toast garlic bread pizzas are my ultimate lazy dinner hack. I stumbled on this idea years ago when my kids were begging for pizza but I didn't have the energy to make dough or drive for takeout. Turns out, that box of Texas toast in the freezer was the perfect solution! The already buttery, garlicky bread creates an amazing base that gets crispy on the outside while staying soft inside, and the whole thing comes together in about 15 minutes.

My teenager's friends were over last weekend during a gaming marathon, and I made a big batch of these. One kid actually said, 'Dude, your mom's pizza things are better than delivery,' which might be the highest compliment a 15-year-old boy can give. They demolished 16 slices in about 10 minutes flat.

Simple Ingredients

• Texas toast garlic bread - The boxed frozen kind works perfectly here. The thick-cut bread holds up well to toppings without getting soggy.
• Pizza sauce - Jarred sauce keeps this super simple, but I sometimes use leftover marinara or even a smear of pesto for something different.
• Shredded mozzarella - Freshly shredded melts better than the pre-shredded bags, but either works in a pinch. I like to mix in a handful of sharp cheddar for extra flavor.
• Toppings - This is where you can get creative or clean out the fridge. Pepperoni is always a hit, but my family loves sautéed mushrooms and bell peppers too.
• Italian seasoning - That classic blend of oregano, basil, and thyme really gives these the pizzeria flavor. A light sprinkle goes a long way.

Pin it

Pizza Magic

Pre-toast strategy:

Don't skip the initial toasting step! It creates a barrier that prevents the bread from getting soggy under the sauce and toppings. Just a few minutes does the trick—you want it lightly golden but not fully browned.

Sauce wisely:

Less is more with the sauce on these. Too much will make the toast soggy, so just a thin layer covering the surface is perfect. Leave that little border around the edges so you have a 'crust' to hold onto.

Cheese coverage:

Make sure the cheese goes all the way to the edges where it can get crispy and browned. That cheese that melts down the sides and gets caramelized on the baking sheet? Absolutely the best part.

Quick cooking:

Keep a close eye on these during the final bake—they go from perfectly melted to burnt pretty quickly. The bread already has butter on it, which can make it brown faster than regular pizza.

Toppings tips:

If you're using veggies, consider giving them a quick sauté first, especially watery ones like mushrooms. They won't have time to fully cook in the oven, and pre-cooking prevents them from making the bread soggy.

Fresh finish:

That sprinkle of fresh basil at the end isn't just for looks—it adds a brightness that cuts through the richness of the cheese and garlic bread. If you don't have basil, even a light sprinkle of dried oregano adds something special.

I started making these when my kids were in elementary school and I was working late nights. My husband could manage to throw these together even with his limited cooking skills, and the kids thought having 'pizza night' on a Wednesday was the greatest thing ever. Now my daughter makes them in her college apartment and says they're her go-to for impressing friends on a student budget.

Serving Suggestions

Pair these pizza toasts with a simple green salad to balance out the richness. If you're serving them for a casual get-together, cut each piece in half diagonally to make them more finger-food friendly. For a fun DIY dinner, set out all the toppings in small bowls and let everyone build their own personal pizza toast.

Creative Variations

Try a breakfast version with scrambled eggs, crumbled bacon, and cheddar cheese. Make Italian dunkers by skipping the pizza sauce on top and serving it on the side for dipping. Go Mediterranean with a thin layer of hummus instead of pizza sauce, topped with feta, olives, and roasted red peppers.

Storage Tips

These are definitely best fresh out of the oven, but if you have leftovers, wrap them in foil and refrigerate for up to 2 days. Reheat in a 350°F oven for about 5 minutes to crisp them back up—the microwave will just make them soggy. I don't recommend freezing them after they're assembled, but you could prep all the toppings ahead of time to make assembly even quicker.

Pin it

I've made countless variations of these Texas toast pizzas over the years—they've been after-school snacks, quick dinners on hectic weeknights, and even late-night munchies when friends are over. There's something so satisfying about that contrast between the crispy, buttery edges and the gooey, cheesy center. They remind me that sometimes the simplest cooking hacks turn out to be the most beloved family favorites.

Frequently Asked Questions

→ Can I use regular garlic bread instead of Texas toast?

Yes, any thick-cut garlic bread will work, though Texas toast provides the sturdiest base for toppings.

→ How do I keep the bread from getting soggy?

Pre-toasting the bread before adding toppings is key. Also, don't overdo the sauce - a thin layer works best.

→ Can I make these ahead of time?

These are best made fresh, but you can prep all ingredients ahead of time for quick assembly when ready to bake.

→ What sides go well with these mini pizzas?

A simple green salad, veggie sticks with ranch, or a cup of tomato soup make great accompaniments.

→ Can I make these vegetarian?

Absolutely! Skip the pepperoni and load up with mushrooms, bell peppers, olives, onions, or any vegetables you enjoy.