Add wheat flour, curd, baking soda, sugar, salt, and oil to a mixing bowl.

Gradually add about 60 ml water and knead the mixture into a soft, smooth dough.

Cover the dough and rest it for 10 minutes while preparing the topping.

Finely chop the tomato, capsicum, onion, and fresh coriander.

Combine boiled corn, chopped vegetables, fresh coriander, pizza sauce, ground coriander, black pepper, mixed herbs, and salt in a bowl.

Grate the cheese and set it aside for topping.

Divide the rested dough into 12 equal portions and roll each portion into a small disc sized to fit an appe mould cavity.

Heat the appe mould pan over low heat and lightly grease each cavity with oil.

Place one dough disc into each greased cavity and press gently to form small pizza cups.

Spoon the vegetable mixture into each dough cup and top each mini pizza with grated cheese.

Cover the pan and cook the mini pizzas on low heat for 10 to 15 minutes until the bases are golden and the cheese melts.

Remove the cooked mini pizzas carefully and serve warm.