Mini Pizzas Lunch Box
These adorable, hand-sized mini pizzas are perfect for school lunch boxes and busy parents looking to prepare nutritious meals that won't come back untouched. They're versatile, customizable, and can be tailored to suit even the pickiest eaters while sneaking in valuable nutrients.
Equipment
- Baking Sheets
- Parchment Paper
- Rolling Pin
- Fork
Ingredients
For the mini pizza bases (makes 8)
- 2 cups all-purpose flour can substitute with whole wheat flour for added fiber
- 2¼ tsp active dry yeast 1 packet
- 1 tsp sugar
- ¾ cup warm water 110°F-115°F
- 2 tbsp olive oil
- 1 tsp salt
For the toppings
- ½ cup tomato sauce or pizza sauce homemade preferred to control sodium
- 1½ cups shredded mozzarella cheese part-skim for lower fat option
- ¼ cup grated parmesan cheese
- Optional vegetable toppings diced bell peppers, cherry tomatoes, finely chopped spinach, corn kernels
- Optional protein toppings diced ham, shredded chicken, pepperoni slices
- 1 tsp dried Italian herbs oregano, basil, thyme
- 1 tbsp olive oil for brushing
Instructions
- Combine warm water, sugar, and yeast in a small bowl. Let it sit for 5-7 minutes until frothy and activated.
- In a large bowl, combine flour and salt. Make a well in the center and pour in the yeast mixture and olive oil. Mix until a soft dough forms.
- Knead the dough for 5-7 minutes by hand (or 3-4 minutes with a stand mixer using dough hook) until smooth and elastic.
- Place the dough in an oiled bowl, cover with a damp cloth, and allow it to rise in a warm place for about 15 minutes.
- Preheat your oven to 425°F (220°C). Divide the dough into 8 equal portions and roll each into a 3-4 inch circle on a lightly floured surface.
- Place them on parchment-lined baking sheets. Use a fork to prick the surface several times to prevent air bubbles from forming during baking.
- Brush each mini pizza base with a light coating of olive oil and bake for 5 minutes until they're just beginning to set but not fully cooked.
- Remove the partially baked bases from the oven. Spread a thin layer of tomato sauce on each, leaving a small border around the edges.
- Sprinkle with a combination of mozzarella and parmesan cheeses. Add your chosen toppings, keeping in mind your child's preferences.
- Return the topped mini pizzas to the oven and bake for an additional 7-8 minutes until the cheese is melted and bubbly with slight browning on the edges.
- Allow the mini pizzas to cool completely before packing in lunch boxes to prevent condensation that could make the crust soggy.
- For best results, place cooled pizzas in a container with dividers or wrap individually in parchment paper before placing in the lunch box.
Notes
- For a lower-carb option, try using portobello mushroom caps or sliced eggplant rounds as pizza bases.
- For dairy-free needs, use nutritional yeast or dairy-free cheese alternatives.
- Add hidden vegetables by blending spinach, carrots, or sweet potatoes into your tomato sauce.
- These mini pizzas can be refrigerated for up to 3 days or frozen for up to 1 month.
- To reheat from frozen: Bake at 375°F for 8-10 minutes.
- For best texture, ensure pizzas are completely cooled before packing.
- For dairy-free needs, use nutritional yeast or dairy-free cheese alternatives.
- Add hidden vegetables by blending spinach, carrots, or sweet potatoes into your tomato sauce.
- These mini pizzas can be refrigerated for up to 3 days or frozen for up to 1 month.
- To reheat from frozen: Bake at 375°F for 8-10 minutes.
- For best texture, ensure pizzas are completely cooled before packing.
Nutrition
Calories: 320kcalCarbohydrates: 38gProtein: 14gFat: 13gSaturated Fat: 5gSodium: 680mgFiber: 2gSugar: 3g
Tried this recipe?Let us know how it was!