Skip to main content

Healthier Homemade Mini Pizza "Lunchables"

If your kids are taking lunch from home to school, you may be running out of ideas.  I know I am!  Sandwiches and wraps get old after a while, you know?


When looking for inspiration, many parents cross paths with a product known as Lunchables.  You know, the cool pre-made lunches sold at grocery stores?  The ones your kid begs you to buy every time you pass them in the store?  The ones that are highly processed and over-priced?  We pass on those, but I'm not above trying to copy them myself.



Our version of pizza lunchables uses tiny tortillas rather than a yeast based dough, so they can be made quickly.  If you soak your grains, be sure to leave the baking powder and salt out until after the dough has soaked; you can then knead them in when you are ready to cook the tortillas.  If you don't soak your grains and have no idea what I'm talking about, that's okay, just make the recipe as instructed below.



Mini Pizza "Lunchables"

Makes enough for 2 lunches

Ingredients:

1 cup flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 tablespoon butter or lard
6 Tablespoons water or milk
Marinara sauce
Pepperonis
Shredded cheese

1.  In a medium bowl, combine flour, baking powder, and salt.  Cut in butter until lumps are gone.

2.  Pour in water or milk.  Knead dough together until smooth.

3.  Heat a skillet over medium heat; do not grease.

4.  Divide dough into 8 balls.  Using your fingers, flatten the dough balls into circles.



5.  Place dough circles in skillet and cook a couple minutes on each side.  Remove from pan to rack to cool.



6.  Once the crusts are cooled, pack them in a container for lunch.  Also pack containers of marina sauce, some pepperonis, and some shredded cheese.

7.  To eat the mini pizzas, just spread some marina sauce onto the crusts and top with pepperoni and cheese.

Comments

Popular posts from this blog

Soapmakers: Why You Shouldn't Use Vinegar if You Come into Contact with Lye

It was one of the first things I learned when I began making my own soap; I read it in books and on the internet: "Always keep a jug of vinegar on hand when you are working with lye.  Vinegar neutralizes lye." Soapers, have you heard this?  Do you practice the habit of keeping vinegar nearby when you make your soaps?  So did I, until recently, when I read an interesting post on a soap forum, and then decided to research the claim myself.

Khachapuri: A Delicious Cheese and Egg Filled Bread

If you love the taste of freshly baked bread, cheese, and eggs, this recipe is for you!  It is based on a dish called Khachapuri ( pronunciation here ), which comes from the beautiful country of Georgia, located at the boundary of Eastern Europe and Asia.  The name Khachapuri translates to "curd bread," owing to the heavenly combination of melted cheeses inside a soft, fluffy bread boat.

Summer Squash and Wild Rice Casserole

Squash season will soon be upon us. Yellow Crookneck Squash The time will come when I will make my daily trek out to the garden and be delighted to see that my first yellow crooknecks and zucchinis  are ready for picking...and then there will be more the next day, and the next, and the next. It will eventually get to the point where I have grown weary of eating squash sauteed in butter, I've frozen enough of it to last me the winter, and even dehydrated thin slices of it into chips, and still, it continues to produce, and begs for me to pick it. Which is why I wanted to share this recipe--it was a winner (even my oldest son, who is not much into squash, said that it was good). Summer Squash and Wild Rice Casserole