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Easy Gluten-Free Pizza Lunchables Recipe Perfect for School Lunches

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A quick and easy gluten-free pizza lunchable recipe designed for school lunches, featuring a crispy yet tender crust made from rice flour and tapioca starch, with separate sauce and toppings to keep it fresh and kid-friendly.

Ingredients

Scale
  • 1 cup rice flour
  • 1/2 cup tapioca starch
  • 1 teaspoon gluten-free baking powder
  • 1/2 teaspoon salt
  • 1 tablespoon olive oil
  • 2/3 cup warm water (about 160°F / 70°C)
  • 1/2 cup tomato sauce
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon garlic powder
  • Pinch of salt and pepper
  • 1 cup shredded mozzarella cheese
  • 1/4 cup mini pepperoni slices (optional)
  • Sliced black olives or diced bell peppers (optional)
  • Small containers or silicone cups for packing sauce separately

Instructions

  1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
  2. In a mixing bowl, whisk together rice flour, tapioca starch, baking powder, and salt until evenly combined.
  3. Stir in olive oil and gradually pour in warm water. Use a spoon or spatula to bring the dough together until slightly sticky but manageable. Add water a teaspoon at a time if too dry.
  4. Transfer the dough onto the parchment-lined baking sheet. Press the dough into an 8×8 inch square about 1/4 inch thick using hands or a rolling pin.
  5. Pre-bake the crust for 12-15 minutes until just set and starting to turn golden at the edges.
  6. While the crust bakes, mix tomato sauce with oregano, garlic powder, salt, and pepper in a small bowl. Adjust seasoning to taste.
  7. Remove crust from oven and let cool for 5 minutes. Slice into 9 (3×3) small squares with a knife or pizza cutter.
  8. Pack crust squares into lunch containers. In separate small cups, add sauce and toppings (mozzarella, pepperoni, veggies). Keep sauce separate to prevent sogginess.
  9. At lunchtime, kids can dip crust pieces into sauce and add toppings for a hands-on pizza experience.
  10. Optional: Reheat crust in a toaster oven for 3-4 minutes before serving, or enjoy cold or at room temperature.

Notes

Use warm water to help dough come together smoothly. Do not overwork the dough; it should be more like a batter. Pre-baking the crust prevents sogginess. Keep sauce separate until serving. Dust hands with rice flour if dough is too sticky. Crust can be pre-baked and stored up to 2 days at room temperature or frozen for up to 1 month. Reheat crust in toaster oven or skillet if desired.

Nutrition

Keywords: gluten-free, pizza, lunchables, school lunch, kid-friendly, easy recipe, dairy-free option, allergy-friendly

Find it online: https://coracooks.com/easy-gluten-free-pizza-lunchables-recipe-perfect-for-school-lunches/