Lunchables without the scary ingredients! Homemade Gluten-Free Pizza Lunchables that are vegan, allergy-free, & grain-free too! This healthy, kid-loved, and mom-approved make-ahead lunch recipe will make the school year a bit more fun!
It’s embarrassing, but I’ve been “jumping out of my skin” excited to share these gluten-free pizza lunchables with you! This one had nothing to do with the pizza bagels, but came from me thinking back to some of the other classic childhood lunches I used to love. When it came to Lunchables, the only one that would do was the pizza ones! Rounds of cold pizza crust, cold sweet tomato sauce, bland cheese, (slimy pepperoni, if you got the pepperoni ones), and of course that iconic plastic red stick you used to spread the sauce on the crusts, all in those plastic compartmentalized trays!
Literally, it was such a treat to know I had a pizza lunchable to bring to school! The coveted gold; the envy of your peers. And probably one of the worst things you could put in your body. Lunchables were profiled in the book, Salt Sugar Fat, about just how horrible and unhealthy they are. Would you like to see the ingredient list?
Ingredients: PIZZA CRUST – WHEAT FLOUR (ENRICHED BLEACHED WHEAT FLOUR [FLOUR, NIACIN, REDUCED IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID], WHOLE WHEAT FLOUR), WATER, SUGAR, GLYCERIN, SOYBEAN OIL, CONTAINS 2% OR LESS OF: YEAST, VITAL WHEAT GLUTEN, MONO- & DIGLYCERIDES, SALT, XANTHAN GUM, CALCIUM PROPIONATE, SORBIC ACID, NATURAL AND ARTIFICIAL FLAVOR, ENZYME. CONTAINS: WHEAT. PIZZA SAUCE – WATER, TOMATO PASTE, SUGAR, CONTAINS LESS THAN 2% OF MODIFIED FOOD STARCH, GARLIC POWDER, SALT, ONION POWDER, SPICE, CITRIC ACID, DRIED BASIL, SEA SALT, POTASSIUM SORBATE ADDED AS A PRESERVATIVE, XANTHAN GUM, NATURAL FLAVOR. PEPPERONI MADE WITH PORK, CHICKEN AND BEEF – BHA, BHT AND CITRIC ACID ADDED TO HELP PROTECT FLAVOR – PORK, MECHANICALLY SEPARATED CHICKEN, BEEF, SALT, CONTAINS 2% OR LESS OF PORK STOCK, SPICES (INCLUDING MUSTARD), DEXTROSE, LACTIC ACID STARTER CULTURE, OLEORESIN OF PAPRIKA, FLAVORING, SODIUM ASCORBATE, SODIUM NITRITE, BHA, BHT, CITRIC ACID. PASTEURIZED PREPARED MOZZARELLA CHEESE PRODUCT – PASTEURIZED PART-SKIM MILK, WATER, MILK PROTEIN CONCENTRATE, SALT, CHEESE CULTURE, WHEY PROTEIN CONCENTRATE, SODIUM CITRATE, MILKFAT, SORBIC ACID AS A PRESERVATIVE, ENZYMES, WITH CELLULOSE POWDER TO PREVENT CAKING.
I feel like that is just a condensed horror story written on the back of a snazzy marketing ploy aimed at malleable children and their time-strapped, impatient parents. I definitely don’t think they’re as popular as they used to be; I think parents have caught on with the scaries. BUT, there is not denying that pizza Lunchables were a fantastic school lunch concept. I’m not sure why cold “not-cooked” pizza is so appealing, but it is…ask any kid (young or old!)
So, of course, leave it to me to remake pizza Lunchables so they’re gluten-free, vegan, allergy-free, AND grain-free! Super easy grain-free cassava flour pizza crusts, little homemade sauce packets, my eggplant bacon (as pepperoni), and some vegan mozzarella! Plus, I had to throw in a little dessert too! Now pizza Lunchables are something to be proud of and to eat
7 days (a lot) a week. These Lunchables are also not JUST for the little dears, but college students, moms, dads, even grandparents 😉
The only thing I wish these Lunchables had were those iconic plastic red “sauce spreading” sticks. I guess you can save the environment by using not only a reusable take-away container, but also a normal metal spreading knife. I did, however, use tiny little plastic bags to put the sauce it! Obviously, you can’t go out and buy a squeeze bag you would find in a classic Lunchable, but these tiny bags I always have on hand! For spices and now sauce. I find mine in the craft section of the store, by the way!
Homemade Gluten-Free Pizza Lunchables
- Pizza Crusts:
- 1 Cup Cassava Flour
- 1 TB Coconut Flour
- 1 Tsp Baking Powder
- 2 Tsp Olive Oil
- ¾ Cup Water
- Pizza Sauce:
- 1 Cup Plain Unsalted Tomato Sauce
- ½ Tsp Minced Garlic
- ½ Tsp Onion Powder
- 1 Tsp Dried Parsley
- 1 Tsp Dried Basil
- ¼ Tsp Black Pepper
- Vegan Shredded Mozzarella*
- Eggplant Bacon/Pepperoni
- A Fun Treat
- Preheat the over to 400°F.
- In a large mixing bowl, combine all pizza crust ingredients, mix together, and knead with your hands.
- Divide the pizza dough into 6 balls, roll them out flat and form 6 crusts.
- Bake the 6 crusts on a Silpat or parchment lined baking sheet in the oven for 8 minutes, flip and bake another 5 minutes. Remove and let cool.
- Mix together the sauce ingredients in a small mixing bowl. Spoon about 1½ tablespoons of sauce into each small plastic baggie (2 baggies per Lunchable).
- Place about 2 tablespoons of "mozzerella" in the small containers and about 6 small eggplant bacon slices into another small container.
- Assemble 3 Lunchable containers each with 2 crusts, 2 packets of sauce, 1 container of cheese, one container of eggplant bacon, a spreader, and sweet treat, (don't forget a napkin!)
And that, my gluten-free friends, is how we make HOMEMADE PIZZA LUNCHABLES! They are “meal-preppable” too! You can easily make a bunch of crusts and freeze them, the eggplant bacon (pepperoni…but I still call them bacon) are made-ahead, the vegan cheese is store-bought, and the sauce can be made ahead (you can also use your favorite store-bought sauce if you really want). I really hope this recipe have you as excited as I am! I’ve loved making these old childhood “back-to-school” classic favorites so much! They will continue to come, regardless of maintaining it as a series!
So tell me:
+ What was your favorite Lunchable as a kid?
+ If you have no idea what Lunchable are, what was your favorite “store-bought” special lunch you begged your parents for?
Other 2017 “Back-To-School” Remakes:
———————————————-Stay connected: Facebook: Strength and Sunshine Twitter: @RebeccaGF666 Instagram: rebeccagf666 Pinterest: RebeccaGF666 Bloglovin’: Strength and Sunshine Google+: Rebecca Pytell