postheadericon Lunchbox Pizza Crusts

This is an adaptation of my earlier pizza crust recipe. I’ve shrunk the recipe and adapted it a bit for lunchbox pizza crusts. This makes 8-9 lunch-sized pizzas

This is, by far, my favorite pizza crust recipe. It’s crispy, hard to mess up, delicious, and doesn’t scream “gluten-free”. My kids have all had friends over for pizza nights, and there aren’t many leftovers. I’ve always been a proponent of individual pizzas. Perhaps that’s because my family of four prefers 4 types of pizzas, but I still think it’s a good idea.

This is a delicious gfcf, gluten free, family-friendly recipe! It is also (if you double check ingredients!) a wheat free, dairy free, soy free, egg free, tree nut free, peanut free, fish free, shellfish free, corn free, top 8 allergen free, and vegetarian/vegan recipe.
mini pizza crusts

Ingredients:

  • 1 TBS yeast
  • 2/3 cups gluten-free flour (amaranth, millet, bean, or brown rice)
  • 1/2 cup starch (corn, tapioca, potato, or arrowroot)
  • 2 TBS chia seed or flaxseed meal (optional)
  • 1 tsp xanthan gum or guar gum
  • 1 tsp Italian seasoning (I like Trader Joe’s 21 Seasoning Salute)
  • 1/2 tsp sugar
  • 1/2 tsp kosher salt
  • 3/4 cup lukewarm water, milk/milk substitute, or mix of the two
  • 1 tsp olive oil
  • 1 tsp cider vinegar

Method:
Preheat oven to 425F. Line a baking sheet with Silpat, parchment paper, or Reynold’s Release foil.

Pour the dry ingredients (through salt) into the bowl of a stand mixer. Mix for a few moments so they are well combined.

Add the olive oil and vinegar to the water/milk combo. Pour the liquid into the flour mixture. Beat on medium speed for a couple minutes, until it forms a big ball. Pour 1-2 TBS of olive oil into a small bowl.

Using a medium cookie scoop, scoop out blobs of dough – it will be sticky. Plop the dough onto the lined baking sheet(s), dip your fingers in the olive oil, and use your fingers to stretch the dough out. Press and stretch until the dough is thin and shaped as desired. I can usually fit 4-5 on one cookie sheet.Halloween pizza

Bake WITHOUT TOPPINGS for 10-15 minutes. They should be golden brown around the edges. If you are not using all of them immediately, then allow to cool on a baking rack and freeze, with wax paper or cling wrap between each crust.

When you’re ready to bake the pizzas, add desired toppings (marinara or White Sauce, veggies, meat toppings, cheese or cheese substitutes) – you’re only limited by your imagination! (We usually have 1 with bacon, 1 black olive, 1 pepperoni, and one white pizza with spinach.)

Return to the oven and bake for another 10 minutes until bubbly and hot. Allow to cool for 3-5 minutes, then slice and pop into a lunch box. Ours fit really well in our Easy Lunchboxes. You can check out some of our lunchbox fun over at Bentos for A Gaggle of Girls.

Comments are closed.

Look at our lunches!
Foods we have made
Recipe Categories