Lunchbox Pizza


by: It's Not Easy Eating Green

The pizza dough is an adaptation from a King Arthur Flour’s No-Fuss Focaccia recipe that takes almost no time to make; there’s no kneading, no retarding of the dough and no starters. You just throw everything in a mixer for 60 seconds. You then spread it out on an oiled cookie sheet and allow it to rise for one hour. When the dough has risen, top it off with a nutritious marinara or homemade tomato sauce and just enough cheese to make your kids happy and then bake the pizza for 20 minutes. That’s it. It’s a healthy lunch that is meatless, full of everything you want your kids to have for lunch and all homemade. The best part of it all is that they will LOVE it and want it all the time. Enjoy!


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serves: 12

1 3/4 cups bread flour

1 3/4 cups whole wheat flour

1 tablespoons instant yeast

2 tablespoons sugar

1 1/2 teaspoon salt

4 tablespoons olive oil (3 for the dough plus 1 to oil the pan)

1 1/2 cups water

2 cups marinara sauce

3 cups shredded mozzarella cheese

1 tablespoon Italian seasoning

Nutrition Facts
Lunchbox Pizza

Servings Per Recipe: 12

Amount per Serving

Calories: 294

  • Total Fat: 12.3 g
  •     Saturated Fat: 4.4 g
  •     Trans Fat: 0 g
  • Cholesterol: 18.3 mg
  • Sodium: 650.7 mg
  • Total Carbs: 32.8 g
  •     Dietary Fiber: 3 g
  •     Sugars: 3.7 g
  • Protein: 14 g

how is this calculated?

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1.  To make dough:

2.  Combine all the ingredients in the mixing bowl of a large stand mixer fitted with the paddle attachment. Mix first on low until all the ingredients are combined, then turn the mixing speed to high and allow to mix for 1 minute. Scrape down the paddle and scrape the dough into well-oiled rimmed baking sheet (like a jelly roll pan) using oiled hands to push it down all the way to the edges of the pan. Allow to rise for one hour in a warm space. While the dough rises, preheat the oven to 350 degrees.

3.  When the dough has finished rising, top with the pizza sauce, spreading the sauce all the way to the edges of the pan. Top with the shredded cheese and the herbs. Bake for 25-30 minutes or until the edges are brown and bubbly and the cheese in the middle is melted and starting to brown.

4.  Remove from the oven and allow to cool for about 10 minutes before cutting. Using a sharp knife or pizza cutter, cut the pizza into twelve even squares (three cuts lengthwise and four across the width). You can eat the pizza immediately, serve warm, or room temperature. The pizza will keep for several days in the refrigerator, or for about a month in the freezer.

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