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Does your family love pizza but because of food allergies it has been “off limits”? This is one recipe you do not want to miss!
Pizza is a classic item for lunches and snacks. When your family has food allergies, it’s not quite as easily accessible or cost effective to enjoy as much as your kids might like.
These mini lunch box sized pizza pies are perfect for school lunches or even a late night snack.
A delicious treat that is gluten, egg, dairy, and nut free. Simple steps and ingredients.
MOM Tip: Want to up the nutrition? Blend 1cup of spinach with the sauce used for the filling.
This is a great way to pack these pies full of vitamin A and antioxidants. Your kids will never know! Why not double the batch and freeze uncooked pies for later? Go ahead, your kids will thank you.
Yields: 10 Pizza Pies
Ingredients
- 1 cup of pizza or marinara sauce
- 1 flax egg (1 TB of ground flax + 3 TB of hot water, mix and let stand 10 minutes)
- --can use 1 regular egg if your child doesn't have egg allergies
- 2 cups of Gluten Free flour mix (with Xatan gum in it) + 1/4 cup, as needed
- 1 cup of water
- 1 tsp of dry Italian seasoning
- 1/2 tsp of salt
- 1-1/4 cup of dairy-free mozzarella style shreds, divided
- --or regular shredded mozzarella
- Optional: Pepperoni or sausage crumbles for filling
Directions
- Prepare your flax egg and set aside.
- In a large bowl, with your mixer on low-med, mix 2 cups of flour, water, italian seasoning, salt, and 1/4 cup of mozzarella style shreds until dough begins to form. Slowly add flax egg and continue mixing for another 2-3 minutes until dough becomes crumbly.
- On a floured surface, knead dough. Add flour, 1 TB at a time so it doesn't stick to surface or hands. Roll out until approximately 1/4" in thickness.
- Using a round 2" cutter, begin cutting circle for tops and bottoms of "pies". Once you've cut all you can fit, reform dough and roll out again. Repeat until gone.
- Preheat oven to 325 degrees. Lightly grease a baking sheet.
- Place pie bottoms on baking sheet. Place approximately 1 tsp of sauce in the center of each, then top with cheese.
- Place pie top over and pinch sides lightly with fork to seal.
- Bake for approximately 1 hour.
- Yields: 10 Pizza Pies
YUM! These look great! So easy too! I know my girls would love them!
Thanks Chef Corey! :)
These look great. I’m always looking for something different and new. making lunches can get so repetitive. These will be fun for my kids to help prepare, too.
Thanks Gina! My daughter has been loving them ~ They heat up great from the freezer too in the toaster oven. :)
Great recipe. Thanks for sharing. My niece is gluten and egg intolerant, so I’m going to remember this.
thank you ellen! you can also visit our allergy friendly recipe section of our site. we have lots of allergy friendly recipes!
Is the crust more biscuit like or is it just an allergy friendly pizza dough?
I’m just lighting up your comment sections because I just found your site (by way of Pinterest) and am getting all kinds of fantastic recipes! Great stuff here, thanks!!
Hi Julie! Yes – it’s an allergy friendly dough recipe, so that it makes a nice pizza pocket. If
You’re interested in a biscuit recipe, there’s an allergyfriendly southern style biscuit recipe on the blog too. :) Enjoy!
LOve your site! How do you keep these warm in lunches without getting soggy?
thank you! those are eaten at room temperature in that lunch box. However, all of our subscriber menus come with directions on how to pack each item :)
If yo don’t have gluten a allergy how much Whole Wheat flour would you use? Thanks, your recipes sound awesome!
If you don’t have gluten allergies you can make a traditional pie crust. My favorite being this one.