Use these protein-packed, yummy replacements for the lunchables pizzas! And gluten-free!
Those lunchables catch their eyes like candy on the shelf, but I haven’t bought those things in years – and I don’t plan on it. I know, it’s easier to just grab them for $1.00 on sale, but what real nutrition do they have? Not much.
I’ve come up with a real-food substitute for those cold lunch pizzas, and all 3 of my kiddos gave it a thumbs up!
If you’re wondering why I go the extra mile to use “real food,” read My Personal Story Behind Healthier Ingredients, and also grab my Healthier Ingredients Guide to start transforming your pantry today.
There are some things I do the day before so that meal prep doesn’t take as long. This is something that can be done on Sunday evenings to prepare for the week ahead.
QUICK & EASY PIZZA SAUCE:
1 – 6 oz can tomato paste
1 – 15 oz can tomato sauce
1 TBsp dried Oregano
1/2 TBsp dried Basil
1 TBsp sweetener (honey, coconut sugar, or agave)
1 tsp garlic powder
Mix together until well-blended.
This should be enough sauce for the whole week of lunchables! You could even make a pizza for dinner with this sauce.
I keep these simple ingredients on hand to whip up pizza sauce at any given time during the month. I never know when I’ll need it!
**Pizza Discs recipe listed below the step-by-step instructions.
These pizza discs are SUPER SIMPLE to make – really, anyone can do this. Mix the ingredients together, form a dough ball, smash down with hands or roll out, and then grill in a pan until toasted. Simple as that.
The great thing about making your food from scratch is the nutrition involved. The almond flour and oat flour bring a heaping amount of plant-based protein to the table!
Start by mixing all dry ingredients in a small-medium bowl, and add water one tablespoon at a time until it forms a dough that is not sticking to your hands. If it’s too sticky, add a little more flour.
Form a ball of dough (about 1″). Smash down or roll out onto a floured surface until about 3-4″ in diameter.
Place discs in a hot skillet on medium heat (oil or no oil). A black-iron skillet is ideal for this step. Cook on each side until toasted with a few “brown” spots.
Spread the sauce, top with cheese (or Daiya dairy-free cheese), and enjoy!
I cut the edges off of these to make them fit into our lunch portion Tupperware containers.
Don’t forget the tiny spoon for scooping and spreading!