I can’t believe it, school is almost back in session! My daughter starts middle school this year and I want to send her back with a bang. This vegan school lunch pan pizza is not just for her though. It is for your kids and for you and me as well. This easy vegan pan pizza packs super well in any container or lunch box and can be taken to work and reheated or eaten cold. So, in an effort to continue my deep dive into veganizing nostalgic favorites, this one is for all the adults out there too. The ones who loved that thick, crusty, bready school pizza that was square. Somehow it always made my heart flutter when I knew it was pizza day at school.
What You Need For This Vegan Pizza Bread:
- Flour, Baking Powder and Baking Soda: Along with salt, these are the dry ingredients that start the base for the pan pizza.
- Flax Meal: Mixed with water to create an egg replacer.
- Non-Dairy Milk and Olive Oil: These are the rest of the wet ingredients for the base dough.
- Pizza Sauce, Vegan Cheese and Vegan Pepperoni: Or whatever toppings you want to use for you pizza.
So this vegan school lunch pan pizza is more of a pizza bread. Which I think is sometimes exactly what I want. there is no yeast in the dough, so you can just bake it immediately, without having to let the dough rise and all that. Then you just bake it with the toppings already on the uncooked dough. Since everything is done all at once, you can just sit back, relax and get ready for the tastiest, fluffiest, pizza bread ever. Cut it into squares and eat immediately. Or save for packing lunches!
Why Should You Make This Pan Pizza?
- It is comically easy to make.
- This thick and fluffy pizza bread is so dang good!
- Kids will love it and so will you.
- You can put any toppings on it that you want.
- The last bit of baking, you top with another pan so the top gets all brown and melty.
Vegan School Lunch Pan Pizza
- 2 Tablespoons Flax meal(ground flax seeds)
- 3 Tablespoons Water
- 1 1/4 Cups Non-dairy milk, unsweetened I used oat milk
- 3 Tablespoons Olive oil
- 2 Cups All purpose flour
- 2 teaspoons Baking powder
- 1 teaspoon Baking soda
- 1 teaspoon Salt
- 1/2 Cup Pizza sauce
- 4 ounces Vegan mozzarella, I used Miyokos
- 1/4 Cup Vegan pepperoni, I used Field Roast
- Preheat the oven to 375 degrees(F).
- In a large mixing bowl, whisk together the flax meal and water. Let it sit for 3 to 5 minutes or until it thickens. This creates a flax egg.
- Pour the non-dairy milk and olive oil into the bowl. Whisk together with the flax egg until fully combined.
- Put a sifter over the bowl with the wet ingredients, then add the flour, baking powder and baking soda into the sifter and sift the dry ingredients into the wet ingredients.
- Pour the salt into the bowl. Then stir everything together until fully combined and there are no dry spots of flour left.
- Drizzle a little olive oil into a 9×9 inch square baking dish and then spread it out evenly to coat the bottom and sides of the pan using a brush or paper towel.
- Then scoop the dough into the pan. It will be very sticky. I like to just wet my fingers with water or a little olive oil, then spread the dough out evenly into the pan.
- Top the dough with the pizza sauce, spreading it out evenly. Then spread the vegan cheese and vegan pepperoni on top evenly.
- Bake for 15 minutes. Then take another pan, preferably one that will fit inside the pan with the pizza. Spray or brush the bottom of that pan with oil. Then place it on top of the pizza. This is optional, but I love how much it helps brown the top.
- Bake for another 10 to 15 minutes or until the top is brown and melty and the bread is cooked through.
- Let cool for a few minutes and then cut into squares.