It can be hard to think of fun dairy-free lunchbox ideas, which is why I wanted to post this recipe for freezable pizza pockets. It was shared with us by Trish James of Produce for Kids, from their Power Your Lunchbox campaign. “As a mom of two boys, I understand the challenges parents face when packing a healthy, nutritious lunch for their children and for themselves. The Power Your Lunchbox Pledge was designed to help families tackle this universal challenge.”
The Power Your Lunchbox website isn’t completely dairy-free. However, they do share many lunch box ideas and recipes that are dairy-free or can easily be made without dairy, like these freezable pizza pockets. Though it may not always melt when sprinkled on top of your food, dairy-free cheese alternative performs quite well when baked into these enclosed mini calzones.
I welcome your feedback in the comments below, but sometimes we get notes on the recipes via social media or email. Like this comment from Theresa on Facebook:
This is one of our favorite meals. Thank you for the great recipe!
Special Diet Notes: Freezable Pizza Pockets
By ingredients, this recipe is dairy-free / non-dairy, egg-free, nut-free, peanut-free, and optionally soy-free. Just be sure to use the cheese alternative that fits your dietary needs. For top allergen-free, I like shredding the Follow Your Heart Blocks (not Vegan Gourmet). But Daiya Shreds are a convenient option. When you can find them, I recommend the Daiya Premium Cutting Board Shreds.
For vegan and vegetarian freezable pizza pockets, simply omit the pepperoni or swap in your favorite vegan pepperoni.
- 1½ cups all-purpose flour
- 1 teaspoon quick rise yeast
- 1 teaspoon sugar
- ½ teaspoon salt
- 2 tablespoons + 1 teaspoon olive oil, divided
- 1 cup slightly warm water
- ¾ cup uncooked oat bran
- ¾ cup whole-wheat flour
- ⅓ cup no-salt-added tomato sauce
- ½ cup dairy-free mozzarella shreds
- 16 slices regular or vegan pepperoni, quartered
- 4 mushrooms, sliced
- 4 mini sweet peppers, sliced
- In a stand mixer with paddle attachment*, combine the all-purpose flour, yeast, sugar and salt. With the motor running, add 2 tablespoons oil and the warm water.
- Switch the paddle attachment to the dough hook. Add the oat bran and mix until combined. Add the whole-wheat flour a little at a time and stop when a slightly sticky ball forms. Continue to run the mixer for 1 minute to knead the dough.
- Brush the ball of dough with the remaining olive oil, cover with plastic wrap and place somewhere warm to rise for 1 hour.
- Heat your oven to 450ºF and grease a large baking sheet or line it with parchment paper or a silicone baking mat.
- Punch the dough down. Dust the counter lightly with flour. Roll out half of the dough to ¼-inch thick, dusting with more flour if too sticky.
- Use a 4-inch round cookie cutter to cut rounds.
- Spoon 1 teaspoon tomato sauce into the middle of each round. Add ½ tablespoon shredded dairy-free cheese alternative, 4 quarters of pepperoni, mushroom slices and 2 pepper rings.
- Moisten the edges of the dough with water. Fold the dough over the filling and press to seal.
- Use fork tines to crimp and further seal edges.
- Place the pizza pockets on your baking sheet and poke the top of each with a fork.
- Bake for 15 minutes, or until the tops are browned (some cheese may leak out).
- Once cool, freeze in single layer on baking sheet.
- Once frozen, wrap the dairy-free pizza pockets individually in plastic wrap and transfer to freezer bag.