Freezable Pizza Pockets


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.”

Freezable Pizza Pockets

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.

Reader Raves

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.

Freezable Pizza Pockets
Prep time
Cook time
Total time
If placed in lunchbox frozen, these convenient pizza pockets will defrost by lunchtime. For a full meal, serve with ¼ cup cherry tomatoes, 2 tablespoons hummus for dipping, and a clementine.
Serves: 8 servings
  • 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
  1. 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.
  2. 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.
  3. Brush the ball of dough with the remaining olive oil, cover with plastic wrap and place somewhere warm to rise for 1 hour.
  4. Heat your oven to 450ºF and grease a large baking sheet or line it with parchment paper or a silicone baking mat.
  5. 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.
  6. Use a 4-inch round cookie cutter to cut rounds.
  7. 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.
  8. Moisten the edges of the dough with water. Fold the dough over the filling and press to seal.
  9. Use fork tines to crimp and further seal edges.
  10. Place the pizza pockets on your baking sheet and poke the top of each with a fork.
  11. Bake for 15 minutes, or until the tops are browned (some cheese may leak out).
  12. Once cool, freeze in single layer on baking sheet.
  13. Once frozen, wrap the dairy-free pizza pockets individually in plastic wrap and transfer to freezer bag.
*You really don't need a stand mixer to make this recipe. Simply follow the instructions but mix the ingredients with a wooden spoon. When you can no longer stir it, knead the dough with lightly greased hands.

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.


  1. Excited to try this tonight. Hoping I can figure something out as I have no oat bran! Trying to get more ideas for vegan school lunches! Thank you!!

    • Hi Micca, do you have wheat bran? You can use that instead. If not, add the wheat flour when you would add the oat bran in the recipe, then just add more wheat flour until you get the right dough consistency. The oat bran isn’t crucial!

      • what I ended up doing was blending oats to make the oat bran stuff lol. I had to omit the whole wheat flour because I had none still turned out great. I’m trying to freeze them tonight for a hot lunch tomorrow . so just reheat as it says in the recipe 15 mins?

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