Healthy School Lunches

Ham & Cheese Pizza

Recipe / Lee Holmes

In my kitchen, I love to make batches of pizza dough, roll out the bases and freeze them for later use. That way you can make up the pizzas the night before and have them ready to pop into the school lunchbox for the next day.

Makes: 2

Pizza Bases

1½ cups rice flour or gluten-free flour, plus extra
2 eggs, lightly beaten
2 tbsp olive oil
2 tbsp nutritional yeast flakes
½ tsp dried oregano
½ tsp dried basil
2 garlic cloves, crushed
¼ tsp Celtic sea salt
1 tsp apple-cider vinegar

Topping

2 tbsp tomato paste
½ cup oven-roasted tomatoes (optional)
2/3 cup grated cheddar cheese
½ cup chopped ham
Dulse flakes, for sprinkling

Preheat oven to 220°C and lightly grease two small pizza pans.

To prepare pizza bases, combine all ingredients in large mixing bowl to form loose dough. If it feels wet, add a little more flour. Dust bench with flour and knead dough with hands until smooth. Shape into ball. Cut dough in half and roll each portion out into thin circle about 15cm in diameter, working from inside out in clockwise motion. Add more flour if it becomes too sticky. Place bases on prepared pizza pans and bake for 10 mins.

Remove bases from oven and spread with tomato paste, leaving 1cm border. Scatter tomatoes, cheese and ham and sprinkle with dulse flakes. Return pizzas to oven for 7–10 mins or