Lunchbox Pizza Bread

Isabella

This Lunchbox Pizza Bread is a cheesy, sliceable mashup of pizza and quick bread that’s perfect for busy mornings, school lunches, and on-the-go snacking. Packed with gooey cheese, savory toppings, and soft, bready goodness, it’s easy to make, endlessly customizable, and just as delicious warm or cold.

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Prep Time 15

Cook Time 40

Total Time 55

Servings: 12 slices

Course: LUNCH, Snack

Cuisine: American, Italian-Inspired

Ingredients Method Notes

Ingredients

Dry Ingredients

2 cups all-purpose flour plain flour
1.5 tsp baking powder
0.5 tsp baking soda sifted
0.5 tsp kosher salt

Wet Ingredients

1 large egg
1 cup milk low-fat or full-fat
0.25 cup sour cream or plain yogurt
3 tbsp olive oil

Cheese in Batter

1 cup shredded cheese cheddar, Colby, Monterey Jack, or a mix

Pizza Toppings

1.5 cups shredded cheese same as above
0.5 cup pizza sauce store-bought or homemade
0.25 cup red onion finely sliced
0.5 cup green bell pepper finely sliced
0.25 cup Kalamata olives sliced
0.5 cup turkey or beef pepperoni non-pork alternative

Method

Preheat the oven to 180°C / 350°F (160°C fan-forced). Lightly grease a 23x33 cm (9x13-inch) baking pan and line with parchment paper, leaving overhang for easy lifting.
In a large bowl, whisk together the flour, baking powder, baking soda, and salt until evenly combined.
In a separate bowl, whisk the egg, milk, sour cream (or yogurt), and olive oil until smooth.
Pour the wet ingredients into the dry ingredients and stir gently with a spatula until mostly combined. Add the shredded cheese and mix just until no visible flour remains.
Spread the batter evenly into the prepared pan. Top with pizza sauce, then layer on the shredded cheese, onion, bell pepper, olives, and turkey or beef pepperoni.
Bake uncovered for 25 minutes, then loosely cover with foil and bake for another 15 minutes, until golden and a toothpick inserted in the center comes out clean.
Cool in the pan for 10 minutes, then lift out and cool for another 10 minutes before slicing into portions.

Notes

For a vegetarian version, omit the pepperoni and add mushrooms or extra vegetables. This recipe also works well with gluten-free 1:1 flour. Let kids choose their own toppings to make it even more lunchbox-friendly.