Easy Pizza for Kids
An easy homemade pizza for kids made without yeast or rising time! Ready in no time, with a simple dough that goes straight into the oven. Perfect for a school lunchbox, kids’ party, or an afternoon snack at home
An easy homemade pizza for kids made without yeast or rising time! Ready in no time, with a simple dough that goes straight into the oven. Perfect for a school lunchbox, kids’ party, or an afternoon snack at home
Info
Prep Time:
10mCook Time:
30mDifficulty Level:
Ingredients
For the Dough- 500 g self-rising gluten-free flour
- 125 g unsalted butter, softened and at room temperature
- ½ teaspoon salt
- 200 g lukewarm milk
- 1 teaspoon vinegar
- 2 pinches sugar
- 2 tomatoes, peeled and deseeded, or 3 tablespoons tomato sauce
- 2 teaspoons olive oil
- ½ teaspoon dried oregano
- Salt, to taste
- 2 cups mixed grated yellow cheeses
- 4 slices ham
Directions
Make the dough. In a large bowl, combine the softened butter, salt, milk, vinegar, and sugar. Mix well.
Gradually add the flour, stirring with a spoon or using your hands, until you have a soft, elastic, and pliable dough. Avoid overworking it, as this can make the dough tough.
Lightly grease a shallow 24 × 32 cm (9½ × 12½-inch) baking pan. Spread the dough evenly across the pan, pressing it out until it completely covers the base and rises slightly around the edges.
Prepare the tomato sauce. Finely chop the tomatoes and mix them in a bowl with the olive oil, oregano, and a little salt.
Spoon the cold tomato mixture evenly over the dough.
Arrange the ham over the tomato layer and sprinkle the grated cheeses evenly on top.
Bake on the lower rack of a well-preheated oven at 230°C / 450°F, using conventional heat (top and bottom heat, without the fan), for about 30 minutes, or until the base is thoroughly baked and the cheese is melted and golden.
Allow the pizza to cool before cutting it into portions. Pack the pieces into a school lunchbox, if desired.
Serve with cucumber sticks and grapes for a simple, kid-friendly meal.
Recipe Tips
- Don’t knead or work the dough for too long, as it will become tough.
- For a crumbly, crisp pizza base, it needs to be thoroughly baked underneath. For this reason, avoid using the fan setting and bake the pizza in a well-preheated oven using conventional top-and-bottom heat, on the lower rack.
- Extra tip: For an especially crisp base, place the baking pan on the lowest rack as soon as the oven has fully preheated, and avoid adding too much tomato sauce, which can make the dough soggy.
