Healthy Lunchbox Pizza Scrolls
These pizza scrolls have a handful of hidden vegetables and the options of making even more nutrient-dense with added extras like liver-powder or broth powder.
I was hoping to be able to freeze a lot of them but the amount has suffered quite a dint thanks to the hungry little beasts that live in this house.
Get prepared: Heat oven to 180C (360F)
Sauce:
1 brown onion
2 garlic cloves, minced
2 celery stalks
2 carrots
Up to a cup of pumpkin
All diced
Fry in olive oil with 1tbs minced garlic, stirring until soft
Add 1-2tbs mixed Italian herbs
1 bottle of tomato passata or smug sauce (please download your free eBOOK below for the process to make this).
(I added 2 beef liver capsules here for added nutrients, you could add broth powder or a few tbs broth)
Blend
Scone/scroll dough:
3 cups organic SR flour
80grams chilled, diced butter
1-1 1/4 cup milk. (We used CocoQuench)
Method
Rub the butter into the flour with your fingers (get both your hands in there!) until the butter disappears into the flour like breadcrumbs.
Add the milk, starting with one cup.
The SECRET to light and fluffy dough is to touch the scroll dough as LITTLE AS POSSIBLE. Handle it like it’s hot air.
Use a butter knife to cut the milk through the flour and butter until JUST combined. Add an extra 1/4 cup milk if it seems too dry.
Turn onto a floured surface and roll out to 1/2 cm thick.
Spread with veggie sauce and cheese and whatever other ingredients you want in it.
Roll and slice.
Place sideways on a baking tray and bake for around 15mins, or until light pressure with your fingers bounces back.
Cool and then freeze and pop in lunchboxes each morning so they stay fresh!
I recommend doing a double batch for big families. You can adjust the filling with Everymite or vegemite and cheese, pesto and fetta, spinach and fetta or spinach and ricotta, caramelised onions, spinach and cheese…. the list goes on!
Make sure yuo tag me @thewholedaily in any recipes so I can see your creations!
