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Sourdough Pepperoni Pizza Lunchable

These soft, chewy sourdough flatbreads are the heart of a homemade pepperoni pizza lunchable—a simple, packable lunch that feels both wholesome and fun. Made with active or discard starter, the dough ferments slowly for rich flavor and gentle texture, then cooks quickly on a hot cast iron skillet. Roll them into 3–4 inch circles for perfectly sized mini pizzas that stay tender and flexible.
Print Recipe
Servings 6

Ingredients
  

For the Flatbreads

  • 270 grams water 1 1/4 cup
  • 1 tbsp sugar or maple syrup
  • 2 tbsp olive oil
  • 1 tbsp salt
  • 1/2 cup sourdough starter active or discard
  • 450 grams AP flour 3 3/4 cup

For the Marinara

  • 1 28 ounce can crushed tomatoes
  • 3 tbsp olive oil
  • 1 clove garlic
  • 1 tsp salt
  • 1/2 tsp dried oregano
  • 1 tsp Italian seasoning

For the Final Box

  • 1 1/2 cups mozzerella cheese shredded
  • 54 pepperonis 9 per box

Instructions
 

To Make Flatbreads

  • In a medium bowl, combine your sourdough starter with water, flour, salt and oil. Stir until it comes together, then turn the dough onto the counter and knead for 3–5 minutes, until smooth and elastic.
  • Cover the dough and let it rest at room temperature for 4–8 hours, until puffy and airy. For a slower fermentation, refrigerate the dough overnight.
  • Once fermented, divide the dough into small pieces about the size of ping pong balls. Shape each piece into a smooth ball and let rest 15 minutes before rolling out. This helps the gluten relax so the dough rolls easily.
  • On a lightly floured surface, roll each ball into a 3–4 inch circle, about ¼ inch thick.
  • Cook on Cast Iron – Heat a cast iron skillet over medium heat.
  • Once hot, place a flatbread in the pan and cook until bubbles form and the bottom develops light golden spots, about 1–2 minutes. Flip and cook the second side for another minute.
  • Let the flatbreads cool completely before packing or stacking.

For the Marinara

  • Combine all ingredients in a medium bowl.
  • Use a whisk to mix until all ingredients are well combined.

To Assemble

  • Find a container that will hold the kit components and begin assembling your "lunchable."
  • First, place a stack of three flatbreads in one corner of your container. Add 9 pepperonis to each box, stacked neatly in another corner.
  • Measure out 3 tbsp of marinara into a small jar or lidded container that will fit inside the "lunchable." Secure the lid so it won't spill, and place inside the larger container.
  • Place 1/4 cup of cheese in either a small baggie or tucked into a small parchment sling. Set it inside the lunchable so that it's supported by the other ingredients.
  • Include a spoon to add the sauce, and pack the homemade pizza lunchable with an ice pack to keep the ingredients nice and cold! Enjoy!