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Easy Pizza Bread

Among my most popular recipes ever are the baby led weaning pizza muffins. Well, during the pandemic my little guy Oscar and I had a bit more time on our hands than we knew what to do with. You may recall our fun and somewhat chaotic cook along we did each morning for a while… Anyway, what was meant to be our favourite pizza muffins became this beautiful healthy pizza bread.

Oscars little hands are a little bigger than they once were (mum sigh), so we decided to make this bake and slice pizza bread this time around. If you compare the two recipes, you’ll see that they are quite similar; however this recipes is adjusted to make full sized loaves instead of mini-muffins.

This healthy bread recipe is excellent for a healthy lunchbox idea and can still be cut into “fingers” (long stick shapes) for babies. What I love most about healthy pizza bread is that it is freezer friendly. I like to make several loaves of bread and freeze them so that I can serve warm slices of pizza bread with a nice bowl of Souper Hero soup.

If you’re looking to make this healthy bread recipe ahead and freeze it, you’ll want to make sure that you cool it completely. Once the bread has cooled completely, you can wrap in freezer paper or an airtight freezer bag for freezing. To defrost, take out of the freezer about 2-3 hours before intended use, then gently slice and heat in a toaster or pre-heated oven. You can freeze in individual slices, but you may loose a little of the breads moisture when defrosting.

I hope your family loves this healthy pizza bread recipe as much as mine!

Happy Baking!

Aileen xoxo

Easy Pizza Bread

Prep time

15 minutes

Cook time

35 minutes

Servings

1 large loaf

Freeze me BLW Friendly Vegetarian Lunchbox Quick

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Ingredients

300g plain flour
2 teaspoons baking powder
2 teaspoons dried oregano
250ml milk of your choice
2 eggs
60ml rapeseed oil
3 tablespoons unsalted tomato puree
2 cloves garlic crushed
24 cherry tomatoes
1 cup finely chopped kale
60g buffalo mozzarella

Method

  1. Pre-heat oven to 200ºC.
  2. In a large bowl sieve the flour, baking powder the add the oregano.
  3. In a jug, whisk together the milk, eggs, rapeseed oil, tomato puree and garlic, then slowly whisk into the flour mixture until it forms a smooth batter. Then stir in the mozerella.
  4. Chop each cherry tomato into quarters then fold them into the batter along with the kale.
  5. Spoon the mixture in loaf tin greased with a little butter or oil.
  6. Bake in the oven for 20-25 minutes until the muffins are golden on top and a skewer comes out clean.
  7. Cool before serving with some veggie sticks for the perfect lunch.
Baby Finger Foods BLW Recipes 12 Months+ BLW Recipes 6-9 Months BLW Recipes 9-12 Months Cheese Recipes Freezer Friendly Recipes Lunch Lunchbox Winners Make Ahead Recipes Quick and Easy Recipes Toddler Recipes Vegetarian

Writen by Aileen Cox Blundell - number one bestselling author, award winning blogger and Mum of 3 kiddies who all eat their veggies.

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