Super easy to make, these simple pizza buns are a perfect sandwich alternative for your kids’ lunchboxes. You can also vary the ingredients used to suit your kids’ tastebuds or with what you already have on hand.
Author: Wick Nixon
Serves: 8 buns
1 c spelt flour
¾ c wholemeal flour
Gluten free flour blend: ½ c almond meal, ¾ c brown rice flour, ½ c tapioca flour
¼ t salt
3 t baking powder
½ c natural unsweetened greek yoghurt (use coconut yoghurt if dairy free)
½ c grated cheese (plus extra to sprinkle on the top)(use goats feta if dairy free)
2 T olive oil
2 stems of spring onion, roughly sliced and diced
2 T chopped fresh herbs – such as chives, rosemary, basil, thyme
¼ c sundried tomatoes, roughly sliced and diced
¼ c cooked bacon, sliced and diced - optional
2 T tomato paste
Pre-heat oven to 180°C and line a baking dish or tray with baking paper.
Combine all the ingredients, except tomato paste, in a large bowl and mix well.
Your mixture should be a crumbly dough consistency.
Dot small spoonful’s of tomato paste in to the mixture and slightly swirl through (without mixing it in completely or your dough will discolour).
Shape large spoonful’s of mixture in your hands to form buns.
Place the buns in your lined dish, allowing a small space between each bun and top with extra grated cheese if you wish.
Bake for 20 minutes or until golden.
Cool on a wire rack or serve warm. Suitable to double and freeze.